Covid-19 is a disease which has become pandemic because of transmission of the tiny, single stranded virus, called SARS-CoV-2 or SARS-2. It has infected so far 168 million people with a death toll of 3.6 million in 210 countries. The world has seen worse pandemics but this COVID 19 is the most widespread in the human history quite probably due to the global travels. A few vaccines for this disease is still in different stages of trial and acceptance and there are only three ways of prevention: 1. Avoiding crowds, 2. Wearing a mask when you go out and 3 Keeping hands clean. The contents presented in this article are the innovations that employ light as the fourth dimension of corona prevention and therapy. One can use UVC (at 222 nm from an excimer lamp or LED or the fourth harmonic of Nd YAG laser at 266nm) for direct irradiation on oral cavity; or visible light (450 nm from blue LED or white light from a handy mobile) for photodynamic action with curcumin (of common house hold turmeric) as the photo sensitizer. Both could work as therapeutic tools of significant potency.
The preliminary study is concerned with an innovative technique for the discrimination of malignant brain tumor from benign with reasonable sensitivity and specificity. The entire study is based on the relative fluorescence intensity and life-time of bio-fluorophores like tryptophan and tyrosine which are then validated as a set of ratio parameters. Resultantly, it was seen that malignancy was characterized by three-fold enhancement of tyrosine. The picosecond-time resolved decay time measurement was done, which exhibited two-fold decrease in decay time for malignant sample. The improved accessibility, with minimal invasiveness to the patient, and lower cost are encouraging aspects of this technique.
Aim: The current study hypothesizes that ingestion of polyphenols-enriched preparation such as yeast fermented extracts of green and roasted coffee beans will demonstrate neuroprotective and stimulatory function. Study Design: Optimizing yeast (Saccharomyces cerevisiae) mediated fermentation conditions of C.Arabica beans →Extraction by the sonication-agitation method before and after roasting to obtain Fermented Green Coffee Extracts (FGCE) and Fermented Roasted Coffee Extracts (FRCE) →Phytochemical profiling of the fermented extracts was performed → Animal Study (in vivo evaluation). Place and Duration: The research work was conducted during December, 2019 to May, 2020 at the Department of Biotechnology, Sri Venkateswara College of Engineering, Post Bag No.1, Pennalur, Sriperumbudur Tk, Kancheepuram Dt TN-602117, India. Methodology: The FGCE and FRCE extracts were prepared and subjected to comparative phytochemical profiling for in vitro analysis. Further, the in vivo analysis was performed on 24 Albino Wistar rats, which were divided into four groups (Group I (Control group) received normal diet; Group II (AD induced group) received AlCl3; Group III received FGCE and AlCl3, Group IV received FRCE and AlCl3). In order to represent the most exact model that mimics AD the rats were injected with AlCl3 .6H2O at dose 70 mg / kg I.P for 6 weeks. During induction the rats were subjected to spatial memory tests (T-maze) and motor co-ordination tests (burrowing assay). Results: The FGCE had a higher amount of polyphenols (1.20 ± 0.02 GAE mg / ml) compared to FRCE (0.99 ± 0.047 GAE mg / ml). Also, the ferric reducing anti-oxidant potential was higher in FGCE (5.14 ± 0.17 mmol Fe2+ / g) than in FRCE (3.7 ± 0.2 mmol Fe2+ / g). As a result of behavioural analysis, the fermented green coffee extract consumption in Alzheimer induced rats had a prominent positive effect on memory retention and motor co-ordination. Conclusion: This study elucidates the potential nature of FGCE in decelerating the progression of AD at a higher rate than FRCE.
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