Basella Rubra Biological Stain

Abstract

This research project is aimed at producing a natural stain for plant and animal tissues that is inexpensive and whose
sources are indigenous and abundant.

Biological stains make possible the viewing of microscopic plant and animal tissues under microscopes. When
stained, the specimens are viewed clearer and they become more defined. Berries of Basella rubra (alugbati) were
crushed using mortar and pestle. The crude extract obtained was filtered and used as a substitute for crystal violet as
primary stain and for safranin as counterstain in the Gram staining of Bacillus subtilis and Escherichia coli. The
extract was also used for staining the apical meristem of Hydrilla verticillata and the leaf of Hibiscus rosasinensis
(gumamela) using the squashes technique.

Introduction

The study of the microscopic details of the structures of plants usually requires some preparation of the material to
facilitate observations. Some specimens show certain cellular parts nicely in a drop of water. A drop of dye, like
iodine solution, however, reveals and emphasizes certain details, such as the presence of starch, which appears
blue. Some structures have enough coloration that is clearly visible as is. Highly transparent and colorless structures,
on the other hand, must be made visible by the use of stains.

Most of the dyes being used now in biological techniques are synthetic chemical compounds made from substances
found in coal tar. Natural dyes are rarely used nowadays. In general, however, natural dyes are superior to synthetic
ones in terms of permanence in microscopic examinations. They keep with the specimen for a long time while the
synthetic ones easily fade away. Permanence of coloration is important especially for preparations that require
considerable handling over a period of time.

Vine spinach is noted by regional names in different regions in Asia. Some of the common
names for this herb are Ceylon spinach, Malabar spinach, saan choy (Chinese), mong toi
(Vietnamese), alugbati (Philippines), pui saag (Bengali), remayong (Malay), etc. It is native
to south Asia, probably originated in the monsoon fed tropical regions of Malabar Coast of
India and Sri Lanka. 

The plant is a perennial vine and grown as annual or biennial pot-herb. It prefers hot humid
climate and moist, fertile, well-drained soil to flourish. Although its seeds can be sown
directly for planting, usually thick cuttings about the length of 20 cm preferred for easy
propagation and fast growth. Being a vine, the plant requires trellising for its creeping at a
faster rate. It bears white or white-pink color tiny flowers depending upon the species and
deep-purple to black color berries.

Basella alba bears thick, fleshy, broad, oval to heart-shaped leaves all along its vine length.
Basella rubra features pink or purplish stems and pink color veins in the leaves. In either
case, leaves and terminal, tender, 8-12 inches stems are ready for harvesting about 35 to
45 days after planting (about 50 days after seeding).

Health benefits of Basella (vine spinach)

 Vine spinach is a very versatile leaf green vegetable and revered in some East Asian
cultures for its wholesome phyto-nutrients profile.
  Basella is very low in calories and fats (100 g of raw leaves provide just 19 calories).
Nonetheless, it contains an incredibly good amount of vitamins, minerals, and
antioxidants.

 Fresh leaves, particularly of basella rubra, are rich sources of several vital carotenoid
pigment anti-oxidants such as ß-carotene, lutein, zea-xanthin. Together, these
compounds help act as protective scavengers against oxygen-derived free radicals
and reactive oxygen species (ROS) that play a healing role in aging and various
disease processes.

 Its thick, fleshy leaves are a good source of non-starch polysaccharide, mucilage. In
addition to regular fiber (roughage), found in the stem and leaves, mucilage helps in
digestion, reduction in cholesterol absorption and prevents bowel movement
problems.

 Vine spinach leaves and stem are incredibly rich sources of vitamin A. 100 g fresh
leaves provide 8000 IU or 267% of recommended daily allowance (RDA) of this
vitamin. Vitamin-A is required for maintaining healthy mucus membranes and skin
and is essential for good eye-sight. Consumption of natural vegetables and fruits rich
in vitamin-A, and flavonoids has been thought to offer protection from the lung and
oral cavity cancers.

 Basella has more vitamin C content than English spinach. 100 g of fresh greens
contains 102 mg or 102% of daily recommended levels of vitamin C. Vitamin-C is a
powerful antioxidant, which helps the body develop resistance against infectious
agents and scavenge harmful oxygen-free radicals.

 Like in spinach, basella too is an excellent source of iron. 100 g fresh leaves contain
about 1.20 mg or 15% of daily intake of iron. Iron is an important trace element
required by the human body for red blood cell (RBC's) production. Additionally, this
element acts as a co-factor for oxidation-reduction enzyme, cytochrome-oxidase,
during the cellular metabolism.

 This green leafy vegetable also contains good amounts of many B-complex vitamins
such as folate, vitamin-B6 (pyridoxine), and riboflavin. 100 g fresh leaves provide
140 µg or 35% of folates. This vitamin is one of the essential compounds for DNA
production and growth. Folate deficiency in during very early stages of pregnancy
might results in the neural tube defects in the newborn baby. Anticipating and
pregnant women are therefore, advised to include a lot of fresh greens in their diet
to help prevent neural tube defects in the offspring.

 Further, basella leaves are very rich sources of minerals like potassium (11% of
RDA/100 g), manganese (32% of RDA/100 g), calcium, magnesium, and copper.
Potassium is an important component of cell and body fluids that helps controlling
heart rate and blood pressure. Manganese and copper are used by the body as a co-
factor for the antioxidant enzyme, superoxide dismutase.

Similar way to spinach, regular consumption of basella (Malabar spinach) in the diet helps
prevent osteoporosis (weakness of bones), iron-deficiency anemia. Besides, it is believed to
protect the body from cardiovascular diseases and cancers of colon.