Phytochemical, physicochemical, TLC, minerals analysis and in-vitro antioxidant activity of ethanolic extract of leaves of Heldigardia populifolia

The aim of present study was to investigate the preliminary phytochemical, physicochemical, TLC, minerals analysis and In-vitro antioxidant activity of leaves of ethanolic extract of Heldigardia populifolia. The preliminary phytochemical screening of ethanolic extract showed the presence of triterpenoids, flavonoids, glycosides, sterols, steroids, phenols, carbohydrates and saponins. The composition of minerals found in the leaf powder was within the permissible limits. TLC analysis of ethanol extract showed the five spots which indicate the presence of five phytoconstituents. The extractive value of ethanol was high than acetone. Ash values were within the limits. The in-vitro antioxidant activity of ethanolic extract increased with increasing the concentration. The ethanolic extract in all the concentration showed the significant antioxidant activity

Optimización de un pretratamiento enzimático para semillas de mostaza utilizando metodología de superficie de respuesta

In order to investigate the effect of an enzymatic pre-treatment process for the extraction of oil from black mustard seeds (Brassica nigra) using viscozyme, the reaction parameters such as temperature, buffer-to-seed ratio and enzyme concentration were considered as determinant factors in the central composite design. Optimization was carried out according to the four-variable five-level central composite design of experiments. The effects of enzyme concentration (5–12%), temperature (40–55 °C), pH (5.0–6.0), and reaction time (1–7 h) on the free oil liberated were studied. Residual oil was collected by subjecting the treated meal to soxhlet extraction for 4 h. An enzyme dose of 7.5% (w/w), pH 5.0, 50 °C, and 5 h with constant shaking at 450 rpm were found to be opti­mal conditions. Centrifuging the mixture at 7000 rpm for 30 min separated the oil with a recovery of 71–73.1%.Con el fin de investigar el efecto de un pretratamiento enzimático para la extracción de aceite de semillas de mostaza negra (Brassica nigra) utilizando viscozima, los parámetros de la reacción, como la temperatura, la relación de tampón/semilla y las concentraciones de enzima, se consideraron factores deter­minantes en el diseño. La optimización se llevó a cabo mediante cuatro diseños de experimentos compuestos de cinco niveles. Se estudió el efecto de la concentración de enzima (5-12%), temperatura (40-55 °C), pH (5.0-6.0), y tiempo de reacción (1-7 h) sobre el aceite liberado. El aceite residual se recolectó sometiendo la pasta tratada a una extracción de soxhlet durante 4 h. Las dosis de enzima del 7,5% (p/p), pH 5,0, 50 °C y 5 h con agitación constante a 450 rpm fueron las condiciones óptimas. La centrifugación de la mezcla a 7000 rpm durante 30 minutos separó el aceite con una recuperación de 71-73.1%

Optimización mediante el diseño Box Behnken del proceso de extracción con dióxido de carbono supercrítico (SC-CO2) de aceite de germen de trigo en relación al rendimiento, contenido de fósforo y tocoles

The supercritical carbon dioxide (SC-CO2) extraction technique has emerged as one of the best possible alternatives to organic solvent (hexane) extraction. However, very limited information is available on process optimization for this extraction technique and the lack of available engineering data is causing the slow growth of this technique. In the present investigation, SC-CO2 extraction was carried out to extract the oil from wheat germ under various operating conditions and the oil samples were characterized for properties such as phosphorous and tocol contents (vitamin E). A three-level Box Behnken design from response surface methodology was applied to optimize the SC-CO2 extraction parameters such as pressure, temperature and CO2 flow rate with an objective to obtain high oil yield, rich tocol contents and low phosphorous content. The process parameters were maintained between 30 to 50 MPa, 40 to 60 °C and a flow rate of 10 to 30 g·min-1 in a Box Behnken design matrix. Three different second order polynomial models were obtained for oil yield, phosphorous content and tocol contents with high R2 values. The optimum conditions were found to be 50 M Pa, 60 °C and 30 g·min-1 where the predicted oil yield, phosphorous content and tocol contents were found to be 8.87%, 31.86 mg·Kg-1 and 2059.92 mg·Kg-1 respectively. Under the optimum conditions, the experimental oil yield, phosphorous content and tocol contents obtained were found to be very close to the values predicted by the model.La técnica de extracción mediante dióxido de carbono supercrítico (SC-CO2) ha surgido como una de las mejores alternativas posibles a la extracción con solventes orgánicos (hexano). Sin embargo, se dispone de información muy limitada sobre la optimización del proceso y la falta de disponibilidad de datos de ingeniería es la causa del lento crecimiento de esta técnica. En la presente investigación, la extracción con SC-CO2 se llevó a cabo para obtener aceite de germen de trigo en diversas condiciones operacionales. Los aceites se caracterizaron mediante sus contenidos en fósforo y tocoles (vitamina E). Se aplicó el diseño Box Behnken de tres niveles a partir de la metodología de superficie de respuesta para optimizar los parámetros de la extracción, presión, temperatura y flujo de CO2 para obtener un alto rendimiento de aceite, alto contenido de tocoles y bajo contenido de fósforo. Los parámetros del proceso se mantuvieron entre 30 - 50 MPa, de 40 a 60 °C y de 10 a 30 g·min-1 de caudal de CO2 en la matriz de diseño Box Behnken. Se obtuvieron tres modelos polinomiales de segundo orden diferentes para rendimiento de aceite, contenido de fósforo y contenido de tocoles, con altos valores de R2. Las condiciones óptimas fueron: 50 M Pa, 60 °C y 30 g·min-1 donde el rendimiento de aceite, el contenido de fósforo y el contenido de tocoles previstos fueron 8.87%, 31,86 mg·Kg-1 y 2059,92 mg·Kg-1 respectivamente. Bajo las condiciones óptimas, el rendimiento de aceite, el contenido de fósforo y el contenido de tocoles presentaron valores muy cercanos a los predichos por el modelo

MIRO-1 Determines Mitochondrial Shape Transition upon GPCR Activation and Ca^(2+) Stress

Mitochondria shape cytosolic calcium ([Ca^(2+)]_c) transients and utilize the mitochondrial Ca_2^+ ([Ca^(2+)]_m) in exchange for bioenergetics output. Conversely, dysregulated [Ca^(2+)]_c causes [Ca^(2+)]_m overload and induces permeability transition pore and cell death. Ablation of MCU-mediated Ca^(2+) uptake exhibited elevated [Ca^(2+)]_c and failed to prevent stress-induced cell death. The mechanisms for these effects remain elusive. Here, we report that mitochondria undergo a cytosolic Ca^(2+)-induced shape change that is distinct from mitochondrial fission and swelling. [Ca^(2+)]_c elevation, but not MCU-mediated Ca^(2+) uptake, appears to be essential for the process we term mitochondrial shape transition (MiST). MiST is mediated by the mitochondrial protein Miro1 through its EF-hand domain 1 in multiple cell types. Moreover, Ca^(2+)-dependent disruption of Miro1/KIF5B/tubulin complex is determined by Miro1 EF1 domain. Functionally, Miro1-dependent MiST is essential for autophagy/mitophagy that is attenuated in Miro1 EF1 mutants. Thus, Miro1 is a cytosolic Ca^(2+) sensor that decodes metazoan Ca^(2+) signals as MiST

MIRO-1 Determines Mitochondrial Shape Transition upon GPCR Activation and Ca^(2+) Stress

Mitochondria shape cytosolic calcium ([Ca^(2+)]_c) transients and utilize the mitochondrial Ca_2^+ ([Ca^(2+)]_m) in exchange for bioenergetics output. Conversely, dysregulated [Ca^(2+)]_c causes [Ca^(2+)]_m overload and induces permeability transition pore and cell death. Ablation of MCU-mediated Ca^(2+) uptake exhibited elevated [Ca^(2+)]_c and failed to prevent stress-induced cell death. The mechanisms for these effects remain elusive. Here, we report that mitochondria undergo a cytosolic Ca^(2+)-induced shape change that is distinct from mitochondrial fission and swelling. [Ca^(2+)]_c elevation, but not MCU-mediated Ca^(2+) uptake, appears to be essential for the process we term mitochondrial shape transition (MiST). MiST is mediated by the mitochondrial protein Miro1 through its EF-hand domain 1 in multiple cell types. Moreover, Ca^(2+)-dependent disruption of Miro1/KIF5B/tubulin complex is determined by Miro1 EF1 domain. Functionally, Miro1-dependent MiST is essential for autophagy/mitophagy that is attenuated in Miro1 EF1 mutants. Thus, Miro1 is a cytosolic Ca^(2+) sensor that decodes metazoan Ca^(2+) signals as MiST

Optimisation of Clove Basil and Sweet Basil Seeds Mucilages Extraction for Utilisation as Functional Ingredients

989-999The hydrothermal extraction of clove basil and sweet basil seeds mucilages were optimised using response surface methodology for maximum yield, water absorption, swelling capacities, minimum water solubility and syneresis. The optimum conditions for extraction of clove basil seeds mucilage were 67.34°C, 2.51 h and water-to-seed ratio of 80:1 while of sweet basil seeds mucilage were 57.01°C, 1.31 h and water-to-seed ratio of 70.66:1, which provided yield of 32.53, 26.30% respectively with water absorption capacity of 383.42, 474.34 g/g, water solubility capacity of 0.11, 0.70%, swelling capacity of 16.29, 13.23 mL/mL and syneresis of 0.50, 0.19% respectively. The experimental values of both mucilages extracted under optimum conditions were very close to predicted values indicating models were adequate. These extracted basil seed mucilages can be utilized as fat replacers, gelling agents, texture improvers, stabilizers, emulsifiers, thickening agents, prebiotics, laxatives, hypolipidemic and hypoglycemic agents to enhance the functionalities of incorporated foods

An Analytical Cross-Sectional Study on the Impact of Clinical Profile on the Outcome of Patients on Mechanical Ventilation at a Tertiary Care Centre

Introduction: Mechanical ventilation (MV) is an invasive life supporting device to mimic the respiratory physiological function at the time of impending respiratory failure. There is dramatic improvement in the survival of critically ill patients, but also associated with complications affecting the overall outcome. A part from the severity of underlying disease, MV and care related parameters also influence the outcome. Aim: To determine the outcome of mechanically ventilated patients in an ICU depending on their clinical profile. Materials and Method: Retrospective cross sectional study for duration of 6 months. Inclusion criteria: Patients >18years of age, male and female patients, All patients requiring MV support for >12hours, Patients with failing respiratory drive or who failed O2 therapy and NIV are eligible for the study. Exclusion criteria: Patients <18years of age, Patients who died within12 hours of intubation, Patients who were extubated <12 hours of intubation, Pregnant and lactating women, patients with Incomplete data. Conclusion: Increased mortality observed in patients with sepsis and more number of ventilator days and increased length of hospital stay

Traditional processing methods for quality enhancement of indigenous basil seeds and formulation of functional flours

The changing food habits and lifestyle led to consumption of faulty diets with increased prevalence of life style diseases in India. This has spurred health consciousness among food consumers and enhanced the demand for functional foods. The indigenous underutilised clove and sweet basil seeds being rich source of fibre (36.23, 28.85%), protein (9.16, 8.55%), polyphenols (17.28, 17.71 mg GAE/g extract) and antioxidants (266.13 and 344.63 mg TE/g extract), exhibited vast potential for formulation of functional flours. Traditional processing methods such as roasting, fermentation and germination have significantly enhanced the nutritional and antioxidant properties of both the seeds. Among them, germination was found to be ideal processing technique with relatively higher fibre, protein, total mineral, phenolic contents, antioxidant capacity and less fat content. Henceforth, processing of basil seeds in a traditional way could significantly enhance their quality and promote their utilisation as functional ingredients for designing healthy foods.