The effect of supplementation of flax-seed oil on interaction of Lactobacillus plantarum – Biocenol™ LP96 and Escherichia coli O8:K88ab:H9 in the gut of germ-free piglets

2012 ◽  
Vol 93 (1) ◽  
pp. 39-41 ◽  
Author(s):  
Radomíra Nemcová ◽  
Dana Borovská ◽  
Jana Koščová ◽  
Soňa Gancarčíková ◽  
Dagmar Mudroňová ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactobacillus Plantarum ◽  
Seed Oil ◽  
Flax Seed ◽  
Germ Free

scholarly journals Flax-seed oil and Lactobacillus plantarum supplementation modulate TLR and NF-κB gene expression in enterotoxigenic Escherichia coli challenged gnotobiotic pigs

2014 ◽  
Vol 62 (4) ◽  
pp. 463-472 ◽  
Author(s):  
Mária Chytilová ◽  
Radomíra Nemcová ◽  
Soňa Gancarčíková ◽  
Dagmar Mudroňová ◽  
Ľudmila Tkáčiková
Keyword(s):  
Escherichia Coli ◽  
Lactobacillus Plantarum ◽  
Seed Oil ◽  
Probiotic Strain ◽  
Nuclear Factor Κb ◽  
Enterotoxigenic Escherichia Coli ◽  
Flax Seed ◽  
Natural Agents ◽  
Gnotobiotic Pigs ◽  
Probiotic Lactobacilli

The present study analyses the effect of flax-seed oil rich in n-3 polyunsaturated fatty acids (PUFAs), the probiotic strain Lactobacillus plantarum — Biocenol™ LP96 and their combination on the expression level of selected Toll-like receptor (TLR) genes (TLR2, TLR4, TLR5, TLR9) and their downstream molecules (myeloid differentiation factor 88, MyD88; nuclear factor-κB, NF-κB) in the jejunum of gnotobiotic pigs challenged with enterotoxigenic Escherichia coli (ETEC). The results show that both immunomodulators are able to modulate the RNA level of at least one of the target molecules and thus regulate pathogeninduced inflammation. We confirmed that not only probiotic lactobacilli or flaxseed oil alone but also their synergistic action has great potential in the prevention and treatment of porcine colibacillosis. The results give an insight into one of the possible mechanisms by which natural agents, such as probiotic lactobacilli and flax-seed oil, exert their immunoregulatory properties during pathogen-induced inflammation.

scholarly journals Promoter/repressor system of Lactobacillus plantarum phage øg1e: characterization of the promoters pR49–pR–pL and overproduction of the Cro-like protein Cng in Escherichia coli

Gene ◽  
1998 ◽  
Vol 215 (2) ◽  
pp. 371-379 ◽  
Author(s):  
Makiko Kakikawa ◽  
Nobukatsu Watanabe ◽  
Tatsuya Funawatashi ◽  
Masaya Oki ◽  
Hiroo Yasukawa ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactobacillus Plantarum

Hidrolisis minyak biji asam jawa (tamarindus indica linn) menjadi asam lemaknya dan uji aktivitas antibakteri

2021 ◽  
Vol 2 (2) ◽  
pp. 100-104
Author(s):  
Arnanda Dhafin Rizky ◽  
Sutrisno Sutrisno ◽  
Parlan Parlan
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Fatty Acid ◽  
Potassium Hydroxide ◽  
Seed Oil ◽  
Acid Number ◽  
Moderate Intensity ◽  
Tamarindus Indica ◽  
Tamarind Seed ◽  
Hydrolysis Of

Saponification tamarind seed oil used potassium hydroxide and acidification with hydrochloric acid is produced fatty acid in the form of soft white solid, has melting point 50-55 degrees celcius. The result of this hydrolysis positive test of unsaturation. It has an acid number of 115.36, saponification number of 114.80, and iodine number of 53.34. The success of hydrolysis of oil into fatty acid is characterized by identification of IR spectra showing O-H vibration with moderate intensity and widening, C=O vibration of carboxylic acid with strong intensity. Fatty acids of tamarind seed have the potential as antibacterial to test bacteria Staphylococcus aureus and Escherichia coli with diameter respectively 7.31 mm and 7.58 mm. Minyak biji asam jawa yang disaponifikasi menggunakan kalium hidroksida dan pengasaman dengan asam klorida dihasilkan asam lemak berupa padatan lunak berwana putih, memiliki titik lebur 50-55 derajat celcius. hasil hidrolisis ini positif uji ketidakjenuhan, bilangan asam 115,36, bilangan penyabunan 114,80, dan bilangan iod 53,34. Keberhasilan hidrolisis minyak menjadi asam lemak ditandai dari identifikasi spektrum IR yang menunjukkan vibrasi ulur O-H dengan intensitas sedang dan melebar serta vibrasi ulur C=O asam karboksilat dengan intensitas kuat. Asam lemak biji asam jawa berpotensi sebagai antibakteri terhadap bakteri uji Staphylococcus aureus dan Escherichia coli dengan zona hambat masing-masing 7,31 mm dan 7,58 mm.

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