NUEVA ADICIÓN A LA MALACOFAUNA DEL MUNICIPIO DE BAYAMO

En un trabajo publicado en la Revista Electrónica Granma Ciencia. Vol.13, No.1, Enero - Abril  2009 ISSN 1027-975X titulado “Clave ilustrada para la identificación de los moluscos terrestres del municipio Bayamo”, a cargo de los autores que exponen aquí, se refirieron las especies identificadas (16) por los autores hasta ese momento. En esta oportunidad se informa el hallazgo de otra especie y comentarios que enriquecerían la caracterización de la malacofauna bayamesa y sustentarían mejor los trabajos conservacionistas, fitotécnicos y de educación ambiental

In vitro antimicrobial activity of total extracts of the leaves of Petiveria alliacea L. (Anamu)

The antimicrobial activity of 13 total extracts was evaluated, 10 soft extracts (B) and 3 blended extracts (E) prepared from dry and fresh leaves of Petiveria alliacea L. Various solvents were used for their preparation: hydroalcoholic solution at 30%, 80% and isopropyl alcohol. The antimicrobial effect of the extracts was tested by means of the method of Kirby-Bauer, using four bacterial strains from the ATCC collection (Escherichia coli, Staphylococcus aureus, Enterococcus faecalis and Pseudomonas aeruginosa) and a leveduriform fungus (Candida albicans). The following quality control parameters were determined for most active extracts: physical, physical-chemical and chemical parameters. The results were: nine extracts showed antibacterial activity, being the most concentrated (B8 and E3), the ones with the highest activity in the presence of the bacteria tested; the effect of blended extracts (E1, E2 and E3) was greater in the presence of P. aeruginosa. Blended extracts are considered more potent and active than soft extracts. No antifungal activity was obtained for both types of extracts. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined for both extracts, with the following results: MIC-soft extracts (>;100 mg/mL), blended extracts (>;50 mg/mL); MBC-soft extracts (≥400 mg/mL), blended extracts (≥200 mg/mL) based on fresh leaves.Avaliou-se a atividade antimicrobiana de 13 extratos totais, 10 brandos (B) e 3 batidos (E) elaborados a partir da folha seca e fresca da Petiveria alliacea L. Para sua preparação se empregaram vários solventes: solução hidroalcoólica 30%, 80% e álcool isopropílico. O efeito antimicrobiano dos extratos foi comprovado pelo método do Kirby-Bauer, usando para isso quatro cepas bacterianas da coleção ATCC (Escherichia coli, Staphylococcus aureus, Enterococcus faecalis e Pseudomonas aeruginosa) e um fungo leveduriforme (Candida albicans). Determinaram-se parâmetros de controle da qualidade físicos, físico-químicos e químicos dos extratos mais ativos. Obtiveram-se como resultados: que 9 extratos mostraram atividade antibacteriana, sendo os mais concentrados (B8 e E3) os de maior espectro de ação frente às bactérias provadas; o efeito dos extratos batidos (E1, E2 e E3) foi maior frente a P. aeruginosa; os extratos batidos se consideram mais ativos que os brandos e não se obteve atividade antifúngica caso algum. Determinou-se a Concentração Mínima Inhibitoria e Bactericida para ambos os extratos, resultando a primeira para os extratos brandos maior a 100 mg/mL e para as batidos maior a 50 mg/mL; a segunda para os extratos brandos maior ou igual a 400 mg/mL e para as batidos maior ou igual a 200 mg/mL, em relação à droga fresca

Establecimiento y multiplicación in vitro de Curcuma longa L.

Turmeric is a very valuable plant as condiment, dye and due to its medicinal properties. Although results achieved in the in vitro propagation, rates of in vitro establishment and multiplication are low. The aim of this study was to determine the effect of bud length, physical state of culture medium and concentration of inorganic salts and growth regulators in the in vitro establishment and multiplication of turmeric. Buds taken from main rhizomes were used in the establishment.They were disinfected, several layers of leaf primordia were removed and buds were cut into 0.5-0.7 cm, 0.8-1.0 cm and 1.1-1.3 cm. In vitro plants of established after 30 days were used for multiplication. Various concentrations of 6-BAP (0.0, 2.0, 4.0, 6.0 mg.l-1) were added to basal culture medium. Besides, the effect of adding MS salts 25, 50, 75 and 100% (control) and the use of liquid or semisolid culture medium was determined. It did increase The values of disinfection and in vitro establishment, referred in literature, for the culture were increase since terminal buds of 0.8-1.0 cm and sodium hypochlorite 2% of active chlorine for 25 minutes were used. During the in vitro multiplication, values for the number of shoots per explant, length of shoots and number of roots per shoot were similar to those previously referred in literature.Keywords: in vitro plant, micropropagation, MS saltsLa cúrcuma es una planta muy apreciada como condimento, colorante y por sus propiedades medicinales. Aunque se han logrado resultados en su propagación in vitro aún los índices de establecimiento y multiplicación in vitro son bajos. El objetivo de este trabajo fue determinar el efecto de la longitud de la yema, el estado físico del medio de cultivo y la concentración de sales inorgánicas y reguladores del crecimiento en el establecimiento y multiplicación in vitro de cúrcuma. En el establecimiento se utilizaron yemas extraídas de rizomas principales, las cuales se desinfectaron, se eliminaron varias capas de primordios foliares y se cortaron yemas de 0.5-0.7 cm, 0.8-1.0 cm y de 1.1-1.3 cm de longitud. Para la multiplicación se usaron plantas in vitro de 30 días de establecidas y al medio de cultivo basal se adicionaron diferentes concentraciones de 6-BAP (0.0, 2.0, 4.0, 6.0 mg.l-1). Además, se determinó el efecto de adicionar las sales MS al 25, 50, 75 y 100% (control), así como emplear el medio de cultivo en estado líquido o semisólido. Se logró aumentar los valores de desinfección y establecimiento in vitro publicados para el cultivo, al utili zar yemas terminales con una longitud de 0.8-1.0 cm e hipoclorito de sodio al 2% de cloro activo durante 25 minutos. Durante la multiplicación in vitro se obtuvieron valores en cuanto al número de brotes por explante, longitud de los brotes y número de raíces por brote similares a los publicados previamente.Palabras clave: micropropagación, plantas in vitro, sales M

In vitro antimicrobial activity of total extracts of the leaves of Petiveria alliacea L. (Anamu)

The antimicrobial activity of 13 total extracts was evaluated, 10 soft extracts (B) and 3 blended extracts (E) prepared from dry and fresh leaves of Petiveria alliacea L. Various solvents were used for their preparation: hydroalcoholic solution at 30%, 80% and isopropyl alcohol. The antimicrobial effect of the extracts was tested by means of the method of Kirby-Bauer, using four bacterial strains from the ATCC collection (Escherichia coli, Staphylococcus aureus, Enterococcus faecalis and Pseudomonas aeruginosa) and a leveduriform fungus (Candida albicans). The following quality control parameters were determined for most active extracts: physical, physical-chemical and chemical parameters. The results were: nine extracts showed antibacterial activity, being the most concentrated (B8 and E3), the ones with the highest activity in the presence of the bacteria tested; the effect of blended extracts (E1, E2 and E3) was greater in the presence of P. aeruginosa. Blended extracts are considered more potent and active than soft extracts. No antifungal activity was obtained for both types of extracts. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined for both extracts, with the following results: MIC-soft extracts (>100 mg/mL), blended extracts (>50 mg/mL); MBC-soft extracts (≥400 mg/mL), blended extracts (≥200 mg/mL) based on fresh leaves