Crinum macowanii has been found to contain alkaloids that have activity against acetylcholinesterase enzyme in vitro. The present study was undertaken to investigate the in vivo ability of hydroethanolic crude extract of Crinum macowanii to ameliorate memory impairment induced by scopolamine. Thirty-six male Balb/c mice weighing around 25–35 g were employed in the present investigation. Y-maze and novel object recognition apparatus served as the exteroceptive behavioural models, and scopolamine-induced amnesia served as the interoceptive behavioural model. C. macowanii (10, 20, and 40 mg/kg p.o.) was administered in single doses to the mice. Donepezil (3 mg/kg p.o.) was used as a positive control agent. C. macowanii extract reversed the amnesia induced by scopolamine as indicated by a dose-dependent increase in spontaneous alternation performance in the Y-maze task. C. macowanii 40 mg/kg showed significant activity (p < 0.05 versus negative control), comparable to that of the positive control. C. macowanii also showed memory-enhancing activity against scopolamine-induced memory deficits in the long-term memory novel object recognition performance as indicated by a dose-dependent increase in the discrimination index. The results indicate that the hydroethanolic extract of C. macowanii may be a useful memory restorative mediator in the treatment of cognitive disorders such as Alzheimer's disease.
The aim of this study was to evaluate osmometry as a tool in quality analysis of milk. The osmolality of raw milk, sterilized milk, skimmed UHT (ultra-high temperaturetreated) milk, pasteurized milk, standardized UHT milk and fermented milk (Lactococcus lactis culture) was determined by freezing point osmometry. The relationship between osmolality and pH of fermented milk was further investigated during spontaneous fermentation of UHT milk at 37°C for 48 h. Average osmolality values (mean ± SD) were raw milk-290.2 ± 7.98, sterilized milk-290.2 ± 5.84, skimmed UHT milk-290.8±3.31, pasteurized milk-283.6±2.28, standardized UHT milk-281 ± 4.59 and fermented milk-466.0 ± 17.30 mOsmoles kg −1. For fresh milk samples, 88 % showed normal osmolality, 8 % were hypo-osmotic and 4 % hyper-osmotic. Fermentation studies revealed a high negative correlation between osmolality and pH, with a correlation coefficient of −97.49 %. Hypo-osmotic milk shows mixing of milk with water along the production chain. Hyper-osmotic milk indicates fermentation of milk at high ambient temperatures or with prolonged storage. It may also reveal adulteration of fresh milk with a soluble substance. Osmolality was highest for fermented milk owing to production of lactic acid during fermentation. This was confirmed by the high negative correlation between osmolality and pH of milk in fermentation studies. Hence the osmolality of fermented milks may be used as an index of the extent of fermentation.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.