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  • Author or Editor: N. J. Patel x
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In this research paper we describe validated high-performance liquid chromatographic (HPLC) and high-performance thin-layer chromatographic (HPTLC) methods for simultaneous analysis of tamsulosin hydrochloride and dutasteride in tablet formulations. HPLC was performed on a C18 column with 85:15 (υ/υ) methanol-0.02 m ammonium acetate buffer (pH 9.5, adjusted with triethylamine) as mobile phase. HPTLC was performed on aluminium foil-backed silica gel G60F254 layers with toluene-methanol-triethylamine 9:1.5:1 (υ/υ/υ) as mobile phase. In HPLC, quantification was achieved by photo diode-array (PDA) detection at 274 nm over the concentration range 1–20 μg mL−1 for both; mean recovery was 98.18 ± 0.698 and 99.94 ± 0.611% for TAM and DUTA, respectively. In HPTLC, quantification was achieved by UV detection at 280 nm over the concentration range 200–2000 ng per band for both; mean recovery was 99.66 ± 0.892 and 100.05 ± 1.012% for TAM and DUTA, respectively. These methods are simple, precise, and sensitive, and are suitable for simultaneous analysis of TAM and DUTA in tablet formulations.

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Current study was taken up to develop probiotic chocolate using indigenous probiotic culture L. helveticus MTCC 5463. Preliminary trials included optimization of culture inoculums and physical form (freeze-dried or frozen concentrated) of addition and finally optimized product was tested for probiotic viability, texture, and organoleptic parameters at regular intervals during storage at 10±2 °C for 30 days. Probiotic chocolates prepared via incorporation of freeze dried culture (3% w/w) had acceptable organoleptic quality and had a similar behaviour as the control chocolate during storage. However, the viability of probiotic bacteria (2.42×108 CFU g–1) was achieved only up to 15 days of storage at 10±2 °C.

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Probiotic lactic acid bacteria (LAB) have been engrossed in plentiful food fermentations, known to man for millennia. The current investigation was aimed at investigating technical attributes, such as production of bioactive peptides, particularly ACE-I activity (anti-hypertensive property), proteolytic activity, and antioxidant activities of the potential probiotic LAB strains isolated from a diverse dairy and non-dairy based fermented foods. Among all ten LAB isolates, PFC21, isolated from sauerkraut, exhibited the highest antioxidative potential and showed maximum free radical scavenging ability using both ABTS (83.8±3.77%) and DPPH (59.4±2.18%) assays. It was followed by PD2 (dosa batter isolate) that showed (79.4±1.61%) activity in ABTS assay. PD2 revealed the highest proteolytic activity during 24 h and 48 h (with 0.82 and 1.12 absorbance, respectively) of fermentation at 37 °C; followed by a curd isolate, PC6, and PFC21 with 0.99 and 0.90 absorbance, respectively, at 48 h incubation. Furthermore, PD2 also showed the significantly (P<0.05) highest (49.39%) ACE inhibition followed by PFC21 (41.38%). These fascinating results led us to further evaluate the potential probiotic strains with regard to their utilization in the production of healthy quality foods with additional technical advantages.

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