Green Synthesis of Surfactant Capped CTAB@Ag Nanoparticles and Study of Its Catalytic Activity

In the present study, ginger extract, which is widely available as a medicinal herb, is used to develop a facile method for green synthesis of bare Ag and surfactant capped CTAB@Ag nanoparticles via Hydrothermal route. The as-prepared Ag nanoparticles were characterized by UV-Vis spectroscopy, photoluminescence (PL), X-ray Diffraction (XRD), Infrared spectroscopy (IR), and Scanning electron microscopy (SEM). The catalytic properties of as prepared bare and surfactant capped CTAB@Ag nanoparticles were also investigated in reductive degradation of Methyl Orange (MO) dye and 4-Nitrophenol (4-NP). Surfactant-capped CTAB@Ag nanoparticles exhibit superior catalytic properties in the degradation of MO and conversion of 4-nitro phenol to 4-amino phenol when compared to bare silver nanoparticles.

Allergic Rhinitis: keys for the clinician

Allergic rhinitis (AR) and asthma are the most common inflammatory diseases of the airways. According to the review of the literature, there is a prevalence of AR of 10-40% worldwide. AR is defined as a type I allergic disease caused by immunoglobulin E mediated inflammation. The symptoms include nasal congestion, watery rhinorrhea and sneezing. In most cases it is accompanied by ocular symptoms like ocular redness, tearing and itchy eyes. AR can have an influence on the quality of life in patients, for example: sleep disturbances, fatigue, irritability, depression, also affect the attention, learning and memory deficits. The classification of AR is seasonal AR, perennial AR, other classification is by duration of symptoms, like intermittent, persistent, also a severity classification, based on disturbances in quality life, proposed by the Allergic Rhinitis and Its Impact on Asthma (ARIA). The first steps in the diagnosis are the clinical history and physical examination of the patient. Also, the diagnosis can include laboratory tests like skin prick test and the determination of immunoglobulin E levels in serum. In the first line of the treatment there is the no pharmacologic changes in the patient’s life, emphasizing the avoidance of contact between the patient and the allergen, and the pharmacological treatment are the second-generation antihistamines, inhaled glucocorticoids and immunotherapy, also alternative treatments can be used like acupuncture, ginger extract and probiotic therapy. Allergic rhinitis represents a limitation in the daily activity of those affected, it affects their quality of life, interferes with their ability to sleep, as well as their life at work and school.

GINGER LOADED CHITOSAN NANOPARTICLES FOR THE MANAGEMENT OF 3–NITROPROPIONIC ACID-INDUCED HUNTINGTON’S DISEASE-LIKE SYMPTOMS IN MALE WISTAR RATS

Objective: The purpose of this research work is to enhance bioavailability and brain delivery of ginger through the development of ginger-loaded chitosan nanoparticles and evaluation of its neuroprotective potential against 3-Nitropropionic acid (3-NP) induced Huntington’s Disease model rats. Methods: Ginger-loaded chitosan nanoparticles were developed as five different formulations (F1-F5) by the ionic gelation method. Based on their release, formulations F1 and F3 were chosen for physicochemical characterization. The neuroprotective activity of formulations F1 and F3 were evaluated by behavioural (Neurological scoring, Hanging wire test, Elevated plus maze test), biochemical (estimation of lipid peroxidation, glutathione, protein, superoxide dismutase, catalase) and neurochemical (estimation of acetylcholine esterase inhibition) tests in comparison with ginger extract in Huntington’s Disease (HD) model rats. Results: Formulations F1 and F3 showed almost similar and significant controlled release. Formulation F1 showed spherical nanoparticles with optimum size range and negative zeta potential. The behavioural assessment revealed that there was an improvement in gait, movement, grip strength and memory in ginger-loaded chitosan nanoformulations administered to rats than ginger extract administered rats. Biochemical and neurochemical analyses also proved that ginger-loaded chitosan nanoformulations had greatly lowered the oxidative stress parameters such as malondialdehyde and protein carbonyls in comparison with ginger extract (p<0.05). The ginger nanoformulations had highly increased the activity of antioxidant enzymes such as superoxide dismutase, glutathione and catalase by reducing the formation of free radicals than ginger extract (p<0.05). The memory and cognition of ginger nanoformulations administered Wistar rats had highly improved than ginger extract administered Wistar rats (p<0.05 due to inhibition of acetylcholine esterase enzyme). Conclusion: The current study indicated that ginger-loaded chitosan nanoparticles have a superior neuroprotective effect than their extract due to their nano size, which facilitates their entry across the blood-brain barrier and eventually improves the bioavailability of ginger.

Addition of selected ginger extract on total phenolic, antioxidant and sensory properties of the syrup coconut sap (Ginger – SCS)

This study aimed to determine the effect of adding selected ginger extract on the total phenolic, antioxidant and sensory properties of its syrup coconut sap (Ginger-SCS). Three selected rhizomes including normal, aromatic, and wild ginger were shredded and extracted with warm water and filtered. The extract was added into coconut sap to obtain the final concentrations of 2.5%, 5%, and 7.5% (v/v). It was heated to increase the concentration and the coconut sap syrup without ginger extract was used as a control. Furthermore, the total phenolic, antioxidant activity, and sensory properties of GingerSCS were determined. The result showed that the addition of ginger extract has a significant effect on the total phenolic and antioxidant activity of Ginger-SCS. The addition of wild ginger produces Ginger-SCS with the highest total phenolic content. Increasing the concentration increases the total phenolic and antioxidant activity of Ginger -SCS. In addition, 7.5% wild ginger extract produces Ginger-SCS with a total phenolic of 0.63% and antioxidant activity of 25.75%, which is higher than other concentrations. The addition of ginger extract resulted in browner colour than the control. Increasing ginger concentration increases the ginger taste and aroma of the product. On the contrary, the addition of ginger extract causes reduced sweetness of the product when compared to the control. Generally, the panellist liked the product with the addition of ginger and aromatic ginger.

Aplikasi Mesin Pemasak Minuman Rempah Jahe (Zingiber officinale) Dengan Pengaduk Otomatis di UKM Polanmadu

<p><em><strong>Cooking Machine Application of Ginger Drink (Zingiber officinale) with Automatic Stirrer at UKM Polanmadu</strong></em>. The trend of instant spice drinks that function to maintain the body’s immunity is growing rapidly in the era of the Covid-19 pandemic. Ginger, which is a spice with various benefits, has made many Small and Medium Enterprises (SMEs) industry players take advantage of this potential. One of them is the instant spice drink SME industry player "Polanmadu" which produces natural instant spice drinks. The processing of instant spice drinks is still done conventionally, making Polanmadu SMEs unable to reach consumer demands. The purpose of these activities was to the introduction of appropriate technology in the production of instant spice drinks to produce products with more guaranteed quality and able to generate additional income for partners. The application of the cooking machine is useful so that the stirring process which has been going on for 3 hours conventionally using human power is replaced with electric power so that it is more efficient and profitable. The implementation begins with identification, planning, assembling tools, testing tools, and introducing tools to the spice instant drink production unit. The result showed that the introduction of a spice instant drink cooking machine can produce 20% more crystal ginger extract, automatic stirring while at the same time speeding up the formation of crystals from 3 hours to 2.5 hours, and the product crystal size is more homogenous and an increase in profit of Rp906,000-/day. Overall, the introduction of this spice-cooking machine makes the productivity of SMEs for instant spice drinks increase in quality and quantity.</p>