Phytochemical and Antibacterial Activity of Delbergia saxatilisLeaf Extract Extract

Yusuf M.G, Lawal F.B. & Yusuf M.G, Lawal F.B. &Garba S.T. Garba S.T. Garba S.T.
Department of Science Laboratory Technology,
Umaru Ali Shinkafi Polytechnic, Sokoto – Nigeria
Email: candlenddark@gmail.com Email: candlenddark@gmail.com candlenddark@gmail.com

ABSTRACT ABSTRACT

Dalbergia saxatilis is widely used in traditional medicine system. The species are used in traditional system of medicine all over the world in the treatment of various ailments qualitative phytochemical analysis and antibacterial activity of the leaf
extract were evaluated. Phytochemical analysis was carried out using standard procedure, the bioactive compounds detected were flavonoids, tannins, saponins, steroids, balsam, saponin glycosides, volatile oils, alkaloids, cardiac glycoside and glycosides and absence of anthraqinone,. Antibacterial activity of the leaf extract was also tested against the certain strains of clinical isolates of bacteria such as Streptococcus spp., Escherichia coli and Salmonella typhi using disc diffusion and broth techniques. The antibacterial test result had indicated that the test isolates were sensitive to the leaf extract of Dalbergia saxatilis plant with highest efficiency against Streptococcus spp at 400mg/ml (24mm), 500mg/ml (19mm) for E.
coli and then 0.00mm for Salmonella typhi at all concentration. The lowest activity for E. coli and Streptococcus spp was at 300mg/ml (16mm and 19mm) respectively. The leaf extract of the plant found to show strong inhibitory activity against some
of the tested organisms at higher concentrations which was in dose dependent manner. The study had indicated that the leaf extract of the plant has potential against microbial infections.
Key words: Phytochemical, Antibacterial, Dalbergia Key words: saxatilis.

Evaluation of Mineral Composition Evaluation of Mineral Composition Mineral Composition, Antinutritional Parameters and Antinutritional Parameters and Microbial Count of Fermented Prosopis africanaSeeds (OKPEHE)

1Asiru, R.A., *1Bukar, A., **1Mohammed, B. and ***2Musbau, S. Musbau, S.
1Department of Microbiology, Faculty of life Science, Bayero University, PMB 3011, Kano,
2Department of Biological Sciences, Yobe State, University, Yobe, Nigeria
Email: asirunet@gmail.com

ABSTRACT ABSTRACT

Boiled and fermented seeds of Prosopis africana were evaluated for mineral composition, anti-nutritional contents and microbial count were determined at 0 hr, 24 hrs, 48 hrs and 72 hrs of fermentation using standard procedures. The data obtained were subjected to descriptive statistics and one way ANOVA. The result of the quantitative phytochemical analysis showed general reduction in the entire anti-nutrients constituents as the fermentation progressed from 0 hr to 72 hrs. The Alkaloids content decreased significantly (p < 0.05) from 0.38mg/100g at zero hour to
0.13mg/100g at 72 hours. The Flavonoids content decreased significantly (p < 0.05) from 0.34mg/100g at zero hour to 0.17mg/100g at 72 hours. The mean Steroids content
decreased significantly (p < 0.05) from 0.41mg/100g at zero hour to 0.21mg/100g at 72 hours. The saponins content decreased from 0.93mg/100g at zero hour to 0.55mg/100g at 72 hours. The resins content decreased from 0.87mg/100g at zero hour to 0.38mg/100g
at 72 hours. The phenols content decreased significantly (p < 0.05) from 0.51mg/100g at zero hour to 0.22mg/100g at 72 hours. Tannis was not detected at any stage of fermentation and oxalate content decreased significantly (p < 0.05) from 0.13mg/100g
at zero hour to 0.02mg/100g at 72 hours while results of minerals composition of Okpehe contained; Calcium (36.82ppm), Potassium (14.49ppm), Sodium (2.48ppm), iron (0.75ppm), copper (0.33ppm), Lead was not detected, cadmium (0.32ppm), nickel
(0.03ppm) chromium were (0.01ppm). The bacterial load ranged between mean log10 (5.74- 5.92) cfu/g while Fungal count ranged between mean log10 (5.56-5.73) cfu/g after 72 hrs of spontaneous fermentation. Keywords: Keywords: Prosopis africana seeds, Fermentation, anti-nutrients, Condiment,
legume, phytochemical

Expression of Expression ofCEA andp16 in Colorectal Cancer Colorectal Cancer Colorectal Cancer

Ekundina O. Victor1, Omon A. Emmanuel1*
,
Oladele A. Abraham1, Aliyu Aminu1

1Department of Medical Laboratory Science,
College of Health and Medical Sciences,
Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria.
Email: omonea@pg.abuad.edu.ng *Corresponding Author:

ABSTRACT ABSTRACT

Colorectal cancer is any cancer that affects the colon or rectum which is known to be the most common malignant cancer in the GIT. The aim of this case controlled retrospective study is to determine the expression of CEA and p16 in normal colorectal tissues, colonic polyps and colorectal carcinoma. IHC analysis of the expression of CEA and P16 was performed on a total of 65 formalin fixed paraffin- embedded tissue blocks including 15 normal colorectal tissues, 25 benign colonic polyps and 25 colorectal carcinoma were retrieved from pathology archives. Immunohistochemical analysis was carried out on the samples. The results obtained showed that nuclear CEA staining was expressed in which normal cases showed a positivity rate of 50%, colonic polyps showed a positivity rate of 90% and CRC showed a positivity rate of 100%. Staining of p16 was expressed in which normal cases showed a positivity rate of 20%, colonic polyps showed 70% and colorectal cancer showed 93%. A positive relationship between the degree of expression of CEA and p16 and the severity of the lesions in the progression of colorectal carcinoma was observed through this course of study. While these markers have been proven to be effective in predicting the progression of normal colorectal tissue to colorectal carcinoma based on their staining patterns, none of these markers can stand on its own to give fully definitive result and should be used in concordance with each other to compensate for their limitations and obtain relevant results.
Keywords: Keywords: Carcinoembryonic antigen (CEA), p16, Colorectal cancer, Expression, Tumour

Evaluation of Mineral Composition Evaluation of Mineral Composition Mineral Composition, Antinutritional Parameters and Antinutritional Parameters and Microbial Count of Fermented Prosopis africanaSeeds (

1Asiru, R.A., *1Bukar, A., **1Mohammed, B. and ***2Musbau, S. Musbau, S. 1Department of Microbiology, Faculty of life Science, Bayero University, PMB 3011, Kano, 2Department of Biological Sciences, Yobe State, University, Yobe, Nigeria Email: asirunet@gmail.com

ABSTRACT ABSTRACT

Boiled and fermented seeds of Prosopis africana were evaluated for mineral composition, anti-nutritional contents and microbial count were determined at 0 hr, 24 hrs, 48 hrs and 72 hrs of fermentation using standard procedures. The data obtained were subjected to descriptive statistics and one way ANOVA. The result of the quantitative phytochemical analysis showed general reduction in the entire antinutrients constituents as the fermentation progressed from 0 hr to 72 hrs. The Alkaloids content decreased significantly (p < 0.05) from 0.38mg/100g at zero hour to 0.13mg/100g at 72 hours. The Flavonoids content decreased significantly (p < 0.05) from 0.34mg/100g at zero hour to 0.17mg/100g at 72 hours. The mean Steroids content decreased significantly (p < 0.05) from 0.41mg/100g at zero hour to 0.21mg/100g at 72 hours. The saponins content decreased from 0.93mg/100g at zero hour to 0.55mg/100g at 72 hours. The resins content decreased from 0.87mg/100g at zero hour to 0.38mg/100g at 72 hours. The phenols content decreased significantly (p < 0.05) from 0.51mg/100g at zero hour to 0.22mg/100g at 72 hours. Tannis was not detected at any stage of fermentation and oxalate content decreased significantly (p < 0.05) from 0.13mg/100g at zero hour to 0.02mg/100g at 72 hours while results of minerals composition of Okpehe contained; Calcium (36.82ppm), Potassium (14.49ppm), Sodium (2.48ppm), iron (0.75ppm), copper (0.33ppm), Lead was not detected, cadmium (0.32ppm), nickel (0.03ppm) chromium were (0.01ppm). The bacterial load ranged between mean log10 (5.74- 5.92) cfu/g while Fungal count ranged between mean log10 (5.56-5.73) cfu/g after 72 hrs of spontaneous fermentation. Keywords: Keywords: Prosopis africana seeds, Fermentation, anti-nutrients, Condiment, legume, phytochemical