Mechanism of Bioactivity of Licorice and Cinnamon Extracts

Prakruthi, Appaiah (2010) Mechanism of Bioactivity of Licorice and Cinnamon Extracts. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Food borne diseases are caused by consuming contaminated foods or beverages. Gastrointestinal disturbances resulting from the ingestion of food can have a variety of causes, e.g., overeating; allergies; toxins; nutritional deficiencies; actual poisoning by chemicals, toxic plants, or animals; toxins produced by bacteria; infestation by animal parasites; and infection by microorganisms. However, the microbe or toxin enters the body through the gastrointestinal tract, and often causes nausea, vomiting, abdominal cramps and diarrhea, which are common symptoms in many food borne diseases. Antimicrobials of plant origin are also of interest to the pharmaceutical industry for the control of microbial pathogens. The antimicrobial activity has been focus of research in many fields; food science, plant pathology, pharmacology and human and animal nutrition. There has been considerable interest by the food industry and a growing trend in consumer preferences for biopreservatives (antimicrobials and antioxidants) over synthetic compounds, which have given more impetus to explore natural source. Licorice (Glycyrrhiza glabra L., Leguminosae) is a common dietary supplement used in two primary forms: roots (rhizomes) and extracts. Cinnamon is the bark of the Cinnamomi cassia (Lauraceae). Cinnamic aldehyde, cinnamic acid, tannin and methylhydroxychalcone polymer (MHCP) are its main components. In the present study attempts have been made to study the antimicrobial properties of Liquorice and Cinnamon plant extracts against Escherichia coli, Bacillus subtilis, Yersinia enterocolitica and Stahylococcus aureus for their possible use as food preservatives. Their total phenol and flavonoid contents were analyzed qualitatively and quantitatively. The antimutagenic activity using tester strains of Salmonella typhimurium, nucleic acid and protein leakage, lipase enzyme production activity were tested on pathogenic foodborne bacteria.
Uncontrolled Keywords:	Food borne diseases; Licorice; antimicrobial properties; Glycyrrhiza glabra L; food preservatives
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 04 Biosynthesis
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jul 2010 11:17
Last Modified:	28 Dec 2011 10:15
URI:	http://ir.cftri.res.in/id/eprint/9501

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