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Journal :   Research Journal of Pharmacy and Technology

Volume No. :   6

Issue No. :  4

Year :  2013

Pages :   379-383

ISSN Print :  0974-3618

ISSN Online :  0974-360X


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Effect of Annona squamosa, Bacopa monneri and Baliospermum montanum alcoholic extracts on bacterial enzymes in 1, 2-dimethyl hydrazine induced Colon Cancer in rats.



Address:   Vinut S. Nandagaon1*, Dr. A.R. Kulkarni2
1K.L.E. U’s College of Pharmacy, Belgaum Karnataka.
1Research Scholar Karpagam University, Coimbatore.
2SETs College of Pharmacy Dharwad, Karnataka
*Corresponding Author
DOI No: Not Available

ABSTRACT:
The intestinal microflora may play a significant role in the pathogenesis of colon cancer. Differences in composition and concentrations of some fecal and colon bacterial enzymes were initially reported in low compared to high risk colon cancer groups. Activity of colon biotransforming enzymes were considered to be hallmarks of colon carcinogenesis. Annona squamosa, Bacopa monneri and Baliospermum montanum show various pharmacological and biological activities. Our present study shows the effect of alcoholic extracts of Annona squamosa, Bacopa Monneri and Baliospermum montanum administration on 1, 2-dimethylhydrazine induced colon cancer in rat colon, and fecal and mucosal biotransforming enzyme activities. A total of 42 rats were randomized into seven groups. Administration of alcoholic extracts of Annona squamosa 300mg/kg b.wt, Bacopa monneri 300mg/kg b.wt and Baliospermum montanum 200mg/kg b.wt lowered the activities ofcolon, fecal and mucosal bio-transforming enzymes. Our findings suggest that these extracts may be possible chemopreventive agents against colon cancer.
KEYWORDS:
Colon cancer, Bacterial enzymes, DMH, Mucinase, Beta-glucuronidase, Beta-glucosidase.
Cite:
Vinut S. Nandagaon, A.R. Kulkarni. Effect of Annona squamosa, Bacopa monneri and Baliospermum montanum alcoholic extracts on bacterial enzymes in 1, 2-dimethyl hydrazine induced Colon Cancer in rats. Research J. Pharm. and Tech. 6(4): April 2013; Page 379-383.
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