Inhibitory effect of camel milk on Cronobacter sakazakii

2017 ◽  
Vol 37 (4) ◽  
pp. e12343 ◽  
Author(s):  
Aisha Abusheliabi ◽  
Hind O. Al-Rumaithi ◽  
Amin N. Olaimat ◽  
Anas A. Al-Nabulsi ◽  
Tareq Osaili ◽  
...  
Keyword(s):  
Inhibitory Effect ◽  
Camel Milk ◽  
Cronobacter Sakazakii

Isolation, identification and characterization of Lactobacillus plantarum from camel milk and its antagonist effect against diarrheal bacteria.

2018 ◽  
Vol 30 (4) ◽  
pp. 283 ◽  
Author(s):  
Meriem Toualbia, Abd ElKader Delmi Bouras ◽  
Malika Koiche, Mohamed Kerkoud
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Inhibitory Effect ◽  
Bioactive Molecules ◽  
Camel Milk ◽  
Fecal Samples ◽  
Infantile Diarrhea ◽  
Rdna Sequencing

The main objective of this study is to define probiotic bacteria efficiency against bacterial infantile diarrhea. Lactic acid bacteria (LAB) was used as a natural resource and extracted of camel milk from southern Algeria. The isolation was followed by molecular identification using the 16S rDNA sequencing method. One hundred and fifty fecal samples were collected over 18 months from children suffering from diarrhea and aged 2 years or under. Identification results reveal the isolated lactic bacteria as Lactobacillus plantarum. In the other side, a total of 120 fecal samples were positive for bacterial growth, these pathogenic bacteria were identified as: Escherichia fergusonii (92%), Salmonella enterica subsp. Diarizonae (7.33%) and Proteus mirabilis (0.66%). The inhibitory effect study of lactic acid bacteria on pathogenic bacteria shows varying effects of L. plantarum in relation to the various pathogenic isolates, mentioning that the most important effect was expressed against Escherichia fergusonii with 22 mm. All the results allow us to classify that camel's milk is a natural source rich in lactic acid bacteria, in particular L. plantarum, with an inhibitory ability against the pathogenic bacteria responsible for diarrhea. Therefore L. plantarum produces bioactive molecules responsible for this effect.

scholarly journals Deve Sütü: Yoğurt Üretiminde Kullanılacak Yeni Bir Protein Kaynağı

2020 ◽  
Vol 8 (2) ◽  
pp. 449
Author(s):  
Selda Bulca ◽  
Atakan Koç
Keyword(s):  
Antimicrobial Effect ◽  
Inhibitory Effect ◽  
Listeria Innocua ◽  
Camel Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
E Coli ◽  
Heat Treated ◽  
Ph Decrease

The main purpose of this study was to investigate the possibilities of technological production of camel milk yoghurt. First of all, denaturation of antimicrobial substances in camel milk by heat treatment and their effects on pH decrease and on the viscosity were analysed. Although the pH decrease was present, the viscosity of camel milk didn’t change. In the study, two different heat treatments (20 min at 90°C and 20 min at 95°C) were applied to camel milk and pH and SH (Soxhelet Henkel) values were determined until pH reached 4.7 during fermentation. After culture addition the pH drop was at 90°C for 20 minutes heat-treated camel milk slower than the camel milk heated at 95°C for 20 minutes. Similarly, the increase in SH in the cultured milk treated at 90°C for 20 minutes was slower than the increase in SH in the cultured milk treated at 95°C for 20 minutes. In the next study, viscosity and pH changes in yoghurt produced from cow and camel milk were compared. For this purpose, both milks were heat treated at 80°C for 20 minutes. After 180 minutes in cow’s milk, the viscosity was 9891 mPa.s, and after 210 minutes it reached 25237 mPa.s. In contrast, the viscosity in cultured camel milk was determined as 1210 mPa.s after 90 minutes, while the viscosity remained around 1216 mPa.s after 380 minutes. In the next study, for the production of yogurt from cow milk and camel milk were performed. Both milks were heat treated at 80°C for 20 minutes and changes in viscosity and drop of pH during fermentation were analysed. After the 180 minutes of fermentation in cow’s milk the viscosity came to 9891 mPa.s, after 210 minutes it was 25237 mPa.s. In contrast, after 90 minutes in the cultured camel milk, the viscosity was 1210 mPa.s, while after 380 minutes the viscosity reached to 1216 mPa.s. E. coli, L. bulgaricus and Listeria innocua were used to determine the antimicrobial effect of raw camel milk, cow milk, heat treated camel and cow milk camel colostrum. While camel milk and colostrum had inhibitory effect on E. coli, L. bulgaricus, Listeria innocua was not inhibited

scholarly journals Camel Milk Modulates the Expression of Aryl Hydrocarbon Receptor-Regulated Genes,Cyp1a1, Nqo1, andGsta1, in Murine hepatoma Hepa 1c1c7 Cells

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Hesham M. Korashy ◽  
Mohamed A. M. El Gendy ◽  
Abdulqader A. Alhaider ◽  
Ayman O. El-Kadi
Keyword(s):  
Rna Synthesis ◽  
De Novo ◽  
Inhibitory Effect ◽  
Camel Milk ◽  
Heme Oxygenase 1 ◽  
Activity Levels ◽  
Dependent Manner ◽  
Cytochrome P450 1A1 ◽  
Synthesis Inhibitor ◽  
Concentration Dependent Manner

There is a traditional belief in the Middle East that camel milk may aid in prevention and treatment of numerous cases of cancer yet, the exact mechanism was not investigated. Therefore, we examined the ability of camel milk to modulate the expression of a well-known cancer-activating gene, Cytochrome P450 1a1 (Cyp1a1), and cancer-protective genes, NAD(P)H:quinone oxidoreductase 1 (Nqo1) and glutathione S-transferase a1 (Gsta1), in murine hepatoma Hepa 1c1c7 cell line. Our results showed that camel milk significantly inhibited the induction ofCyp1a1gene expression by 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD), the most potent Cyp1a1 inducer and known carcinogenic chemical, at mRNA, protein, and activity levels in a concentration-dependent manner. In addition, camel milk significantly decreased the xenobiotic responsive element (XRE)-dependent luciferase activity, suggesting a transcriptional mechanism is involved. Furthermore, this inhibitory effect of camel milk was associated with a proportional increase in heme oxygenase 1. On the other hand, camel milk significantly induced Nqo1 and Gsta1 mRNA expression level in a concentration-dependent fashion. The RNA synthesis inhibitor, actinomycin D, completely blocked the induction of Nqo1 mRNA by camel milk suggesting the requirement ofde novoRNA synthesis through a transcriptional mechanism. In conclusion, camel milk modulates the expression of Cyp1a1, Nqo1, and Gsta1 at the transcriptional and posttranscriptional levels.

Optimization and some characteristics of bacteriocin produced by Enterococcus sp. CM9 collected from Mauritanian Camel milk

2018 ◽  
Vol 30 (4) ◽  
pp. 275 ◽  
Author(s):  
Zahia Benmouna, Fatiha Dalache ◽  
Noureddine Karam, Halima Zadi-Karam
Keyword(s):  
Food Industry ◽  
Nitrogen Sources ◽  
Inhibition Zone ◽  
Inhibitory Effect ◽  
Bacteriocin Production ◽  
Camel Milk ◽  
Meat Extract ◽  
Potassium Sources ◽  
Incubation Temperatures ◽  
And Diffusion

The use of bacteriocin as a bioconservation is very promising in the agri-food industry to substitute the chemical preservatives. The production of bacteriocin by lactic acid bacteria (LAB) depending on various conditions, the purpose of the present work was to assess the effect of some ingredients of medium on the bacteriocin production. Twenty-four strains of LAB of the genera Leuconostoc, Lactobacillus, and Enterococcus, isolated from camel milk, were tested for antibacterial activity and bacteriocin production. Among these strains, three isolates showed bacteriocinogenic activity, two Enterococcus strains (bacteriocin CM9, bacteriocin CM18), and one Leuconostoc strain (bacteriocin CHBK310). The bacteriocin produced by Enterococcus sp CM9 was subject of optimisation study. The modified MRS with nitrogen sources in media containing tryptone, meat extract and yeast extract and with potassium sources in media containing 2% of K2HPO4 allowed higher activity with inhibition zone of 10 mm and this production remained stable at incubation temperatures from 25 to 40°C with an inhibition zone which reached 12 mm at 25°C. The diffusion of this bacteriocin in the neutrality condition, allowed a better evaluation of its inhibitory effect. The activity of the bacteriocin was not affected, neither by acidic or basic pH nor by heat treatments, its activity remaining stable even after 2 weeks at -20 and 4°C. The bacteriocin CM9  belonged to class II, had a molecular weight of 7.6 kDa. These results indicated that the growth and diffusion conditions have a role in the bacteriocin production and its activity.

Inhibitory effect of melatonin on nitric oxide synthase in rat enteric nervous system

2001 ◽  
Vol 120 (5) ◽  
pp. A176-A176
Author(s):  
P KOPPITZ ◽  
M STORR ◽  
D SAUR ◽  
M KURJAK ◽  
H ALLESCHER
Keyword(s):  
Nitric Oxide ◽  
Nervous System ◽  
Nitric Oxide Synthase ◽  
Enteric Nervous System ◽  
Inhibitory Effect ◽  
Oxide Synthase

Inhibitory effect of proton pump inhibitors against chemotaxis of Helicobacter pylori

2001 ◽  
Vol 120 (5) ◽  
pp. A655-A656
Author(s):  
H NAKAMURA ◽  
H YOSHIYAMA ◽  
H YANAI ◽  
M SHIRAL ◽  
T NAKAZAWA ◽  
...  
Keyword(s):  
Helicobacter Pylori ◽  
Proton Pump Inhibitors ◽  
Proton Pump ◽  
Inhibitory Effect

The Nature of the Inhibitory Effect of Normal Human Gastric Jiuice on Heidenhain Pouch Dogs

1958 ◽  
Vol 34 (2) ◽  
pp. 181-187 ◽  
Author(s):  
William O. Smith ◽  
Robert Hoke ◽  
Jerome Landy ◽  
Ranwel Caputto ◽  
Stewart Wolf
Keyword(s):  
Inhibitory Effect ◽  
Heidenhain Pouch ◽  
Normal Human

Abstract #289 Insulin Like Protein from Camel Milk and Similarity with Human Insulin

2018 ◽  
Vol 24 ◽  
pp. 77
Author(s):  
Jugal Sharma ◽  
Rajindra Agrawal ◽  
Ritvik Agrawal ◽  
Mohd Rizwan ◽  
Niranjana Ranga ◽  
...  
Keyword(s):  
Human Insulin ◽  
Camel Milk
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