Antibacterial and antioxidant activities of hydroalcoholic stem bark extract of Schotia latifolia Jacq

AbstractObjectiveTo investigate the antibacterial and antioxidant activities of hydroalcoholic extract of Schotia latifolia (S. latifolia) bark commonly used in South Africa traditional medicine for the treatment of various ailments.MethodsThe antibacterial test and MIC was determined by using agar well diffusion and dilution methods respectively against eight strains of bacteria. The total phenol, proanthocyanidin and flavonoid contents of S. latifolia were assessed using standard methods. The antioxidant activity of the extract was evaluated using ferric reducing power and the free radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic-acid (ABTS), nitric oxide (NO), hydrogen peroxide (H2O2) and lipid oxidation (LO).ResultsThe antibacterial activity demonstrated an appreciable effect against all the gram positive bacteria at MIC between 0.016 and 10 mg/mL while that of gram negative bacteria was above 10 mg/mL. The plant extract exhibited high concentration of proanthocyanidin [(300.00±0.10) mg CE/g], followed by flavonoid [(12.46±0.04 mg) TE/g] and phenol [(11.06±0.03) mg QE/g] contents. Similarly, the extract at 0.5 mg/mL scavenges DPPH, ABTS, H2O2, LO and NO by 87.55%, 89.47%, 77.15%, 86.48% and 77.75% of the radicals respectively. The reducing power was also found to be concentration dependent.ConclusionsOur data suggest that S. latifolia extract has antibacterial and antioxidants activity and thus could be used as alternative therapy against antibiotic resistance bacteria and to prevent many radical related diseases

MATHEMATICAL ANALYSIS OF THE ROLE OF DETECTION RATE IN THE DYNAMICAL SPREAD OF HIV-TB CO-INFECTION

Human Immunodeficiency Virus (HIV) co-existing with Tuberculosis (TB) in individuals remains a major global health challenges, with an estimated 1.4 million patients worldwide. These two diseases are enormous public health burden, and unfortunately, not much has been done in terms of modeling the dynamics of HIV-TB co-infection at a population level. We formulated new fifteen (15) compartmental models to gain more insight into the effect of treatment and detection of infected undetected individuals on the dynamical spread of HIV- TB co-infection. Sub models of HIV and TB only were considered first, followed by the full HIV-TB co-infection model. Existence and uniqueness of HIV and TB only model were analyzed quantitatively, and we shown that HIV model only and TB only model have solutions, moreover, the solutions are unique. Stability of HIV model only, TB model only and full model of HIV-TB co-infection were analyzed for the existence of the disease free and endemic equilibrium points. Basic reproduction number () was analyzed, using next generation matrix method (NGM), and it has been shown that the disease free equilibrium point is locally asymptotically stable whenever  and unstable whenever this threshold exceeds unity. i.e., Numerical simulation was carried out by maple software using differential transformation method, to show the effect of  treatment and detection of infected undetected individuals on the dynamical spread of HIV-TB co-infection. Significantly, all the results obtained from this research show the importance of treatment and detection of infected undetected individuals on the dynamical spread of HIV-TB co-infection. Detection rate of infected undetected individuals reduce the spread of HIV-TB co-infections

Phytochemicals Analysis and Medicinal Potentials of Hydroalcoholic Extract from Curtisia dentata (Burm.f) C.A. Sm Stem Bark

Curtisia dentata (CD) is a vulnerable medicinal plant used for the treatment of stomach ailments in South Africa. However, there is a lack of sufficient data on its phytochemical components and medicinal properties. The phytochemical analysis of the extract was estimated using standard assay methods while its antibacterial activity was determined by the agar dilution method against selected bacteria. The antioxidant activity of the extract was done using ferric reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic-acid (ABTS), nitric oxide (NO), hydrogen peroxide (H2O2) and lipid peroxidation (LPO). The cytotoxicity assay of the extract was assessed using the brine shrimp lethality test with LC50 value of 0.302 mg/mL. The antibacterial activity of the extract demonstrated an appreciable broad spectrum activity against the tested bacteria with minimum inhibitory concentration (MIC) ranges between 5000 and 0.5 mg/L. Both phenol and flavonoid concentrations were 14.86 mg tannic acid equivalent/g and 13.64 mg quercetin equivalent/g, respectively. The percentage composition of saponins (13.26) was highest, followed by steroids (1.42), while alkaloids and tannins had the same value of 0.51. Similarly, IC50 values of the extract against DPPH, ABTS, H2O2, LPO and NO were 0.017, 0.018, 0.159, 0.06 and 0.052 mg/mL, respectively. The reducing power of the extract was found to be concentration dependent. Our data suggest that the 70% ethanol extract from the CD extract has antibacterial and antioxidant properties due to the presence of bio-active compounds and thus support its folkloric use in the treatment of diseases

Influence of Processing Methods on Protein Quality of Atlantic Horse Mackerel (Trachurus trachurus)

Protein quality is a long-accepted paradigm for human protein needs however the quality is affected with processing methods. The protein and amino acids content of poached or charcoal or wood smoked horse mackerel fish (HMF) were determined using standard methods. Chemical analyses were carried out on the processed fillet and skin, head and bone (SHB) diets under standard conditions. A total of 40 weaned male rats were fed with processed fillet or SHB diets for 12 days to assess protein quality and amino acids digestibility. Fish samples were also analyzed for protein efficiency ratio (PER), net protein ratio (NPR), Protein Digestibility-Corrected Amino Acid Scores (PDCAAS), true and apparent protein digestibility (TPD and APD). Results showed that the wood smoked fillet had the highest PDCAAS regarding to the controls whereas PER, NPR and TPD was highest in SHB. The best results were obtained from animals fed on coal or wood smoked fillet/SHB on protein quality and amino digestibility parameters selective. The SHB could be used as a valuable source of ingredients for animal feeds and human consumption instead of being discarded as agricultural waste. Keywords: Processing methods, protein quality, growth performance; amino acids, Atlantic horse mackerel, agricultural waste/discard

Growth Performance of Weaned Male Albino Rats Fed on Processed Atlantic Horse Mackerel (Trachurus trachurus)

Trachurus trachurus is a table fish, locally called kote in south-west Nigeria. Fish processing (like poaching and smoking) generates reactive di-carbonyl compounds & poly-aromatic hydrocarbons that affect its digestibility. Study determined the effect of processing methods on growth performance of weaned male albino rats reared on Atlantic horse mackerel (Trachurus trachurus). Chemical analyses were carried out on processed fillet; skin, head & bone (SHB) diets under standard conditions. 40 weaned male albino rats were fed with processed fillet or SHB diets for 14 days to assess protein digestibility via: feed intake, weight gain, feed efficiency ratio (FER), feed conversion ratio (FCR), water intake & faecal output. Animals fed on coal smoked fillet diet had the best growth, in terms of weight gained, FCR & FER respectively; followed by the wood smoked SHB diet (p<0.001) compared to the positive control. The best results were obtained from animals fed the smoked fillet / SHB. The SHB could be a significant source of valuable ingredients for animal feeds & human consumption. Keywords: Processing methods; Growth performance; Feed Efficiency Ratio; Feed Conversion Ratio; Trachurus trachurus, Agricultural waste / Discard

Variations in the Levels of Total Protein, Urea and Ureate in Weaned Male Albino Rats Fed on Processed Atlantic Horse Mackerel

Trachurus trachurus (locally called kote) is a table fish sold for human consumption in Nigeria. Processing methods like poaching and smoking interfere with nutrients and are potential sources of reactive di-carbonyl compounds (RDCs) and polyaromatic hydrocarbons (PAHs). This study determined the variations in the levels of total protein, urea and ureate in weaned male albino rats fed on processed fillet; skin, head and bones (SHB), using standard methods. Chemical analyses were carried out on processed fillet & SHB diets under standard conditions. 40 male rats (40.76 ± 2.42g) were fed with processed fillet or SHB diets for 14 days to assay for on total protein, urea and ureate. All data were subjected to analysis of variance by Duncan’s multiple range test and considered significant at a minimum of p < 0.05. Results indicated that levels of serum electrolyte, proteins and urea were insignificant (p>0.05).  Study suggests that coal smoked kote SHB showed great promise as a possible protein substitute in animal feed, if gathered it could be utilized as a form of protein concentrate at little costs thus reducing costs of feeds due to highly priced casein, fish meal, soybean meal and groundnut cake (GNC) in south western Nigeria. Keywords: Processed kote; Full blood count; total protein; Urea and Ureat

Serum Electrolytes, Creatinine (CRT) & Hematological (Hg) Indices of Rats Fed on Processed Atlantic Horse Mackerel

Trachurus trachurus (locally called kote) is a low cost table fish in Nigeria. Study determined effect of processed kote fillet; skin, head and bones (SHB), on serum electrolytes (calcium, potassium, chloride, sodium & creatinine) & full blood count in weaned male albino rat using standard methods. Chemical analyses were carried out on processed fillet; skin, head & bone (SHB) diets under standard conditions. 40 male rats (40.76 ± 2.42g) were fed with processed fillet or SHB diets for 14 days to assess. Individual blood samples were analyzed for serum electrolytes & full blood count. All data were subjected to analysis of variance by Duncan’s multiple range test. Levels of calcium, potassium, chloride & sodium of rats fed with the test diets were insignificant (p>0.05) compared to the control groups. Levels of white blood cell & platelet in the wood smoked & poached fillet were elevated (p<0.05) than in the controls. Overall coal smoked fillet and SHB showed improved (p<0.05) levels of serum electrolytes, creatinine and hematological indices, at the expense of mild effects of high levels of processing on red blood count & haemoglobin. Processed kote SHB could be a good substitute for soy meal in animal feed. Keywords: Wood & coal Smoking, Poaching, Full blood count, Serum electrolyte & Trachurus trachuru

Variations in Proximate Composition of Clupea harengus (Fillet & Skin, Head and Bones (SHB)) after Different Heat Treatment

Clupea harengus is a table fish locally called sawa in south west Nigeria. It is among the freshwater fishes that are abundant and economically cheap. Present study assessed the effect of heat treatment on proximate composition and sensory qualities in the fillet and SHB (skin, head and bone) of Clupea harengus; using smoking (wood and coal) and poaching methods. Proximate analysis was done via standard analytical techniques and sensory evaluation of the processed fish was conducted by categorical ranking. All processing methods significantly (p<0.05) increased levels of protein and ash, but (p<0.05) reduced the fat and crude fibre contents in the fillet. Wood smoking of SHB recorded highest protein, ash and crude fiber contents of 55.65±4.20, 15.26± 0.53 and 13.40± 1.14 respectively. Highest protein concentration was obtained for wood & charcoal smoked in both fillet and SHB; but lowest in the poached fish (fillet and SHB). Moisture content was highest (72.07± 1.29%) in the poached SHB; but lowest in charcoal smoked fillet & SHB (44.01± 0.03 & 44.01± 0.00%) respectively. Wood and charcoal smoked fish samples were found most palatable by the panellists. Data obtained from this study demonstrated that processed fillet and SHB could be a veritable source of valuable ingredients for human consumption and animal feeds. Keywords; Heat treatment; Clupea harengus; proximate; sensory evaluation, agricultural waste; discards

Interactions of antibiotics and methanolic crude extracts of Afzelia Africana (Smith.) against drug resistance bacterial isolates

Infection due to multidrug resistance pathogens is difficult to manage due to bacterial virulence factors and because of a relatively limited choice of antimicrobial agents. Thus, it is imperative to discover fresh antimicrobials or new practices that are effective for the treatment of infectious diseases caused by drug-resistant microorganisms. The objective of this experiment is to investigate for synergistic outcomes when crude methanolic extract of the stem bark of Afzelia africana and antibiotics were combined against a panel of antibiotic resistant bacterial strains that have been implicated in infections. Standard microbiological protocols were used to determine the minimum inhibitory concentrations (MICs) of the extract and antibiotics, as well as to investigate the effect of combinations of the methanolic extract of A. africana stem bark and selected antibiotics using the time-kill assay method. The extract of Afzelia africana exhibited antibacterial activities against both Gram-negative and Gram-positive bacteria made up of environmental and standard strains at a screening concentration of 5 mg/mL. The MICs of the crude extracts and the antibiotics varied between 1 μg/mL and 5.0 mg/mL. Overall, synergistic response constituted about 63.79% of all manner of combinations of extract and antibiotics against all test organisms; antagonism was not detected among the 176 tests carried out. The extract from A. africana stem bark showed potentials of synergy in combination with antibiotics against strains of pathogenic bacteria. The detection of synergy between the extract and antibiotics demonstrates the potential of this plant as a source of antibiotic resistance modulating compounds.http://www.mdpi.com/journal/ijm

Evaluation of the Nutritional Composition of Myrothamnus Flabellifolius (Welw.) Herbal Tea and its Protective Effect Against Oxidative Hepatic Cell Injury

Published ArticleThe nutrient composition of Myrothamnus flabellifolius leaf tea extract (MLTE) and its protective effect against oxidative hepatic cell injury were evaluated. Gallic acid, caffeic acid, ferulic acid, methyl gallate, and epicatechin were identified in MLTE by high‐performance liquid chromatography (HPLC). The tea extract showed an appreciable nutritional content of proximate, sugar, vitamin E, monounsaturated fatty acids, omega 6 and 9 unsaturated fatty acids, as well as considerable amounts of various mineral elements. Nineteen amino acids were found. Moreover, MLTE exhibited potent in vitro antioxidant activities, presumably because of its richness in polyphenols (gallic acid and ferulic acid) and vitamin E. In Chang liver cells, pretreatment with MLTE suppressed oxidative lipid peroxidation (IC50 = 113.11 μg/ml) and GSH depletion (IC50 = 70.49 μg/ml) without causing cytotoxicity. These data support the local consumption of M. flabellifolius herbal tea, which may be used against oxidative stress‐induced diseases while providing the body with necessary nutrients. Practical application Herbal teas are one of the most consumed beverages in the world today, due to their refreshing taste and additional health benefits. Myrothamnus flabellifolius herbal tea is a widely used traditional herbal tea in Southern Africa with potentials for commercialization due to its pleasant flavor. This study, for the first time, reported the nutritional composition of the leaf decoction of M. flabellifolius and its protective effect on hepatic oxidative insults. These results can inform the dietary and nutritional use of the tea for optimum benefits, as well as provide preliminary scientific validation of the use of the herbal tea as an antioxidant beverage with good nutritional value