Bacterial pathogens are known to pester Mankind from times immemorial; even though significant efforts in getting rid of these harmful microbes have been made the results are very faint with only few organisms that have been eradicated, such as Small pox virus. But the efforts to eradicate bacterial diseases have shown no passable results as in case of viruses. This is due to the exceptional adaptation and transformation abilities of bacteria to varying environmental Conditions. Though a large number of antibiotics are being used from decades now, there are no affirmative solutions available due to resistance developed towards antibiotics by these bacteria. This resistance developed by the bacteria calls for dire necessity to discover new drugs which can at least reduce the hazards posed by these microbes if not eradication. Hence in this study we have focused on bio prospecting of Clerodendrum paniculatum and Saraca asoka against the highly virulent and extremely adaptable organisms E. coli and K. pneumoniae which currently pose a severe threat to humans due to their acquired resistance to large number of antibiotics.
This study explores the molecular structuring of salmon gelatin (SG) with controlled molecular weight produced from salmon skin, and its relationship with its thermal and rheological properties. SG was produced under different pH conditions to produce samples with well-defined high (SGH), medium (SGM), and low (SGL) molecular weight. These samples were characterized in terms of their molecular weight (MW, capillary viscometry), molecular weight distribution (electrophoresis), amino acid profile, and Raman spectroscopy. These results were correlated with thermal (gelation energy) and rheological properties. SGH presented the higher MW (173 kDa) whereas SGL showed shorter gelatin polymer chains (MW < 65 kDa). Raman spectra and gelation energy suggest that amount of helical structures in gelatin is dependent on the molecular weight, which was well reflected by the higher viscosity and G′ values for SGH. Interestingly, for all the molecular weight and molecular configuration tested, SG behaved as a strong gel (tan δ < 1), despite its low viscosity and low gelation temperature (3–10 °C). Hence, the molecular structuring of SG reflected directly on the thermal and viscosity properties, but not in terms of the viscoelastic strength of gelatin produced. These results give new insights about the relationship among structural features and macromolecular properties (thermal and rheological), which is relevant to design a low viscosity biomaterial with tailored properties for specific applications.
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