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SECTION I: MOLECULAR GENETIC ENGINEERING AND BIOCHEMICAL TECHNOLOGY 181Staphylococcus aureus subsp. aureus ATCC 25923 and Aspergillus niger ATCC 6275 (MIC value of 200 %u00b5g/mL), Bacillus subtillis subsp. spizizenii ATCC 6633 (MIC value of 400 %u00b5g/mL). However, the nanofibers did not show antibacterial activity against the other strains at test concentrations.Table 1. Antimicrobial effects of the nanofibers CS/PLA/PEG loaded with 12% capsaicin compared to free capsaicinNo. MicroorganismMIC value of the nanofibers loaded with 12% capsaicin(%u00b5g/mL)MIC value of Capsaicin (%u00b5g/mL)1 Escherichia coli ATCC 25922 100 2002 Pseudomonas aeruginosaATCC 10145 - -3 Bacillus subtillis subsp. spizizenii ATCC 6633 400 2004 Staphylococcus aureus subsp. aureus ATCC 25923 200 4005 Aspergillus niger ATCC 6275 200 2006 Fusarium oxysporum ATCC 7601 - -7 Candida albicans ATCC 10231 - -8 Saccharomyces cerevisiaeVTCC%u2013Y%u201362 - -4. DISCUSSIONCapsaicin is a valuable compound extracted from chili peppers with important pharmacological application in controlling pain and inflammation. Capsaicin was also reported for its antioxidant, anti-obesity, anti-cancer and antibacterial effects. However, due to its taste, odor and pungency, poor