In silico and In vitro Analysis of Antimicrobial Properties of Crude Compounds Extracted from Selenicereus undatus Peel | Chapter 7 | Innovative Solutions: A Systematic Approach towards Sustainable Future

Aims: The aim of the study is to extract antimicrobial compounds from dragon fruit peel and analyze its activity using in vitro and in silico techniques to produce a potential therapeutic agent for diseases like food poisoning.

Study Design: In vitro studies followed by the analysis using in vitro techniques like docking and molecular dynamic simulation.

Place and Duration of Study: Department of Biotechnology, (S8-group 15) Final year biotechnology students of Sahrdaya College of Engineering and Technology, Kodakara, Thrissur, Kerala, India, between March 2023 and May 2024.

Methodology: Extraction of bioactive compounds was performed. Antimicrobial activities were analyzed using well diffusion techniques and the result was mainly observed for Bacillus cereus. The proteins and active sites of bacteria were used for docking against the ligands or compounds present in the extracted solution of dragon fruit peel, and the results were analyzed. Also, molecular dynamic simulation and toxicity prediction were performed and using the results obtained a new product with medicinal value is proposed completely made or manufactured from a waste product making this a sustainable idea.

Results: In vitro, the antimicrobial activity of the crude extract was analysed by using the agar well diffusion method. Bacillus cereus shows more inhibition towards the extract. Target active sites and ligands are listed for molecular docking and the complex with highest binding energy is screened using SwissADME and from the results obtained molecular dynamic simulation is performed.

Conclusion: This work shows the antimicrobial activity of the compounds present in dragon fruit peels against Bacillus cereus, a foodborne pathogen. After molecular docking, SwissADME and molecular dynamic simulation, the interactions, affinity, and stability of the ligand target complexes are known, which leads to the development of innovative healthcare solutions.

 

Author (s) Details

 

Treesa Linson
Department of Biotechnology, SCET, Sahrdaya College of Engineering and Technology (Autonomous), Affiliated to A P J Abdul Kalam, Technological University, Kerala, India.

 

Ashly Varghese
Department of Biotechnology, SCET, Sahrdaya College of Engineering and Technology (Autonomous), Affiliated to A P J Abdul Kalam, Technological University, Kerala, India

 

Janet T Tony
Department of Biotechnology, SCET, Sahrdaya College of Engineering and Technology (Autonomous), Affiliated to A P J Abdul Kalam, Technological University, Kerala, India.

 

Nirmal N B
Department of Biotechnology, SCET, Sahrdaya College of Engineering and Technology (Autonomous), Affiliated to A P J Abdul Kalam, Technological University, Kerala, India.

 

Amitha Joy
Department of Biotechnology, SCET, Sahrdaya College of Engineering and Technology (Autonomous), Affiliated to A P J Abdul Kalam, Technological University, Kerala, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-49238-47-3/CH7

In vitro Antibacterial Activity of Direct Crude Extracts of Carica papaya Leaves and Allium sativum Cloves Alone and in Combination against Multidrug Resistant Bacterial Strains | Chapter 10 | Advanced Concepts in Pharmaceutical Research Vol. 7

 

Aim: Medicinal plants have potential pharmacological effect and Screening of natural extracts is a focused intensive study that aims to find active principles sorted from plant resources both safe and environmental friendly.

The present study was aimed to evaluate the antibacterial activity of direct crude extracts of Carica papaya leaves and Allium sativum cloves alone and in combination against multiple drug resistant strains.

Methods: The antibacterial potency of each plant extract individually and in combination was evaluated using five bacterial strains causing infections. Two Gram positive (Staphylococcus aureus and Bacillus cereus) and three strains of Gram negative (Escherichia coli, Salmonella typhi and Pseudomonas aeruginosa) bacteria were used to evaluate the antibacterial activity of Carica papaya leaves and Allium sativum using Agar Disk Diffusion Method.

Results: The results revealed that Carica papaya leaves extract and Allium sativum cloves extracts were potentially effective in suppressing microbial growth with variable potency. The combination of extracts of both plants was found to be most effective combination in retarding microbial growth of all tested pathogenic bacteria at concentration of 10 mg/disc than individual extracts.

Conclusion:  The extracts have the potential to serve as natural alternatives for preventing food poisoning and preserving food while avoiding the potential health risks associated with the use of chemically antibacterial agents.

Author(s) Details:

Srividya Lonkala,
Department of Pharmaceutical Sciences, Beside LMD Police Station, Thimmapur, Karimnagar-505481, Telangana, India.

Prasadaswamy Thirunahari,
Department of Pharmaceutical Sciences, Beside LMD Police Station, Thimmapur, Karimnagar-505481, Telangana, India.

Please see the link here: https://stm.bookpi.org/ACPR-V7/article/view/13776

Reducing Bacterial Contamination of Fresh Cabbage Using Vinegar and Salt | Chapter 2 | Current Perspectives in Agriculture and Food Science Vol. 3

 Green vegetable has great pertaining to food and therapeutic value and is generally used as the vital element in salads. Unfortunately, they are prone to contamination ahead the value chain. This work proposed to evaluate the microorganisms population in different divisions of green cabbage heads got from five selected markets in Accra and also to decide the most appropriate means for reducing the microorganisms population before consumption. Samples were got from five open markets in the Greater Accra Region of Ghana. Fresh leaves taken from the samples' exposed, middle, and inner sections were resolved for aerobic mesophilic organisms, coliforms, Staphylococcus aureus, Bacillus cereus, and Escherichia coli. They were laundered with water from faucet, 5% salt solution, or 50% salt solution solution for 5 brief time period, and the effectiveness of the situations in reducing the bacteria society was determined. The study revealed that the outer portions of fresh green vegetable heads had the highest microbial load, trailed by the middle sections, and the central sections were almost sterile. Coliforms ranged from 104–106 CFU/g for the not cooked outer divisions, 102–104 CFU/g for the untreated middle portions, and 101 CFU/g for the untreated inner divisions. The treatment accompanying 50% vinegar solution was ultimate efficient in lowering the bacteria populace on the samples, followed by 5% salt resolution, and tap water was the slightest effective. The findings concerning this study can be used to raise knowledge about the limited influence of the use of ordinary tap water by caterers to wash cabbages and advance the use of vinegar or seasoning solutions to reduce microbial adulteration in cabbages.

Author(s) Details:

Amy Atter,
CSIR- Food Research Institute, Ghana.

Damian Amewowor,
University of Cape Coast, Ghana.

Wisdom Kofi Amoa-Awua,
CSIR- Food Research Institute, CSIR College of Science and Technology, Ghana.

Please see the link here: https://stm.bookpi.org/CPAFS-V3/article/view/10233