The hard fibrovascular network of the fruit of Luffa cylindrica, loofah, was used in a batch sorption system to remove methylene blue (MB) from aqueous solution. The effects of pH on the sorption of MB by loofah were studied using equilibrium isotherm experiment. The Langmuir sorption capacity (q m, mg/g) of the loofah increased with increase in pH. The Freundlich isotherm models favored the prediction of the theoretical sorption capacity more than the Langmuir isotherm models. The kinetics of the sorption process was studied at varying initial MB concentrations using pseudo-first-order and pseudo-second-order kinetic models. The pseudo-second-order kinetic model was found to fit the experimental data for the entire sorption period with high coefficient of determination (r 2). The prospects of regenerating the loofah was studied using four different eluting solvents in batch desorption studies. The results of the batch desorption studies showed that both chemisorption and ion-exchange played prominent role in the sorption process. The elution curve obtained from the continuous desorption studies showed that the elution rate was very fast and high elution efficiency could be obtained with 0.1 M HCl as an eluting solvent. The IR analysis confirmed the presence of polar functional groups and established interactions between the MB molecules and these functional groups.
The West African soft cheese (wara) is traditionally produced using latex extracts of the leaves of Calotropis procera. Even though no death has been apparently traced to it, the extract is said to be poisonous causing death by paralysis of the heart. This project, therefore, aims at obtaining an alternative (in this case lactic acid bacteria protease) to the latex extract of C. procera in order to rule out possible poisoning effect. The physiological characteristics of such alternative protease was studied and compared to that of the extracts from C. procera. Seven lactic acid bacteria species were isolated from samples of the West African soft cheese (wara) obtained from local retailers. They were identified as Streptococcus lactis , Streptococcus pyogenes, Lactobacillus acidophilus, Lactobacillus brevis, Leuconostoc mesenteroides, Lactococcus lactis and Streptococcus faecalis. The isolates were subjected to growth and protease production studies. Optimization of protease production was carried out on three selected isolates -Streptococcus lactis, Lactobacillus acidophilus and Lactococcus lactis.Enzymes obtained were further characterized and separated using molecular exclusion procedures.Results obtained were compared to those of different extracts of C. procera. It was observed that Streptococcus lactis had the highest (4.25 units/ml) protease production at 28°C after 72 hours with peptone and casein as nitrogen sources in the presence of glucose as carbon source. The ethanolic extract of Calotropis procera had the highest protease activity (12.60 units/ml) at 5% substrate concentration. Lactococcus lactis and C. procera extracts were inhibited (0.00 units/ml) at 0.2M and 0.3M concentrations EDTA respectively thus suggesting the presence of a metallic protease. Na 2+ ion was seen to enhance protease activity in all the extracts. Comparative results show that Streptococcus lactis protease had a K m of 0.42 mg/ml for casein at a V max of 2.0; Lactobacillus acidophilus protease had a K m of 0.77 mg/ml for casein at a V max of 2.50; Lactococcus lactis protease had a K m of 3.3 mg/ml for casein at a V max of 0.87; The crude extract of Calotropis procera had a K m of 5.0 mg/ml for casein at a V max of 1.54; the ethanolic extract of C. procera had a K m of 2.44 mg/ml for casein at a V max of 8.77 while the methanolic extract of C. procera had a K m of 5.0 mg/ml for casein at a V max of 4.17. In conclusion, the lactic acid bacteria protease from Streptococcus lactis was found to fare better physiologically, while the protease from the ethanolic extract of C. procera faired better amongst the plant extracts. Abstract: The West African soft cheese (wara) is traditionally produced using latex extracts of the leaves of Calotropis procera. Even though no death has been apparently traced to it, the extract is said to be poisonous causing death by paralysis of the heart. This project, therefore, aims at obtaining an alternative (in this case lactic acid bacteria protease) to the latex extract of C. procera in order to rule...
Antibacterial effect of the ethanol, methanol and ethyl acetate extracts of Piliostigma reticulatum and Cleistopholis patens on ten pathogenic bacteria including Pseudomonas aeruginosa, Salmonella typhi, Escherichia coli, Proteus vulgaris, Streptococcus pyogenes, Klebsiella aerogenes, Staphylococcus aureus, Serratia marscences, Yersinia enterocolitica and Shigella dysenteriae was investigated. Survival rate after treatment was investigated. Cell surface hydrophobicity after treatment was tested and the catalase activities of the plant extracts were determined. The results revealed that at 100mg/ml of extracts, the ethanol extracts of C. patens showed antibacterial activities against S. typhi, P. vulgaris, Str. pyogenes, K. aerogenes, Saureus and Yersinia enterocolitica with zones of inhibition of 18mm, 14mm, 18mm, 24mm, 14mm and 18mm respectively and the ethyl acetate extract was active against Sal. typhi, P. vulgaris, Str. pyogenes, K. aerogenes, S. aureus Ser. marscences and Y. enterocolitica with zones of inhibition of 14mm, 22mm, 18mm, 18mm, 14mm, 16mm and 16mm respectively while ethanol extract of P. reticulatum showed activity against P. aeruginosa, Sal. typhi, E.coli, Str. pyogenes, K. aerogenes, S. aureus, and Sh. dysenteriae with zones of inhibition of 13mm, 12mm, 10mm, 10mm, 8mm, 10mm and 14mm respectively. The ethyl acetate was active against E.coli, Str. pyogenes, K. aerogenes, S. aureus and Sh. dysenteriae respectively. The methanol extract had no activity against the test organisms. The kill- time curve showed that susceptible cells die after 10 and 20minutes after contact with the extracts of C. patens for most of the test bacteria while cell death occurred at 10, 20, 40, 50 and 60 min after contact. The hydrophobicity test showed that test organisms had hydrophobicity of between 47% and 99% in the extracts. Catalase production reduced considerably in some bacteria after treatment with plant extracts. The results obtained presupposes that the plant extracts are effective against some of the test organisms and their mode of activity are is that they interfere with the ability of bacteria to produce catalase, inducing cell death by the production of hydroxyl radical and also by to the enhancement of non-opsonic phagocytosis of bacteria by macrophages.
The West African soft cheese (wara) is traditionally produced using latex extracts of the leaves of Calotropis procera. Even though no death has been apparently traced to it, the extract is said to be poisonous causing death by paralysis of the heart. This project, therefore, aims at obtaining an alternative (in this case lactic acid bacteria protease) to the latex extract of C. procera in order to rule out possible poisoning effect. The physiological characteristics of such alternative protease was studied and compared to that of the extracts from C. procera. Seven lactic acid bacteria species were isolated from samples of the West African soft cheese (wara) obtained from local retailers. They were identified as Streptococcus lactis , Streptococcus pyogenes, Lactobacillus acidophilus, Lactobacillus brevis, Leuconostoc mesenteroides, Lactococcus lactis and Streptococcus faecalis. The isolates were subjected to growth and protease production studies. Optimization of protease production was carried out on three selected isolates -Streptococcus lactis, Lactobacillus acidophilus and Lactococcus lactis.Enzymes obtained were further characterized and separated using molecular exclusion procedures.Results obtained were compared to those of different extracts of C. procera. It was observed that Streptococcus lactis had the highest (4.25 units/ml) protease production at 28°C after 72 hours with peptone and casein as nitrogen sources in the presence of glucose as carbon source. The ethanolic extract of Calotropis procera had the highest protease activity (12.60 units/ml) at 5% substrate concentration. Lactococcus lactis and C. procera extracts were inhibited (0.00 units/ml) at 0.2M and 0.3M concentrations EDTA respectively thus suggesting the presence of a metallic protease. Na 2+ ion was seen to enhance protease activity in all the extracts. Comparative results show that Streptococcus lactis protease had a K m of 0.42 mg/ml for casein at a V max of 2.0; Lactobacillus acidophilus protease had a K m of 0.77 mg/ml for casein at a V max of 2.50; Lactococcus lactis protease had a K m of 3.3 mg/ml for casein at a V max of 0.87; The crude extract of Calotropis procera had a K m of 5.0 mg/ml for casein at a V max of 1.54; the ethanolic extract of C. procera had a K m of 2.44 mg/ml for casein at a V max of 8.77 while the methanolic extract of C. procera had a K m of 5.0 mg/ml for casein at a V max of 4.17. In conclusion, the lactic acid bacteria protease from Streptococcus lactis was found to fare better physiologically, while the protease from the ethanolic extract of C. procera faired better amongst the plant extracts. Abstract: The West African soft cheese (wara) is traditionally produced using latex extracts of the leaves of Calotropis procera. Even though no death has been apparently traced to it, the extract is said to be poisonous causing death by paralysis of the heart. This project, therefore, aims at obtaining an alternative (in this case lactic acid bacteria protease) to the latex extract of C. procera in order to rule...
T. Temikotan et al. (2019) / The comparative antibacterial effect of aqueous extract of Carica papaya leaves and Carica papaya nanoparticles against selected bacteria 22
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