Statistical Optimization of Prodigiosin Production by Plackett-burman Design for Bacteria Isolated from Indian Marine Soil

The current investigation was conducted to maximise the production of the natural anticancer drug from the microbe isolated from the marine soil sample of the Coromandel Coast of the Bay of Bengal region of India. Yellow to red colour pigmented microbes separated by crowd plate method. Bacteria are producing strong colour product subjected to future study. The isolated strains were detected based on biochemical, morphological, and genetic characteristics. Pigment formation was found to be influenced strongly by conditions of the environment. The water-insoluble pigment extracted by acidified methanol and showed maximum absorbance at 535nm. A statistical screening procedure was adopted to select the optimum condition to produce the pigment. The carbon, nitrogen, medium pH, growth condition temperature and revolution of agitation were screened using the response surface methodology statistical model. The near optimum conditions for the production medium were affected by the concentration of peanut, L-proline, percentage inoculum pH and incubation time. When these conditions were employed yield increased as two-fold as the concentration of prodigiosin 789 mg/l.

Peroxidase, an Example of Enzymes with Numerous Applications

The enzyme peroxidase is a heme or iron-porphyrin protein that belongs to a large family of enzymes called the oxidoreductases. Their function mainly is to oxidize molecules at the expense of hydrogen peroxide. They are widely distributed in living organisms, and usually show dramatic colour-product formation as a result of their catalytic effect. They generally catalyse many oxygen transfer reactions involving hydrogen peroxide or anyone of the many other peroxides as electron acceptors and substrates. This ability of reducing peroxides at the expense of electron donating substrates is what marks peroxidases as ubiquitous and very important enzymes with many biotechnological applications. Not surprisingly therefore peroxidases play many important roles in different areas of biotechnology. Among others, these include such diverse areas as bioenergy, bioremediation, dye decolorization, humic acid degradation, paper and pulp and textile industries among many others. An important reason for this ability is the different areas from which peroxidases could be sourced as the function of many peroxidases show variations according to its source. This is a character that differentiates peroxidases from many other biological catalysts. Among the many different types of peroxidases are the heme peroxidases which mainly come from plants and fungi and include among others lignin peroxidases, manganese peroxidases and versatile peroxidases. Some important types of peroxidases from humans and animals are glutathione peroxidase, thyroid peroxidase, lactoperoxidase, salivary peroxidase and thyroid peroxidase.

Exploration of 1, 2-naphthoquinone-4-sulfonate derivatizing reagent for determination of chlorthalidone in tablets: a spectrophotometric investigation

Background Chlorthalidone is a diuretic medicinal agent used to treat hypertension. Lowering hypertension results in the prevention of strokes, heart attacks and kidney-related problems. Results In this work, the spectrophotometric investigation was employed to examine the reaction between chlorthalidone and 1, 2-naphthoquinone-4-sulfonate. A reaction is performed at the alkaline environment (pH 9.2) and heated at a moderate temperature of 60 ± 1 °C using a water bath. The red colour product was produced, and it displayed a maximum absorbance at 440.50 nm. Further, the advancement of response conditions was explored by UV/visible spectrophotometer. The stoichiometric of the reaction was considered by using Job’s plot and the reaction mechanism of the proposed work was drawn. The established approach obeyed the calibration curve in the concentration range of 2–12 μg/mL with a regression coefficient superior to 0.994. The accuracy of the method, assessed by employing the % recovery, was in the range of 99.06–99.60% with the % relative standard deviation being less than 2%. The limit of detection and limit of quantification were 0.58 μg/mL and 1.72 μg/mL, respectively. Conclusion A UV/visible spectrophotometric investigation for the analysis of the chlorthalidone in the tablet matrix was successfully established and validated. The established investigation was found to be simple and accurate, and because of its ease of use, the proposed strategy could be applied for quality control investigation of chlorthalidone in pharmaceutical matrices.

Effect of Replacement Levels of Wheat Flour on the Physicochemical and Sensory Properties of Smoke- Dried Sausage

In the olden days, there was no refrigeration for meat preservation and sausage making was a way to solve this problem. Sausage making evolved as an effort to economize and preserve meat which could not be consumed immediately after slaughter. This study evaluated the effect of replacement levels of wheat flour on the physicochemical characteristics and sensory qualities of smoke-dried sausage. Beef, wheat flour, sodium chloride, seasonings (Table 1) were bought, pre-processing operations were carried out. Sausage was processed by adding wheat flour, seasonings, salt to minced meat at different replacement levels (5%, 10% and 15%) with 0% as control and later smoke-dried. Sensory evaluation and physicochemical properties were determined. Data generated were analyzed. The results from sensory evaluation showed that Product A had the highest response (5.00) to sausage colour. Product A (5.00), B (5.00) and C (4.90) had the highest response for product juiciness. Product A (5.00) and product B (5.00) had better response to taste. For overall acceptability, Product A (5.00) was not different from other products. The addition of wheat flour resulted in higher and greater elasticity and increased acceptability due to higher scores for texture and colour. The protein content showed that Product D (56.33%) had the lowest value, followed by Product B (58.23%), next was Product C (59.57%), and the highest was observed in Product A (60.42%). Product C had the highest value for potassium and phosphorus (122.0 mg/100g and 13.40 mg/100g). Product B and C had the same value (6.17) for pH, next was product A (6.13), the least pH was observed in Product D (6.07). Sausage manufacture is a means of adding value to off-cuts and thereby increasing the utilization of meat. The incorporation of 10% wheat flour to sausage is highly nutritive with better sensory qualities and better economic value.

Kinetics and mechanism of formation of the complex [Ru(CN)5INH]3− through the ligand substitution reaction between the aquapentacyanoruthenate(II) anion and isoniazid

The formation kinetics of the complex, [Ru(CN)5INH]3−, formed through the ligand substitution reaction between isoniazid (INH) and aquapentacyanoruthenate(II) ([Ru(CN)5H2O]3−), have been investigated, under pseudo first-order conditions, as a function of concentrations of [INH] and [Ru(CN)5H2O]3−, ionic strength and temperature at pH = 4.0 ± 0.02 in 0.2 M NaClO4 spectrophotometrically at 502 nm ( λmax of intense yellow colour product [Ru(CN)5INH]3−) corresponding to metal-to-ligand charge-transfer transitions, in aqueous medium. The pseudo first-order condition was maintained by taking at least 10% excess of [INH] over [Ru(CN)5H2O]3−. The stoichiometry of the reaction product was found to be 1:1 which was further supported and characterized using elemental analysis, infrared, nuclear magnetic resonance and mass spectrometric techniques. Thermodynamic and kinetic parameters have also been computed, using the Eyring equation, and the values of ΔH≠, Ea, ΔG≠ and ΔS≠ were found to be 47.3 kJ mol−1, 49.8 kJ mol−1, −8.62 kJ mol−1 and 187.6 J K−1mol−1, respectively. The reaction was found to obey first-order kinetics with respect to [INH]. It exhibited a negative salt effect on the rate upon variation of ionic strength of the medium. A tentative mechanistic scheme was proposed on the basis of experimental findings.