scholarly journals A New Approach to Harness Probiotics Against Common Bacterial Skin Pathogens: Towards Living Antimicrobials

2021 ◽  
Author(s):  
Ghazi Khalfallah ◽  
Rita Gartzen ◽  
Martin Möller ◽  
Elisabeth Heine ◽  
Rudolf Lütticken
Keyword(s):  
Food Poisoning ◽  
Polymer Membranes ◽  
Vacuum Drying ◽  
Streptococcus Salivarius ◽  
Skin Disorders ◽  
New Approach ◽  
Gram Negative ◽  
Cutibacterium Acnes ◽  
Diseased Skin ◽  
Plaster Bandage

AbstractIn this study, the potential of certain lactic acid bacteria—classified as probiotics and known to be antimicrobially active against pathogens or food-poisoning microorganisms—was evaluated with respect to their activity against bacterial skin pathogens. The aim of the study was to develop a plaster/bandage for the application of inhibitory substances produced by these probiotics when applied to diseased skin. For this purpose, two Streptococcus salivarius strains and one Lactobacillus plantarum were tested for production of antimicrobials (bacteriocin-like substances) active against Gram-positive and Gram-negative pathogens using established methods. A newly designed membrane test ensured that the probiotics produce antimicrobials diffusible through membranes. Target organisms used were Cutibacterium acnes, Staphylococcus aureus, and Pseudomonas aeruginosa. Moreover, the L. plantarum 8P-A3 strain was tested against additional bacteria involved in skin disorders. The Lactobacillales used were active against all potential skin pathogens tested. These probiotics could be enclosed between polymer membranes—one tight, the other permeable for their products, preserved by vacuum drying, and reactivated after at least three months storage. Importantly, the reactivated pads containing the probiotics demonstrated antibacterial activity on agar plates against all pathogens tested. This suggests that the probiotic containing pads may be topically applied for the treatment of skin disorders without the need for a regular antibiotic treatment or as an adjunctive therapy.

Synthesis, Characterizations, and Biological Effects Study of Some Quinoline Family

2016 ◽  
pp. 160-196
Author(s):  
Messai Amel
Keyword(s):  
Antibacterial Activity ◽  
Single Crystal ◽  
Biological Activities ◽  
Biological Effects ◽  
Diffusion Method ◽  
Quinoline Derivatives ◽  
Single Crystal Diffraction ◽  
Disk Diffusion Method ◽  
New Approach ◽  
Gram Negative

The objective of this work is the synthesis of new quinoline molecules which could have some biological activities. This chapter reported a new approach to the synthesis of some quinoline derivatives. The Baylis-Hillman reaction on 2-methoxy-3-formyl quinoléines derivatives have applied in order to obtain Baylis-Hillman adducts. The products are characterized by FTIR, NMR and X-ray single crystal diffraction .Also, a study of the antibacterial activity of the 3-(2-chloro quinoline)-3-hydroxy-2 methylene propanonitrile products synthesized have been explored. This assessment is made by using the disk diffusion method. The results showed that the 3-(2'-chloroquinoline)-3-hydroxy-2-methylenepropanonitril derivatives present a good antibacterial effectiveness against the strains tested Gram-positive and no antibacterial potency was observed against the stains Gram-negative used in the test.

Food Poisoning Potential of Pathogens Inoculated onto Bologna in Sandwiches1

1978 ◽  
Vol 41 (12) ◽  
pp. 953-956 ◽  
Author(s):  
D. C. PARADIS ◽  
M. E. STILES
Keyword(s):  
Food Poisoning ◽  
Food Service ◽  
Low Ph ◽  
Enteropathogenic Escherichia Coli ◽  
Experimental Conditions ◽  
Gram Negative ◽  
Significant Growth ◽  
Bacterial Competition ◽  
Low Levels ◽  
And Storage

Bologna sandwiches inoculated separately with low levels (100 to 1000 per g) of specific pathogens at time of sandwich preparation to simulate conditions that might occur in home or food service preparation, were stored at 4, 21 and 30 C for 0, 4, 8 and 25 h and monitored for growth of pathogens. All pathogens, except Clostridium perfringens, were capable of significant growth after more than 8 h of incubation at 30 C, but not at 4 or 21 C. Significant growth at 21 C only occurred with Staphylococcus aureus after 25 h of incubation. C. perfringens failed to grow on bologna in all sandwiches. All other pathogens, except S. aureus, failed to grow on bologna with low pH (pH <6.1). Growth of S. aureus, was retarded on bologna at pH 5.5, and inhibited at pH 5.1. Only gram negative pathogens (enteropathogenic Escherichia coli and Salmonella typhimurium) were adversely affected by increased bacterial competition. Results indicated that bologna in sandwiches under these experimental conditions would only become a potential vehicle for food poisoning under almost unrealistic conditions of handling and storage.

Fate of Enteropathogens Inoculated onto Chopped Ham1

1979 ◽  
Vol 42 (8) ◽  
pp. 624-630 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Pathogenic Bacteria ◽  
Food Poisoning ◽  
Gram Negative ◽  
Enteropathogenic Bacteria ◽  
Wide Range ◽  
Specific Pathogen ◽  
Survey Results ◽  
Group D ◽  
And Staphylococcus Aureus ◽  
Holding Temperature

A survey of 36 pairs of new (< 10 days from manufacture) and old (pull date) samples of vacuum-packaged, sliced chopped ham were analyzed for total microbial load, specific pathogen count and pH. Results indicated a wide range of microbial loads, absence of pathogenic bacteria at the levels tested, and presumptive group D streptococci generally < 100/g except for 22% of new samples and 44% of old samples, which had presumptive group D counts > 100 but < 106/g. The survey results also indicated marked differences in pH between products from different manufacturers. Product from two manufacturers was selected for inoculation studies. Chopped ham sandwiches were inoculated with a mixture of five enteropathogenic bacteria and held at 30, 21 and 4 C for up to 24 h. Bacillus cereus, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, but not Clostridium petfringens, grew in low competition product under the severely abusive holding temperature of 30 C in < 24 h, at 21 C in > 24 h. Product from one manufacturer inhibited the gram negative pathogens. Results indicated that chopped ham in sandwiches required almost unrealistic mishandling to develop a food poisoning potential by enterotoxigenic bacteria, but infective pathogens survived well.

scholarly journals Removal efficiency of Gram-positive and Gram-negative bacteria using a natural coagulant during coagulation, flocculation, and sedimentation processes

2019 ◽  
Vol 80 (9) ◽  
pp. 1787-1795 ◽  
Author(s):  
Shazwana Sha'arani ◽  
Siti Noor Fitriah Azizan ◽  
Fazrena Nadia Md Akhir ◽  
Muhamad Ali Muhammad Yuzir ◽  
Nor'azizi Othman ◽  
...  
Keyword(s):  
Removal Efficiency ◽  
Food Poisoning ◽  
Bloodstream Infections ◽  
Gram Negative Bacteria ◽  
Membrane Composition ◽  
Gram Positive ◽  
Gram Negative ◽  
E Coli ◽  
Jar Test ◽  
Sedimentation Processes

Abstract Staphylococcus sp. as Gram-positive and Escherichia coli as Gram-negative are bacterial pathogens and can cause primary bloodstream infections and food poisoning. Coagulation, flocculation, and sedimentation processes could be a reliable treatment for bacterial removal because suspended, colloidal, and soluble particles can be removed. Chemical coagulants, such as alum, are commonly used. However, these chemical coagulants are not environmentally friendly. This present study evaluated the effectiveness of coagulation, flocculation, and sedimentation processes for removing Staphylococcus sp. and E. coli using diatomite with standard jar test equipment at different pH values. Staphylococcus sp. demonstrated 85.61% and 77.23% significant removal in diatomite and alum, respectively, at pH 5. At pH 7, the removal efficiency decreased to 79.41% and 64.13% for Staphylococcus sp. and E. coli, respectively. At pH 9, there was a decrease in Staphylococcus sp. after adding diatomite or alum compared with that of E. coli. The different removal efficiencies of the Gram-positive and Gram-negative bacteria could be owing to the membrane composition and different structures in the bacteria. This study indicates that diatomite has higher efficiency in removing bacteria at pH 5 and can be considered as a potential coagulant to replace alum for removing bacteria by the coagulation process.

scholarly journals Bio-Decorated Polymer Membranes: A New Approach in Diagnostics and Therapeutics

Polymers ◽  
2011 ◽  
Vol 3 (1) ◽  
pp. 173-192 ◽  
Author(s):  
Patric Baumann ◽  
Pascal Tanner ◽  
Ozana Onaca ◽  
Cornelia G. Palivan
Keyword(s):  
Polymer Membranes ◽  
New Approach

Streptococcus salivarius Promotes Mucin Putrefaction and Malodor Production by Porphyromonas gingivalis

2006 ◽  
Vol 85 (10) ◽  
pp. 910-914 ◽  
Author(s):  
N. Sterer ◽  
M. Rosenberg
Keyword(s):  
Porphyromonas Gingivalis ◽  
Potential Role ◽  
Oral Microbiota ◽  
Streptococcus Salivarius ◽  
Oral Malodor ◽  
Gram Positive ◽  
Gram Negative ◽  
Sds Page ◽  
Micro Organisms

Although the contribution of the oral microbiota to oral malodor is well-documented, the potential role of Gram-positive micro-organisms is unclear. In the current study, we tested the hypothesis that Gram-positive micro-organisms contribute to malodor production by deglycosylating oral glycoproteins, rendering them susceptible to subsequent proteolysis. To this end, we examined the effect of Streptococcus salivarius on Porphyromonas gingivalis-mediated putrefaction of a model glycoprotein (pig gastric mucin). Malodor was scored by two odor judges, and volatile sulfides were determined with the use of a sulfide monitor. Mucin degradation was followed by electrophoresis on SDS-PAGE. Results showed that the addition of S. salivarius or β-galactosidase promoted mucin degradation and concomitant malodor production. Addition of glycosidic inhibitors (p-APTG and glucose) inhibited this process. These results suggest that Gram-positive micro-organisms such as S. salivarius contribute to oral malodor production by deglycosylating salivary glycoproteins, thus exposing their protein core to further degradation by Gram-negative micro-organisms.

scholarly journals Enterotoxigenic enteric bacteria in foods and outbreaks of food-borne diseases in Sweden

1979 ◽  
Vol 83 (1) ◽  
pp. 33-40 ◽  
Author(s):  
M.-L. Danielsson ◽  
R. Möllby ◽  
H. Brag ◽  
N. Hansson ◽  
P. Jonsson ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Poisoning ◽  
Enteric Bacteria ◽  
Watery Diarrhoea ◽  
Suckling Mouse ◽  
Gram Negative ◽  
E Coli ◽  
Heat Stable ◽  
Food Borne ◽  
Micro Organisms

SUMMARYAll of 86 foods routinely examined for potentially pathogenic enteric bacteria were found to harbour one or more coliform species. None of the strains isolated produced heat-labile enterotoxin (LT) or showed invasive properties. The suckling mouse test indicated that one strain ofEscherichia coliproduced heat-stable enterotoxin (ST). Twelve incidents of suspected food poisoning were also investigated. In two of them the foods examined contained LT-producing strains ofE. coliand in two there were LT-producing strains ofKlebsiella pneumoniae. The counts of viable enterotoxigenic micro-organisms in these foods were 3000–30 000E. coli/g and 50 000 to 1 millionK. pneumoniae/g. The dominant symptom in all the incidents was watery diarrhoea. These seem to be the first reported cases of foodborne enterotoxigenic enteric bacteria in Europe. Though enterotoxigenicE. coliand related gram-negative enterotoxin-producing species are rare in correctly handled food in Sweden, these micro-organisms should be searched for when outbreaks of food poisoning are investigated.

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