THIS text-book of pharmacognosy has already found wide recognition among teachers and students of pharmacy. Its subject matter has grown from a laboratory manual intended for use in practical classes, and now comprises the requirements for the Chemist and Druggist Qualifying Examination of the Pharmaceutical Society of Great Britain. A Textbook of Pharmacognosy By T. C. Denston. Fourth edition. Pp. xviii + 594. (London: Sir Isaac Pitman and Sons, Ltd., 1945.) 27s. 6d. net.

/pdf/a-textbook-of-pharmacognosy-33ag9rvlzo.pdf

A Textbook of Pharmacognosy

Agricultural residues are rich in bioactive compounds. These residues can be used as an alternate source for the production of different products like biogas, biofuel, mushroom, and tempeh as the raw material in various researches and industries. The use of agro-industrial wastes as raw materials can help to reduce the production cost and also reduce the pollution load from the environment. Agro-industrial wastes are used for manufacturing of biofuels, enzymes, vitamins, antioxidants, animal feed, antibiotics, and other chemicals through solid state fermentation (SSF). A variety of microorganisms are used for the production of these valuable products through SSF processes. Therefore, SSF and their effect on the formation of value-added products are reviewed and discussed.

/pdf/agro-industrial-wastes-and-their-utilization-using-solid-419ao2hw4h.pdf

Agro-industrial wastes and their utilization using solid state fermentation: a review

/pdf/identification-of-unusual-pathogenic-gram-negative-aerobic-kk3rn3epn5.pdf

Identification of Unusual Pathogenic Gram-Negative Aerobic and Facultatively Anaerobic Bacteria

Recent developments on solid-state fermentation for production of microbial secondary metabolites: Challenges and solutions.

Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. These by-products mostly consist of the germ and outer layers (bran), deriving from dry and wet milling of grains, brewers' spent grain originating from brewing industry, or others originating during bread-making and starch production. Cereal industry by-products are rich in nutrients, but still they end up as feed, fuel, substrates for biorefinery, or waste. The above uses, however, only provide a partial recycle. Although cereal processing industry side streams can potentially provide essential compounds for the diet, their use in food production is limited by their challenging technological properties. For this reason, the development of innovative biotechnologies is essential to upgrade these by-products, potentially leading to the design of novel and commercially competitive functional foods. Fermentation has been proven as a very feasible option to enhance the technological, sensory, and especially nutritional and functional features of the cereal industry by-products. Through the increase of minerals, phenolics and vitamins bioavailability, proteins digestibility, and the degradation of antinutritional compounds as phytic acid, fermentation can lead to improved nutritional quality of the matrix. In some cases, more compelling benefits have been discovered, such as the synthesis of bioactive compounds acting as antimicrobial, antitumoral, antioxidant agents. When used for baked-goods manufacturing, fermented cereal by-products have enhanced their nutritional profile. The key factor of a successful use of cereal by-products in food applications is the use of a proper bioprocessing technology, including fermentation with selected starters. In the journey toward a more efficient food chain, biotechnological approaches for the valorization of agricultural side streams can be considered a very valuable help.

/pdf/fermentation-biotechnology-applied-to-cereal-industry-by-90a850cfy7.pdf

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights.

The fermentation based enrichment of polyphenolics and antioxidants of commonly used cereals i.e. wheat, rice, oat, maize and sorghum was done using GRAS fungal strain A. oryzae . Significant (P O. sativa and T. aestivum followed by > S. bicolour > A. sativa > Z. mays which is mainly due to high enzyme activities as observed during their fermentation. A positive correlation was obtained between total phenol and flavanoid content with antioxidant activity. Role of α-amylase, xylanase and β-glucosidase enzymes in release of polyphenols and antioxidants during solid state fermentation of cereals was justified by a linear correlation obtained between total phenolic and flavanoid contents with enzyme activities.

Comparative assessment of effect of fermentation on phenolics, flavanoids and free radical scavenging activity of commonly used cereals

Various diseases are caused by pathogenic bacteria and their diagnosis depends on accurate detection of pathogen from clinical samples. Several molecular methods have been developed including PCR, Real Time PCR or multiplex PCR which detects the pathogen accurately. However, every method has some limitations like low detection limit, whereas Loop-mediated isothermal amplification (LAMP) is a powerful and novel nucleic acid amplification method, which detects the DNA at very low level compared to other methods. This method amplifies very few copies of target DNA with high specificity, efficiency and rapidity under isothermal conditions by using a set of four specially designed primers and a DNA polymerase with strand displacement activity. This review presents detection of various bacteria by LAMP method and covers their detection limit in clinical specimens. Keywords: Bacteria, Loop-mediated isothermal amplification (LAMP), sensitive, rapid, simple. African Journal of Biotechnology , Vol 13(19), 1920-1928

/pdf/loop-mediated-isothermal-amplification-lamp-based-detection-zqji874ts5.pdf

Loop-mediated isothermal amplification (LAMP) based detection of bacteria: A Review

This study was conducted to determine the total phenol content (TPC) and free radicals scavenging activity of methanolic and ethanolic extracts of wheat (WH-711) fractions (grain, bran and flour) fermented with Aspergillus oryzae (MTCC 3107). Maximum TPC (1469.35 ± 4.5, 1426.44 ± 5.5 and 1268.91 ± 5.3) was obtained in methanolic extracts as compared to ethanolic extracts (1368.65 ± 3.5, 1155.46 ± 4.7 and 1314.17 ± 5.6 respectively) of wheat bran, grain and flour on the 5th day of fermentation. The free radical-scavenging activity of ethanolic extracts of fermented wheat grain, flour and bran was found to be maximum (62.68 ± 0.49, 32.87 ± 0.71 and 43.89 ± 0.88 %, respectively) whereas methanolic extracts of wheat grain and flour was 59.67 ± 0.78 and 28.52 ± 0.56 %, respectively on 5th day of incubation using DPPH assay. Free radical-scavenging activity (71.30 ± 0.36%) of wheat bran was significantly higher than that of fermented grain and flour on the 2nd day of incubation. Likewise in ABTS assay, wheat bran extracted with ethanol and methanol showed higher inhibition (28.48 ± 0.62 and 43.55 ± 0.72%) on 5th day of incubation than to the fermented  grain and flour. Among all the three fractions, methanolic extract of fermented wheat bran has the highest TPC and hence has highest free radical scavenging activity. Total phenolic contents, DPPH and ABTS+ radicals scavenging activity of wheat fractions were significantly correlated (P<0.01) which provide the strong evidence that the antioxidant activity in wheat fractions was derived from phenolic compounds.

	Key words: Antioxidant activity, wheat, solid state fermentation, Aspergillus oryzae.

/pdf/bio-enrichment-of-phenolics-and-free-radicals-scavenging-nbhu71l7xj.pdf

Bio-enrichment of phenolics and free radicals scavenging activity of wheat (WH-711) fractions by solid state fermentation with Aspergillus oryzae

Bio-enrichment of phenolics and antioxidant activity of combination of Oryza sativa and Lablab purpureus fermented with GRAS filamentous fungi

Phytochemicals in pulses are good source of natural antioxidants but present in bound form and conventional processing methods are not enough for release of these phenolic compounds. So, in this research, microbial treatment of pulses named red lentil, cowpea, pigeon pea, urad and mung bean was done to investigate the fermentation response on release of polyphenolics and antioxidant compounds. Results obtained showed that phenolic and flavonoids contents along with the antioxidant potential of all the pulses increased under fermentative effect of Aspergillus awamori at concentration of 1 × 10−6 spores/ml. The effect of fermentation on increased amount of phenolics and antioxidants recorded as in order i.e. pigeon pea > urad > mung bean > cowpea > red lentil. A significant (p < 0.01) correlation was accomplished among total phenol, flavonoid contents with radical scavenging activity which was observed maximum in pigeon pea i.e. r2 = 0.955 and r2 = 0.976, respectively. Likewise significant positive correlation (p < 0.01) between total phenolic and flavonoids compounds with three different enzymes (i.e. α-amylase, glucosidase and xylanase) had justified the role of microbial enzymatic secretions in liberation of phenolic, flavonoids and antioxidant components during solid state fermentation.

Pooja Saharan

Papers

Comparative assessment of effect of fermentation on phenolics, flavanoids and free radical scavenging activity of commonly used cereals

Loop-mediated isothermal amplification (LAMP) based detection of bacteria: A Review

Bio-enrichment of phenolics and free radicals scavenging activity of wheat (WH-711) fractions by solid state fermentation with Aspergillus oryzae

Bio-enrichment of phenolics and antioxidant activity of combination of Oryza sativa and Lablab purpureus fermented with GRAS filamentous fungi

Bio-enrichment of phenolic, flavonoids content and antioxidant activity of commonly used pulses by solid-state fermentation