ISOLATION AND CHARACTERIZATION OF CHEMICAL CONSTITUENTS FROM Chrysophyllum albidum G. DON-HOLL. STEM-BARK EXTRACTS AND THEIR ANTIOXIDANT AND ANTIBACTERIAL PROPERTIES

Background: The plant, Chrysophyllum albidum is indigenous to Nigeria and its stem-bark has found relevance in folkloric medicine for infections and oxidative stress linked diseases medicaments. The study targets to isolate the chemical constituents accountable for the antioxidant and antibacterial actions of the plant stem-bark to substantiate some of its ethnomedicinal uses. Materials and Methods: Stem-bark extract of Chrysophyllum albidum was obtained from 80 % ethanol was partitioned in sequence with ethyl acetate (EtOAc) and n-butanol. The solvent fractions and isolated compounds were verified for antioxidant chattels utilizing 2-2-diphenyl-1-picrylhydrazyl. Antibacterial actions were also assessed by agency of agar-diffusion and broth micro dilution methods. EtOAc fraction was on many occasions chromatographed on silica and Sephadex LH-20 column to afford four compounds and their chemical structures were proven with the employment of NMR (1D and 2D) and MS. Results: Chromatographic fractionation of EtOAc fraction with the premier antioxidant and antimicrobial activities afforded stigmasterol (1), epicatechin (2), epigallocatechin (3) and procyanidin B5 (4). Procyanidin B5 isolated for the first time from Chrysophyllum genus proven the supreme antioxidant activity with IC50 values of 8.8 µM and 11.20 µM in DPPH and nitric oxide assays respectively and equally established the ultmost inhibitory activity against Escherichia coli (MIC 156.25 μg/mL), Staphylococcus aureus (MIC 156.25 μg/mL), Pseudomonas aeruginosa (MIC 625 μg/mL) and Bacillus subtilis (MIC 156.25 μg/mL). Conclusion: The antibacterial and antioxidant activities of epicatechin, epigallocatechin and procyanidin B5 isolated from Chrysophyllum albidum stem-bark substantiate the folkloric use

Contributions of the old urban homegardens for food production and consumption in Rio Claro, Southeastern Brazil

Urban homegardens are green areas of households within the city limits and they have the potential to provide families with a cheap alternative for diet improvement, and to complement the income of the families who sell cultivated products. This research analyzes the contributions of old urban homegardens on food consumption and household economy. Data related to homegardens composition were collected by interviews and by collecting cultivated plants. Diets were assessed through a retrospective method (last 24 hours food recall) and administered every two months, during a year, to include seasonal variations. The diet of the sampled population was found to be dependent on certain foods, indicating a narrow food niche (Levins index = 25.9; Levins standardized index = 0.23). Variations in interviewees' diet are related to the consumption of fruits and vegetables, which are partly supplied by homegardens. Spices and teas consumed were obtained from homegardens, revealing its importance in food consumption and health. Among the 98 species found in homegardens, only 38% appeared in the interviewees' diet, indicating an under-exploitation of these homegardens. Our study found that the main role of homegardens is to supply variation in the diet, contributing to the consumption of different types of products.Os quintais urbanos correspondem às áreas verdes domiciliares dentro dos limites urbanos e têm o potencial de fornecer às famílias uma alternativa barata para a melhoria da dieta e complementação da renda familiar, pela venda de itens produzidos nesse espaço. Este estudo analisa a contribuição dos quintais urbanos antigos na alimentação e na economia doméstica. Os dados sobre a composição dos quintais foram obtidos por meio de entrevistas e pela coleta de plantas presentes nos quintais. As dietas foram levantadas pelo método recordatório das últimas 24 horas, aplicado bimensalmente, durante um ano, para incluir variações sazonais. Verificou-se que a dieta da população amostrada é dependente de alguns alimentos, indicando um nicho alimentar estreito (índice de Levins = 25,9; Levins padronizado = 0,23). As variações nas dietas dos informantes estão relacionadas com o consumo de frutas e hortaliças, em parte fornecidas pelo quintal. Temperos e chás consumidos foram obtidos dos quintais, revelando sua importância para alimentação e saúde. Das 98 espécies alimentares encontradas nos quintais, apenas 38% apareceram na dieta dos entrevistados, indicando uma subexploração dos quintais. Em nosso estudo, a principal função relatada para os quintais foi proporcionar variações da dieta, contribuindo para o consumo de itens diversificados.Universidade do Estado de Santa CatarinaUniversidade Estadual Paulista Júlio de Mesquita FilhoUniversidade Estadual Paulista Júlio de Mesquita Filh

Bioautographic Evaluation of Antibacterial Metabolite Production by Wild Mushrooms

Russula sp. and Pycnoporus cinnabarinus   were subjected to liquid and solid state fermentation for metabolite production. Local rice substrate was used for the solid state fermentation to provide a cheap and readily available medium for laboratory cultivation of wild mushroom. Bioautography, a technique that combines chromatography with bioassay in situ allows the localization of the active constituent. The result showed that in submerged fermentation, both the culture filterate and mycelial extract of Russula sp. displayed antimicrobial activity while only the culture filtrate demonstrated activity in Pycnoporus cinnabarinus.. The activity of the solid state fermentation was exhibited by the ethyl acetate fractions while the aqueous fraction showed no activity. The comparison of the culture filtrates (ethyl acetate fractions) of submerged fermentation and the ethyl acetate fractions of solid state fermentation displayed similar activities

Bioautographic Evaluation of Antibacterial Metabolite Production by Wild Mushrooms

Russula sp. and Pycnoporus cinnabarinus   were subjected to liquid and solid state fermentation for metabolite production. Local rice substrate was used for the solid state fermentation to provide a cheap and readily available medium for laboratory cultivation of wild mushroom. Bioautography, a technique that combines chromatography with bioassay in situ allows the localization of the active constituent. The result showed that in submerged fermentation, both the culture filterate and mycelial extract of Russula sp. displayed antimicrobial activity while only the culture filtrate demonstrated activity in Pycnoporus cinnabarinus.. The activity of the solid state fermentation was exhibited by the ethyl acetate fractions while the aqueous fraction showed no activity. The comparison of the culture filtrates (ethyl acetate fractions) of submerged fermentation and the ethyl acetate fractions of solid state fermentation displayed similar activities

Mycelial Growth and Antibacterial Metabolite Production by Wild Mushrooms

Russula sp. and Pycnoporus cinnabarinus   (wild mushrooms) were subjected to laboratory cultivation by spore germination and tissue culturing on Sabouraud dextrose agar plates. Subsequently, the growth and production of metabolite(s) were monitored in submerged fermentation for 7days using agar diffusion method. The result obtained showed that metabolite production peaked on the fourth day in Russula sp. and on the fifth day in Pycnoporus cinnabarinus with subsequent decrease in activity of the fermentation extract. Dry weight increases with fermentation time in both mushrooms

Mycelial Growth and Antibacterial Metabolite Production by Wild Mushrooms

Russula sp. and Pycnoporus cinnabarinus   (wild mushrooms) were subjected to laboratory cultivation by spore germination and tissue culturing on Sabouraud dextrose agar plates. Subsequently, the growth and production of metabolite(s) were monitored in submerged fermentation for 7days using agar diffusion method. The result obtained showed that metabolite production peaked on the fourth day in Russula sp. and on the fifth day in Pycnoporus cinnabarinus with subsequent decrease in activity of the fermentation extract. Dry weight increases with fermentation time in both mushrooms