The effect of α-amyrin acetate on mortality and blood feeding behavior in females of Anopheles stephensi was assessed by in vivo exposure on treated guinea pig skin. In vivo exposure to α-amyrin acetate caused mosquito knock down in the form of rapidly and normally reversible paralysis and the subsequent record at the end of a 24 h, revealed mortality rates of females increased from 0.0% (Control) to 76.9% at 1.6% α-amyrin acetate, the highest concentration which implies the contact toxicity of the α-amyrin acetate received through the sensitive parts of test species. The mean probing time responses significantly increased (P < 0.05) from 5.3 s (Control) to 22.9 s at 1.6% α-amyrin acetate. The blood feeding rates and the mean engorgement times were significantly shorter when compared to the control. The mean blood feeding rates of exposed females decreased from 91.7% (control) to 41.5% at 0.8% α-amyrin acetate concentrations, the mean engorgement time also decreased from 278.6 s (Control) to 158.7 s at 0.8% α-amyrin acetate concentrations. Mean blood feeding rates and mean engorgement time were statistically significant (P < 0.05) from that of control. The mean fecundity levels significantly reduced from 96.2 (Control) to 65.95%. The shortened mean engorgement time and smaller blood meal size have played a more important role in decline of fecundity. In vivo exposure to α-amyrin acetate caused increased mean probing time, decreased blood engorgement time and feeding rate and declined fecundity which reduce the overall survival and reproductive capacity of the malaria vector A. stephensi.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1007/s00436-011-2737-1 | DOI Listing |
Comput Biol Chem
January 2025
Department of Natural Sciences, Novosibirsk State University, Novosibirsk 630090, Russia. Electronic address:
Menthol is a naturally occurring cyclic terpene alcohol and is the major component of peppermint and corn mint essential oils extracted from Mentha piperita L. and Mentha arvensis L..
View Article and Find Full Text PDFCarbohydr Res
January 2025
Department of Biomolecular Sciences, University of Urbino "Carlo Bo", Campus Scientifico E. Mattei, via Ca' Le Suore 2, 61029, Urbino, PU, Italy. Electronic address:
Cinnamic Acid Sugar Ester Derivatives (CASEDs) are a class of natural compounds that exhibit several interesting biological activities. However, to date, no examples of their use in sunscreen formulations have been reported. Here, we describe the synthesis of a series of novel cinnamic acid esters of glucose (4a-g), ribose (4h) and lactose (4i) starting from the respective acetals 3.
View Article and Find Full Text PDFPLoS One
January 2025
Institute of Natural Antioxidants and Anti-Inflammation, Dali University, Dali, Yunnan, China.
Oxidative damage, oxidative inflammation, and a range of downstream diseases represent significant threats to human health. The application of natural antioxidants and anti-inflammatory agents can help prevent and mitigate these associated diseases. In this study, we aimed to investigate the effectiveness of walnut green husk (WNGH) as an antioxidant and anti-inflammatory agent in an in vitro setting.
View Article and Find Full Text PDFBiochem J
January 2025
North Carolina State University, Raleigh, North Carolina, United States.
CtfAB from the extremely thermophilic bacterium, Thermosipho melanesiensis, has been used for in vivo acetone production up to 70°C. This enzyme has tentatively been identified as the rate-limiting step, due to its relatively low binding affinity for acetate. However, existing kinetic and mechanistic studies on this enzyme are insufficient to evaluate this hypothesis.
View Article and Find Full Text PDFAppl Microbiol Biotechnol
January 2025
Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530, Lodz, Poland.
In recent years, there has been a surge in the production of kombucha-a functional beverage obtained via microbial fermentation of tea. However, fresh, unpasteurized kombucha is sensitive to quality deterioration as a result of, among other factors, oxidation. The addition of hops seems to be promising, due to their antioxidative properties, which may improve the stability of kombucha.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!