scholarly journals Study of Antibacterial effects on Indian Currency

2021 ◽  
Author(s):  
Aniruddha Hore ◽  
Saptarshi Mitra ◽  
Sandip Ghosh ◽  
Avijit Ghosh ◽  
Sujoy Bose
Keyword(s):  
Antibacterial Properties ◽  
Food Poisoning ◽  
Chemical Components ◽  
Chemical Agent ◽  
Silk Thread ◽  
Ginger Extract ◽  
E Coli ◽  
Currency Note ◽  
Previous Condition ◽  
Growth Of Bacteria

Abstract Indian currency is the official currency of India. With the advancement of science and technology several modes of cashless transaction have been introduced to our country but still a large section of our society is dependent on the transaction through currency notes. The composition of the Indian currency generally comprises of cotton rags, balsam and parts of silk for the purpose of security threads. These currency notes are a hidden threat to us as they transmit bacteria, virus and fungus through touch and gets transmitted from one person to another. An Indian note changes hands in an average of 500 times a day therefore increasing the chances of contaminating the currency getting high and the transmission of harmful diseases through this currency also increases. When these highly contaminated Indian currencies comes in contact with the human touch it results in the transmission of harmful bacteria into the humans therefore causing several bacteria prone diseases such as food poisoning diarrhoea Gonorrhoea, meningitis, ulcers, and several other diseases. Therefore, it is important to make the Indian currency antibacterial. The main focus of the study is to develop an antibacterial chemical agent which comprises of certain natural as well as chemical components as a solution which will be used to activate the antibacterial properties of the natural fibres present in the currency. Several investigations were carried out on how the natural ingredients that is of lemon extracts, industrial vinegar and ginger extract would act on the surface of the currency notes. Bleach was used to chlorinate the note as the fibroin fibres gets activated of the silk thread when chlorine treatment is done and it kills about 99.9% of the bacteria including E. coli and S. aureus. The application of the natural extracts on the surface of the currency showed specific changes as it was instantly more clear than previous condition. The acidic and the antibacterial properties of the natural ingredients used, makes the currency note bacteria free as well as dirt free for a certain period of time which is a notifiable change. The treated currency were seen to be preventing the growth of bacteria for a certain period of time because of the activation of antibacterial properties of silk fibres due to the application of chlorine on silk and also the application of natural ingredients therefore preventing the growth of bacteria by persisting on the outer surface of the currency.

scholarly journals Evaluation of Bean and Soy Tempeh Influence on Intestinal Bacteria and Estimation of Antibacterial Properties of Bean Tempeh

2013 ◽  
Vol 62 (2) ◽  
pp. 189-194 ◽  
Author(s):  
MACIEJ KULIGOWSKI ◽  
IWONA JASIŃSKA-KULIGOWSKA ◽  
JACEK NOWAK
Keyword(s):  
Escherichia Coli ◽  
Bacillus Subtilis ◽  
Lactobacillus Acidophilus ◽  
Intestinal Microflora ◽  
Antibacterial Properties ◽  
Intestinal Bacteria ◽  
E Coli ◽  
Genus Lactobacillus ◽  
Human Digestive Tract ◽  
Growth Of Bacteria

In this study the effect of bean tempeh on the growth of Bacillus subtilis, Escherichia coli, Lactobacillus acidophilus and Lactobacillus paracasei bacteria was investigated. Antibacterial activity was observed only in relation to the bacteria Bacillus subtilis. The effect of tempeh products on human intestinal microflora was also assessed. Bean and soy tempeh were culinarily processed and next digested in conditions simulating the human digestive tract (one of the digestive tracts was equipped with a mechanism simulating absorption). Soy tempeh stimulated most the growth of bacteria of the genus Bifidobacterium, while bean tempeh that of Escherichia coli. Using simulation of absorption for the digestion of fried soy tempeh resulted in a higher rise in the bacteria count of the genus Lactobacillus, while after digestion of fried bean tempeh the highest increase was recorded for Bifidobacterium and E. coli.

scholarly journals Green Synthesis and Incorporation of Sericin Silver Nanoclusters into Electrospun Ultrafine Cellulose Acetate Fibers for Anti-Bacterial Applications

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1411
Author(s):  
Mujahid Mehdi ◽  
Huihui Qiu ◽  
Bing Dai ◽  
Raja Fahad Qureshi ◽  
Sadam Hussain ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Green Synthesis ◽  
Cellulose Acetate ◽  
Antibacterial Properties ◽  
Vital Role ◽  
Silver Nanoclusters ◽  
Composite Fibers ◽  
E Coli ◽  
Antibacterial Performance ◽  
Field Emission Electron Microscopy

Fiber based antibacterial materials have gained an enormous attraction for the researchers in these days. In this study, a novel Sericin Encapsulated Silver Nanoclusters (sericin-AgNCs) were synthesized through single pot and green synthesis route. Subsequently these sericin-AgNCs were incorporated into ultrafine electrospun cellulose acetate (CA) fibers for assessing the antibacterial performance. The physicochemical properties of sericin-AgNCs/CA composite fibers were investigated by transmission electron microscopy (TEM), field emission electron microscopy (FE-SEM), Fourier transform infrared spectroscopy (FTIR) and wide X-ray diffraction (XRD). The antibacterial properties of sericin-AgNCs/CA composite fibers against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) were systematically evaluated. The results showed that sericin-AgNCs incorporated in ultrafine CA fibers have played a vital role for antibacterial activity. An amount of 0.17 mg/mL sericin-AgNCs to CA fibers showed more than 90% results and elevated upto >99.9% with 1.7 mg/mL of sericin-AgNCs against E. coli. The study indicated that sericin-AgNCs/CA composite confirms an enhanced antibacterial efficiency, which could be used as a promising antibacterial product.

scholarly journals Interaction of Temporin-L Analogues with the E. coli FtsZ Protein

Antibiotics ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 704
Author(s):  
Angela Di Somma ◽  
Carolina Canè ◽  
Antonio Moretta ◽  
Angela Duilio
Keyword(s):  
Protein Interactions ◽  
Bacterial Infections ◽  
Antibacterial Properties ◽  
Bacterial Cell Division ◽  
Structural Determinants ◽  
E Coli ◽  
Functional Studies ◽  
Division Process ◽  
Z Ring ◽  
Peptide Complexes

The research of new therapeutic agents to fight bacterial infections has recently focused on the investigation of antimicrobial peptides (AMPs), the most common weapon that all organisms produce to prevent invasion by external pathogens. Among AMPs, the amphibian Temporins constitute a well-known family with high antibacterial properties against Gram-positive and Gram-negative bacteria. In particular, Temporin-L was shown to affect bacterial cell division by inhibiting FtsZ, a tubulin-like protein involved in the crucial step of Z-ring formation at the beginning of the division process. As FtsZ represents a leading target for new antibacterial compounds, in this paper we investigated in detail the interaction of Temporin L with Escherichia coli FtsZ and designed two TL analogues in an attempt to increase peptide-protein interactions and to better understand the structural determinants leading to FtsZ inhibition. The results demonstrated that the TL analogues improved their binding to FtsZ, originating stable protein-peptide complexes. Functional studies showed that both peptides were endowed with a high capability of inhibiting both the enzymatic and polymerization activities of the protein. Moreover, the TL analogues were able to inhibit bacterial growth at low micromolar concentrations. These observations may open up the way to the development of novel peptide or peptidomimetic drugs tailored to bind FtsZ, hampering a crucial process of bacterial life that might be proposed for future pharmaceutical applications.

Preparation of bioactive and antibacterial PMMA-based bone cement by modification with quaternary ammonium and alkoxysilane

2021 ◽  
pp. 088532822110044
Author(s):  
Haiyang Wang ◽  
Toshinari Maeda ◽  
Toshiki Miyazaki
Keyword(s):  
Antibacterial Activity ◽  
Methyl Methacrylate ◽  
Bone Cement ◽  
Setting Time ◽  
Antibacterial Properties ◽  
The Body ◽  
Apatite Formation ◽  
Gram Positive ◽  
E Coli ◽  
Gram Positive Bacteria

Bone cement based on poly(methyl methacrylate) (PMMA) powder and methyl methacrylate (MMA) liquid is a very popular biomaterial used for the fixation of artificial joints. However, there is a risk of this cement loosening from bone because of a lack of bone-bonding bioactivity. Apatite formation in the body environment is a prerequisite for cement bioactivity. Additionally, suppression of infection during implantation is required for bone cements to be successfully introduced into the human body. In this study, we modified PMMA cement with γ-methacryloxypropyltrimetoxysilane and calcium acetate to introduce bioactive properties and 2-( tert-butylamino)ethyl methacrylate (TBAEMA) to provide antibacterial properties. The long-term antibacterial activity is attributed to the copolymerization of TBAEMA and MMA. As the TBAEMA content increased, the setting time increased and the compressive strength decreased. After soaking in simulated body fluid, an apatite layer was detected within 7 days, irrespective of the TBAEMA content. The cement showed better antibacterial activity against Gram-negative E. Coli than Gram-positive bacteria; however, of the Gram-positive bacteria investigated, B. subtilis was more susceptible than S. aureus.

Durable Antibacterial Finish on Cotton Fabrics with PAMAM/Ag+

2011 ◽  
Vol 332-334 ◽  
pp. 77-80 ◽  
Author(s):  
Chuan Jie Zhang ◽  
Hong Yang ◽  
Yun Liu ◽  
Ping Zhu
Keyword(s):  
Cotton Fabric ◽  
Antibacterial Agent ◽  
Antibacterial Property ◽  
Breaking Strength ◽  
Antibacterial Properties ◽  
Pamam Dendrimers ◽  
Cotton Fabrics ◽  
E Coli ◽  
Strength Retention ◽  
Better Than

Cotton fabric with excellent antibacterial properties was obtained by treated with polyamide-amine (PAMAM) dendrimers as a carrier and silver nitrate as an antibacterial agent. The antibacterial cotton fabrics were prepared by the methods of one-bath process and two-bath process. Antibacterial activity of cotton fabrics treated by two different methods was good, but the antibacterial durability of cotton fabric treated with two-bath process was better than that treated with one-bath process. After 50 washing cycles, cotton fabric treated with two-bath process still had good antibacterial property and its inhibitory rate to Gram-positive S. aureus and Gram-negative E. coli was over 99 %. It was found that the breaking strength retention of finished cotton fabrics was 85.83 % and the decrease of cotton fabrics’ whiteness index was about 15 %.

Antibacterial Properties of CdO Nano-Cubes Synthesized via Microwave Method

2013 ◽  
Vol 829 ◽  
pp. 294-298 ◽  
Author(s):  
Mehrdad Rashidzadeh
Keyword(s):  
Structural Information ◽  
Cadmium Oxide ◽  
Antibacterial Properties ◽  
Antibacterial Activities ◽  
Raw Material ◽  
X Ray Diffraction ◽  
Gram Negative ◽  
E Coli ◽  
Oxidation Reduction ◽  
Cdo Nanoparticles

High purity Cadmium (Cd) metal was used as raw material and placed in a microwave susceptor. an evaporation/oxidation process occurs under exposure to microwave in less than 2 minutes. Then, Evaporated cadmium reacted with oxygen and cadmium oxide was collected on the inner surface of a glassy container that was placed a few centimeters above the susceptor. Morphological and structural information of As-synthesized CdO nanopowder, were investigated via SEM and X-ray diffraction (XRD) spectroscopy. The antibacterial activities of different concentration of the CdO nanoparticles were tested by treating Escherichia coli (Gram negative) cultures with CdO nanoparticles. The Study indicates that cadmium oxide nanoparticles show effective antibacterial activity toward the gram-negative bacterium E. coli. Electrochemical properties of as-synthesized powder were investigated via linear and two vertex cyclic voltammetery in the presence of ethanol, a pair of Oxidation/reduction peaks were achieved.

scholarly journals Development of an Immunoassay for Detection of Staphylococcal Enterotoxin-Like J, A Non-Characterized Toxin

Toxins ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 458 ◽  
Author(s):  
Hisaya Ono ◽  
Nobuaki Hachiya ◽  
Yasunori Suzuki ◽  
Ikunori Naito ◽  
Shouhei Hirose ◽  
...  
Keyword(s):  
Limit Of Detection ◽  
Expression System ◽  
Sandwich Elisa ◽  
Food Poisoning ◽  
High Sensitivity ◽  
Enzyme Linked Immunosorbent Assay ◽  
E Coli ◽  
Detection Systems ◽  
C Terminus ◽  
Culture Supernatants

Staphylococcal enterotoxins (SEs) are the cause of staphylococcal food poisoning (SFP) outbreaks. Recently, many new types of SEs and SE-like toxins have been reported, but it has not been proved whether these new toxins cause food poisoning. To develop an immunoassay for detection of SE-like J (SElJ), a non-characterized toxin in SFP, a mutant SElJ with C-terminus deletion (SElJ∆C) was expressed and purified in an E. coli expression system. Anti-SElJ antibody was produced in rabbits immunized with the SElJ∆C. Western blotting and sandwich enzyme-linked immunosorbent assay (ELISA) detection systems were established and showed that the antibody specifically recognizes SElJ without cross reaction to other SEs tested. The limit of detection for the sandwich ELISA was 0.078 ng/mL, showing high sensitivity. SElJ production in S. aureus was detected by using the sandwich ELISA and showed that selj-horboring isolates produced a large amount of SElJ in the culture supernatants, especially in that of the strain isolated from a food poisoning outbreak in Japan. These results demonstrate that the immunoassay for detection of SElJ is specific and sensitive and is useful for determining the native SElJ production in S. aureus isolated from food poisoning cases.

scholarly journals Antibacterial activity of ginger extracts on bacteria isolated from digestive tract infection patients attended Muhoza Health Center

2020 ◽  
Vol 11 (2) ◽  
pp. 35-41
Author(s):  
Callixte Yadufashije ◽  
Adolyne Niyonkuru ◽  
Emanuel Munyeshyaka ◽  
Sibomana Madjidi ◽  
Joseph Mucumbitsi
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Tract Infection ◽  
Health Center ◽  
Digestive Tract ◽  
Inhibition Zone ◽  
Ginger Extract ◽  
E Coli ◽  
Shigella Spp ◽  
Stool Samples

Background: Ginger (Zingiber officinale) has been used for long time due to its potential antimicrobial activity against diversity of microbial pathogens. Aims and Objectives: The study was carried out to investigate the bacteria pathogens found in digestive tract infections and assess antimicrobial activities of ginger extract to identified bacteria. Materials and Methods: Bacteriological studies were carried out on stool samples from 30 patients attending Muhoza health center. Different types of bacteria were isolated from stool samples of digestive tract infection patients by using various methods such culture, biochemical test and antimicrobial activity of ginger extracts was analyzed at INES-Ruhengeri in clinical microbiology laboratory. Results: Study findings showed isolated bacteria and antibacterial activity of Ginger. Isolated bacteria and their percentages including Escherichia coli (46.6%) which is the predominant isolated bacteria, Salmonella species (33.33%), Enterobacter spp (10.0%), Shigella spp (6.6%) and Citrobacter (3.33%) which is the least isolated bacteria. Antibacterial activity of ginger was seen on isolated bacteria, as ethanol and methanol were used for ginger oil extraction, the antibacterial activity of ginger extracts using ethanol was seen on isolated bacteria such us Citrobacter spp with 14 mm of inhibition zone, Shigella spp with 12 mm, Salmonella with 11.1 mm, E. coli with 9.5 mm and Enterobacter spp which was seen to be resistant to ginger extract using ethanol with 0.66mm of inhibition zone. For methanol extracts antibacterial activity was seen as follows: Citrobacter spp at 12 mm, Shigella spp at 11 mm, E. coli at 8 mm, salmonella spp at 6.1 mm, and Enterobacter spp with 5 mm. Enterobacter spp was seen to be the most resistant bacteria in both extracts. Conclusion: Ginger has shown to have an antibacterial activity on bacteria isolated from digestive tract infected patients. It can be used as a medicine to treat these infections. Number of researches should be done to be sure on this reality of antibacterial activity of ginger.

Household Food Preparers' Food-Safety Knowledge and Practices Following Widely Publicized Outbreaks of Foodborne Illness

1997 ◽  
Vol 60 (9) ◽  
pp. 1105-1109 ◽  
Author(s):  
MARGY J. WOODBURN ◽  
CAROLYN A. RAAB
Keyword(s):  
Food Safety ◽  
Pacific Northwest ◽  
Media Coverage ◽  
Food Poisoning ◽  
Risk Groups ◽  
Foodborne Illness ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
The Pacific ◽  
Safety Knowledge

There has been extensive media coverage of the Pacific Northwest outbreak of foodborne illness caused by Escherichia coli O157:H7 in 1993 and continuing smaller incidences of both E. coli and salmonella transmission by food. An increase in consumer awareness and knowledge of microbial food safety was expected as a result. A telephone survey of Oregon food preparers (using a random-digit-dialing household sample) in December 1995 and January 1996 revealed that knowledge about foodborne illness was greater than in previous studies. Of the 100 respondents, 88% named appropriate foods as being at high risk for food poisoning. Salmonella contamination was recognized as a problem in food by 99%, E. coli by 100%, but campylobacter by only 7%. Major foods which have been associated with salmonella were named correctly by 90% and with E. coli by 87%. Although raw or rare meats or fish were rarely eaten or ordered by respondents, hamburgers were frequently requested to be cooked to “medium” doneness. Many said they would thoroughly cook food contaminated with bacteria to make it safe to eat (56% for salmonella and 59% for E. coli) but 40% responded that the foods either couldn't be made safe to eat or that they didn't know of a way. Respondents in general could not identify specific groups of people especially at risk for foodborne illness. Educational efforts should focus on risk groups and ways that consumers can prevent foodborne illness.

scholarly journals Incidence of Escherichia coli  - Glucuronidase Positive on Goat Milk

2016 ◽  
Vol 73 (2) ◽  
pp. 359
Author(s):  
Zorica Voşgan ◽  
Anca Domuţa ◽  
Stela Jelea ◽  
Lucia Mihălescu ◽  
Flavia Pop
Keyword(s):  
Escherichia Coli ◽  
Food Poisoning ◽  
Goat Milk ◽  
Lactation Period ◽  
Health Indicator ◽  
Pathogenic Factor ◽  
E Coli ◽  
Higher Temperature ◽  
Hot Weather

Papers on beta- glucuronidase sensitivity and specificity for identifying Escherichia coli in sources of environment, food, water, etc. have been published since 1976. In this study we conducted a review of the incidence of E. coli β- glucuronidase -positive in goat milk, obtained by hand milking throughout the lactation: spring, summer, autumn. The presence of E. coli in milk is considered both as a health indicator and a pathogenic factor capable of causing food poisoning. The determination of the E. coli β-glucuronidase-positive was carried using TBX medium by cultivating colonies typical blue at 440C. The absence of E. coli in milk yielded during the spring, when the animal milking is done three times a day, was found in the performed analyses; the same was observed during fall, when the milk production is lower and the milking is done once a day. The load of E. coli β-glucuronidase-positive was averaging 66.67 CFU/ml of goat milk, during the middle lactation period (July-August), in conditions of higher temperature. During this period, milking is done in the mountain zone, where the transhumance of animals takes place in summer. The presence of the species E. coli was also confirmed by microscopic examination. Attention should be paid to hygiene and milk should be immediately cooled, during hot weather, as E. coli can be a source of food poisoning.  

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