ANTI-INFLAMMATORY ACTIVITY OF TULASI AND TURMERIC MEDIATED COPPER NANOPARTICLES | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

Introduction: The objective is to understand the anti-inflammatory activity of medical copper nanoparticles provided by turmeric and Tulsi. Turmeric is a perennial, rhizomatous, herbaceous plant that requires temperatures between 20 and 30 ° C (68 and 86 ° F) and a substantial amount of annual rainfall to thrive, native to the Indian subcontinent and Southeast Asia. For their rhizomes, plants are gathered each year, some for propagation in the following season and some for consumption. Curcumin, a turmeric material, may help reduce body inflammation, so it has been widely marketed as a supplement, turmeric has also been applied to the skin for pain or swelling, and essential oil has also been added. The principal active ingredient in turmeric is curcumin. It has strong anti-inflammatory effects and is an antioxidant that is very effective. There are several medicinal properties in the Basil or Tulsi plant (Ocimum tenuiflorum). The leaves reinforce the stomach and assist with respiratory problems.

Materials and Methods: In 100 ml of distilled water, 0.5 grams of Tulasi and 0.5 grams of turmeric were added. Some characteristic color shift was observed in the extract and anti-inflammatory activity of copper nanoparticle mediated by Tulsi and Turmeric nanoparticle after addition of copper sulphate and centrifugation, and anti-inflammatory activity was measured using the UV spectrophotometer.

Results: This demonstrates that medicinal copper nanoparticles of turmeric and tulsi formation have strong anti inflammatory properties.

Conclusion: This concludes that Tulasi and turmeric combined with copper extract have shown better anti-inflammatory activity outcomes.

Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5519

ANTIBACTERIAL ACTIVITY OF ALOE VERA, CURCUMIN & NUTMEG AGAINST STREPTOCOCCUS MUTANS & LACTOBACILLUS - A NOVEL TRIO - in vitro STUDY | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

 Aim: The aim of the study is to assess the combined antibacterial activity of Aloe vera, Curcumin and Nutmeg against oral pathogens.

Materials and Methods: Fresh extract of aloe vera, curcumin and nutmeg was prepared. Seven test samples were tested in the study, which included i) Aloe vera, ii) Curcumin, iii) Nutmeg individually, iv) Combination of aloe vera & curcumin (1:1), v) Combination of aloe vera & nutmeg (1:1), vi) Combination of curcumin & nutmeg (1:1) and vii) Combination of aloe vera, curcumin& nutmeg (1:1:1).The antibacterial activity of all the samples against Streptococcus mutans & Lactobacillus were determined using agar disc diffusion method. The discs impregnated with different concentrations (500 µg/ml. 750 µg/ml & 1000 µg/ml) of the sterile samples and 20 µl of Standard antibiotic (Ampicillin) disc were placed in agar plates. The plates were incubated at 37ºC for 24 hrs. The antimicrobial activity was determined by measuring the diameter of the zone of inhibition.

Results: Nutmeg individually showed higher antibacterial effect against S. mutans at 1000µg/ml, followed by aloe vera & curcumin. Combination of aloe vera & nutmeg and combination of curcumin & nutmeg at 1000 µg/ml showed greater inhibitory effect against S. mutans, when compared to combination of aloe vera and curcumin. Aloe vera individually showed higher antibacterial effect against Lactobacillus at 1000 µg/ml, followed by nutmeg & curcumin Combination of aloe vera & curcumin at 1000 µg/ml showed greater inhibitory effect against Lactobacillus, when compared to the other two combinations. Combination of all three herbs showed highest antibacterial activity against both the test organisms.

Conclusion: It is evident that this novel herbal trio is effective as an antibacterial agent against oral pathogens such as S. mutans and Lactobacillus.

Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5291

CHEMISTRY OF TURMERIC: A GOLDEN SPICE WITH THE MULTIFUNCTIONAL BENEFITS | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

 Turmeric is generally known for its use as spice in cooking. It is often considered as the king of spices.  Its use in the customary arrangement of medication for a considerable length of time and has been experimentally approved broadly. Through this review, researchers try to bring to notice the beneficial use of this naturally gifted spice called turmeric. Turmeric has always received considerable interest among the researchers/scientific community because of its medical and cosmetic properties. It is beyond doubt or debate that turmeric is being used for various reasons. Extensive researches time and again has proved that it has potential to treat many diseases. Curcumin a main ingredient of turmeric is the most effective in treatment. It is also beneficial and useful for skin treatment. It has different valuable properties such as antioxidant exercises and is helpful in conditions, for example, cancers, inflammation, etc. It likewise has antifungal, antimicrobial renal and hepatoprotective exercises. In this way, it has the potential against different cancer growth, diabetes, sensitivities, joint inflammation and other incessant and hard treatable infections. Both conventional and improved method of technology is used for producing turmeric and due to its multi benefits, day by day turmeric is occupying a major share in the world market specially with the entrance of latest technology and government support for small and medium scale industries.

Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5212