ANTI INFLAMMATORY ACTIVITY OF LYCOPENE AND ITS BASED CHITOSAN NANOFORMULATION-AN In vitro STUDY | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

 Background: Nanotechnology has been emerging as an interdisciplinary field that is undergoing rapid development and has brought enormous changes in dentistry. Lycopene and chitosan is a naturally derived polymer with antimicrobial and anti-inflammatory properties. Since periodontal diseases occurs as a result of inflammatory process, this vitro study has been done to evaluate the anti-inflammatory activity of lycopene and its based chitosan nano formulations to incorporate into periodontics.

Materials and Methods: The collection and preparation of lycopene extract was done and stored for further use. Synthesis of chitosan nanoparticles was done with the addition of glacial acetic acid along with Sodium Tripolyphosphate (STPP). Centrifugation was done and characterisation of chitosan nanoparticles using ultraviolet (UV)-viz-spectroscopy spectroscopy. The anti-inflammatory activity of chitosan nanoparticles was measured and compared using the standard diclofenac sodium assay.

Results: The anti inflammatory activity of lycopene, chitosan and chitosan-lycopene nanoformulation increased with increase in concentrations. At 30 μL, 40 μL lycopene showed a higher antiinflammatory activity than standard, Chitosan has better anti-inflammatory activities at higher concentrations when compared to standard diclofenac sodium. However, the anti-inflammatory effect of the combination of lycopene and chitosan was lesser than the standard.

Conclusion: Chitosan nanoparticles have the better antiinflammatory activity when compared with lycopene and lycopene-chitosan nanoformulations. Further formulations of chitosan in various forms such as gel and microspheres can be potentially used for controlled drug delivery in the treatment of periodontitis.

Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5559

In vitro ANTI-INFLAMMATORY ACTIVITY OF Vitis vinifera SEED EXTRACT USING ALBUMIN DENATURATION ASSAY | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

Introduction: Inflammation is the immune system's primary reaction to harmful stimuli, such as bacteria, infected cells, radioactive substances, or irradiation, and works by eliminating harmful stimuli and initiating the healing process. Like flavonoids, polyphenols, anthocyanins, proanthocyanidins, procyanidins, and the stilbene derivative resveratrol, Vitis Vinifera contains multiple active components. In particular, grape seed extract has been reported to have a wide range of pharmacological and therapeutic effects, such as cardioprotective, hepatoprotective and neuroprotective effects, as well as antioxidant, anti-inflammatory and antimicrobial activities.

Objective: The purpose of the study is to assess the anti-inflammatory activity of grape seed extract using an albumin denaturation assay.

Materials and Methods: First, a concentrated grape seed extract solution was manufactured. This solution was then tested using the Albumin Denaturation Assay at various concentrations (10-50 ug/mL) for its anti inflammatory effect. At 660 nm, the absorbance value was registered.

Results: Grape seed extract has been shown to have strong anti inflammatory activity through this experiment. It has been shown to have stronger anti-inflammatory properties than the sodium-diclofenac norm. It has less side effects than the standard, too. It contains polyphenols, which are responsible for this effect in large part.

Conclusion: The absorbance rate increases at 660 nm with increasing concentrations of grape seed extract, suggesting that the percent inhibition of GSE also increases in the same way.

Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5533

ANTI INFLAMMATORY AND CYTOTOXIC EFFECT OF CLOVE AND CINNAMON HERBAL FORMULATION | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

Background: Inflammation, such as dental caries, gingivitis, periodontitis and oral mucosal lesions, is the main finding in oral diseases. In order to reduce inflammation, it is important to invent new topical agents. In the pharmaceutical industry, plant extracts are commonly used since they are naturally available and have less side effects.

Goal: The aim of this study is to test the anti-inflammatory and cytotoxic effects of herbal formulations of cloves and cinnamon.

Materials and Methods: Ground cloves and cinnamon. 5 grammes of clove powder and 5 grammes of cinnamon powder were weighed and mixed with 100 ml of distilled water. The clove and cinnamon aqueous extract was prepared. By using brined shrimp nauplii, the extract was then tested for cytotoxicity. Bovine Serum Albumin has been used to detect the extract's anti-inflammatory function.

Results: The aqueous clove extract and cinnamon extract displayed the highest absorption at a concentration of 50 μl (90.3%) when the albumin denaturation assay was inhibited to verify its anti-inflammatory activity at a wavelength of 660 nm. At 10 μl, the cytotoxicity of the extract was the lowest.

Conclusion: The prepared clove and cinnamon extract has proven to be a potent antioxidant and antimicrobial agent and can therefore be used in medical applications. The cytotoxicity assay showed that the extract can be integrated into biomedical applications, thereby concluding that clove and cinnamon extract can be a groundbreaking step in the transition to greener medicine.

Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5341

SYNERGISTIC ANTI INFLAMMATORY AND ANTIOXIDANT ACTIVITY OF CHLOROGENIC ACID AND L – THEANINE | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

Objective: To examine the synergistic influence of L theanine and chlorogenic acid on antioxidant and anti-inflammatory function.

Introduction: Chlorogenic acid ,an ester of caffeic acid and quinic acid is a major phenolic compound in coffee ,daily intake in coffee drinkers is 0.5-1g .Chlorogenic acid and caffeic acid are antioxidants in vitro and might therefore contribute to the prevention of cardiovascular disease. The antioxidant activities are due to phenolic compounds which are important in biological systems because of their production of ROS which may be related to degenerative disease processes such as DNA damage, lipid peroxidation etc. L- theanine is a water soluble amino acid isolated from green tea. Camellia sinensis teas have attracted a great deal of attention due to their numerous health benefits, including antioxidant, hypoglycaemic, anti carcinogenic, antimicrobial, antiinflammatory activities.

Materials and Methods: Chlorogenic Acid and L-Theanine filtered compounds were used. DPPH radical scavenging was used to determine the antioxidant activity and the albumin denaturation inhibition assay was used to determine the anti inflammatory activity.

Results and Discussion: In a concentration based manner, the compound showed both antioxidant and anti inflammatory activity. The synergistic effect thus exhibits antioxidant activity and anti inflammatory activity.

Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5337

GREEN SYNTHESIS OF L-THEANINE MEDIATED SILVER NANOPARTICLES AND THEIR ANTI INFLAMMATORY AND ANTI OXIDANT PROPERTY | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

Introduction: In recent years, the development of potent green chemistry techniques for making metal nanoparticles has become a prime focus of researchers. They have delved in order to discover an eco-friendly method for production of well-characterized nanoparticles. One of the most advised techniques is production of metal nanoparticles with the help of organisms. Among these organisms plants seem to be the best entrants and they are suitable for large-scale biosynthesis of nanoparticles. Nanoparticles produced by plants are very much stable and the level of synthesis is quicker when compared to microorganisms.

Methodology: In Anti inflammatory, 2 mL of 1% Bovine Albumin fraction was mixed with 400 µL of L-theanine mediated Ag NP in different concentrations (10-50 µg/ml). In Antioxidant, 2 mL of L-theanine mediated Ag NP in the concentration range of 10-50-µg/mL was prepared in 50% methanol solution and added to DPPH solution.

Results and Discussion: When compared with the standard solution, the nanoparticle solution used is very close to being apt as the anti oxidant and the anti inflammatory and only has a slight variation. And the variation being very slight, it can be introduced into the market as a natural product unlike the standard which is a synthetic product.

Conclusion: L-theanine mediated silver nanoparticles are a good anti-inflammatory and anti-oxidant substance. Its activity increases with increase in dosage.

Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5332

ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF CLOVE AND CINNAMON HERBAL FORMULATION: AN in vitro STUDY | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

 Background: Antibiotic resistance is a rising problem that needs attention which is of global concern. The main reason behind the prevalence of such situations is the haphazard use of the antimicrobial drugs that are overused throughout therapeutic treatment of infection. Additionally, the issues associated with modern- day chemotherapeutics can have a wide range of adverse effects from allergy to immunosuppression.

Aim: To assess the antimicrobial and antioxidant activity of clove and cinnamon herbal formulation.

Materials and Methods: Clove and cinnamon were dried and powdered, the powdered clove and cinnamon were then mixed with water and ethanol. The aqua alcoholic extract thus obtained was then subjected to DPPH assay to analyze its antioxidant effect and was loaded in the agar wells made on Muller Hinton agar so as to assess its antimicrobial activity by using well diffusion method, against Streptococcus mutans, Lactobacillus and Streptococcus aureus and the zone of inhibition was noted.

Results: The aqua alcoholic extract of clove and cinnamon extract showed highest absorbance at a concentration of 50 μl (132.3%) when subjected to inhibition of albumin denaturation assay to check for its antimicrobial activity at a wavelength of 660 nm. The zone of inhibition for the prepared extract against Streptococcus mutans at the concentrations 50, 100 and 150 μl was found to be 15 mm, 22 mm and 20.6 mm respectively. Similarly for Lactobacillus, the zone of inhibition was found to be 13 mm, 19 mm and 21.4 mm. For streptococcus aureus, the zones of inhibition values were 17 mm, 21.2 mm and 21 mm respectively.

Conclusion: In the present study it was found that the clove and cinnamon extract had potential antimicrobial and antioxidant properties.

Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5301