Inhibitory Effects of Antihistamines and Antiserotonins on the Bone Marrow Reactions Produced by Escherichia coli Endotoxin in Mice

1975 ◽  
Vol 132 (6) ◽  
pp. 611-616 ◽  
Author(s):  
M. Hirata
Keyword(s):  
Escherichia Coli ◽  
Bone Marrow ◽  
Inhibitory Effects

Inhibitory effects of 5-azaorotate in Escherichia coli

1965 ◽  
Vol 30 (10) ◽  
pp. 3513-3519 ◽  
Author(s):  
A. Čihák ◽  
F. Šorm
Keyword(s):  
Escherichia Coli ◽  
Inhibitory Effects

Screening of Commercial and Pecan Shell–Extracted Liquid Smoke Agents as Natural Antimicrobials against Foodborne Pathogens

2012 ◽  
Vol 75 (6) ◽  
pp. 1148-1152 ◽  
Author(s):  
ELLEN J. VAN LOO ◽  
D. BABU ◽  
PHILIP G. CRANDALL ◽  
STEVEN C. RICKE
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Antioxidant Properties ◽  
Inhibitory Effects ◽  
Natural Antimicrobials ◽  
E Coli ◽  
Liquid Smoke ◽  
Water Based ◽  
Smoke Sample

Liquid smoke extracts have traditionally been used as flavoring agents, are known to possess antioxidant properties, and serve as natural alternatives to conventional antimicrobials. The antimicrobial efficacies of commercial liquid smoke samples may vary depending on their source and composition and the methods used to extract and concentrate the smoke. We investigated the MICs of eight commercial liquid smoke samples against Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli. The commercial liquid smoke samples purchased were supplied by the manufacturer as water-based or concentrated extracts of smoke from different wood sources. The MICs of the commercial smokes to inhibit the growth of foodborne pathogens ranged from 0.5 to 6.0% for E. coli, 0.5 to 8.0% for Salmonella, and 0.38 to 6% for S. aureus. The MIC for each liquid smoke sample was similar in its effect on both E. coli and Salmonella. Solvent-extracted antimicrobials prepared using pecan shells displayed significant differences between their inhibitory concentrations depending on the type of solvent used for extraction. The results indicated that the liquid smoke samples tested in this study could serve as effective natural antimicrobials and that their inhibitory effects depended more on the solvents used for extraction than the wood source.

The inhibitory effects of vancomycin on rat bone marrow–derived mesenchymal stem cell differentiation

2021 ◽  
pp. 1-5
Author(s):  
Kari Hanson ◽  
Carly Isder ◽  
Kristen Shogren ◽  
Anthony L. Mikula ◽  
Lichun Lu ◽  
...  
Keyword(s):  
Bone Marrow ◽  
Alkaline Phosphatase ◽  
Osteogenic Differentiation ◽  
Phosphatase Activity ◽  
Alkaline Phosphatase Activity ◽  
High Dose ◽  
Inhibitory Effects ◽  
Alizarin Red ◽  
Osteogenic Factors

OBJECTIVE The use of intrawound vancomycin powder in spine surgery has been shown to decrease the rate of surgical site infections; however, the optimal dose is unknown. High-dose vancomycin inhibits osteoblast proliferation in vitro and may decrease the rate of solid arthrodesis. Bone marrow–derived mesenchymal stem cells (BMSCs) are multipotent cells that are a source of osteogenesis in spine fusions. The purpose of this study was to determine the effects of vancomycin on rat BMSC viability and differentiation in vitro. METHODS BMSCs were isolated from the femurs of immature female rats, cultured, and then split into two equal groups; half were treated to stimulate osteoblastic differentiation and half were not. Osteogenesis was stimulated by the addition of 50 µg/mL l-ascorbic acid, 10 mM β-glycerol phosphate, and 0.1 µM dexamethasone. Vancomycin was added to cell culture medium at concentrations of 0, 0.04, 0.4, or 4 mg/mL. Early differentiation was determined by alkaline phosphatase activity (4 days posttreatment) and late differentiation by alizarin red staining for mineralization (9 days posttreatment). Cell viability was determined at both the early and late time points by measurement of formazan colorimetric product. RESULTS Viability within the first 4 days decreased with high-dose vancomycin treatment, with cells receiving 4 mg/mL vancomycin having 40%–60% viability compared to the control. A gradual decrease in alizarin red staining and nodule formation was observed with increasing vancomycin doses. In the presence of the osteogenic factors, vancomycin did not have deleterious effects on alkaline phosphatase activity, whereas a trend toward reduced activity was seen in the absence of osteogenic factors when compared to osteogenically treated cells. CONCLUSIONS Vancomycin reduced BMSC viability and impaired late osteogenic differentiation with high-dose treatment. Therefore, the inhibitory effects of high-dose vancomycin on spinal fusion may result from both reduced BMSC viability and some impairment of osteogenic differentiation.

Synthesis Of Copper Nanometal Coupled With Vitamin-E And Investigating Its Potential To Control Oxidative Cell Damage And Microbial Spoilage In Seafood

2021 ◽  
Vol 23 (08) ◽  
pp. 678-693
Author(s):  
Haris. V.T ◽  
◽  
Manohar. M ◽  
Kuppannan Gobianand ◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Vitamin E ◽  
Mtt Assay ◽  
Cell Damage ◽  
Green Emission ◽  
Plate Count ◽  
Diffusion Method ◽  
Inhibitory Effects ◽  
Microbial Spoilage ◽  
Spoilage Bacteria

The metabolism of spoilage organism in the seafood is a major cause of fish spoilage. Lipid oxidation leads to production of intermediate peroxides causing bad odor and offflavour producing compounds. Hence, based on the hurdle technology method and applications of nanotechnology, the inhibitory effects of copper oxide nanoparticles coupled with vitamin-E (CuONPs+VE) was investigated with the aim of controlling the oxidative cell damage in seafood by estimating Reacting Oxygen Species (ROS) using 2’,7’- dichlorodihydrofluorescein diacetate (DCF) and preventing microbial spoilage by studying the cell viability using MTT assay in the present study. The MTT assay reveals that the CuONPs+VE inhibited the metabolic activity of spoilage bacteria which was confirmed from the inhibition percentage values against the test organisms. The CuONPs+VE exposed Escherichia coli reduced upto 86 ± 0.57% after enumerating the CFU in a Plate Count Agar media. Salmonella sp and Shigella sp exhibited 89 ± 1.04% and 85 ± 0.25% respectively. The qualitative inhibitory effect of Nanometal vitamin complex against three test bacteria, were evaluated by agar diffusion method. Among the four different concentrations of Nanometal vitamin complex, the higher concentration (4X – 40μg/ml) exhibited maximum inhibitory effects in terms of zone of clearance. Against Escherichia coli, 12.3 ± 1.25mm of inhibitory zones were found evident. Salmonella sp showed 15.6 ± 0.57mm of inhibitory zones and Shigella sp revealed the inhibition zone of about 16.6 ± 1.04mm. The anti-oxidative defence mechanisms operating in the cells for scavenging of ROS was performed using DCF. The cells which are pre-incubated with CuONPs+VE and then exposed to H2O2 show insignificant green emission indicating a clear advantage of the nanoparticle form of vitamin-E (CuONPs+VE) in preventing oxidative cell death.

Inhibitory effects of Piper betle on production of allergic mediators by bone marrow-derived mast cells and lung epithelial cells

2008 ◽  
Vol 8 (3) ◽  
pp. 453-457 ◽  
Author(s):  
Mali Wirotesangthong ◽  
Naoki Inagaki ◽  
Hiroyuki Tanaka ◽  
Witchuda Thanakijcharoenpath ◽  
Hiroichi Nagai
Keyword(s):  
Bone Marrow ◽  
Mast Cells ◽  
Epithelial Cells ◽  
Lung Epithelial Cells ◽  
Piper Betle ◽  
Inhibitory Effects ◽  
Lung Epithelial

scholarly journals Inhibitory effects of Lepidium sativum polysaccharide extracts on TNF-α production in Escherichia coli-stimulated mouse

3 Biotech ◽  
2018 ◽  
Vol 8 (6) ◽  
Author(s):  
Ajaz Ahmad ◽  
Basit Latief Jan ◽  
Mohammad Raish ◽  
Khalid M. Alkharfy ◽  
Abdul Ahad ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lepidium Sativum ◽  
Inhibitory Effects ◽  
Tnf Α

scholarly journals Canine Bone Marrow Mesenchymal Stem Cell Conditioned Media Affect Bacterial Growth, Biofilm-Associated Staphylococcus aureus and AHL-Dependent Quorum Sensing

2020 ◽  
Vol 8 (10) ◽  
pp. 1478 ◽  
Author(s):  
Dobroslava Bujňáková ◽  
Anna Čuvalová ◽  
Milan Čížek ◽  
Filip Humenik ◽  
Michel Salzet ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bone Marrow ◽  
Stem Cell ◽  
Quorum Sensing ◽  
Mesenchymal Stem Cell ◽  
Bacterial Growth ◽  
Conditioned Media ◽  
Amyloid Β Peptide

The present study investigated the in vitro antibacterial, antibiofilm and anti-Quorum Sensing (anti-QS) activities of canine bone marrow mesenchymal stem cell-conditioned media (cBM MSC CM) containing all secreted factors <30 K, using a disc diffusion test (DDT), spectrophotometric Crystal Violet Assay (SCVA) and Bioluminescence Assay (BA) with QS-reporter Escherichia coli JM109 pSB1142. The results show a sample-specific bacterial growth inhibition (zones varied between 7–30 mm), statistically significant modulation of biofilm-associated Staphylococcus aureus and Escherichia coli bioluminescence (0.391 ± 0.062 in the positive control to the lowest 0.150 ± 0.096 in the experimental group, cf. 11,714 ± 1362 to 7753 ± 700, given as average values of absorbance A550 ± SD versus average values of relative light units to growth RLU/A550 ± SD). The proteomic analysis performed in our previous experiment revealed the presence of several substances with documented antibacterial, antibiofilm and immunomodulatory properties (namely, apolipoprotein B and D; amyloid-β peptide; cathepsin B; protein S100-A4, galectin 3, CLEC3A, granulin, transferrin). This study highlights that cBM MSC CM may represent an important new approach to managing biofilm-associated and QS signal molecule-dependent bacterial infections. To the best of our knowledge, there is no previous documentation of canine BM MSC CM associated with in vitro antibiofilm and anti-QS activity.

scholarly journals Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 716
Author(s):  
Beatriz Nunes Silva ◽  
Vasco Cadavez ◽  
José António Teixeira ◽  
Ursula Gonzales-Barron
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Meta Analysis ◽  
Inhibitory Effects ◽  
Food Preservatives ◽  
E Coli ◽  
Log Reduction ◽  
Bactericidal Properties ◽  
Study Characteristics ◽  
Meta Regression

The growing intention to replace chemical food preservatives with plant-based antimicrobials that pose lower risks to human health has produced numerous studies describing the bactericidal properties of biopreservatives such as essential oils (EOs) in a variety of products, including cheese. This study aimed to perform a meta-analysis of literature data that could summarize the inactivation of Escherichia coli in cheese achieved by added EOs; and compare its inhibitory effectiveness by application method, antimicrobial concentration, and specific antimicrobials. After a systematic review, 362 observations on log reduction data and study characteristics were extracted from 16 studies. The meta-regression model suggested that pathogenic E. coli is more resistant to EO action than the non-pathogenic type (p < 0.0001), although in both cases the higher the EO dose, the greater the mean log reduction achieved (p < 0.0001). It also showed that, among the factual application methods, EOs’ incorporation in films render a steadier inactivation (p < 0.0001) than when directly applied to milk or smeared on cheese surface. Lemon balm, sage, shallot, and anise EOs showed the best inhibitory outcomes against the pathogen. The model also revealed the inadequacy of inoculating antimicrobials in cheese purposely grated for performing challenge studies, as this non-realistic application overestimates (p < 0.0001) the inhibitory effects of EOs.

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