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capsicum chinense/antibakteerinen
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Sivu 1 alkaen 17 tuloksia
Characterization, Antibacterial and Antioxidant Properties of Silver Nanoparticles Synthesized from Aqueous Extracts of Allium sativum, Zingiber officinale, and Capsicum frutescens.
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BACKGROUND
Herbal drug delivery is limited by poor solubility and bioavailability which can be overcome with suitable nanomaterials that will enhance their pharmacokinetics and performance.
OBJECTIVE
This study aimed to analyze the synthesis, characterization, and biological activities of silver
Antibacterial activity and phospholipid recognition of the recombinant defensin J1-1 from Capsicum genus.
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The gene of the four disulfide-bridged defensin J1-1 from Capsicum was cloned into the expression vector pQE30 containing a 6His-tag as fusion protein. This construct was transfected into Origami strain of Escherichia coli and expressed after induction with isopropyl thiogalactoside (IPTG). The
Antibacterial activity of jalapeño pepper (Capsicum annuum var. annuum) extract fractions against select foodborne pathogens.
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Capsicum annuum fruits have been investigated for antimicrobial activity in a number of studies. Capsaicin or other cinnamic acid pathway intermediates are often suggested to be the antimicrobial component, however there are conflicting results. No research has specifically fractionated jalapeño
Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat.
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The inhibitory effect of the extract of Capsicum annuum bell pepper type was evaluated against Salmonella typhimurium and Pseudomonas aeruginosa, inoculated in minced beef meat mixed with different concentrations of the extract, and stored at 7 degrees C for 7 days. The combined effect of C. annuum
Antibacterial activity of Capsicum annuum extract and synthetic capsaicinoid derivatives against Streptococcus mutans.
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The inhibitory effects of the ethyl acetate extract and capsaicin (1) and dihydrocapsaicin (2) isolated from fruits of Capsicum annuum chili pepper type, and synthetic capsaicinoid derivatives (N-(4-hydroxyphenylethyl)decamide (3), (E)-N-(4-hydroxy-3-methoxybenzyl)-3,7-dimethylocta- 2,6-dienamide
Antibiotic-potentiation activities of four Cameroonian dietary plants against multidrug-resistant Gram-negative bacteria expressing efflux pumps.
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BACKGROUND
The continuous spread of multidrug-resistant (MDR) bacteria, partially due to efflux pumps drastically reduced the efficacy of the antibiotic armory, increasing the frequency of therapeutic failure. The search for new compounds to potentiate the efficacy of commonly used antibiotics is
Biphasic membrane effects of capsaicin, an active component in Capsicum species.
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Capsaicin, an active component in Capsicum species, not only stimulates sensory afferent neurons but also inhibits bacterial growth and platelet aggregation. To address the pharmacological mechanism of non-neuronal actions, the effects of capsaicin and its structural analog (N-vanillylnonanamide) on
Antimicrobial activity of different solvent extracted samples from the leaves and fruits of Capsicum annuum.
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The current research describes the antimicrobial potential of methanol, n-hexane, n-butanol, ethyl acetate and aqueous extracted samples from the leaves and fruits tissues of Capsicum annuum. Different solvent extracted samples were screened against six pathogenic microorganisms including five
Content of Vitamin C, Phenols and Carotenoids Extracted from Capsicum annuum with Antioxidant, Antimicrobial and Coloring Effects
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Background and objective: Capsicum annuum is considered a good source of various natural compounds. The current study aimed to assess the vitamin C and total phenolic and carotenoid contents in C. annuum using standard methods.
A Risk Assessment Model for Bacterial Leaf Spot of Pepper (Capsicum annuum), Caused by Xanthomonas euvesicatoria, Based on Concentrations of Macronutrients, Micronutrients, and Micronutrient Ratios.
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The phytopathogenic bacterium Xanthomonas euvesicatoria causes bacterial leaf spot (BLS) of pepper and has a worldwide distribution. BLS is difficult to control and an integrated management strategy that incorporates crop rotation, use of clean seed and clean plants, weed control, resistant
Effect of red pepper Capsicum annuum var. conoides and garlic Allium sativum on plasma lipid levels and cecal microflora in mice fed beef tallow.
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Antihyperlipidemia or hypocholesterolaemic and antibacterial activities of red hot pepper and garlic are well known. To determine the effect of the dietary spices ingested to suppress blood lipids on the intestinal condition, we examined plasma lipid levels and cecal microflora in mice that were fed
[Studies on protein-based identification method of genetically modified capsicum].
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The detection system based on protein is a method to evaluate the safety of genetically modified foods (GMF). Using cecropin BD gene in capsicum, a detecting method was set up. It is a system of evaluating the real expressive condition and safety of the foreign target protein of GMF. In this
Capsicum annuum Fruit Extract: A Novel Reducing Agent for the Green Synthesis of ZnO Nanoparticles and Their Multifunctional Applications.
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A simple, efficient and convenient method for the preparation of zinc oxide (ZnO) nanoparticle was described. Several parameters like size and morphology of the prepared nanoparticles were characterized thorough a variety of analytical techniques such as XRD, FT-IR, UV-Vis, SEM, and EDX. The
Thionin-like peptides from Capsicum annuum fruits with high activity against human pathogenic bacteria and yeasts.
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Plants defend themselves against pathogens with production of antimicrobial peptides (AMPs). Herein we describe the discovery of a new antifungal and antibacterial peptide from fruits of Capsicum annuum that showed similarity to an already well characterized family of plant AMPs, thionins. Other
Zero valent silver nanoparticles capped with capsaicinoids containing Capsicum annuum extract, exert potent anti-biofilm effect on food borne pathogen Staphylococcus aureus and curtail planktonic growth on a zebrafish infection model.
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Food plants Hungarian wax pepper (HWP) and Green Bell pepper (GBP), belonging to Capsicum annuum were utilized for biogenic fabrication of zero valent, nano-silver (AgNPs) through a photo-mediation procedure. In the bacterial strains evaluated, HWP/GBP AgNPs demonstrated effective bacteriostatic and
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