MULTIPLE TREATMENT OF EREMURUS HIMALAICUS EXTRACTS AMELIORATES CARBON TETRACHLORIDE INDUCED LIVER INJURY IN RATS

Objective: Eremurus himalaicus Baker, an edible herb of North Western Himalayas, has not been scientifically assessed for hepatoprotective potential. The ethyl acetate extract (EHE), methanolic extract (EHM) and aqueous extract (EHA) of Eremurus himalaicus were therefore evaluated for potential hepatoprotective activity in Wistar strain albino rats.Methods: Carbon tetrachloride (1.5 ml/kg) was employed as hepatotoxin and was given on Day 1 of the experiment. The extracts at a dose of 300 mg/kg bw (EHE, EHM and EHA) and the standard at a dose of 10 mg/kg bw (Liv 52) were given for following 7 d and the biochemical parameters (SGOT, SGPT, ALP, TP, bilirubin and UA) were estimated in order to assess the liver function. Moreover, the liver tissue samples were examined for histopathological changes.Results: The results for serum biochemical analysis in rats showed a rise in SGOT, SGPT, ALP and bilirubin levels and a decrease in TP and UA levels upon giving hepatotoxin. The administration of the extracts and standard drug, for a period of 7 d, showed a significant decrease in SGOT, SGPT, ALP and bilirubin levels and an increase in TP and UA levels for EHM when compared to the toxic group. These results correlated well with the histopathological findings of liver for normal, toxic and extract treated groups. The EHM treatment decreased the extent of fat deposition and necrosis caused by CCl4. The results were almost similar to the standard drug Liv 52.Conclusion: Collectively; the results indicate that EHM exhibits significant hepatoprotective activity against CCl4 induced hepatotoxicity

Acute disseminated encephalomyelitis as the first presentation of CNS tuberculosis: report of a case with brief review

Acute disseminated encephalomyelitis (ADEM) also known as post infectious encephalomyelitis is a demyelinating disease of the central nervous system (CNS) that typically presents as a monophasic disorder associated with multifocal neurological symptoms and disability. It may follow vaccination in children or infection. Viral infection like measles, rubella, influenza, Epstein bar, HIV, herpes, cytomegalusvirus (CMV) and West Nile virus have been implicated in the causation. Among bacteria, group A hemolytic streptococcus, mycoplasma pneumonia, Chlamydia, Rickettesia and leptospira have been shown to cause ADEM. There are few reports of ADEM due to tuberculosis (TB). We describe acute disseminated encephalomyelitis due to tuberculosis in a 35 year old female who initially started with neuropsychiatric manifestations and later developed florid neurological deficit and classical magnetic resonance imaging (MRI) lesions suggestive of the disease. The patient recovered completely after antitubercular therapy and is following our clinic for the last 12 months now

Development of novel functional foods using Himalayan honey having enhanced nutraceutical and nutritional potential

This study was carried out to conduct the geographical discrimination of various types of honey, and their utilization in development of novel functional foods where in honey could be substituted in place of white sugar. Honey based apple spread and marmalade products were developed and evaluated for quality analysis. The results showed higher water activity (aw) and moisture content in Plectranthus rugosus (PR) honey based apple spread and marmalade while, TSS was highest (p < 0.05) in Multifloral (MF) honey based apple spread and marmalade. Hydroxymethylfurfural was found to be in the ranged of 6.77–7.05 (mg/kg) for honey based apple spread products and 3.09–3.46 (mg/kg) for honey based apple marmalade products. The lightness (L*) value was significantly highest in MF honey based apple spread and marmalades (p < 0.05). Redness (a*) and yellowness (b*) values were significantly highest in PR honey based apple spreads and marmalades and lowest in Robinia pseudo acacia (RSA) honey based apple spread and marmalades. In general, all MF honey based apple spreads and marmalades has the highest score for overall acceptability in comparison to RSA and PR honey based apple spreads. The values of gel strength (Fe), rupture force (FR), energy of penetration (E) and adhesiveness (A) in the given spread products were in the range of 1.50–1.54 N, 1.70–1.73 N, 17.00–17.05 Ns and −1.11–−1.08 Ns, respectively. The values of gel strength (Fe), rupture force (FR), energy of penetration (E) and adhesiveness (A) in the investigated marmalade products were in the range of 1.65–1.69 N, 2.08–2.13 N, 16.05–16.10 Ns and −1.14–−1.10 Ns, respectively

Effect of sodium alginate coatings enriched with α-tocopherol on quality of fresh walnut kernels

Lipid oxidation of unsaturated fatty acids is the main cause of quality reduction in nuts. To protect the quality of walnut kernels, edible coatings play an important role. Fresh kernels were coated with sodium alginate added with α-tocopherol at concentrations 0.25, 0.5 and 0.75% (w/v) and assessed for moisture content, weight loss percentage, firmness, oxidative stability, nutraceutical potential, color and microbial stability. The results showed that coatings significantly reduced weight loss percentage (20.17 to 11.88 %), peroxide value (2.5 to 1.84 meq o2 /kg), free fatty acid content (1.4 to 0.9 % oleic acid) and microbial count (3.2 to 1.9 log cfu/g) compared to control. In addition, coatings effectively retained total phenolic content (0.88 to 1.07 GAE g−1), DPPH radical scavenging activity (60.13 to 75.12%) and maintained firmness (1.8 to 2.5 N). Alginate enriched emulsion coatings preserved the kernel pellicle color (L* and b*) value and presented high overall acceptable score than the control. Therefore, it is determined that sodium alginate enriched with antioxidants coating could be used as a natural preservative coating material to maintain the postharvest quality of fresh walnut kernels

Effect of chemical and thermal treatments on quality parameters and antioxidant activity of apple (pulp) grown in high Himalayan regions

Pulp from locally grown Apple variety was given different treatments (chemical and thermal) and its various quality parameters were studied during a storage period of 90 days. All the quality parameters viz. pH, titrable acidity, total soluble solids, reducing sugars and non-reducing sugars, color and antioxidants activity were significantly affected by treatments employed as well as storage period. As a result of chemical and thermal treatments, antioxidant activity and total phenolic content of samples decreased, while color and consumer acceptability significantly improved. Color and antioxidant activity were highly correlated and the type of preservation method used affected the correlation coefficient between color and antioxidant activity. Among different treatments, a combination of pasteurization and chemical preservation was found to be most effective in increasing the shelf life of apple pulp

Extraction optimization of mucilage from Basil (Ocimum basilicum L.) seeds using response surface methodology

Aqueous extraction of basil seed mucilage was optimized using response surface methodology. A Central Composite Rotatable Design (CCRD) for modeling of three independent variables: temperature (40–91 °C); extraction time (1.6–3.3 h) and water/seed ratio (18:1–77:1) was used to study the response for yield. Experimental values for extraction yield ranged from 7.86 to 20.5 g/100 g. Extraction yield was significantly (P < 0.05) affected by all the variables. Temperature and water/seed ratio were found to have pronounced effect while the extraction time was found to have minor possible effects. Graphical optimization determined the optimal conditions for the extraction of mucilage. The optimal condition predicted an extraction yield of 20.49 g/100 g at 56.7 °C, 1.6 h, and a water/seed ratio of 66.84:1. Optimal conditions were determined to obtain highest extraction yield. Results indicated that water/seed ratio was the most significant parameter, followed by temperature and time

Physicochemical and functional properties of two cowpea cultivars grown in temperate Indian climate

Flours of two local cowpea cultivars namely Red cowpea and Black cowpea were analysed for proximate composition, pasting and functional properties. The crude protein and fat contents were higher for Black cultivar than the Red cultivar. The apparent amylose content was significantly higher for Red cowpea (25.54%) than Black cowpea (15.09%). Polyphenols were significantly higher for Red cowpea than Black cowpea. The pasting profile of two cultivars revealed significantly higher values of peak viscosity (1873 cP), setback viscosity (701.00 cP), breakdown viscosity (705.33 cP) and final viscosity (1868.67 cP) for Red cowpea than Black cowpea. Water absorption capacity and oil absorption capacity were found in the range of 1.22–1.39 g/g and 0.71–0.72 g/g, respectively, for the two cultivars. Emulsifying properties varied significantly between the two cultivars. Foaming capacity (198.67%) and foaming stability (84.85%) were significantly higher for Red cowpea than Black cowpea (73.81% and 75.43%). Swelling power was observed significantly higher for Black cowpea than Red cowpea at 90°C. Solubility index was also significantly higher for Black cowpea than Red cowpea throughout the temperature range

Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate

Starches isolated from the rice (Jhelum and Kohsar) and corn (PS-43 and Shalimar-maize) cultivars were studied for their physico-chemical and morphological properties. Physico-chemical properties such as composition, water and oil absorption capacity, swelling power, syneresis, freeze–thaw stability and light transmittance showed significant differences among the starches. Amylose contents of starches separated from the Jhelum and Kohsar rice cultivars and PS-43 and Shalimar-maize corn cultivars were 6.33%, 4.90%, 7.52% and 8.09%, respectively. The granular size varied from 5.2 to 5.9 μm for rice starches and 11.4–12.0 μm for corn starches. Transmittance value of gelatinized pastes from all starches progressively decreased up to the 2nd day during refrigerated storage, except Kohsar rice starch which lost its clarity significantly up to 3rd day of storage. The pasting property revealed peak, breakdown and setback viscosity which were in the range of 2479–3021 cP, 962–1713 cP and 1293–2003 cP respectively