http://rulrepository.ru.ac.bd/handle/123456789/115 2026-04-07T21:47:08Z http://rulrepository.ru.ac.bd/handle/123456789/1004 Phytochemical and Biological Investigation of the Plants Moringa Oleifera Lam. and Duranta Repens Linn Nikkon, Farjana The plant Moringa oleifera Lam. belongs to the family Moringaceae is locally known as "Sajna" (Eng. Drumstick) found to grow every., here in Bangladesh, India, Pakistan and other tropical and subtropical countries. It has various folk medicinal uses and effective against dysentery, diarrhea, cholera, pneumonia, scabies, relieves the pain of gout and acute rheumatism· etc. Isolation of two alkaloids, meringue and Moring nine and an antibacterial substance, pterygospermin have been reported. For chemical investigation, ethanolic extract of the dried powdered root barks of Moringa oleifera Lam. was successively fractionated with petroleum ether (40-60°C) and chloroform. The chloroform soluble fraction was subjected to a column of silica gel, eluted with n-hexane and ethyl acetate and their mixtures and re chromatography of the suitable portion afforded compound-I (31.4 mg) as needles, from petroleum ether, MP. 58-60°C. Compound-I was identified as deoxy-niazimicin (N-benzyl, S-ethyl thiocarbamate), a novel compound by analysis of its spectral data (IR, Mass and NMR) ……………………. This Thesis is Submitted to the Department of Biochemistry and Molecular Biology , University of Rajshahi, Rajshahi, Bangladesh for The Degree of Doctor of Philosophy (PhD) 2005-01-01T00:00:00Z http://rulrepository.ru.ac.bd/handle/123456789/1002 Chemical and Microbiological Investigations of Cassia fistula Linn Ali, Md. Abbas Three lectins were extracted and purified from Cassia fistula seeds in biologically active form by gel filtration of I 00 % ammonium sulfate saturated crude protein extract on Sephadex G-50 followed by ion-exchange chromatography on DEAE celluiose and then affinity chromatography on Sepharose 4B. The lectins were found to be homogeneous justified by polyacrylamide disc gel electrophoresis. The molecular weights of the lectins CSL-I, CSL-2 and CSL-3, determined by gel filtration on Sephadex G-75 column were 37,000, 42,400 and 46,000, and by SDS gel electrophoresis were 37500, 42000 and 46500, respectively. The lectins agglutinated rat red blood cells and the agglutination was inhibited specifically by galactose and galactose containing saccharide. The neutral sugar contents of the lectins, CSL:-1 , CSL-2 and CSL-3 were estimated to be 3.5, 3.1 and 2.0 % respectively. The sugar composition of the lectins was found to be galactose for CSL-I, galactose and glucose for CSL-2, and galactose and mannose for CSL-3. The lectins displayed strong cytotoxic effect in brine shrimp lethality bioassay and among the lectins purified, CSL-2 was found to be highly toxic followed by CSLI and then CSL-3. The purified lectins in aqueous solution gave absorption maxima around 274-278 run and minima around 243-248 run. Biological activities of the lectins CSL-I, CSL-2 and CSL-3, were investigated after various physico-chemical treatments. Biological activities were highly affected with the changes of pH and temperature, and the lectins exhibited maximum hemagglutinating activities around pH 7.2 to 7.5 and at temperature 20° to 35 °C. Biological activities of the lectins were abolished sequentially with the increase in concentration of acetic acid and denaturant solutions such as urea and guanidine-HCI.----- This Thesis is Submitted to the Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh for The Degree of Doctor of Philosophy (PhD) 2002-01-01T00:00:00Z http://rulrepository.ru.ac.bd/handle/123456789/1000 Comparative Studies on the Nutrient Content of Five Varieties of Rice Brans and Purification, Characterization and Structure Function Analysis of Proteins from the Best Quality Rice Bran Rahman, Md. Lutfor Five varieties of rice bran were analyzed to obtain comparative data on their chemical compositions and nutritive values. Rice bran oils were also characterized with respect to their physical and chemical properties. The results indicated that moisture, ash, total soluble solid and crude fiber contents of the different varieties of rice bran were in the ranges of 9.98-10.90%, 9.45-11.12%, 10.06-11.25% and 9.18-10.35% respectively. The ranges in the values of total protein, water soluble protein, dry matter, polysaccharide, total sugar, reducing and non-reducing sugar compositions of rice brans were betweenl2.45- 14.06%, 3.20-4.71 %, 89.10-90.02%, 10.95-12.86%, 4.35-5.04%, 1.08-1.45%, and 3.10-3.96% respectively. Some minerals such as potassium, calcium, magnesium, sodium, phosphorus, Sulphur, iron, zinc and manganese are available in all the varieties of experimental rice brans. Vitamin B1 and vitamin B2 contents of rice brans were found to be ranged from 2.98-3.81 and 0.61-0.95 mg/100 g respectively. Twelve amino acids were detected in all the five varieties of rice bran in the total form by paper chromatography. Among the variety IRRI-28 contained relatively higher amount of amino acids. Rice bran contained about 14.95-16.16% oil. The bran oils were also characterized with respect to their physico-chemical properties such as specific gravity, refractive index, smoke point, flash point, fire point, saponification value, iodine value, peroxide value, acid value, %FFA and unsaponifiable matter. Triglyceride diglyceride monoglyceride, and non-glyceride are the constituents of bran oils were found to be varied from 91.76-93.08%. l.51-2.30%, 1.45-1.96% and 3.63-5.24% respectively. Rice bran oils contained mostly unsaturated fatty acids which was varied from 7 l.06-74.95%. The total lipids were fractionated into lipid classes by silicic acid column chromatography and the bran oil contained triglyceride, hydrocarbon, free sterols, glycolipid, phospholipid arid partial glyceride. GLC analysis of the oil indicated palmitic, stearic, oleic and linoleic acid, as a major fatty acid in all the varieties of rice bran oil. On the other hand, linolenic, myristic and arachidic acid were also detected in small amount. This Thesis is Submitted to the Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh for The Degree of Doctor of Philosophy (PhD) 2007-01-01T00:00:00Z http://rulrepository.ru.ac.bd/handle/123456789/942 An Analysis of the Physico-Chemical Characteristics of Hilsa (Hilsa Ilisha) Fish, and Purification and Characterization of Two Lipases From its Dorsal Part Hossain, A. K. M. Motahar A comparative analysis on the nutrient contents of six different parts of Hilsa fish was performed. Most of the nutrient contents of different parts were varied remarkably. The moisture and ash content of the different parts of hilsa fish were found in the ranges of 13.00-54.87% and 1.7-3.8% respectively. The ranges in the values of oil, protein, free sugar and polysaccharide composition of hilsa fish were 9.61-22.78%, 5.5-23.18%, 0.053-0.09%, and 0.03-0.065% respectively. The minerals such as iron, calcium and phosphorus were found to be varied from 199-212 mg%, I 60-180 mg% and 259-278 mg% while the vitamins such as BI and 82 contents were varied in the ranges of 0.35-0.48 mg% and 2.44-2.98 mg% respectively. The oils extracted from different parts of hilsa fish were also characterized with respect to its physico-chemical prope11ies such as specific gravity, refractive index, saponification value, iodine value, peroxide value and acid value. The specific gravity and refractive index of oil were varied from 0.920 to 0.932 and 1.4700 to 1.4722 respectively. The saponification value, iodine value, peroxide value and acid value of the oils were found to be ranged from 180.28 to 194, 80. 70 to l 26.40, 7 to 10 and 4.16 to 12. 00, respectively. The oils, extracted from different parts of hilsa fish were stored at temperatures -10°C, 0°C and 25°C for 120 days. The hydrolytic deterioration of the oils was more pronounced at 25°C as compared to that from 0°C and -l 0°C. This Thesis is Submitted to the Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh for The Degree of Doctor of Philosophy (PhD) 2004-01-01T00:00:00Z