Muhammad Aurongzeb

Naegleria fowleri, the "brain-eating amoeba," causes the fatal Primary Amoebic Meningoencephalitis (PAM). In this study, CSF samples from 80 suspected PAM patients were analyzed for key indicators like leukocyte count, glucose, protein, and microscopy. While 79 tested negative, one was confirmed positive for N. fowleri through PCR and microscopy. Surprisingly, common CSF tests (high protein, low glucose, elevated TLC) failed to distinguish PAM from other types of meningitis, highlighting the need for PCR and wet prep microscopy for accurate diagnosis. The positive sample was cultured on non-nutrient agar (NNA), and mitochondrial sequencing identified N. fowleri. Genotyping revealed N. fowleri genotype 2, marking the first report in Pakistan. Environmental surveillance of Karachi's water supplies identified N. fowleri in 11 locations, including the patient's home, linking contaminated water to infection. Since 2011, all PAM cases in Karachi have been reported here. This study provides essential genotypic data and urges improved water quality monitoring, public awareness, and infrastructure upgrades to combat this deadly disease.

The medicinal properties of honey, long recognized in traditional remedies, are experiencing a resurgence in modern medicine. Despite its well-documented antibacterial activity, the precise mechanisms remain unclear, including the involvement of honey proteins in this action and their interaction with pathogenic organisms. We have utilized various types of honey to ascertain their antibacterial and antifungal properties, as well as their inhibition activity against peroxidase enzymes. Furthermore, I extracted and characterized the proteins from honey samples, forming a hypothesis that honey, containing glucose oxidase, produces hydrogen peroxide, known for its antibacterial effects. While previous literature suggests honey's action against microorganisms that possess catalase or peroxidase enzymes, which neutralize hydrogen peroxide, my hypothesis suggests the presence of a component in honey that inhibits catalase or peroxidase, thus protecting hydrogen peroxide and enhancing its antibacterial activity against catalase-producing cells or bacteria.