Browsing by Subject "Antibacterial"
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Item Analysis of Morphological properties of Ag3PO4 embedded Polyacrylonitrile electrospun membrane for waste-water treatment(I.O.E. Pulchowk Campus, 2022-09) Shrestha, SugandhaElectrospinning is a straightforward, inexpensive and quick method for the fabrication of nanofibres and nanofibre-based materials. In this work, electrospun polyacrylonitrile (PAN) nanofibres embedded with silver phosphate (Ag3PO4) have been fabricated. Electrospun PAN nanofibres were surface modified with hydrazine to form amidoxime groups —C(CN2=NOH) for effective anchoring of silver ions, which is then converted to silver phosphate through chemical methods. The composite fibres that were produced in this way were evaluated using a Scanning electron microscope(SEM), Fourier transform infrared (FTIR), Ultraviolet-visible(UV-vis) and X-ray Powder Diffraction(XRD). Photocatalytic behaviour and antibacterial testing were done on the composite and analyzed. According to experimental findings, composite nanofibres made by reacting functionalized PAN nanofibres with 0.02Mconcentration solutions of silver nitrate and disodium hydrogen phosphate are found to be more effective in the photo-degradation of dyes when exposed to visible light and for antibacterial activity, PAN nanofibres fabricated by utilization of 0.05 M concentration solutions was found to be the most effective.Item Antibacterial and Antioxidant Properties of Selected Medicinal Plants from Law Land Nepal(Department of Botany, 2015) Bhatta, LaxmiMedicinal plants , as source of remedies, are widely used as alternative therapeutic tool for the prevention or treatment of many diseases The aim of the present study was to evaluate the antibacterial and antioxidant activity of the methanolic extract of selected medicinal plants of central Nepal. Twelve medicinal plants were studied on the basis of their ethnobotanical uses in the treatment of various ailments especially diarrhoea and dysentery. Antibacterial screening against four pathogenic microbes‟ viz., Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Bacillius substilis was determined by agar well diffusion method and zone of inhibition was observed. Out of twelve plants tested for antimicrobial activity, eight plant species showed antibacterial activity by inhibiting one or more microorganisms. The methanolic extract of Mangifera indica, Bombax ceiba, Bauhinia vahlii, Cassia fistula, Syzygium cumini, showed significant inhibition against all the tested bacteria while, Psidium guajava, Elephantopus scaber and Azadirachta indica showed inhibition against few pathogenes. But medicinal plants such as Cassia occidentalis, Uraria lagopoides, Moringa oleifera and Costus speciosus did not show antibacterial activity against selected bacteria. Total phenolic and flavonoid content were determined by Folin-Ciocalteu and aluminium chloride calorimetric method respectively. The antioxidant activity was determined by 2, 2diphenyl-1-picrylhyrazyl (DPPH) free radical and ascorbic acid was taken as standard. Syzygium cumini, Bombax ceiba, Elephantopus scaber, Uraria lagopoides and Bauhinia vahlii showed lower IC 50 value than standard ascorbic acid where as Cassia occidentalis, Mangifera indica, Moringa oleifera, Azadirachta indica, Cassia fistula, Psidium guagava and Costus specious showed higher value than standard ascorbic acid. Moringa oleifera showed the highest phenolic content whereas all the plant extracts showed comparable amount of Flavonoid content. The results of the present study suggest that the selected plants can be used as a source of antioxidants and antibacterial for pharmacological preparations as very well evidenced by the present work.Item The chemical characteristics and antibacterial activity of green tea (camellia sinensis), stinging nettle (urtica diocia) leaves and the blend(Department of Microbiology, 2021) Phuyal, NamitaAvailable with full textItem PHYTOCHEMICAL SCREENING, GC-MS ANALYSIS, ANTIBACTERIAL, ANTIOXIDANT, TPC, TFC, AND CYTOTOXICITY ANALYSIS OF EXTRACTS AND ESSENTIAL OIL OF AEGLE MARMELOS (L.) CORREA(Amrit Campus, 2022-07-17) Karki, HomaAegle marmelos (L.) Correa (Rutaceae family), also known as the Bel fruit tree, is a widely distributed plant and is found in Nepal, Bangladesh, India, China, Sri Lanka, Myanmar, Pakistan, etc. The objective of the present study is to evaluate the phytochemicals and bio-activities of extracts and essential oil of A. marmelos. The A. marmelos leaves were successively extracted using methanol, hexane, and chloroform organic solvents. Qualitative phytochemical analysis of methanol and chloroform extracts of A. marmelosleaves confirmed the presence of alkaloids, saponins, glycosides, phenols, flavonoids, protein, and tannin. GC MS analysis of crude chloroform extract showed 9 different major compounds among which Limonene dioxide (27.78 %) and Germacrene B (20.65 %) were the most abundant. The IC50 value of the chloroform extract against DPPH was found to be 308.21 μg/mL. The result showed that the total phenolic and flavonoid content in A. marmelos leaves with the value 58.36 mg gallic acid equivalent and 142.29 mg quercetin equivalent/g of dry extract respectively. The extract also exhibited higher toxicity against brine shrimp with the LC50 value of 157.50 μg/mL. The essential oil by hydrodistillation was analyzed by GC-MS for its composition and exhibited the presence of 12 different compounds. The most abundant were Limonene (25.06 %) and Germacrene B (18.63 %). Antibacterial activity was performed against six bacterial species and Bacillus subtilis was susceptible to the essential oil showing zone of inhibition (ZOI) 7 mm. The IC50 value of the essential oil against DPPH was found to be 13.63 mg/mL. The total phenolic content and flavonoid content in the essential oil of A. marmelos leaves were found to be 10.65 mg gallic acid equivalent and 3.27 mg quercetin equivalent/g of essential oil respectively. The toxicity of essential oil of A. marmelos tested by brine shrimp lethality (LC50) was found to be 58.17 μg/mL.Item Studies on Antioxidant and Xanthine Oxidase Inhibitory Activities of Coccinia Grandis (L.) Voigt, Datura Metel (Linn.) and Tagetes Patula (L.) from Rupandehi District of Nepal(Department of Chemistry, 2020) Kharel, PrabhatNepal is great country having all the types of biodiversity which is suitable for the growth of different type plants. Different types of natural products and their biological activities can be obtained from these plants which could have great benefits in cure of different diseases. Phytochemical screening of different plant extracts showed the rich resources of secondary metabolites such as alkaloids, flavonoids, phenols etc. Calculations of TPC and TFC value of plant extracts showed that T. patula content highest value TPC (630.839±2.633 mgGAE/g) and TFC (79.605±1.808 mgQE/g) respectively. Antioxidant activities of these plant extracts studied by both DPPH and FRAP both showed D. metel with IC50 value of 0.039 mg/mL and 357.0365±0.682317 mm Fe (II)/L respectively, as a potent antioxidant among the selected three plant extracts. The antibacterial activity was studied by well diffusion method which showed plant extract of T. patula only showed the activity of 10 mm ZOI value at concentration of 50 mg/mL as compared to standard drug against S. aureus while other plant extracts did not showed any activity against both gram positive and gram negative bacteria. Xanthine oxidase (XO), an enzyme widely distributed among mammalian tissues, is associated with the oxidation of xanthine and hypoxanthine to form uric acid. This is the serious effect on the human being many people are suffering from this disease. The antigout activity of these plant extracts were studied by xanthine oxidase inhibition assay where methanolic extract of C. grandis with IC50 value 0.491 mg/mL showed the highest xanthine oxidase inhibition activity among selected plants, refers it as potent antigout. Since C. grandis was selected for column and FTIR analysis of different fraction was observed. FTIR analysis showed different carbonyl, phenolic, alkane compounds are present in the extracts. This study may provide scientific basis for the use of selected plants and may provide valuable information for further research.Item The study of Antibacterial Activity of Common Spices(Department of Microbiology, 2008) Maharjan, DineshSpices are necessary food stuff used to impart good taste and aroma to food. It is also used as household medicines as well as preservatives. In this study, antibacterial activity of essential oils, acetone and methanol extracts of six different spices viz. Syzygium aromaticum Linn., Piper nigrum Linn., Curcuma longa Linn., Trachyspermum ammi Linn., Coriandrum sativum Linn. and Cinnamomum zeylanicum Blume. against ten bacteria viz. Staphylococcus aureus (ATCC 25923), Escherichia coli (ATCC 25922), Klebsiella pneumoniae (ATCC 200603), K. oxytoca, Salmonella Typhi, S. Paratyphi A, Pseudomonas aeruginosa (ATCC 27853), Proteus mirabilis (ATCC 49132), P. vulgaris and Shigella dysenteriae by agar well diffusion method. Among six spices, clove, ajowan and cinnamon were found to have relatively higher antibacterial activity. Essential oil of cinnamon was found to show better antibacterial activity inhibiting all tested bacteria. Essential oil of clove showed antibacterial activity against E. coli, S. aureus, K. pneumoniae, K. oxytoca, S. Typhi and P. aeruginosa. Essential oils of ajowan showed antibacterial activity against all test bacteria except P. aeruginosa. Acetone extract of clove showed antibacterial activity against E. coli, S. aureus, K. pneumoniae, S. Paratyphi A, P. aeruginosa Proteus spp. and S. dysenteriae. Acetone extract of cinnamon inhibited all test bacteria except P. aeruginosa. Methanol extract of clove showed better antibacterial activity against S. aureus, S. Paratyphi A, P. aeruginosa Proteus spp. and S. dysenteriae. MBC was determined for those extracts that possess inhibitory activity by two fold serial dilution method. The MBC value ranged from 0.39 to 25mg/ml. The lowest MBC value was given by essential oil of cinnamon against E.coli, S. aureus and S. Typhi. Gram positive bacteria were found to be more sensitive to spices than Gram negative bacteria. S. aureus was inhibited by all spices, 13 out of 18 test suspensions and E. coli was also inhibited by all spices but 8 out of 18 test suspensions. Other Gram negative bacteria were inhibited by one or two spices.