Antipyretic Activity of Hydroalcoholic Extract of Leaves of Colocasia esculenta

In this paper the antipyretic effect of the Hydroalcoholic extract of leaves of Colocasia esculenta against Brewer yeast induced pyrexia model in Wistar rats of either sex was investigated. Colocasia esculenta (Apiaceae) is a tropical perennial plant. It contain flavonoids, alkaloids, apigenin, anthocyanin, carbohydrates, fiber, minerals, protein, fat, calcium and iron, Fever induced in the animal (rats) by the injection 15%w/v of brewer’s yeast suspension (10mg/kg according to body weight of rats) subcutaneously in the back below the nape of the neck. . After 18 hr. of Brewer’s yeast injection and rise in rectal temperature was recorded. The temperature of animal was recorded at 0, 1, 2, 3 and 4hr after drug administration. Paracetamol (100 mg/kg p. o.) was used as standard drug. The group received Hydroalcoholic extract 200mg/kg and 400mg/kg showed significant decrease in rectal temperature respectively as compared with the group received standard drug. All the values are expressed as mean ± standard deviation and analysed for ANOVA. Differences between controls, standard ant test groups were considered significant at P < 0.001 levels. . The Hydroalcoholic extract of Colocasia esculenta leaves (200mg/kg and 400mg/kg) possesses dose dependent, significant antipyretic activity against Brewer yeast induced pyrexia. Keywords: Antipyretic activity, ethanolic extract, Colocasia esculenta, Dunnet’s t –test, ANOVA.

Oxidative Stress and Haematological Response in Rainbow Trout (Oncorhynchus Mykiss) Fed With Brewer Yeast (Saccharomyces Cerevisiae) as Nutritional Supplement

Production of freshwater fish evolved constantly over the past decades in parallel with increasing the amount of ingredients conventionally used to feed these fish. From the main ingredients, those protein based are the most expensive and increasingly difficult to obtain. Fishmeal demands valuable alternative ingredients to replace it and yeasts seem to offer new protein sources, but not only, acting as probiotics in fish feed. We tested productive and physiological benefits of brewer yeast (Saccharomyces cerevisiae) added 1.5% in standard rainbow trout (Oncorhynchus mykiss) nutrition with Coppens fodder (2 mm granulation) with 45% crude protein (CP) over a period of 45 days, starting at an average live weight of 56.86 gramsin a classical system of breeding. Production parameters as average daily gain (ADG), total live gain (TLG) and feed conversion rate (FCR) but also hematologic and biochemical blood parameters have been evaluated. Yeast fed batch presented higher productive indices but not statistically represented. Significant differences were observed in hematological parameters for hemoglobin, very significant response of yeast fed batch regarding gamma globulins (GGL) level and significant changes were also recorded for total proteins (TP). Significantly lower values for amylase were revealed, while enzymatic profile shown significant differences in alkaline phosphatase (PAL) and creatinine phosphokinase (CPK). Overall, 1.5% of dried brewer yeast added to standard fodder in rainbow trout das led to a better use of feed and a strengthening of immunity.

Oxidative Stress and Haematological Response in Rainbow Trout (Oncorhynchus Mykiss) Fed With Brewer Yeast (Saccharomyces Cerevisiae) as Nutritional Supplement

Production of freshwater fish evolved constantly over the past decades in parallel with increasing the amount of ingredients conventionally used to feed these fish. From the main ingredients, those protein based are the most expensive and increasingly difficult to obtain. Fishmeal demands valuable alternative ingredients to replace it and yeasts seem to offer new protein sources, but not only, acting as probiotics in fish feed. We tested productive and physiological benefits of brewer yeast (Saccharomyces cerevisiae) added 1.5% in standard rainbow trout (Oncorhynchus mykiss) nutrition with Coppens fodder (2 mm granulation) with 45% crude protein (CP) over a period of 45 days, starting at an average live weight of 56.86 gramsin a classical system of breeding. Production parameters as average daily gain (ADG), total live gain (TLG) and feed conversion rate (FCR) but also hematologic and biochemical blood parameters have been evaluated. Yeast fed batch presented higher productive indices but not statistically represented. Significant differences were observed in hematological parameters for hemoglobin, very significant response of yeast fed batch regarding gamma globulins (GGL) level and significant changes were also recorded for total proteins (TP). Significantly lower values for amylase were revealed, while enzymatic profile shown significant differences in alkaline phosphatase (PAL) and creatinine phosphokinase (CPK). Overall, 1.5% of dried brewer yeast added to standard fodder in rainbow trout das led to a better use of feed and a strengthening of immunity. Keywords: Oncorhynchus mykiss, Saccharomyces cerevisiae, hematology, serum biochemistry, oxidative stress

Phytochemical Analysis, Antipyretic and Antifungal Activities of Cyrtomium Caryotideum

In the present research work the phytochemical investigation of methanolic, ethanolic and chloroform extracts of Cyrtomium caryotideum, Anti-pyretic and antifungal activities in methanolic, ethanolic and chloroform extracts was carried out. The phytochemicals analysis showing the presence of carbohydrates, flavonoids, phlobatannins, alkaloids, saponins, tannins, phenols, terpenoids, cardiac glycosides was present in methanolic and ethanolic extracts, while alkaloids, phlobatannins, glycosides and protein were absent and quantative phytochemistry showed the flavonoids in chloroform extract as (14.20±0.15mg/ml), Alkaloids (12.10±0.15mg/ml), phenolics (10.45± 0.10mg/ml), Saponins (06.22±0.14mg/ml) and Tannins (04.60±0.65 mg/ml). The pharmacological activities such as, Anti-pyretic was carried out by brewer yeast induced pyrexia. The dose of 600 mg/kg of extract showed remarkable anti-pyretic activity (59.43%) when compared with positive control paracetamol (37.24oC) inhibition (73.23%).In antifungal activity the most active among the extracts was with (17.00±0.48 mm) zone of inhibition at the concentration of18 mg/µl against Verticellium. Fallowed by Pythium (16.27±0.93mm), Acremonium (16.20±1.89mm) and Trichoderma (16.11± 0.82) with concentration of 12 mg/µl.

Effects of Extraction Solvents on the Quantification of Free Amino Acids in Lyophilised Brewer’s Yeast

The aim of this work was to test some solvents in order to improve the free amino acids extraction from lyophilised brewer’s yeast. The brewer’ yeast was treated with four types of extraction solvents: Solvent I – acetonitrile 25%/HCl 0.01M (ACN); Solvent II – ethanol 80%; solvent III – HCl 0.05M/deionized water (1/1 volume); Solvent IV – HCl 0.05M/ethanol 80% (1/1 volume). The supernatants were analysed by HPLC-DAD-ESI-MS method. Acetonitrile provided the less quantities and number of amino acids extracted due to its weaker polarity. Solvent II and IV (ethanol, respectively acidified ethanol), which have an increased polarity, extracted 15 amino acids due to the addition of HCl in solvent IV. Solvent III (acidified water) proved to be the best extraction solvent for the amino acids from brewer’s yeast providing the separation of 17 compounds: GLN, ASN, SER, GLY, ALA, ORN, PRO, HIS, LYS, GLU, TRP, LEU, PHE, ILE, AAA, HPHE, TYR.