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Browsing by Author "Yapa, P.N."

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    Antimicrobial activity of selected spices against Pectobacterium carotovorum isolated from some vegetables in Sri Lanka.
    (International Research Symposium on Pure and Applied Sciences, 2017 Faculty of Science, University of Kelaniya, Sri Lanka., 2017) Wasana, W.P.; Kuruppuarachchi, K.A.P.P.; Yapa, P.N.; Hettiarachi, S.
    Bacterial soft rot caused by Pectobacterium carotovorum (Erwinia carotovora) is a destructive disease found worldwide, resulting in economic loss. It is important to implement disease control measures and management strategies in order to prevent economic and further crop losses. Antibacterial nature of spices offer promising solutions to pesticidal hazards, environmental pollution, and pesticide residues in crops and to ever increasing cost of plant protection operations. Although there are a number of studies on the antibacterial nature of spices on various pathogens, its effect on Pectobacterium carotovorum is unknown. Therefore, this study was carried out with the objective of determination of the antimicrobial activity of selected spices against Pectobacterium carotovorum. Specific objectives were to determine minimum inhibitory concentration of aqueous and ethanolic extracts of selected spices against Pectobacterium carotovorum. Disease samples of Allium porrum, Solanum tuberosum, Brassica caulorapa, Daucus carota, Allium cepa, Phaseolus vulgaris, Brassica oleracea var. capitata and Raphanus sativus were collected from various geographical regions in Sri Lanka. These samples were transported in an icebox to laboratory at Faculty of Applied Sciences, Rajarata University of Sri Lanka for further experiments. Pectobacterium carotovorum colonies were isolated on MacConkey agar and pure cultures obtained. Different Pectobacterium isolates were identified using physiological, biochemical and pathogenicity tests. The crude aqueous and ethanolic extracts of nine spices, garlic (Allium sativum), garcinia (Garcinia cowa), cinnamon (Cinnamomum verum), tamarind (Tamarindus indica), clove (Syzygium aromaticum), mustard (Brassica nigra), turmeric (Curcuma longa), pepper (Piper nigrum) and ginger (Zingiber officinale)) were prepared with concentrations of 0.005 g/ml to 0.5 g/ml. Extracts were assessed for antibacterial activity by agar well diffusion method. Sodium hypochlorite was used as the positive control while sterilized distilled water and ethanol were used as negative control. The zones of inhibitions were measured after incubation at room temperature for 24 hours. Among the nine spices, only four spices, garlic, garcinia, cinnamon and tamarind were active against P. caratovorum. The largest zone of inhibition was shown by aqueous extract of garlic while the aqueous and ethanolic extracts of cinnamon showed lowest zones of inhibition. The ethanol extract of garlic had the highest diameter of zone of inhibition among ethanolic extracts of spices. There was no significant difference (p>0.05) in inhibition zones between aqueous and ethanol extract of a particular spice. Aqueous and ethanol extracts of clove, ginger, mustard, pepper and turmeric were unable to inhibit the bacterium with the tested concentrations. Minimum inhibitory concentrations of the spices, which inhibited the growth of Pectobactrium were 0.5 g/ml. The 0.5 g/ml aqueous extract of garlic possess an effective antibacterial activity against P. carotovorum and can be used as cost effective and eco-friendly preventive strategy to eliminate P. carotovorum rather than using chemical control methods. Evaluation of antibacterial activity of these extracts in field, is needed before a cost-effective formulation is developed.
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    Probiotic functional drink to control type 2 diabetes mellitus – A review
    (Faculty of Science, University of Kelaniya, Sri Lanka, 2016) Perera, M.A.E.G.; Lakmali, J.P.D.; Wanninayaka, L.J.M.K.T.; Kulathunga, N.U.; Wanninayake, P.C.U.; Jayarathne, W.M.S.C.; Yapa, P.N.
    Type 2 diabetes mellitus (T2D) is a major non- infectious disease in the world and a global concern. Diabetes is a condition of multifactorial origin, including genetic and environmental factors. Further, scientific evidence suggests that increased inflammatory stress related to molecular mechanisms leading to insulin resistance, the intestinal microbiota interacting with environmental factors and susceptible genetic factors contributes to the development of diabetes. Soft drink consumption is a controversial issue for public health. Over the years, numerous studies have been conducted to find the possible links between soft drink intake and diabetes. As a result, increasing emphasis is being placed on the health properties of soft drinks, which leads the production of functional drinks. Hence this review appraises the current literature with the aim of producing a functional drink with probiotic bacteria in order to control blood sugar and prevent type 2 diabetes. Since the efficacy of probiotics is directly linked to the type of strain, the identification of strains used in the intervention are most beneficial for patients with T2D. The study suggested that the probiotics Lactobacillus acidophilus and Bifidobacterium animalis may have health benefits in people with type 2 diabetes. A study has shown daily consumption of 200 ml of a shake containing 4x108 CFU/100ml of Lactobacillus acidophilus, 4x108 CFU/100ml of Bifidobacterium bifidum and 1 g/100 ml of fructooligosaccharides, resulted in blood glucose reduction in diabetes patients. Probiotic bacteria, which is facultatively anaerobic and microaerophilic is encapsulated and inoculated to the functional drink. Thus after ingestion the probiotics become active in the existing optimal temperature around 37⁰C, tolerating the conditions of the gastrointestinal tract. The evidence available from experimental studies and clinical trials supports our suggestion that the modulation of the intestinal microbiota by probiotics in functional drinks may be effective towards prevention and management of type 2 diabetes.

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