The aim of the study was to develop and evaluate Polyelectrolyte complex (PEC) microparticles composing Lactobacillus Acidophilus (probiotic) and Fructo oligosaccharide-Lactobacillus Acidophilus (prebiotic-probiotic), for sustaining and enhancing intestinal growth of probiotic bacteria. Gum Karaya-Chitosan(GK-CH) was used to fabricate PEC microparticles by extrusion method. The prepared microparticles were characterized for FT-IR, DSC and particle size and evaluated for percentage yield, swelling, surface morphology, entrapment rate and further studied for influence of prebiotic over probiotic growth. The fabricated PEC microparticles composed of Probiotic and Prebiotic- Probiotic have exhibited sustainability of probiotic bacteria for 12 hrs in GIT conditions and presence of prebiotic in the preparation enhanced the probiotic cell growth. Hence, it can be concluded that PEC between GK-CH was found to be successful in sustaining cell release and presence of prebiotic was found to enhance the probiotic cell growth.
Rhizomes of Zingiber neesanum (Graham) Ramamoorthy, endemic to Western Ghats and subject to few studies was analysed for bioactivity and phytochemical composition. High total tannin (TT) content in isopropanol extract [55.261±6.623 mg TAE.100g -1 DW] contributed to antimicrobial activity against gram negative E. fecalis (21.7±0.6 cm) while high total flavonoid (TF) content in ethyl acetate extract [681.94±33.87 mg CE.100g -1 DW] accounted for the antifungal activity against M. rouxii (9.7±0.6). Isopropanol extracts also showed high antioxidant activity as determined by DPPH and FRAP assays. Major bioactive phytochemical constituents in Z. neesanum rhizome identified by GC-MS analysis included 2-Methyl-7nonadecene (13.99%; antimicrobial), Actinomycin C2 (8.57%; antineoplastic) and Deoxyspergualin (12.55%; immunosuppresive).
Kokum is one of the under-utilized fruits with many health benefits. Kokum scientific name is Garcinia indica it mainly grows in Maharashtra they commonly found in forests it also grows in west Bengal Kerala. Fruit is size of orange and it lasts fresh up to 1 week, seeds of kokum have more oil content. Kokum is rich in vitamins, minerals, organic acids and phenolic compounds consumption of kokum cause many health benefits like anti-oxidant activity, anti-ulcer activity, anti-fungal, neuro protective activity and anti-bacterial activity. It has bio active compounds like garcinols, HCA. There are many by products in market which are made from kokum and its fruit parts like kokum butter made seeds kokum syrup is made from rinds and also these by products are used for many industrial purposes like cosmetic making, chocolate making.
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