Enhanced accumulation of reduced glutathione by Scopoletin improves survivability of dopaminergic neurons in Parkinson's model.

Parkinson's disease (PD) is a neuromotor disorder, primarily manifested by motor anomalies due to progressive loss of dopaminergic neurons. Although alterations in genetic factors have been linked with its etiology, exponential accumulation of environmental entities such as reactive oxygen species (ROS) initiate a cyclic chain reaction resulting in accumulation of cellular inclusions, dysfunctional mitochondria, and overwhelming of antioxidant machinery, thus accelerating disease pathogenesis. Involvement of oxidative stress in PD is further substantiated through ROS induced Parkinsonian models and elevated oxidative markers in clinical PD samples; thereby, making modulation of neuronal oxidative load as one of the major approaches in management of PD. Here we have found a potent antioxidant moiety Scopoletin (Sp), a common derivative in most of the nootropic herbs, with robust neuroprotective ability. Sp increased cellular resistance to ROS through efficient recycling of GSH to prevent oxidative damage. The Sp treated cells showed higher loads of reduced glutathione making them resistant to perturbation of antioxidant machinery or neurotoxin MPP+. Sp could restore the redox balance, mitochondrial function, and prevented oxidative damage, leading to recovery of dopaminergic neural networks and motion abilities in Drosophila genetic model of PD. Our data also suggest that Sp, in combination increases the therapeutic potency of L-DOPA by mitigating its chronic toxicity. Together, we highlight the possible ability of Sp in preventing oxidative stress mediated loss of dopaminergic neurons and at the same time enhance the efficacy of dopamine recharging regimens.

Effect of Artificial Ageing Using Different Wood Chips on Physico-chemical, Sensory and Antimicrobial Properties of Apple Tea Wine

Abstract: Freshly prepared apple tea wine (a combination of tea extract and apple juice) is having yeasty and dull flavour, which needs to be improved to increase the acceptability of this product. Therefore, an attempt has been made for artificial ageing of apple tea wine using different wood chips to improve its physico-chemical, sensory and antimicrobial attributes. Different types of wood chips (Quercus spp., Bombax spp. and Acacia spp.) were added respectively (2.5 g/L to the freshly prepared apple tea wine) and allowed for ageing in carboys for the six months at the room temperature. The influence of each wood species on physico-chemical, sensory and antimicrobial attributes was tested upto 6 months of storage. Storage intervals significantly affected all the physico-chemical attributes (except total sugars, volatile acidity, and antioxidant activity), whereas, the addition of wood chips affected titratable acidity, ethanol, higher alcohols, total phenols, and amino acid. Cluster analysis of the physico-chemical attributes data revealed the same and showed that storage intervals exerted more effect on the physico-chemical and antimicrobial properties of the apple tea wine rather than the wood chips. The antimicrobial activity of 6 months aged wine was low as compared to the fresh wine. Among all the wood chips, apple tea wine aged with Quercus spp. possesses a significantly higher score (according to desirability) than the wine aged with other wood chips and control. In nutshell, apple tea wine matured with Quercus spp. wood chips for 6 months were the best with improved physico-chemical and sensory attributes.

Phytochemical standardization, antioxidant, and antibacterial evaluations of Leea macrophylla: A wild edible plant.

In Ayurveda, Leea macrophylla Roxb. ex Hornem. (Leeaceae) is indicated in worm infestation, dermatopathies, wounds, inflammation, and in symptoms of diabetes. The present study aims to determine the antioxidant and antibacterial potential of ethanolic extract and its different fractions of Leea macrophylla root tubers using phytochemical profiling which is still unexplored. Quantitative estimations of different phytoconstituents along with characterization of ethanol extract using high performance liquid chromatography (HPLC) were performed using chlorogenic acid as a marker compound for the first time. The extract and its successive fractions were also evaluated for in vitro antioxidant activity using different models. The extract was further tested against a few Gram-positive and Gram-negative bacteria for its antibacterial activity. Phytochemical screening and quantitative estimations revealed the extract to be rich in alkaloid, flavonoid, phenols, and tannins, whereas chlorogenic acid quantified by HPLC in ethanol extract was 9.01% w/w. The results also indicated potential antioxidant and antibacterial activity, which was more prominent in the extract followed by its butanol fraction.