NOPR Collection:

Making artificial honey using yeast cells from salivary glands of honey bees

2013-11-20T16:39:51Z

Title: Making artificial honey using yeast cells from salivary glands of honey bees Authors: Kathiresan, K; Srinivasan, K Abstract: The salivary glands of a honey bee, Apis cerana and the yeast cells isolated from these glands were studied for their effects on sucrose solution. This solution exhibited lowered pH and increased levels of fructose and total amino acids as the time of incubation proceeded. The solution thus made was similar to the natural honey. Page(s): 664-666

Analgesic activity of methanol extract of Eupatorium adenophorum Spreng. leaves

2013-11-08T16:40:02Z

Title: Analgesic activity of methanol extract of Eupatorium adenophorum Spreng. leaves Authors: Mandal, Subrata K; Boominathan, R; Parimaladevi, B; Dewanjee, Saikat; Mandal, Subhash C Abstract: The methanol extract of the leaves of E. adenophorum (100, 200 and 300 mg/kg, po) showed significant analgesic activity, as compared to standard drugs diclofenac sodium and pentazocine, employing acetic acid-induced writhing test, tail immersion test and tail flick test models. Page(s): 662-663

White spot syndrome virus isolates of tiger shrimp Penaeus monodon (Fabricious) in India are similar to exotic isolates as revealed by polymerase chain reaction and electron microscopy

2013-11-10T16:39:25Z

Title: White spot syndrome virus isolates of tiger shrimp Penaeus monodon (Fabricious) in India are similar to exotic isolates as revealed by polymerase chain reaction and electron microscopy Authors: Mishra, S S; Shekhar, M S Abstract: Microbiological analysis of samples collected from cases of white spot disease outbreaks in cultured shrimp in different farms located in three regions along East Coast of India viz. Chidambram (Tamil Nadu), Nellore (Andhra Pradesh) and Balasore (Orissa), revealed presence of Vibrio alginolyticus, Vibrio parahaemolyticus, and Aeromonas spp. but experimental infection trials in Penaeus monodon with these isolates did not induce any acute mortality or formation of white spots on carapace. Infection trials using filtered tissue extracts by oral and injection method induced mortality in healthy P. monodon with all samples and 100% mortality was noted by the end of 7 day post-inoculation. Histopathological analysis demonstrated degenerated cells characterized by hypertrophied nuclei in gills, hepatopancreas and lymphoid organ with presence of intranuclear basophilic or eosino-basophilic bodies in tubular cells and intercellular spaces. Analysis of samples using 3 different primer sets as used by other for detection of white spot syndrome virus (WSSV) generated 643, 1447 and 520bp amplified DNA products in all samples except in one instance. Variable size virions with mean size in the range of 110×320 ± 20 nm were observed under electron microscope. It could be concluded that the viral isolates in India involved with white spot syndrome in cultured shrimp are similar to RV-PJ and SEMBV in Japan, WSBV in Taiwan and WSSV in Malaysia, Indonesia, Thailand, China and Japan. Page(s): 654-661

Development of an amperometric hypoxanthine biosensor for determination of hypoxanthine in fish and meat tissue

2013-11-18T16:39:34Z

Title: Development of an amperometric hypoxanthine biosensor for determination of hypoxanthine in fish and meat tissue Authors: Basu, Anjan Kumar; Chattopadhyay, Parimal; Choudhury, Utpal Roy; Chakraborty, Runu Abstract: A hypoxanthine (Hx) biosensor based on immobilized xanthine oxidase (XO) as the bio-component was developed and studied for the rapid analysis of fish (sweet water and marine) and goat meat samples. The biosensor was standardized for the determination of Hx in the range of 0.05 to 2 mM. Crosslinking with glutaraldehyde in presence of BSA as a spacer molecule was used for the method of immobilization. One layer of gelatin (10%) was applied over the immobilized enzyme layer to reduce the leaching out of enzyme from the membrane (cellulose acetate) matrix. The optimum pH of the immobilized system was determined to be 8.5 at 25°C instead 7.0-7.2 for free enzyme system. K_m and V_max values were determined for the immobilized system. The developed sensor was applied to determine the amount of Hx present in fish and meat over a period of time. The stability of the enzyme immobilized membrane was also tested over a period of 30 days. Page(s): 646-653