PHYTOCHEMICAL AND ANTIMICROBIAL STUDIES OF EXTRACTS OF SOLANUM XANTHOCARPUM
Antibacterial activity of various parts (stem, leaf and fruits) of solvent extracts (Petroleum ether, alcohol and acetone) of Solanum xanthocarpum against Escherichia coil, Klebsiella of Solanum xanthocarpum showed high sensitivity to Escherichia coil & less sensitivity and resistance to Bacillus cereus. In control, no inhibitory zone was observed.
Antibacterial Potential of Crude Leaf Extract of Clerodendrum philippinum Schauer
The genusClerodendrumis very widely distributed throughout the world and has more than five hundred species. Many species of this genus have been described in various indigenous systems of medicines for the treatment of various life -threatening diseases. Roots and leaf extrac ts ofClerodendrumphilippinum Schauerhave been used for the treatment of rheumatism, asthma and other inflammatory diseases .The present study is intend ed to show the a ntibacterial activity of crude ethanolic leaf extract of C.philippinumSchaueragainstE.coli, S.aureus, Bacillus and Klebsiellaand minimum inhibitory concentration of C.philippinumSchauer.Itprovides thescientific data base line and alsogives particular importance for the local practioners as well as for the local people using th ese herbs for a variety of disorders.
On the fractionation of β-lactoglobulin and α-lactalbumin
Abstract Existing methods for the preparation of α-lactalbumin and β-lactoglobulin are examined critically. It is proposed that the most satisfactory method for the preparation of the whey protein fraction from bovine milk is (NH 4 ) 2 SO 4 fractionation. A number of new gentle procedures for the fractionation of the whey proteins are compared with some existing methods. The distribution of total protein at various stages is determined by total Kjeldahl nitrogen and the kind of protein by starch-gel electrophoresis. The effect of variables, such as pH, salt concentration and temperature on the separation of α-lactalbumin and serum albumin from β-lactoglobulin is studied. Differences in the behavior ( e.g. solubility) of genetic variants of β-lactoglobulin are noted. The solubility of each of the major whey proteins, under similar conditions to those used in the fractionation, is compared with its solubility in the whey protein mixture. The understanding gained of factors important in the fractionation is used in recommending new procedures for α-lactalbumin and β-lactoglobulin isolation.