پاکستانی معاشرہ اور تعلیمات قرآنی میں بعد

In spite of the fact that Pakistan is an Islamic Republic, 97% of the population is Muslim and majority of it is considered sentimently staunch Muslims; it is a fact that society is not familiar and closely attached with Quranic injunctions. There are many reasons for that such as custom of teaching Quran Nazira (reciting Quran without understanding), Arabic language is not part of curriculum and when it is taught in DiniMadaris, it is taught in boring Grammar Method relying on memorization. Quran is not taught in modern schools, colleges and universities and lower social status of Quran teachers etc. It is absolutely necessary that teaching Quran with comprehension and understanding is given due importance by Ulama, governments and Muslim society at large. It should be made integral part of curriculum in modern schools and universities. Status of Quran/Arabic teachers should be elevated and Arabic language should be taught in an attractive method;  and other necessary measures are taken to make Quran ‘talk of the town’ so that every Muslim understands it and acts upon its injunctions.

Potential of Medicinal Plants and Bacteriocins Against Foodborne Pathogens

Bio-preservation is the use of natural antimicrobial compounds from medicinal plants, herbs and spices and bacteriocins produced by lactic acid bacteria (LAB). The plants and spices produce various metabolites having antimicrobial activities against food spoilage and pathogenic micro-organisms. Some microorganisms including bacteria and fungi also produce several metabolites with antimicrobial potentials. The present study was aimed to characterize the extracts from selected plants and spices and bacteriocins from LAB as food preservatives through in-vitro activities, chemical profiling and food applications. The medicinal plants/spices (tejpal, green tea, thyme, cinnamon, nutmeg and black pepper) and LAB (Streptococcus thermophiles, Lactobacillus acidophilus, Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) were selected. Plants and spices were extracted and tested for antimicrobial, thrombolytic and antioxidant activities, biofilm and DNA damage inhibition, hemolytic and Ames assays. The ethanolic extracts of green tea and thyme were selected on basis of optimal levels of activities and characterized through spectroscopy for chemical profiling. The LAB were propagated and tested for their antimicrobial activity. The green tea and thyme extracts and bacteriocin producing LAB were added individually and in combinations in cheese and bread manufacturing to evaluate their role as food preservatives. The antibacterial potential of extracts showed the significant extent of the activity against B. subtilis and E. coli. The antifungal activity exhibited the highest antifungal activity by C. sinensis against A. niger and A. flavus. Antioxidant potential exhibited the highest phenolic and flavonoid content in C. sinensis and C. verum. The radical scavenging DPPH assay also showed the significant antioxidant capacity of selected plants. The cytotoxic evaluation through hemolytic assay and DNA damage protection showed no toxicity in any plant extract. The characterization through chromatography and spectroscopy confirmed the presence of phenolics, flavonoids and alakloids. The antibacterial assay performed to assess bacteriocins activity of selected LAB revealed their strong bacteriocins activity. The food application concluded that bacteriocins producing LAB alone or in combination with selected plant extracts can efficiently be added in cheese and bread as preservatives. It was concluded that the green tea and thyme as well as bacteriocins producing LAB has potential to act as food preservatives. They can provide remarkable preservation prospects, if added in combinations.