Bacillus thuringiensis (Bt) Cowpea Bioactive Activity and Gc-Ms Profiling: A Food and Health Evaluation

Area of Science:

• Agricultural Science
• Biotechnology
• Food Science

Background:

• Bacillus thuringiensis (Bt) cowpea is a genetically modified variety engineered for insect resistance.
• Understanding its nutritional and bioactive profiles is crucial for assessing its safety and potential benefits.

Purpose of the Study:

• To evaluate the pharmacological, phytochemical, proximate, and antioxidant, antifungal, and antibacterial activities of Bt cowpea extracts.
• To analyze mineral content, bioactive compounds, and physical properties of Bt cowpea.

Main Methods:

• Extraction of Bt cowpea using ethanol, chloroform, and n-hexane.
• Application of standard analytical methods including FTIR, GC-MS, and various bioassays.
• Proximate analysis, mineral profiling, phytochemical screening, and antioxidant capacity determination.

Main Results:

• Ethanol extract demonstrated potent antibacterial activity against Salmonella Typhi and ESBL E. coli.
• High levels of zinc, iron, and sodium were detected. Moderate flavonoids and saponins were present.
• Chloroform extract showed significant nitric oxide scavenging and reducing power, along with high protein and carbohydrate content.

Conclusions:

• Bt cowpea possesses a rich profile of nutrients and bioactive phytochemicals.
• The study confirms the presence of diverse bioactive compounds and significant biological activities in Bt cowpea.
• Bt cowpea presents potential as a nutritious food source with added health benefits.