Phenolic compounds, antioxidant and antileishmanial activities of kombucha as affected by fermentation time.

Objective: Study the impact of fermentation time on the phytochemical properties, antioxidant and antileishmanial activities.

Materials And Methods: The preparation of Kombucha tea by fermentation was performed under aseptic conditions and symbiotic culture of bacteria and yeast (SCOBY) layer was maintained in culture for continuous growth in a water-sugar (4 L-500 g) mixture for 7, 14, 21, 28 and 35 days. The process of preparation was performed using a decoction.

Anti-Shigella and antioxidant-based screening of some Cameroonian medicinal plants, UHPLC-LIT-MS/MS fingerprints, and prediction of pharmacokinetic and drug-likeness properties of identified chemicals.

Ethnopharmacological Relevance: Shigella infection is a public health problem responsible for approximately 700,000 deaths annually. The management of this disease is impaired by the emergence of multidrug-resistant Shigella species, highlighting the urgent need to search for alternative treatment options. In this regard, investigating medicinal plants traditionally used for the treatment of dysentery, diarrheal infections, and/or associated symptoms in endemic regions might provide an opportunity to identify phytochemicals that could be further used as a basis for the development of future anti-shigella drug candidates.

Anti-inflammatory, Antinociceptive, and Toxicological Properties of Stem Crude Extract and Fractions.

The present study was carried out to investigate the anti-inflammatory activity of a methanolic extract and fractions of stems. The crude extract was obtained by maceration of the powder in methanol and fractions by vacuum chromatography from the methanolic extract. To study the anti-inflammatory activity , red blood cell lysis inhibition assay and albumin denaturation inhibition were performed, while measurements of carrageenan-induced paw oedema and formalin-induced pain in albino mice were performed.