scholarly journals ANTIBACTERIAL EFFECT OF VIRGIN COCONUT OIL ON THE VIABILITY OF CHROMOGENIC BACTERIA THAT CAUSES DENTAL BLACK STAIN IN CHILDREN

2018 ◽  
Vol 9 ◽  
pp. 83
Author(s):  
Adita Gayatri ◽  
Eva Fauziah ◽  
Margaretha Suharsini
Keyword(s):  
Bacterial Culture ◽  
Antibacterial Effect ◽  
Coconut Oil ◽  
Selective Medium ◽  
Enzyme Linked Immunosorbent Assay ◽  
Gram Negative Bacteria ◽  
Antibacterial Effects ◽  
Virgin Coconut Oil ◽  
Gram Staining ◽  
Methyl Thiazolyl Tetrazolium Assay

Introduction: Virgin coconut oil (VCO) is a natural antibacterial agent with the ability to kill microorganisms whose cell membranes contain lipids, including Gram-positive and Gram-negative bacteria, such as Actinomyces sp. and Prevotella spp. No study on the antibacterial effects of VCO on the chromogenic bacteria that causes dental black stains.Objective: To analyze the effects of VCO, which administered in various concentrations to Actinomyces sp. and Prevotella sp.Methods: Actinomyces sp. and Prevotella sp. were isolated from the dental plaque of a child diagnosed with black stain. Each streak of bacteria was cultured on a selective medium and confirmed visually and through Gram staining. Each bacterial culture was exposed to VCO in concentrations of 12.5%, 25%, 50%, and 100%. Afterward, viability testing with a methyl-thiazolyl-tetrazolium assay was conducted, and the results were read using an Enzyme-linked immunosorbent assay reader.Results: The administration of 12.5% VCO reduced bacterial viability; however, 25% VCO significantly reduced the viability of Actinomyces sp. and 100% VCO significantly reduced the viability of Prevotella sp.Conclusion: Actinomyces sp. is more sensitive to VCO than Prevotella sp.

scholarly journals ANTIBACTERIAL EFFECT OF VIRGIN COCONUT OIL ON (ACTINOMYCES SP.) THAT CAUSES DENTAL BLACK STAIN IN CHILDREN

2018 ◽  
Vol 11 (2) ◽  
pp. 333 ◽  
Author(s):  
Priscilla Lavine ◽  
Eva Fauziah ◽  
Mochamad Fahlevi Rizal ◽  
Sarworini Bagio Budiardjo
Keyword(s):  
Coconut Oil ◽  
Negative Control Group ◽  
Negative Control ◽  
Selective Medium ◽  
Staining Procedure ◽  
Enzyme Linked Immunosorbent Assay ◽  
Control Group ◽  
Virgin Coconut Oil ◽  
Minimum Concentration ◽  
Significant Difference

 Objective: This study aimed to assess the effectiveness of virgin coconut oil (VCO) as a natural antibacterial agent to reduce the viability of the chromogenic bacteria Actinomyces sp., which causes dental black stains.Methods: Actinomyces sp. was isolated from the saliva of a child diagnosed with black stain. Each streak of bacteria was cultured on a selective medium Actinomyces agar and confirmed visually and through a gram staining procedure. Each bacterial culture was exposed to VCO in concentrations of 12.5%, 25%, 50%, and 100%. Afterward, viability testing with a methyl-thiazolyl-tetrazolium assay was conducted, and the results were read using an enzyme-linked immunosorbent assay reader.Results: The reduction of bacterial viability of Actinomyces sp. showed a significant difference between the negative control group and the groups treated with various concentrations of VCO 12.5%, 25%, 50%, and 100%.Conclusion: The minimum concentration of VCO necessary to kill Actinomyces sp. is VCO 12.5%.

Identification of Antibacterial Peptides from Bovine κ-Casein

2006 ◽  
Vol 69 (12) ◽  
pp. 2992-2997 ◽  
Author(s):  
IVÁN LÓPEZ-EXPÓSITO ◽  
FABIO MINERVINI ◽  
LOURDES AMIGO ◽  
ISIDRA RECIO
Keyword(s):  
High Performance ◽  
Antibacterial Effect ◽  
Amino Acid Sequences ◽  
Listeria Innocua ◽  
Tandem Mass ◽  
Gram Negative Bacteria ◽  
Antibacterial Peptides ◽  
Antibacterial Effects ◽  
Gram Negative ◽  
Active Peptides

The objective of the present study was to identify antimicrobial peptides present in several digests of commercial caseins with gastric enzymes. The most active hydrolysate against Escherichia coli ATCC 25922 and Listeria innocua CECT 910T corresponded to a pepsin digest of bovine κ-casein. The protein digest was first separated by semipreparative high-performance liquid chromatography (HPLC), and the most active fractions were again subjected to a second chromatographic step. Finally, identification of the active peptides was carried out by online and offline HPLC–electrospray ionization–tandem mass spectrometry. By means of this technique, 21 peptides were identified in the active HPLC fractions. Although most were derived from bovine κ-casein, some of the identified fragments corresponded to β-casein and αs-casein fragments, a result of the presence of small amounts of these proteins in the preparation of κ-casein. Some of the peptides identified were chemically synthesized and showed antibacterial effects against several gram-positive and gram-negative bacteria. Among the synthesized peptides, κ-casein f(18–24), f(30–32), and f(139–146) were most effective against all bacteria tested. The antibacterial effect of these peptides is discussed in relation to their amino acid sequences.

Dual stain kit for the microscopic gram classification of ocular infection bacteria

1993 ◽  
Vol 51 ◽  
pp. 248-249
Author(s):  
Jacob S. Hanker ◽  
Dale N. Holdren ◽  
Kenneth L. Cohen ◽  
Beverly L. Giammara
Keyword(s):  
Contact Lenses ◽  
Ocular Infection ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Gram Staining ◽  
Ocular Infections ◽  
Different Types ◽  
Culture Positive ◽  
Increased Susceptibility

Keratitis and conjunctivitis (infections of the cornea or conjunctiva) are ocular infections caused by various bacteria, fungi, viruses or parasites; bacteria, however, are usually prominent. Systemic conditions such as alcoholism, diabetes, debilitating disease, AIDS and immunosuppressive therapy can lead to increased susceptibility but trauma and contact lens use are very important factors. Gram-negative bacteria are most frequently cultured in these situations and Pseudomonas aeruginosa is most usually isolated from culture-positive ulcers of patients using contact lenses. Smears for staining can be obtained with a special swab or spatula and Gram staining frequently guides choice of a therapeutic rinse prior to the report of the culture results upon which specific antibiotic therapy is based. In some cases staining of the direct smear may be diagnostic in situations where the culture will not grow. In these cases different types of stains occasionally assist in guiding therapy.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Effects of Virgin Coconut Oil as Adjunct Therapy in the Treatment of Allergic Rhinitis

2016 ◽  
Vol 1 (1) ◽  
pp. 22
Author(s):  
Nazli Zainuddin ◽  
Nurul Azira Mohd Shah ◽  
Rosdan Salim
Keyword(s):  
Allergic Rhinitis ◽  
Side Effects ◽  
Coconut Oil ◽  
Test Group ◽  
Nasal Symptom ◽  
Control Group ◽  
Virgin Coconut Oil ◽  
Control Groups ◽  
Significant Difference ◽  
And Control

Introduction: The role of virgin coconut oil in the treatment of allergic rhinitis is controversial. Thus, the aim of the present study is to determine the effects of virgin coconut oil ingestion, in addition to standard medications, on allergic rhinitis. We also studied the side effects of consumption of virgin coconut oil. Methods: Fifty two subjects were equally divided into test and control groups. All subjects received a daily dose of 10mg of loratadine for 28 days. The test group was given 10ml of virgin coconut oil three times a day in addition to loratadine. The symptoms of allergic rhinitis were scored at the beginning and end of the study. Results:, the symptom score were divided into nasal and non-nasal symptom scores. Sneezing score showed a significant difference, however the score was more in control group than test group, indicating that improvement in symptom was more in control group. The rest of the nasal symptom and non-nasal symptom score showed no significant difference between test and control groups. Approximately 58% of the test subjects developed side effects from consumption of virgin coconut oil, mainly gastrointestinal side effects. Conclusion: In the present study, ingestion of virgin coconut oil does not improve the overall and individual symptoms of allergic rhinitis, furthermore it has side effects.

PENGARUH PENGGUNAAN VIRGIN COCONUT OIL (VCO) DALAM RANSUM TERHADAP PERFORMANS TERNAK BABI FASE STARTER

ZOOTEC ◽  
2015 ◽  
Vol 35 (2) ◽  
pp. 86
Author(s):  
Alfred Tamawiwy ◽  
M. Najoan ◽  
J S Mandey ◽  
F. N Sompie
Keyword(s):  
Water Consumption ◽  
Feed Intake ◽  
Control Diet ◽  
Coconut Oil ◽  
Growing Pigs ◽  
Virgin Coconut Oil ◽  
Daily Water ◽  
Pig Performance ◽  
Daily Gain ◽  
Daily Water Consumption

ABSTRACT   EFFECT OF UTILIZATION OF VIRGIN COCONUT OIL (VCO) IN THE DIET ON PIG PERFORMANCE. Utilization of fats and oils in pig diets is of great importance due to their high energy value. VCO is obtained by cold press processing of the kernel from the coconut fruit. Utilization of virgin coconut oil (VCO) in the diets on pig performance.  The present study was designed to elaborate the effect of utilization of VCO in the diets on energy and protein digestibility of growing pigs. The experiment was conducted using 20 castrated male pigs aged 1.5 - 2.0 months weighing 12,0±2,0 kg. The data were analyzed according to the linear model procedure for ANOVA appropriate for Randomized Block Design with 5 treatments and 4 replications. Treatments were formulated as follow: R0 = 100% control diet + 0% VCO; R1 = 99.5% control diet + 1.0% VCO; R2 = 98.0% control diet + 2.0% VCO; R3 = 97.0% control diet + 3.0% VCO; and R4 = 96.0% control diet + 4.0% VCO. Parameters measured were: daily feed intake, daily gain, daily water consumption. The results showed that the utilization of VCO up to 4% in the diets had no significant effect (P > 0.05) on daily feed intake, daily gain, daily water consumption of pigs. It can be concluded that the addition of VCO up to 4.0% in the diets has no significant meaning on pig performance.   Key words: Virgin coconut oil (VCO), Performance, Growing pigs  

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