Journal of Applied Botany and Food Quality

Antimycobacterial potential of green synthesized silver nano particles from selected Himalayan flora

2024-01-26T17:44:53+01:00

Mycobacterium tuberculosis (Mtb) is a persistent threat to human life and a challenge to global public health. The pathogen’s antibiotic
resistance has become a serious problem, prompting the development of nanotechnology-based medicines to prevent multidrug resistance in microorganisms. The present study aimed to synthesize silver nanoparticles (AgNPs), using leaves extracts of Achillea millefolium, Artemisia campestris and Hedera nepalensis to analyze their antimycobacterial potential. The biosynthesized silver nanoparticlesnwere harvested and characterized through UV visible spectroscopy,nField Emission Scanning Electron Microscopy (FESEM) and Energy Dispersive X-ray spectroscopy (EDX). The FESEM analysis showed, that selected plant-based silver nanoparticles were spherical in shape with a diameter ranging from 50 nm to 80 nm. Energy Dispersive X-ray spectroscopy revealed that constitute elements of silver nanoparticles are Ag, C, O, Cl and Ca. The biosynthesized AgNPs exhibited significant antibacterial potential against Mycobacterium tuberculosis. At a concentration of 50 μL Hedera nepalensis exhibited the highest growth inhibition at 97.33%, followed by Artemisia at 95%, whereas the percentage growth inhibition of Achillea millefolium at 50 μL concentration was 72.33% as compared to the Rifampicin (RIF) i.e., 40%. Fluorescence microscopy confirmed visible growth inhibition in both experimental and controlled cultures. Hedra nepalensis and Artemisia campestris showed promising potential to inhibit the growth of mycobacteria populations, indicating their potential for the development of novel nanomedicine to treat tuberculosis effectively.

Enhancing the germination of seeds and the seedling growth and development of Pistacia khinjuk stocks via a seed dormancy breaking method

2024-01-01T18:26:51+01:00

The behaviour of individuals with adaptations that will ensure survival is of critical importance for the continuation of species during periods when environmental factors reach challenging levels for living beings. In seed plants, this behaviour is achieved through dormancy, in which vital functions are reduced to a minimum. Seed dormancy is not germinating of seeds despite favorable environmental conditions due to internal and external factors. The impermeable and hard seed coat prevents or delays germination in wild Pistacia seeds, causing problems in the production of rootstocks in the desired numbers. In the present study, dormancy-breaking methods including treatment with sulfuric acid, Gibberellic acid (GA3), 6-Furfurylaminopurine (kinetin), 6-Benzylaminopurine (BAP) and their combination, were tested on P. khinjuk seeds stored at 4°C and 25°C for 6 months after harvest. The seeds were then allowed to germinate for 45 days in sand-filled seedling trays. The germinated seeds were transferred to pots, and the contents of dry and fresh weight, total soluble sugar and protein, chlorophyll a, b and carotenoid of the seedlings were measured after 28 days of the growth and development. It was found that the highest germination rate, dry and fresh weight, total soluble sugar and protein and chlorophyll a,b contents were obtained from seeds that treated with scarification+GA3+BAP and stored at 25°C for 6 months.

Production, antimicrobial, antioxidant, sensory, and therapeutic properties of herbal wine – A comprehensive review

2023-11-26T12:59:26+01:00

Wine is a fermented beverage. Herbal-infused wine is beneficial to health due to its antimicrobial and anticancer properties. The constituents of these plants, including flowers, fruits, stems, roots, bark, and leaves, contain antioxidant activity. The herbs can be extracted through various methods such as maceration, decoction, infusion, crushing, grinding, and blending. Saccharomyces cerevisiae is the primary organism responsible for fermentation, converting glucose into metabolic energy.

This review analyses the potential medicinal value of herbal wine in treating human diseases. Herbal wine is a recent development in culinary technology, as herbs possess antioxidant and antimicrobial properties that make them effective against cancer and diabetes. Polyphenols found in wine have been reported to be effective in treating human ailments such as coronary heart disease, diabetes, microbial infections, neurodegenerative diseases, and aging. Therefore, fortifying alcoholic beverages may increase health benefits and clinical applications.

The qualities of these herbal extracts are comparable to those of fortified wines, making drinking fortified wines a healthier option than consuming conventional wines. However, the production of herbal wine from certain extracts may require the addition of taste enhancers.

Our focus is on the fermentative production of wine from various herbal extracts, including physicochemical, antioxidant, antimicrobial, and sensory evaluation. We compare and describe the health benefits and harmful effects of fruit wine and herbal wine.

Application of arbuscular mycorrhizal fungi and potassium nitrate improves physiological performance and glycyrrhizin production of licorice under salt stress

2023-10-01T20:04:59+02:00

To examine the effects of potassium nitrate fertilizer (40 and 80 kg ha^-1) and inoculation with arbuscular mycorrhizal fungi (25, 50, and 100 g inoculum) on the physiological performance and glycyrrhizin production of licorice plants (Glycyrrhiza glabra L.) under salt stress (irrigation with 4 and 8 dSm^-1 of saline water), two field experiments were conducted in 2021 and 2022. Salinity reduced the physiological performance of plants but increased the concentration of glycyrrhizin in the roots. The application of potassium nitrate, especially at a rate of 40 kg ha^-1, along with mycorrhiza, resulted in increased nutrient content, antioxidative activities (catalase, peroxidase, and superoxide dismutase activities), membrane stability index, leaf relative water content, photosynthetic pigment content, glycyrrhizin production, and growth (about 45%) of licorice plants. On the other hand, the treatment with KNO₃ and mycorrhiza reduced the accumulation of sodium in plant tissues (about 16%). The application of 40 kg ha^-1 KNO₃ with 50 g of inoculum was found to be the superior treatment for improving the performance of licorice plants under salt stress. According to the findings of this study, the use of KNO₃ in combination with arbuscular mycorrhizal fungi is a successful approach to improve plant growth and productivity under saline conditions.

Viscospora peruviscosa, a new fungus in the Glomeraceae from a plantation of Theobroma cacao in Peru

2023-09-11T09:53:50+02:00

A new fungus, Viscospora peruviscosa, was detected in a Theobroma cacao plantation in the Huallaga province of San Martín State in Peru.
The fungus was propagated in the greenhouse on Sorghum vulgare and Brachiaria brizantha. The fungus is similar to V. viscosa as it has two spore wall layers and also a viscose outer spore surface, but its spores are smaller ((30-) 44-56 (-65) × (25-) 44-54 μm) and the subtending hyphae generally are more pronounced funnel-shaped. Also, the walls of the spores and subtending hyphae are thinner than in V. viscosa. Phylogenetically, both species form two well separated sister clades in the genus Viscospora. Based on the partial nrDNA gene, the two species have 90-91% maximum identity (MI). So far, the fungus is only known from the cacao plantation in Huallaga. No environmental sequences in the public data bases suggest that the fungus has already been found elsewhere in the neotropics or worldwide. This is the second species in the genus Viscospora (Glomeraceae) described, hence Viscospora is no longer monospecific.