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Hyperuricemia is characterized by elevated uric acid levels in the blood, often stemming from increased uric acid production or inadequate uric acid excretion, resulting in levels exceeding 7 mg/dL. If left unmanaged, this condition can lead to gout arthritis. Elevated serum uric acid levels have also been linked to liver damage, as evidenced by findings in patients diagnosed with Non-alcoholic fatty liver disease (NAFLD), showing increased serum uric acid levels associated with liver damage. This study investigates the potential role of bay leaf extract in reducing liver inflammation related to uric acid metabolism. This study employed a true experimental approach with a post-test control group design, utilizing 8-week-old Mus musculus as experimental animals. The groups were divided as follows: Group 1 (control), Group 2 (Potassium oxonate-PO), Group 3 (PO with administration of bay leaf extract at 75mg/kg body weight), Group 4 (PO with administration of bay leaf extract at 150mg/kg body weight), and Group 5 (PO with administration of bay leaf extract at 300mg/kg body weight). Histological examination of the liver in the PO administration group revealed cell infiltration compared to the control group. However, a significant reduction in damaged hepatocyte cells was observed by administering bay leaf extract in PO+EDS-1, PO+EDS-2, and PO+EDS-3 groups (P<0.05). Bay leaf extract demonstrates hepatoprotective effects in hyperuricemia induced by potassium oxonate.

Bay leaf has traditionally been used by Indonesians as a cooking spice and for disease treatment. Bay leaves contain secondary metabolites that are known to have antibacterial properties. The secondary metabolites produced are influenced by several factors, including the growth area and the extraction solvent. The main causative bacteria in nosocomial infections are Pseudomonas aeruginosa and Escherichia coli. This study aimed to evaluate the antibacterial activity of bay leaf extract against the two gram-negative bacteria. The maceration method and 70% ethanol were used to extract bay leaves. The antibacterial activity was evaluated using the disc diffusion method. The extract exhibits the widest zone of inhibition (11.91±0,84 mm) at 100% of concentration against Pseudomonas aeruginosa. The extract showed antibacterial activity against Pseudomonas aeruginosa but not against Escherichia coli.

Rostlinné silice jsou těkavé, ve vodě nerozpustné látky s charakteristickou vůní. Získávají se destilací z rostlinných materiálů (květin, pupenů, semen, listů, bylin a plodů). V této práci byly sledovány antimikrobiální účinky čtyř rostlinných silic, a to z hřebíčku (Syzygium aromaticum), bobkového listu (Laurus nobilis) a dvou druhů dobromyslu (Origanum minutiflorum a Origanum dubium). Byla použita disková difúzní a agarová diluční metoda na spektrum bakterií, kvasinek a plísní. Nejvýraznější antimikrobiální účinky byly proká-zány u silice z O. minutiflorum. Tato silice byla aplikována na povrch chlazené drůbeže metodou postřiku. Ze všech sledovaných mikrobiálních skupin (mezofilní bakterie, psychrotrofní bakterie, koliformní bakterie, kvasinky) vyskytující se na kuřecí kůži byl antimik-robiální vliv silice z O. minutiflorum statisticky prokázán pouze na koliformní bakterie., Essential oils are volatile, hydrophobic liquid with tipical odour. Essential oils are general-ly extracted by distillation from plant materials (flowers, buds, seeds, leaves, herbs and fruits). In this work, an antimicrobial effect of four essential oils from clove (Syzygium aromaticum), bay leaf (Laurus nobilis) and two species oregano (Origanum minutiflorum and Origanum dubium). It was observed on bacteria, yeasts and moulds by disk diffusion and agar dilution method. The most significant antimicrobial effect had O. minutiflorum essential oil. This essential oil was applied on the surface microflora of chilled poultry by spraying method. Antimicrobial effect of O. minutiflorum essential oil was proved statistically significant only against coliform bacteria among all tested groups (mesophilic bacteria, psychrotrophic bacteria, coliform bacteria, yeasts)., Ústav biochemie a analýzy potravin, obhájeno