This study was designed to assess the application of some edible plants including cayenne, green pepper, parsley, and dill to Kareish cheese and to evaluate the antimicrobial activity of these plant materials against natural microflora, coliforms, molds, and Staphylococcus aureus. Twelve different concentrations of ethanol extract of the plants were prepared for determination of the minimal inhibitory concentration. Cayenne and green pepper extracts showed highest activity followed by dill and parsley against S. aureus. Addition of cayenne or green pepper to Kareish cheese during manufacture revealed that both plants were able reduce the S. aureus population to undetectable level within the first and second days of storage. To study the effect of combining plant materials on the microbiological quality of ready-to-eat Kareish cheese, the total bacterial count, coliform count, and yeast and molds counts were determined. It has been found that addition of plant materials to Kareish cheese reduced the total bacterial and coliform populations. All concentrations of cayenne, green pepper, dill, and parsley (9%) completely reduced the yeast count within 2 hours. Cayenne and green pepper completely reduced the mold count within 2 days, whereas parsley and dill were found to be less effective. Kareish cheese prepared with 1% cayenne pepper and 3% and 6% each of green pepper, dill, and parsley were found strongly acceptable to the consumer and considered the most preferable type. Therefore, this study revealed that pepper, parsley, and dill exhibited antibacterial activity against natural microflora, coliforms, yeast and molds, and S. aureus in Kareish cheese, and the addition of these plants is acceptable to the consumer and may contribute to the development of new and safe varieties of Kareish cheese.

This study was designed to assess the application of some edible plants including cayenne, green pepper, parsley, and dill to Kareish cheese and to evaluate the antimicrobial activity of these plant materials against natural microflora, coliforms, molds, and Staphylococcus aureus. Twelve different concentrations of ethanol extract of the plants were prepared for determination of the minimal inhibitory concentration. Cayenne and green pepper extracts showed highest activity followed by dill and parsley against S. aureus. Addition of cayenne or green pepper to Kareish cheese during manufacture revealed that both plants were able reduce the S. aureus population to undetectable level within the first and second days of storage. To study the effect of combining plant materials on the microbiological quality of ready-to-eat Kareish cheese, the total bacterial count, coliform count, and yeast and molds counts were determined. It has been found that addition of plant materials to Kareish cheese reduced the total bacterial and coliform populations. All concentrations of cayenne, green pepper, dill, and parsley (9%) completely reduced the yeast count within 2 hours. Cayenne and green pepper completely reduced the mold count within 2 days, whereas parsley and dill were found to be less effective. Kareish cheese prepared with 1% cayenne pepper and 3% and 6% each of green pepper, dill, and parsley were found strongly acceptable to the consumer and considered the most preferable type. Therefore, this study revealed that pepper, parsley, and dill exhibited antibacterial activity against natural microflora, coliforms, yeast and molds, and S. aureus in Kareish cheese, and the addition of these plants is acceptable to the consumer and may contribute to the development of new and safe varieties of Kareish cheese.

Nature offers a huge and only partially explored variety of small molecules with potential pharmaceutical applications. Commonly used characterization methods for natural products include spectroscopic techniques such as nuclear magnetic resonance spectroscopy and mass spectrometry. In some cases, however, these techniques do not succeed in the unambiguous determination of the chemical structure of unknown compounds. To validate the usefulness of scanning probe microscopy as an adjunct to the other tools available for organic structure analysis, we used the natural product cephalandole A, which had previously been misassigned, and later corrected. Our results, corroborated by density functional theory, demonstrate that direct imaging of an organic compound with atomic-resolution force microscopy facilitates the accurate determination of its chemical structure. We anticipate that our method may be developed further towards molecular imaging with chemical sensitivity, and will become generally useful in solving certain classes of natural product structures.

Dermacoccus abyssi sp. nov., strains MT1.1 and MT1.2 are actinomycetes isolated from Mariana Trench sediment at a depth of 10 898 m. Fermentation using ISP2 and 410 media, respectively, lead to production of seven new oxidized and reduced phenazine-type pigments, dermacozines A–G (1–7), together with the known phenazine-1-carboxylic acid (8) and phenazine-1,6-dicarboxylic acid (9). Extensive use was made of 1D and 2D-NMR data, and high resolution MS to determine the structures of the compounds. To confirm the structure of the most complex pentacyclic analogue (5) we made use of electronic structure calculations to compare experimental and theoretical UV-Vis spectra, which confirmed a novel structural class of phenazine derivatives, the dermacozines. The absolute stereochemistry of dermacozine D (4) was determined as S by a combination of CD spectroscopy and electronic structure calculations. Dermacozines F (6) and G (7) exhibited moderate cytotoxic activity against leukaemia cell line K562 with IC50 values of 9 and 7 mM, respectively, while the highest radical scavenger activity was observed for dermacozine C (3) with an IC50 value of 8.4 mM.

We report here on the discovery and structure determination of three new diastereomeric pairs of cyclic ether acetogenins, laurefurenynes A–F, isolated from the aqueous extract of the alga Laurencia sp. collected in the Philippines. Extensive use was made of NMR spectroscopic data and high resolution MS to determine the structures of the pure compounds. The most stable and the lowest energy conformation was determined using molecular modelling, and their cytotoxic activity was tested against different tumour cells, a significant indication that laurefurenyne C and F are moderately cytotoxic, but non selective whilst the others are inactive.