Curcumin nanoparticles: preparation, characterization, and antimicrobial study

Curcumin is a highly potent, nontoxic, bioactive agent found in turmeric and has been known for centuries as a household remedy to many ailments. The only disadvantage that it suffers is of low aqueous solubility and poor bioavailability. The aim of the present study was to develop a method for the preparation of nanoparticles of curcumin with a view to improve its aqueous-phase solubility and examine the effect on its antimicrobial properties. Nanoparticles of curcumin (nanocurcumin) were prepared by a process based on a wet-milling technique and were found to have a narrow particle size distribution in the range of 2-40 nm. Unlike curcumin, nanocurcumin was found to be freely dispersible in water in the absence of any surfactants. The chemical structure of nanocurcumin was the same as that of curcumin, and there was no modification during nanoparticle preparation. A minimum inhibitory concentration of nanocurcumin was determined for a variety of bacterial and fungal strains and was compared to that of curcumin. It was found that the aqueous dispersion of nanocurcumin was much more effective than curcumin against Staphylococcus aureus , Bacillus subtilis , Escherichia coli , Pseudomonas aeruginosa , Penicillium notatum , and Aspergillus niger . The results demonstrated that the water solubility and antimicrobial activity of curcumin markedly improved by particle size reduction up to the nano range. For the selected microorganisms, the activity of nanocurcumin was more pronounced against Gram-positive bacteria than Gram-negative bacteria. Furthermore, its antibacterial activity was much better than antifungal activity. The mechanism of antibacterial action of curcumin nanoparticles was investigated by transmission electron micrograph (TEM) analysis, which revealed that these particles entered inside the bacterial cell by completely breaking the cell wall, leading to cell death.     

Gendered Livelihoods and Multiple Water Use in North Gujarat

A variety of water-based livelihood activities undertaken by women and men in the villages of North Gujarat are under threat due to the unavailability of adequate water. Excessive groundwater withdrawal and limited recharge have led to shrinking water tables. With shrinking supply and growing sectoral demand, the competition for access to water is growing and women, who command less political and social power in the patriarchal communities of South Asia, often find themselves marginalized. Women are basically considered domestic water users while men are seen as productive water users, despite the fact that women make significant use of water for productive purposes as well. This paper, drawing mainly on fieldwork undertaken in six villages of North Gujarat, India, tries to show how women use water for multiple purposes and help sustain the household economy. The paper argues that recognizing women’s roles as multiple water users will help promote the productive use of water in enhancing rural livelihood and sustaining the household economy. With special reference to women respondents, the paper examines gender roles of both domestic and productive water users and explores how these roles help women to improve their socio-economic status. The paper also analyzes operational income and expenditures associated with water-based home enterprise. Individual interviews, focus group discussions, participant observation, daily routine diagrams, and key informant surveys were administered to collect primary data. Key findings show that access of women to water for productive use not only increases their income earning potential, but also helps strengthen their bargaining positions. Bhawana Upadhyay is currently with the International Water Management Institute, India Program Office. She is responsible for undertaking research on gender, water management, and poverty-related issues in South Asian countries.     

Use of apple pomace as a source of dietary fiber in cakes

Dried and powdered apple pomace was passed through 30, 50and 60 mesh sieves to get pomace of varying particle size. Blends wereprepared by mixing 5, 10 and 15 percent pomace from each of the threeprticle sizes with wheat flour. The blends were evaluated for cake. Batterviscosity increased with increasing pomace level and decreasing particle size. Specific gravity and pH of the batter decreased with increasing pomacelevels. Cake weight, shrinkage and uniformity index increased withincreasing pomace levels, whereas, cake volume and symmetry indexshowed a reverse trend.