Herbal
Masoud Haidarizadeh; Fatemeh Alijani; Morahem Ashengroph; sajjadd atashi
Abstract
Introduction: Identifying and introducing new natural antimicrobial compounds against pathogenic agents is of concern to researchers. The present study was conducted with the aim of comparing the chemical compounds, antimicrobial and antioxidant effects of black and green tea. Methods: Aqueous and methanolic ...
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Introduction: Identifying and introducing new natural antimicrobial compounds against pathogenic agents is of concern to researchers. The present study was conducted with the aim of comparing the chemical compounds, antimicrobial and antioxidant effects of black and green tea. Methods: Aqueous and methanolic extracts of black and green tea leaves were prepared and the compounds of the methanolic extracts were identified by GC-Mass, antibacterial effects were measured by the disk diffusion method, the minimum inhibitory concentration (MIC) the antioxidant property by the DPPH method. Results and discussion: Caffeine is the main component of green and black tea extracts, and its amount is 82.97% and 86.25% in these extracts, respectively. The minimum inhibitory concentration of green tea extract against Escherichia coli, Staphylococcus aureus, and Pseudomonas syringae is significantly three times higher than that of black tea extract. The inhibitory capacity of green tea extract against Xanthomonas campestris and the inhibitory capacity of black tea extract against Pseudomonas syringae is significantly higher than the other bacteria. Many of the effects related to green and black tea can be considered related to the relatively high capacity of inhibiting free radicals. The results of this research showed that the free radical and antioxidant capacity of green tea is significantly one and a half times higher than black tea. The inhibitory ability of the extract against plant pathogens is relatively and significantly higher than human pathogens. Different products and perhaps the waste of black tea and green tea can be used to control harmful microorganisms.
Herbal
Masoud Haidarizadeh; Mahdieh Hemati; Morahem Ashengroph
Abstract
Introduction: Rosemary (Rosmarinus officinalis L.) is a valuable medicinal plant. This study aimed to compare the chemical composition and antimicrobial effects of rosemary metabolic extract and essential oil against plant and human pathogens. Methods: The compounds of methanolic extract and rosemary ...
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Introduction: Rosemary (Rosmarinus officinalis L.) is a valuable medicinal plant. This study aimed to compare the chemical composition and antimicrobial effects of rosemary metabolic extract and essential oil against plant and human pathogens. Methods: The compounds of methanolic extract and rosemary leaf essential oil were identified by GC-Mass and the antibacterial effects of essential oil and extract were measured by disk diffusion method and the minimum inhibitory concentration (MIC) of rosemary essential oil and extract was measured. Analysis of variance and Duncan's test were used for statistical evaluation of data.Results and discussion: Alpha-Pinene, Verbonone, Bornyl acetate, Camphor, Limonene, Caryophyllene, beta-pinene, beta-Myrcene, L-borneol, Camphene are the main constituents of extract and alpha-pinene, camphor, bornyl acetate and eucalyptol, Camphene, Caryophyllene, Limonene, beta-pinene were the main essential oil of rosemary leaf. Rosemary extract showed the highest and lowest inhibitory effect against Escherichia coli and Xanthomonas compestris. In the case of Staphylococcus aureus, Pseudomonas syringe, and Xanthomonas compestris, the results show that the essential oil has the same inhibitory ability against these three strains, and the ability of the extract to inhibit human pathogens is significantly higher than that of plant pathogens. Rosemary extract and essential oil can be used as a solution to eliminating plant and human diseases.
Masuod Haidarizadeh; Fariba Hasanvand
Abstract
Cereal and legume kernels contain many α-amylase inhibitors which have the potential to inhibit the α-amylase activity from various sources. The subject of this study was the partial purification of α-amylase inhibitors of red bean seeds. To this end, extractions were carried out in ...
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Cereal and legume kernels contain many α-amylase inhibitors which have the potential to inhibit the α-amylase activity from various sources. The subject of this study was the partial purification of α-amylase inhibitors of red bean seeds. To this end, extractions were carried out in three parts with different saturation percentages of ammonium sulfate. Iin order to remove ammonium sulfate and monitor the inhibitory activity of the extracts on Aspergillus oryzae α-amylase, dialysis was carried out. By assaying the rate of inhibitory activity of each sample on the basis of their absorbance in 540 nm and comparison to absorbance of negative control, it was observed that only (30-60)% fraction of each extract had inhibitory activity on the α-amylase. Inhibitory effect of these fractions for red bean extract were calculated to be 89.32 %. For further characterization of these inhibitors, HPLC and SDS-PAGE analyses were carried out. By assaying the activity of these inhibitors on other α-amylases such as salivary and pancreatic α- amylases, it may be feasible to use these- amylase inhibitors similar to other inhibitors such as Acarbose and Miglitol, for the treatment of type II diabetes. The results may also be applicable in agriculture in the design of transgenic plants that express α-amylase inhibitors against α-amylases of pests.
Fariba Hasnvand; Masoud Haidarizadeh
Abstract
Cereal and legume kernels contain many α-amylase inhibitors which have potential to inhibit the α-amylase activity from variant sources. The subject of this study was partial purification of α-amylase inhibitors of red bean seeds. In this regard, we precipitated extractions as three ...
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Cereal and legume kernels contain many α-amylase inhibitors which have potential to inhibit the α-amylase activity from variant sources. The subject of this study was partial purification of α-amylase inhibitors of red bean seeds. In this regard, we precipitated extractions as three parts with different saturation percentages of ammonium sulfate. Then, we dialyzed, in order to remove ammonium sulfate and better checking of their inhibitory activity upon on Aspergillus oryzae α-amylase. By assaying rate of inhibitory activity of each sample on the basis of their absorbance in 540 nm and comparison to absorbance of negative control, we saw that only (30-60)% fraction of each extract had inhibitory activity upon on defined α-amylase. Inhibitory of these fractions for red bean extract were 89.32 percentage. For more characterization of these inhibitors, we conducted HPLC and SDS-PAGE analyses. By assaying the activity of these inhibitors upon on other α-amylase such as salivary and pancreatic α-amylases, may be it is possible to use these α- amylase inhibitors such as Acarbose and Miglitol for treatment of type II diabetes. Also the results might be applied in agriculture to produce transgenic plants that express α-amylase inhibitors against α-amylase of pests.
