scholarly journals Effect of Lactobacillus sp. isolates supernatant on Escherichia coli O157:H7 enhances the role of organic acids production as a factor for pathogen control

2015 ◽  
Vol 35 (4) ◽  
pp. 353-359 ◽  
Author(s):  
Larissa B. Poppi ◽  
Javier D. Rivaldi ◽  
Thais S. Coutinho ◽  
Claudete S. Astolfi-Ferreira ◽  
Antonio J. Piantino Ferreira ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Inhibitory Effect ◽  
Antagonistic Effect ◽  
Pure Cultures ◽  
Pathogen Control ◽  
The Individual

Many attempts have been made to establish the control of foodborne pathogens through Lactobacillus isolates and their metabolism products with success being obtained in several situations. The aim of this study was to investigate the antagonistic effect of eight Lactobacillusisolates, including L. caseisubsp. pseudoplantarum,L. plantarum, L. reuteri and L. delbrueckii subsp. delbrueckii, on the pathogenic Escherichia colistrain O157:H7. The inhibitory effect of pure cultures and two pooled cultures supernatants of Lactobacillus on the growth of pathogenic bacteria was evaluated by the spot agar method and by monitoring turbidity. Antimicrobial activity was confirmed for L. reuteri and L. delbrueckii subsp. delbrueckii and for a pool of lactic acid bacteria. The neutralized supernatant of the pool exerted a higher antimicrobial activity than that of the individual strains. Furthermore, D-lactic acid and acetic acid were produced during growth of the Lactobacillus isolates studied.

Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review

2019 ◽  
Vol 82 (3) ◽  
pp. 441-453 ◽  
Author(s):  
ZHENHONG GAO ◽  
ERIC BANAN-MWINE DALIRI ◽  
JUN WANG ◽  
DONGHONG LIU ◽  
SHIGUO CHEN ◽  
...  
Keyword(s):  
Public Health ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Growth Models ◽  
Inhibitory Effect ◽  
Competitive Growth ◽  
Current Review ◽  
And Control

ABSTRACT Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.

scholarly journals Antimicrobial Activity of Five Apitoxins from Apis mellifera on Two Common Foodborne Pathogens

Antibiotics ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 367
Author(s):  
Alexandre Lamas ◽  
Vicente Arteaga ◽  
Patricia Regal ◽  
Beatriz Vázquez ◽  
José Manuel Miranda ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Foodborne Pathogens ◽  
Food Chain ◽  
Pathogenic Bacteria ◽  
Inhibitory Concentration ◽  
Multidrug Resistant ◽  
Resistant Bacteria ◽  
Public Health Challenges ◽  
Alternative Agent ◽  
Potential Alternative

Antimicrobial resistance is one of today’s major public health challenges. Infections caused by multidrug-resistant bacteria have been responsible for an increasing number of deaths in recent decades. These resistant bacteria are also a concern in the food chain, as bacteria can resist common biocides used in the food industry and reach consumers. As a consequence, the search for alternatives to common antimicrobials by the scientific community has intensified. Substances obtained from nature have shown great potential as new sources of antimicrobial activity. The aim of this study was to evaluate the antimicrobial activity of five bee venoms, also called apitoxins, against two common foodborne pathogens. A total of 50 strains of the Gram-negative pathogen Salmonella enterica and 8 strains of the Gram-positive pathogen Listeria monocytogenes were tested. The results show that the minimum inhibitory concentration (MIC) values were highly influenced by the bacterial genus. The MIC values ranged from 256 to 1024 µg/mL in S. enterica and from 16 to 32 µg/mL in L. monocytogenes. The results of this study demonstrate that apitoxin is a potential alternative agent against common foodborne pathogens, and it can be included in the development of new models to inhibit the growth of pathogenic bacteria in the food chain.

Role of erythrocyte phosphatidylserine in sickle red cell–endothelial adhesion

Blood ◽  
2002 ◽  
Vol 99 (5) ◽  
pp. 1564-1571 ◽  
Author(s):  
B. N. Yamaja Setty ◽  
Surekha Kulkarni ◽  
Marie J. Stuart
Keyword(s):  
Annexin V ◽  
Inhibitory Effect ◽  
Vascular Pathology ◽  
Membrane Asymmetry ◽  
Adhesion Receptor ◽  
Sickle Erythrocyte ◽  
Erythrocyte Surface ◽  
Erythrocyte Adhesion ◽  
The Individual

Phosphatidlyserine (PS) exposure on the erythrocyte surface endows the cell with the propensity of adhering to vascular endothelium. Because individuals with sickle cell disease (SCD) manifest loss of erythrocyte membrane asymmetry with PS exposure, we have assessed the contribution of this marker to the process of sickle erythrocyte–microendothelial adhesion. Assays for plasma-induced adhesion were conducted on unactivated endothelium, in the absence of immobilized ligands, such that PS was compared to the erythrocyte adhesion receptor CD36. Blocking studies with erythrocytes pretreated with annexin V (to cloak PS) or anti-CD36 or both revealed an inhibitory effect on adhesion of 36% ± 10% and 23% ± 8% with blocking of both sites suggestive of an additive effect. We next evaluated 87 blood samples from patients with SCD and grouped them into 4 categories based on adhesion marker (CD36 and PS) levels. Results revealed a striking correlation between erythrocyte PS positivity and adhesion. Analyses of the individual patient data demonstrated a positive correlation between PS and adhesion (R = 0.52,P < .000 001), whereas none was noted between adhesion and CD36 (R = 0.2, P > .07). The effect of PS on adhesion appears to be related to the quantitative differences in erythrocyte markers in SCD, with PS the predominant marker when compared to CD36 both in the total erythrocyte population, and when the adherence-prone erythrocyte, the CD71+ stress reticulocyte, was evaluated. Our study signals the entrance of an important new contributor to the field of sickle erythrocyte–endothelial adhesion. The implications of erythrocyte PS exposure in relation to the vascular pathology of SCD need to be assessed.

Antimicrobial activity of selected lactic acid cocci and production of organic acids

2012 ◽  
Vol 5 (1) ◽  
pp. 80-85 ◽  
Author(s):  
Zuzana Hladíková ◽  
Jana Smetanková ◽  
Gabriel Greif ◽  
Mária Greifová
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Organic Acids ◽  
Rhizopus Oryzae ◽  
Streptococcus Thermophilus ◽  
Inhibitory Effect ◽  
Penicillium Funiculosum ◽  
Phenyllactic Acid ◽  
Indicator Microorganisms

Antimicrobial activity of selected lactic acid cocci and production of organic acidsAntimicrobial activity and production of organic acids by selected lactic acid bacteria were monitored in this study. The largest antimicrobial activity against indicator microorganisms showed Pediococcus sp. G5, whereasStreptococcus thermophilushad no inhibitory effect. The inhibitory effect ofPediococcussp. G5 was strongest againstBacillus subtilis(17.78 %). Lactococci inhibited the growth ofEscherichia coli, Pseudomonas aeruginosaandStaphylococcus aureus(% of inhibition ≤ 5.25). The growth ofAsperglillus flavus, Penicillium funiculosumandRhizopus oryzaewas not inhibited by all of tested cocci. Cocci produced varying quantities of organic acids (lactic acid, acetic acid, succinic acid, etc.). Lactic acid was in large amounts and phenyllactic acid was produced only byPediococcussp. G5 (49.65 mg/L).

scholarly journals Good Bugs vs Bad Bugs: Evaluation of Inhibitory Effect of Selected Probiotics against Enterococcus faecalis

2017 ◽  
Vol 18 (4) ◽  
pp. 312-316 ◽  
Author(s):  
Aarti A Bohora ◽  
Sharad R Kokate
Keyword(s):  
Antimicrobial Activity ◽  
Enterococcus Faecalis ◽  
Pathogenic Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Inhibition Zone ◽  
Inhibitory Effect ◽  
Indicator Strain ◽  
Oral Bacteria ◽  
Diffusion Method

ABSTRACT Introduction The main goal of endodontics is the prevention of apical periodontitis. This is due to the presence of persistent pathogenic microorganisms, such as Enterococcus faecalis, and its ability to directly cause acute and chronic inflammation in the periapical tissues. Lactobacillus has been shown to promote health in the intestines as well as to inhibit the growth of certain problematic oral bacteria. This study explores shifting the established paradigm of endodontic treatment, which has focused on eliminating all bacteria from the canal system and on elimination of the problematic bacteria through introducing probiotics. A preliminary work was performed to evaluate the possible effectiveness of probiotics in preventing the growth of E. faecalis. Materials and methods Two probiotic cultures Lactobacillus plantarum ATCC 8041 and Lactobacillus rhamnosus ATCC 7408 were selected to check their antimicrobial activity against E. faecalis ATCC 29212 by two methods: agar cup/well diffusion method and deferred antagonism test. Agar cup method A total of 0.5 mL of requisite test pathogen culture was inoculated into 20 mL of molten sterile Mueller and Hinton agar and cooled to 45 ± 2°C. Circular wells of diameter 10 mm were punched in each of the poured plates. Appropriately diluted test samples were added to the above-punched wells. The plates were incubated upright position at 37°C for 24 hours in aerobic conditions. Postincubation, zone of inhibition was measured. The cell-free supernatant of Lactobacillus species was also evaluated for antimicrobial activity. Deferred antagonism test The test probiotic strain was standardized to 0.1 optical density (OD) at 600 nm and inoculated in a 1 cm wide diametric streak across the surface of trypticase soy agar + yeast extract + calcium carbonate (TSYCa) agar using a sterile cotton swab. Then, the plate agar containing the test strain was incubated at 37°C for 24 hours under aerophilic condition and then standardized to 0.1 OD at 600 nm for overnight (18 hours, 37°C). A purified culture of indicator strain (pathogen) was streaked at right angles to the line of original producer growth. Postincubation plates were observed for the inhibition zone width of the indicator strain. Results Under the conditions of this study, Lactobacilli had an inhibitory effect on the growth of E. faecalis by agar cup method but not by deferred antagonism test. Conclusion This pilot study demonstrated that probiotics show a potential in root canal therapy. Clinical Significance If probioitcs are effective against endodontic pathogens, they can be potentially used as intracanal medicaments. This will be a novel concept of introducing bacteriotherapy in endodontics and replacing pathogenic bacteria by healthy bacteria, normal flora. How to cite this article Bohora AA, Kokate SR. Good Bugs vs Bad Bugs: Evaluation of Inhibitory Effect of Selected Probiotics against Enterococcus faecalis. J Contemp Dent Pract 2017;18(4):312-316.

scholarly journals POTENSI BAKTERI ASAM LAKTAT DALAM MENGHASILKAN BAKTERIOSIN SEBAGAI ANTIMIKROBA DAN PENGUKURAN BERAT MOLEKULNYA DENGAN SDS-PAGE DARI ISOLAT FERMENTASI KAKAO

2015 ◽  
Vol 1 (2) ◽  
pp. 126
Author(s):  
Urnemi ◽  
Sumaryati Syukur ◽  
Endang Purwati ◽  
Sanusi Ibrahim ◽  
Jamsari
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Sds Page ◽  
Inhibition Zones ◽  
And Staphylococcus Aureus

ABSTRACT Lactic acid bacteria (LAB) were isolated from of cocoa beans fermentation Forestero variety from West Sumatera, that were eleven isolates. The isolates were tested to antimicrobial activity against pathogenic bacteria E.coli NBRC 14237, Staphylococcus aureus NBRC 13276, Bacillus subtilis BTCCB 612, listeria m. dan S. Typhii. Results the research showed that, isolates had inhibition zone to pathogenic bacteria, that were 7 mm till 12 mm at 48 hours observation. R2.4 isolate was most potential to inhibition zones growth pathogenic bacteria, that was 11mm till 12 mm to five pathogens. R2.4 isolates was the highest to against pathogenic bacteria (Bacillus subtilis BTCCB, Listeria monocytogenesis and Staphylococcus aureus NBRC) had inhibition zones, that was 12.00 mm till 48 hours. Listeria monocytogenesis had been known as pest bacterium of food born, so that R2.4 isolate can be used as food biopreservative. Crude of R2.4 isolate molecular weight was 10 kDa by SDS-PAGE.  Key words: Lactic acid bacteria, Antimicrobial activity, SDS-PAGE, Cocoa fermentation and food biopreservative                                                      

scholarly journals Lactobacillus fermentum CECT5716 – prevention and treatment of lactational mastitis

2019 ◽  
pp. 70-72
Author(s):  
A. О. Karapetyan
Keyword(s):  
Lactic Acid ◽  
Breast Milk ◽  
Pathogenic Bacteria ◽  
Postnatal Period ◽  
Lactobacillus Fermentum ◽  
Inflammatory Factors ◽  
Prevention And Treatment ◽  
Lactational Mastitis ◽  
Scopus Database

Aim of the study: To present an analysis of the literature data on the role of Lactobacillus fermentum CECT5716 in the prevention and treatment of postpartum lactation complications. Materials and methods: literature sources published in the Pubmed, Scopus database were searched. Results: according to randomized clinical studies, the use of Lactobacillus fermentum CECT5716 in the postnatal period by mothers leads to the correction of breast microbiota by reducing the number of pathogenic bacteria and increasing lactic-acid bacteria, reducing the content of inflammatory factors in breast milk. Conclusion: Lactobacillus fermentum CECT5716 is an effective and safe way to prevent and treat postpartum lactation complications.

scholarly journals In Vitro Assessment for Antimicrobial Activity of Lactobacillus Helveticus and its Natural Glycopeptides Against Mastitis Causing Pathogens in Dairy Cat

2015 ◽  
Vol 9 (1) ◽  
pp. 61-66 ◽  
Author(s):  
Gundega Gulbe ◽  
Anda Valdovska ◽  
Vaira Saulite ◽  
Jevgenijs Jermolajevs
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Pathogenic Bacteria ◽  
Antimicrobial Effect ◽  
Lactobacillus Helveticus ◽  
Haemolytic Activity ◽  
Pathogenic Microorganisms ◽  
Bacterial Strains ◽  
Coagulase Negative Staphylococci

Probiotic lactic acid bacteria have a great potential to control bovine mastitis as well as they are favourable choice to treat many infectious diseases of human. These bacteria are well known as having many properties which make them beneficial to control pathogenic microorganisms. These include, the ability to adhere to cell, the reduction of pathogenic bacteria adherents, the co–aggregation, the production of organic acids, hydrogen peroxide, bacteriocin and etc., to be safe and non–pathogenic, which antagonize pathogenic microorganisms. However, each strain must be well identified and characterized in vitro before using for disease treatment. The aim of the present study was to screen three kind of test suspensions: TS1, TS2 and TS3, which contains probiotic lactic acid bacterium Lactobacillus helveticus or its natural glycopeptides, and other natural immunomodulators, in order to investigate which content were the most effective in inhibiting several mastitis causing bacteria in dairy cattle: coagulase–positive Staphylococcus aureus, coagulase–negative staphylococci S. haemolyticus, S. saprophyticus, S. simulans, S. vitulinus, and Gram–negative bacteria Citrobacter freundii and Serratia liquefaciens. Test suspensions TS1, TS2 and TS3 were adjusted by pH 6.3, then tested in vitro by well diffusion assay to determine their antimicrobial effect against bacteria. Furthermore haemolytic activity of applied test suspensions were determined. In results TS1 (9-13 mm) and TS2 (10-15 mm) showed the inhibition effect on four of eight tested bacterial strains, whereas TS3 did not displayed any antimicrobial effect. TS2 have a greatest antimicrobial activity as they resulted in the largest inhibition zones.

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