Gajalakshmi P

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Publications (2)0 Total impact

  • Article: Drugs from the Natural Bio Sources for Human Disease
    Raja A, Gajalakshmi P, M. Mohamed Mahroop Raja
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    ABSTRACT: From the past few decades to the future life natural products have played a vital role throughout the world in treating and preventing human disease. The value of natural product in this regard can be based on 3 criteria, (i) The rate of introduction of new chemical entities of wide structural diversity, (ii) The number of disease treated or prevented by these substances and (iii) Their frequency of use in treatment of disease. Microbes have made a phenomenon contribution to the health and well being of people throughout the world. In addition to many primary metabolites such as amino acid, vitamins and nucleotide they also capable of making secondary metabolites, which constitute 1/3 of the pharmaceutical in the market today and provides many essential products to the environment. The new millennium will see further advanced discovery that will keep the sentence Prevention is better than cure.
    International Journal of Pharmacology. 01/2010;
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    Article: Effect of Lactobacillus lactis cremoris Isolated from Kefir against Food Spoilage Bacteria
    Raja A, Gajalakshmi P, M. Mohamed Mahroop Raja, M. Mohamed Imran
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    ABSTRACT: The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as Lactobacillus lactis cremoris. Kefir is a delicious drink with probiotic activity. Nearly ten different food spoilage Bacteria’s were isolated from spoiled food and it was used as test organisms. The susceptibility of test organisms towards the LAB was screened by the study of its effect of temperature, pH and Agitation. All the test organisms were labile to LAB. In this study, the LAB metabolite which is responsible for antibacterial activity shows its thermo tolerant even at 100°C for one hour. The activity of extract was very efficient at pH 4.5 and 6.5 and was ineffective at pH 8.5. The HPLC studies shows presence of bacteriocin and 68% was recovered. From this study we conclude that the lactic acid bacteria isolated from kefir which helps to control food spoilage and potential remedy to the food industries. The ability of the isolated LAB can produce heat stable as well as its acid tolerant which helps to prevent the contamination produced by endospore formers and other acid producing bacteria’s.
    American Journal of Food Technology. 01/2009;
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