Volume 49, Issue No 2

Cytotoxicity, Platelet Aggregation Inhibitory
and Antioxidant Activity of Curcuma amada Roxb. Extracts

Rudragoud S. Policegoudra1*, Raghu H. Chandrashekhar2, Somaradhya M. Aradhya3 and Lokendra Singh1
1Defence Research Laboratory, 784001 Tezpur, Assam, India
2Manipal College of Pharmaceutical Sciences, Manipal University, 576104 Manipal, Karnataka, India
3Central Food Technological Research Institute, 570020 Mysore, Karnataka, India

Article history:
Received August 11, 2010
Accepted February 23, 2011
Available on-line March 29, 2011

Keywords:
Curcuma amada, mango ginger, antioxidant activity, phenolics, platelet aggregation inhibitory activity, cytotoxicity

Summary:
Mango ginger (Curcuma amada Roxb.) is a unique spice having morphological resemblance to ginger but imparts raw mango flavour. The sequential extraction of mango ginger rhizome powder was carried out using hexane, chloroform, ethyl acetate, acetone, methanol and water. The phenolic content was the highest in methanol extract, followed by acetone, ethyl acetate and water extracts. Among these, chloroform extract exhibited high lipid peroxidation inhibitory activity and metal chelating activity, whereas ethyl acetate extract showed high DPPH radical scavenging activity and superoxide radical scavenging activity. Mango ginger extracts also showed potential platelet aggregation inhibitory activity and cytotoxicity properties.


*Corresponding author:    This email address is being protected from spambots. You need JavaScript enabled to view it.
                                               ++91 3712 258 508
                                               ++91 3712 258 534


«« Back to Current Issue                                                  

Extracellular Glycoproteins in Embryogenic Culture of Pumpkin (Cucurbita pepo L.) 

Dunja Leljak-Levanić1*, Hana Čipčić Paljetak1, Lidija Uzelac2,
Snježana Mihaljević2, Nataša Bauer1, Marijana Krsnik-Rasol1 and Sibila Jelaska1
1Department of Molecular Biology, Faculty of Science, University of Zagreb, Horvatovac 102A, HR-10000 Zagreb, Croatia
2Department of Molecular Biology, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia

Article history:
Received August 11, 2010
Accepted February 23, 2011
Available on-line March 29, 2011

Keywords:
Cucurbita pepo L., extracellular glycoproteins, hormone-free medium, nitrogen sources, pumpkin, somatic embryogenesis

Summary:
The extracellular proteins in three distinctly induced embryogenic lines of pumpkin (Cucurbita pepo L.) cultivated in four MS media modified regarding the nitrogen composition or auxin presence/absence have been analyzed. Extracellular glycoproteins containing α-D-mannose were specifically detected by the lectine concavalin A. During the cultivation of embryogenic tissue in the medium supplemented with reduced nitrogen, the embryos were mostly arrested at preglobular and globular developmental stages, which coincide with the absence of protein secretion. Secreted glycoproteins of 76, 68, 37 and 34 kDa were detected only if any of the three lines were cultivated in the medium that stimulates embryo development, irrespectively of the addition of 2,4-dichlorophenoxyacetic acid or tunicamycin. The glycoprotein of 64 kDa was detected in all lines cultivated in hormone-free MS medium with conventional nitrogen sources and it appears to be associated with embryo maturation. Tunicamycin treatment did not influence embryogenesis, although it specifically affected glycosylation of proteins in the investigated lines. Our results show that besides auxin, the source of nitrate is of great importance for proper protein glycosylation, excretion and developmental transition of pumpkin somatic embryos.


*Corresponding author:    This email address is being protected from spambots. You need JavaScript enabled to view it.
                                               ++385 1 460 6263
                                               ++385 1 460 6286

 
«« Back to Current Issue                                                   

Complex Biochemistry and Biotechnological Production of Betalains

Dubravko Pavoković* and Marijana Krsnik-Rasol
Department of Molecular Biology, Division of Biology, Faculty of Science, University of Zagreb, Horvatovac 102A, HR-10000 Zagreb, Croatia

Article history:
Received August 3, 2010
Accepted February 3, 2011
Available on-line March 3, 2011

Keywords:
antioxidants, betacyanins, betaxanthins, food colourants, pigments, reactors, red beet

Summary:
The demand for natural food colourants is increasing because of public awareness of their health benefits. Betalains are nitrogen-containing plant pigments whose colours range from red-violet betacyanins to yellow betaxanthins. They are used for colouring dairy products, meat and frozen desserts. Betalains have attracted additional interest because of their antioxidative, anti-inflammatory and anticarcinogenic properties. The main source of commercially produced betalains is red beet root, but alternative sources are found in plants from the Amaranthaceae and Cactaceae families. Another alternative source is plant cell culture in bioreactors, although optimization of pigment production seems necessary. In this paper we synthesize the results of recent studies on betalain biosynthesis, chemical properties, sources, biotechnology and applications.


*Corresponding author:    This email address is being protected from spambots. You need JavaScript enabled to view it.
                                               ++385 1 460 6268
                                               ++385 1 460 6286

 
«« Back to Current Issue