Insights into milk-clotting activity of latex peptidases from Calotropis procera and Cryptostegia grandiflora
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چکیده
منابع مشابه
Cardiac glycosides from Cryptostegia grandiflora.
From the leaves of Cryptostegia grandiflora, four new cardiac glycosides oleandrigenin 3-O-beta-glucopyranosyl-(1-->4)-beta-cymaropyranosyl-(1-->4)-beta-digitoxopyranoside, cryptostigmin I, oleandrigenin 3-O-beta-glucopyranosyl-(1-->4)-alpha-rhamnopyranoside, cryptostigmin II, 16-propionylgitoxigenin 3-O-beta-glucopyranosyl-(1-->4)-alpha-rhamnopyranoside, cryptostigmin III and oleandrigenin 3-O...
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Calotropis procera is a medicinal plant whose pharmacological properties are associated with its latex. Here, the Calotropis procera latex fractions were investigated in an attempt to trace its phytochemical profile and measure its anti-inflammatory and toxicity activity. The crude latex was partitioned, yielding five fractions (49.4% hexane, 5.2% dichloromethane, 2.0% ethyl acetate, 2.1% n-but...
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The milky white latex of plant Calotropis procera produces inflammation of the skin and mucous membranes on accidental exposure. It produces edema on local administration due to the release of histamine and prostaglandins and is associated with hyperalgesia. In the present study we have evaluated the antiedematous and analgesic activity of antiinflammatory drugs against inflammatory response in...
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Phytochemical investigations of Calotropis procera leaves have led to the isolation of two new compounds: quercetagetin-6-methyl ether 3-O-beta-D-4C1-galacturonopyranoside (3) and (E)-3-(4-methoxyphenyl-2-O-beta-D-4C1 -glucopyranoside)-methyl propenoate (4), along with eleven known metabolites: nine flavonol and two cinnamic acid derivatives. All metabolites were isolated for the first time fro...
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This study was conducted in order to tenderise muscle foods (pork, beef and chicken) by using crude enzyme extract from Calotropis procera latex. Chunks of knuckle muscle from pork and beef as well as of breast muscle from chicken were marinated with distiled water (control) and 0.05%, 0.1%, 0.2%, 0.3% and 0.5% (w/w) of crude enzyme extract powder for 60 min at 4°C. The marinated samples were t...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2016
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2016.06.020