Galvanic current dosage and bacterial concentration are determinants of the bactericidal effect of percutaneous needle electrolysis: an in vitro study

Percutaneous needle electrolysis (PNE) is a physiotherapy technique that has been shown to be effective in different pathologies such as tendinopathies or mammary fistula. For many years, theoretical bactericidal and germicidal effects have been attributed to this type of galvanic currents, partly explained by the changes in pH that it generates. However, these effects have not yet been demonstrated. The aim of this study was to evaluate the bactericidal effect and the changes in pH caused by PNE. S. aureus were prepared in two different solutions (TSB and saline solution) and in different concentrations (from 9 to 6 Log10 CFU/mL). Bacteria were treated with three experimental PNE doses to assess bacterial death levels and the changes caused to the pH of the medium. The viable cell count showed that all experimental PNE doses had a bactericidal effect against a high concentration (9 Log10 CFU/mL) of S. aureus in saline solution (p < 0.001). Furthermore, we found that when the concentration of bacteria decreased, a lower dose of galvanic current generated the same effect as a higher dose. Changes in pH were registered only in experiments performed with saline solution. PNE had a bactericidal effect against S. aureus and the level of this effect was mainly modulated by the solution, the bacterial concentration and the dose. Changes affecting pH were modulated by the type of solution and there was no relationship between this and bacterial death.

Quality Characteristics of Kimchi Prepared with Dioscorea batatas

In this study, we produced kimchi with cooked Dioscorea batatas yam based on the its outstanding nutritional value, biological activity, and pharmacological action. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, and the physicochemical and bioactivity characteristics were analyzed. In three kinds of Dioscorea batatas. The pH of the kimchi decreased and its acidity increased as the storage period was extended. The period of the maximum total viable cell count of the sliced cabbage and the processed white radish kimchi (kkakdugi) was 14 days, while the period for whole kimchi cabbage was 21 days. The period of maximum lactic acid bacteria count was 14 days for all three kinds. For physiological activities, polyphenol and flavonoid contents and DPPH elimination were highest immediately after production of the kimchi. Also, anthocyanin content increased as the storage period extended. The pH, acidity, total viable cell count, lactic acid bacteria count, and physiological activities were shown to be different according to the type of kimchi and the storage period.

EVALUATION OF ANTICANCER ACTIVITY OF CUCUMIS CALLOSUS AGAINST EHRLICH’S ASCITES CARCINOMA BEARING MICE

Objective: Our previous research isolated Cucurbitacin B (CuB) and ebenone leucopentaacetate (ELP) from methanolic fruit extract of Cucumis callosus (MFCC). The fruits of C. callosus (Rottl.) Cogn. (Family: Cucurbitaceae) plant have been traditionally used for antioxidant, anti-inflammatory, and antidiabetic actions. The objective of this research was to evaluate in vitro and in vivo anticancer effect of MFCC on Ehrlich Ascites Carcinoma (EAC) cell lines.Methods: In vitro anticancer assay of MFCC and standard drug, 5-fluorouracil (5-FU) was evaluated using Trypan blue and 3-(4, 5-dimethylthiazol-yl)-2, 5-diphenyl tetrazolium bromide methods. In vivo anticancer activity of MFCC and 5-FU was also performed after 24h of EAC cells (2×106cells/ mouse) inoculation based on toxicity study for 9 consecutive days. The activity of the extract was assessed by the study of tumor volume, tumor weight, viable and non-viable cell count, hematological parameters, and biochemical estimations.Results: The MFCC showed the direct antitumor effect on EAC cells in a dose-dependent manner with an IG50 value of 0.61 mg/ml. Furthermore, MFCC (350 mg/kg) exhibited significant (p<0.01) decrease in tumor volume, tumor weight, and viable cell count of EAC-treated mice. Hematological profile, biochemical estimation assay significantly (p<0.01) reverted to normal level in MFCC, and 5-FU treated mice.Conclusion: The anticancer activity of fruits of C callosus is may be either due to the presence of CuB or/and ELP as phytoconstituent and the activity is comparable to standard drug 5-FU.

Plants used in Bandjoun village (La'Djo) to cure infectious diseases: An ethnopharmacology survey and in-vitro TimeKill Assessment of some of them against Escherichia coli

An ethnopharmacology survey concerning the medicinal plants used in Bandjoun village (La'Djo) to cure infectious diseases was carried out in three districts of this village. The survey led to the identification of 79 medicinal plants species listed in 41 families. These plants were cited to be use to treat about 25 infectious diseases among which malaria, diarrhea and intestinal-worms were the most cited. Chromolaena odorata, Voacanga africana, Moringa oleifera, Mammea africana, Euphorbia hirta, Psidium guajava, Allium cepa, Enantia chlorantha, Alstonia boonei and Picralima nitida, were the ten most cited plants. Extractions of parts of these last plants were performed in hydro-ethanol (3:7) solvent and then tested in-vitro against an Escherichia coli isolate. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were assessed by microdilution assay and the time-kill assessment was carried out by measure of log reduction in viable cell count, on a period of 48 hours. MIC and MBC determined were ranged between 1.00 and 32.0 mg/mL. Eighty percent (80%) of plant extracts tested have been bactericidal (MBC/MIC = 1 or 2) after 24 hours of incubation. A significant dose-dependent decreasing (P<0.05) in test organisms population was observed in the time with log reduction in viable cell count was ranged between 0.13 log10cfu/mL and 100% of inhibition. This antimicrobial activity has been attributed to metabolites groups in plant extracts namely, Phenols, flavonoids, tannins, coumarins, terpenoids, anthraquinones, cardiac glycosides, anthocyanides and alkaloids. These results obtained against Escherichia coli give a scientific validation to the traditional medical knowledge of Bandjoun-village populations and confirm some of the plants identified like a source of potentially active compounds against infectious diseases.

Optimization of Co-Culture Condition for Lactobacillus delbrueckii subsp. bulgaricus with Weak Post-Acidification Ability and Streptococcus thermophilus

To obtain high quality yoghurt starter with low post-acidification, the characteristics of mixed fermentation of yoghurt strains were studied. Lactobacillus delbrueckii subsp. bulgaricus KLDS 1.9201-11 with reduced post-acidification and Streptococcus thermophilus KLDS 3.9210 were cultivated in 2.5L fermenter with different culture temperature, initial pH and proportion of inoculums, and of which reproductive activity and ratio of viable cell count were compared. It was beneficial for the balance of final ratio of viable cell count between starter strains at the end of fermentation, when grew at 42°C, pH6.2, and the proportion of inoculums of Lactobacillus delbrueckii subsp. bulgaricus KLDS 1.9201-11 and Streptococcus thermophilus KLDS 3.9210 was 2 to 1. These results showed that different culture conditions could affect symbiotic growth of yoghurt strains, and different growth mode was an important prerequisite for collaboration growth of mixed strain and acquisition of yoghurt starter with high quality.

In VitroAntibacterial and Time-Kill Evaluation of theErythrina caffraThunb. Extract against Bacteria Associated with Diarrhoea

The antibacterial activities of stem bark ethanolic extract ofErythrina caffraThunb. against bacteria in diarrhoea was determinedin vitroby the agar diffusion and dilution, macrobroth dilution, and time-kill assay methods. The result showed that the extract produced inhibition zones ranging between15±1.0 mm and23±1.0 mm, and the bacteria were susceptible at concentrations ranging between ≤100 and ≤1000 μg/mL. While the MICs of the extract ranged between 39.1 and 625 μg/mL, and the MBCs ranged between 78.1 and 625μg/mL, the MICs ofMicrococcus luteus,Proteus vulgarisCSIR 0030,Enterococcus faecalisKZN, andStaphylococcus aureusOK3were less than 100 μg/mL, and the mechanisms of antibiosis indicated that the crude ethanolic extract was highly bactericidal against the entire test bacteria isolates. In the time-kill assay, the averagelogreduction of the viable cell count ranged between0.916log 10and1.851log 10 cfu/mL on incubating the bacteria for 4 h at the MICs, while the reduction ranged between0.183log 10and1.105log 10 cfu/mL after 8 h of incubation. Incubating the bacteria for 4 h at 2 × MICs resulted in the reduction of the viable cell count to between −0.264log 10and0.961log 10 cfu/mL, while the averagelogreduction ranged between −3.968log 10and −0.425log 10 cfu/mL after 8 h of incubation withMicrococcus luteus,Proteus vulgarisCSIR 0030, andStaphylococcus aureusOK3being the most highly affected bacteria. The result showed that the extract exhibited broader-spectrum antibacterial activity and justifies the use ofErythrina caffrain the folkloric medicine for treating gastrointestinal infections in South Africa.

Microbiological measurements for the development of a new preservation procedure for liquid egg

Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisation, they are put on the market as liquid egg products or in powdered form as dried eggs. Consumers prefer liquid eggs which better preserve the advantageous properties of natural eggs, however, their shelf life is short with quick spoilage. We have examined, how long heat treatment is needed at temperatures below pasteurisation to influence the microbiological status of liquid egg products and in this way also their shelf life. A significant difference was found between the microorganism reducing effects of the commonly used pasteurisation process and that of keeping liquid eggs at 55&deg;C for 24 hours. While pasteurisation can only &ldquo;considerably&rdquo; reduce the viable cell count in liquid egg products, keeping the product at 55&deg;C for 24 h would very probably result in no or very low viable cell count.