Introduction: An essential thing for human survival is food which provides nutritional support for the body or for pleasure. All the food used today has some preservatives, except our own garden plants. Preservatives prevent food spoilage from microorganisms but it will inhibit the growth of bacteria and fungi. Antimicrobial preservatives are the preservatives which inhibit the growth of fungi and bacteria. Methods of preserving foods have been used for centuries and include natural techniques such as smoking fish and meat as well as adding salts. Aim: The main aim of the study is to find the effects of preservatives added in cookies on intestinal bacteria. Materials and Method: Take a sample of 10 biscuits. Crush and mix 10 gms in 10 ml of sterile saline. soak for 30 mins and centrifuge and take the supernatant. Transfer 1 ml to each tube and add the selected organisms (lactobacilli). Add 10 microlitre of the selected organism (lactobacilli) to the supernatant. Hold for 30 mins and transfer 10 microlitre to BHI and count the CFU after incubation for 12 hours. Results and Discussion: After 12 hrs of incubation, colonies are formed. Using colony counter app colonies are counted. Biscuits 4 showed the highest growth of colonies of 797. The control of the bacteria shows confluence growth where the unlimited colonies are formed. This indicates the presence of antimicrobial activity on preservatives added in biscuits. This antimicrobial activity affects the health of the oral cavity and intestine. Conclusion: From the above study, it is evident that the antimicrobial activity of preservatives that are added in biscuits could affect the health of oral cavity and intestine.
COVID-19 is pneumonia associated viral infection that originated from Wuhan city in December 2019. The virus appears to be spherical in appearance with proteins called spikes protruding from the surface. Ayurveda plays a vital role in boosting the immunity of our body against the pandemic outbreak COVID-19. The study aims to be aware of possible Ayurvedic treatment to prevent COVID-19. An online survey was conducted with a self-structured questionnaire using an online survey platform google forms. The link was shared through social media. A total of 100 responses were received. The responses recorded from the participants showed that the participants possess adequate knowledge about the covid-19 infection, and they possess sufficient awareness of the possible role of Ayurveda on boosting immunity against COVID-19. Around 68% of the respondents showed positive responses towards ayurvedic treatment to prevent COVID-19.Showing responses for questions about diet patterns, plays a vital role in preventing COVID19 - positive responses is 41%. The study concluded that during this pandemic outbreak, most of the participants are aware of the origin, cause, mode of the spread, treatment options and the initiatives taken by the government to prevent this pandemic. So, therefore, it concludes that Ayurveda plays a significant role in the process of boosting immunity against covid-19.
Introduction: Seaweeds are marine macroscopic algae; they are the raw materials for the production of agar and algin and later they are consumed as foodstuffs. Seaweeds are grouped under three divisions viz., Chlorophyceae, Phaeophyceae, and Rhodophyceae which are found in relatively shallow coastal waters. Sargassum, a genus of brown seaweed, and it was commonly known as gulfweed belonging to the family Sargassaceae. The antibacterial activity of a molecule is completely associated with compounds that kill bacteria or slow down their growth rate, without being highly toxic to nearby tissues. The main aim of the study is to prepare and evaluate the potential antibacterial activity of Sargassum species seaweed extract against E. coli. Materials and Methods: The fresh seaweed Sargassum sp. was collected from Tuticorin coastal area, Tamil Nadu. The extract was prepared using ethanol and stored in a shadowy aluminum container at 4ºC for further analysis. The bacterial suspension was made using Gram-negative Drug-resistant Escherichia coli, Uropathogenic E. coli, and Verotoxin-producing E. coli. The antibacterial activity of seaweed extract was performed with a disc diffusion method. Minimal Inhibitory Concentration of seaweed extract was observed. Results: The data was collected and tabulated and the bioactivity of the seaweed extracts was expressed as minimum inhibitory concentration (MIC). The antibacterial activity against the selected isolated E. coli, UPEC and VPEC was more susceptible to the crude extract of the seaweed (Sargassum sp.), as the MIC was 20 µg/ml. The extract showed the antibacterial activity. Conclusion: It can be concluded that Sargassum sp. Seaweed has antibacterial potential. Further future work should be done to determine the exact active compounds responsible for activity
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