Sepia 200cH at 1:1000 dilution ameliorates salt stress in cowpea seedlings but its medium 90% ethanol proves ineffective at the same dilution

Soil salinity severely affects crop yield all over the world. In a recent study we observed that Natrum mur 200cH, a homeopathic remedy, improved growth in germinating cowpea seeds. In the present study we have tested another remedy Sepia, which is complementary to Natrum mur, on cowpea seedlings under salt stress. Cowpea seedlings grown over moist filter paper in petridishes were divided into 4 groups: (1) control in sterile water, (2) in 50mM NaCl solution, (3) seeds pretreated with 90% ethanol diluted with water 1:100 and then transferred to 50mM NaCl solution, (4) seeds pretreated with Sepia 200cH diluted with water 1:100 and transferred to 50mM NaCl solution. In another experiment the groups were same, but the dilution of 90% ethanol and Sepia 200cH was 1:1000 instead of 1:100. The purpose was to further reduce the ethanol content in both the drug and its vehicle 90% ethanol, so that the alcohol effect is minimized or abolished. The data were analysed by ANOVA followed by t-test. Sepia 200cH at both 1:100 and 1:1000 dilutions significantly increased growth, sugar, chlorophyll, protein and water content in seedlings as compared to the untreated salt-stressed group. The effect with the1000th dilution of Sepia 200cH was more pronounced than with its 100th dilution. The vehicle 90% ethanol at 1:100 dilution produced some positive effect on the seedlings, but the 1000th dilution of the vehicle produced no such effect. It is, therefore, concluded that Sepia 200cH could ameliorate salt stress in cowpea seedlings and that the 1000th dilution is more effective than its 100th dilution. The alcohol effect is totally eliminated with the 1000th dilution of 90% ethanol. Thus the 1000th dilution could retain the drug effect and eliminate the vehicle effect.

Physiological, Genetic, and Transcriptomic Analysis of Alcohol-Induced Delay ofEscherichia coliDeath

ABSTRACTWhenEscherichia coliK-12 is inoculated into rich medium in batch culture, cells experience five phases. While the lag and logarithmic phases are mechanistically fairly well defined, the stationary phase, death phase, and long-term stationary phase are less well understood. Here, we characterize a mechanism of delaying death, a phenomenon we call the “alcohol effect,” where the addition of small amounts of certain alcohols prolongs stationary phase for at least 10 days longer than in untreated conditions. We show that the stationary phase is extended when ethanol is added above a minimum threshold concentration. Once ethanol levels fall below a threshold concentration, cells enter the death phase. We also show that the effect is conferred by the addition of straight-chain alcohols 1-propanol, 1-butanol, 1-pentanol, and, to a lesser degree, 1-hexanol. However, methanol, isopropanol, 1-heptanol, and 1-octanol do not delay entry into death phase. Though modulated by RpoS, the alcohol effect does not require RpoS activity or the activities of the AdhE or AdhP alcohol dehydrogenases. Further, we show that ethanol is capable of extending the life span of stationary-phase cultures for non-K-12E. colistrains and that this effect is caused in part by genes of the glycolate degradation pathway. These data suggest a model where ethanol and other shorter 1-alcohols can serve as signaling molecules, perhaps by modulating patterns of gene expression that normally regulate the transition from stationary phase to death phase.IMPORTANCEIn one of the most well-studied organisms in the life sciences,Escherichia coli, we still do not fully understand what causes populations to die. This is largely due to the technological difficulties of studying bacterial cell death. This study provides an avenue to studying how and whyE. colipopulations, and perhaps other microbes, transition from stationary phase to death phase by exploring how ethanol and other alcohols delay the onset of death. Here, we demonstrate that alcohols are acting as signaling molecules to achieve the delay in death phase. This study not only offers a better understanding of a fundamental process but perhaps also provides a gateway to studying the dynamics between ethanol and microbes in the human gastrointestinal tract.