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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
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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
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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
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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
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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
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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
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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
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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
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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.
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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
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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
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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
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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
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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
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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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