Abstract: Aloe Vera is a short-stemmed succulent plant which is commonly used in Myanmar traditional medicine. A. vera gel was also used as food addictive. This study aims to improve the Myanmar folk medicine to a functional beverage. In this research, Aloe vera was fermented with Saccharomyces cerevisiae for 6 months. Three different processes were carried out. Process I contains A. vera 10%, sugar 30%, water 50%, and starter culture 10%, process II contains A. vera 10%, sugar 15%, honey 15%, and water 50%, starter culture 10%; process III contains A. vera 10%, honey 30%, water 50%, starter culture 10%. During wine fermentation, the wine parameters such as alcohol content, total soluble solid (ºBrix), pH, color and cell population were analyzed. After 30 days of fermentation, total cell population remained 2.8x106 in P-I, P-II and 3.2x106 in P-III. Total soluble solid content dropped to 15.8 in P-I, P-II and 15.7 in P-III. After 30 days, clear wine was transferred to other vassals for racking. After 6 months of racking, microbial population reached under detectable level and alcohol content was round about 11% but not significantly different among these processes. P-II was found to have the highest color intensity at 450 nm and it got the most taster satisfaction when sensory evaluation was carried out using five hedonic scales after 6 month of racking.
Abstract: This study was designed to formulate,
pharmaceutically evaluate a topical skin-care cream (w/o emulsion)
of Aloe Vera versus its vehicle (Base) as control and determine their
effects on Stratum Corneum (SC) water content and Transepidermal
water loss (TEWL). Base containing no extract and a Formulation
containing 3% concentrated extract of Aloe Vera was developed by
entrapping in the inner aqueous phase of w/o emulsion (cream).
Lemon oil was incorporated to improve the odor. Both the Base and
Formulation were stored at 8°C ±0.1°C (in refrigerator), 25°C±0.1°C,
40°C±0.1°C and 40°C± 0.1°C with 75% RH (in incubator) for a
period of 4 weeks to predict their stability. The evaluation parameters
consisted of color, smell, type of emulsion, phase separation,
electrical conductivity, centrifugation, liquefaction and pH. Both the
Base and Formulation were applied to the cheeks of 21 healthy
human volunteers for a period of 8 weeks Stratum corneum (SC)
water content and Transepidermal water loss (TEWL) were
monitored every week to measure any effect produced by these
topical creams. The expected organoleptic stability of creams was
achieved from 4 weeks in-vitro study period. Odor was disappeared
with the passage of time due to volatilization of lemon oil. Both the
Base and Formulation produced significant (p≤0.05) changes in
TEWL with respect to time. SC water content was significantly
(p≤0.05) increased by the Formulation while the Base has
insignificant (p 0.05) effects on SC water content. The newly
formulated cream of Aloe Vera, applied is suitable for improvement
and quantitative monitoring of skin hydration level (SC water
content/ moisturizing effects) and reducing TEWL in people with dry
skin.
Abstract: The aim of the study was to investigate phytochemical
properties, antimicrobial activity and cytotoxicity of Aloe vera. The
phytochemical screening of the extracts of leaves of A. vera revealed
the presence of bioactive compounds such as alkaloids, tannins,
flavonoids phenolic compounds, and etc. with absence of cyanogenic
glycosides. Three different solvents such as methanol, ethanol and
Di-Methyl sulfoxide were used to screen the antimicrobial activity of
A. vera leaves against four human clinical pathogens by agar well
diffusion method. The maximum antibacterial activities were
observed in methanol extract followed by ethanol and Di-Methyl
sulfoxide. It was also found that remarkable antibacterial activities
with methanolic and ethanolic extracts of A. vera compared with the
standard antibiotic, tetracycline that was not active against E. coli
and S. boydii and supported the view that A. vera is a potent
antimicrobial agent compared with the conventional antibiotic.
Moreover, the brine shrimps (Artemia salina) toxicity test exhibited
LC50 value was 569.52 ppm. The resulting data indicated that the A.
vera plant have less toxic effects on brine shrimp. Hence, it is
signified that Aloe vera plant extract is safe to be used as an
antimicrobial agent.
Abstract: Aloe vera has been used worldwide both for
pharmaceutical, food, and cosmetic industries due to the plethora of
biological activities of some of its metabolites. The aim of this study
was to evaluate the antifungal and antioxidant activities of the leaf
extract. The antifungal activity was determined by the agar-well
diffusion method against plant and human fungal pathogens. The
methanol and ethanol portions of the extracts studied were more
bioactive than ethyl acetate portion. It was also observed that the
activity was more pronounced on plant pathogen than human
pathogen except Candida albicans. This is an indication that the
extract has the potential to treat plant fungal infections. The Aloe
extract showed the significant antioxidant activity by the DPPH
radical scavenging method. Therefore, the Aloe extract provided as
natural antioxidant has been used in health foods for medical and
preservative purposes.