ISOLATION OF TAXOL PRODUCING FUSICOCCUM SPECIES FROM CURRY LEAF AND ITS RANDOM AMPLIFIED POLYMORPHIC DNA ANALYSIS

ABSTRACTObjective: The potential compound of taxol has been used treatment of cancer in the medical field. This study is focused on the extraction of taxolfrom Fusicoccum sp.Methods: The pathogenic strain was grown in MID medium for the taxol production and extracted from the Fusicoccum culture filtrate and processedto the ultraviolet (UV)-spectroscopy analysis as well as infrared (IR) spectra analysis was done, and the sample was performed to the high-performancecolumn chromatography and further processed to the random amplified polymorphic DNA (RAPD) analysis of specific primer is PGFO1, PGFO2 areperformed.Results: UV-visible spectral analysis showed maximum value for 273 nm. The result of IR-spectrum analysis to find out the functional groups presentin sample and characteristic peak to conform the existences of OH group. The presence of taxol was confirmed using column chromatography.An analysis of taxol production was on the external standard of authentic taxol. The column chromatography process shows the amount of taxolproduction by Fusicoccum spp. 325 µg/L. RAPD analysis indicates the genetic relation among all isolates of fungus was analyzed by two randomprimers PGF01 and PGF02.Conclusion: The present investigation revealed that the taxol production from biological source was a significant effect, and the presence of taxolamount is analysis in Fusicoccum sp. 325 µg/L. The RAPD analysis of genetic stability of in vitro grown fungus and genotypic with two differentprimers shows that five fungus species with corresponding primer efficiency was amplified.Keywords: Taxol production, Fusicoccum sp., Ultraviolet-spectroscopy, Infrared, Spectrum analysis, Scanning electron microscopy

Some New Congruences for l-Regular Partitions Modulo 13, 17, and 23

A partition of n is l-regular if none of its parts is divisible by l. Let b l (n) denote the number of l-regular partitions of n. In this paper, using theta function identities due to Ramanujan, we establish some new infinite families of congruences for b l (n) modulo l, where l = 17, 23, and for b 65 (n) modulo 13

Pulsed electric field processing of functional drink based on tender coconut water (Cococus nucifera L.) - nannari (Hemidesmus indicus) blended beverage

Tender coconut water (Cocos nucifera L.) Nannari extract (Hemidesmus indicus L.) ready-to serve (RTS) blended beverage were optimised. Response Surface Methodology (RSM) was employed to optimize the levels of independent variables (levels of tender coconut water, nannari extract and sugar). The responses of pH, ºBrix, CIE colour (L*, a* and b*) value and OAA were studied. The data obtained were analysed by multiple regression technique to generate suitable mathematical models. The developed blended beverage was processed using pulsed electric field (PEF) with electric field 31.2 kV/cm, 20 pulse widths at 100 Hz frequency to minimise nutritional and sensory attributes losses and compared with conventional thermal pasteurization (96 ºC for 360 s) with p-value of 8.03. Thermal pasteurization showed a significant (p<0.05) decrease in colour value, radical scavenging activity and overall acceptability after treatment and also during storage, when compared to PEF treated tender coconut water-nannari blended beverage. PEF treatment also achieved a 3.01 ± 0.69 log inactivation, similar to thermal pasteurization of native micro flora. PEF treated tender coconut water-nannari blended beverage was stable up to 120 days under ambient storage condition (27-30 °C)

Pigments and antioxidant activity of optimized Ready-to-Drink (RTD) Beetroot (Beta vulgaris L.) - passion fruit (Passiflora edulis var. flavicarpa) juice blend

A central composite rotatable design (CCRD) was employed to optimize the beetroot-passion fruit blended juice. The independent variables were beetroot juice (30-70 ml), passion fruit juice (10-30 ml) and sucrose (9.00-10.50g). The combined effect of these independent variables on pH, °Brix and overall acceptability were investigated. Results showed that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. The optimized blended juice was prepared in bulk, thermally pasteurized and studied the effects on pigments, antioxidant activity, CIE Color (L*, a*, b*, E*), Browning Index*, native microflora and other physicochemical quality parameters were also evaluated during the storage at 27-30 ± 2 °C. The processing and storage had a significant effect on (p < 0.05) degradation in the pigments, antioxidant activity during storage. The decrease in antioxidant activity was correlated (r = 0.9895) with a decrease in betalain pigment. The product was safe from microflora after thermal pasteurization and during 180 days of storage with good sensory acceptability