scholarly journals Screening and Evaluation of Purine-Nucleoside-Degrading Lactic Acid Bacteria Isolated from Winemaking Byproducts In Vitro and Their Uric Acid-Lowering Effects In Vivo

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 74
Author(s):  
Min-Wei Hsieh ◽  
Huey-Yueh Chen ◽  
Cheng-Chih Tsai
Keyword(s):  
Uric Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Yeast Extract ◽  
The Body ◽  
Uric Acid Concentration ◽  
Animal Testing ◽  
Alcohol Fermentation ◽  
Creatinine Concentration ◽  
Potassium Oxonate

In Taiwan, adult hyperuricemia affects as many as 1 in 4 males and 1 in 6 females, who are predominantly young adults aged 19–45. In this study, lactic acid bacteria (LAB) with acid tolerance, bile salt tolerance and high affinity to intestinal cells were extracted from the side products of alcohol fermentation (distillers’ grains). These bacteria were evaluated for their ability to lower uric acid levels. Qualitative identification and quantitative analysis were performed using high-performance liquid chromatography (HPLC) on the purine-degrading enzymes to select purine-decomposing LAB for animal testing. When the final concentration of purine compounds reached 0.1% and 1%, seven strains of LAB showed potential in degrading purine compounds. HPLC was used to analyze their purine-degrading abilities, and the three best performing LAB strains, (107) 8–16, (107) tau 1–3, and (107) 6–10 were screened for further animal testing with Wistar rats. By the third week, the results showed that strain (107) 6–10 could prevent formation and reduce the levels of blood urea nitrogen (BUN) in yeast extract/potassium oxonate-induced hyperuricemia. The multi-strain lactic acid bacteria (MLAB) performed best for uric acid reduction in the serum and down regulated BUN. Yeast extract/potassium oxonate-induced hyperuricemia had no impact on serum creatinine, while LAB did not affect the creatinine concentration. In summary, MLAB not only protects kidney function but is also effective in regulating uric acid concentration in the body. Hence, MLAB can be used as a functional food supplement that prevents or aids the treatment of hyperuricemia in a rodent model.

Effect and Mechanism of Total Saponin of Dioscorea on Animal Experimental Hyperuricemia

2006 ◽  
Vol 34 (01) ◽  
pp. 77-85 ◽  
Author(s):  
Guang-Liang Chen ◽  
Wei Wei ◽  
Shu-Yun Xu
Keyword(s):  
Uric Acid ◽  
Serum Uric Acid ◽  
Acid Concentration ◽  
Serum Uric Acid Level ◽  
Urate Oxidase ◽  
Uric Acid Concentration ◽  
Total Saponin ◽  
Test Kit ◽  
Serum Uric Acid Concentration ◽  
Potassium Oxonate

In this study, we investigated the effects and mechanisms of Total Saponin of Dioscorea (TSD) on animal experimental hyperuricemia. Mouse and rat hyperuricemic models were made by orally administering yeast extract paste once a day (30 and 20 g/kg, respectively), for 7 days. Yeast would disturb normal purine metabolism by increasing xanthine oxidase (XOD) activity and generating large quantities of uric acid. This model is similar to human hyperuricemia, which is induced by high-protein diets, due to a purine and nucleic acid metabolic disturbance. Another mouse hyperuricemia model was generated by intraperitoneal injection once with uric acid 250 mg/kg or potassium oxonate 300 mg/kg. Potassium oxonate, a urate oxidase inhibitor, can raise the serum uric acid level by inhibiting the decomposition of uric acid. Likewise, injecting uric acid can also increase serum uric acid concentration. The concentration of uric acid in serum or urine was detected by the phosphotungstic acid method, and the activity of XOD was assayed by a test kit. The results showed that TSD (240, 120 and 60 mg/kg, ig) could significantly lower the level of serum uric acid in hyperuricemic mice. TSD (120 and 60 mg/kg, ig) could also lower the level of serum uric acid in hyperuricemic rats, reduce the activity of XOD in the serum and liver of hyperuricemic rats, and increase the level of urine uric acid concentration as well as 24-hour total uric acid excretion. In conclusion, TSD possesses a potent anti-hyperuricemic effect on hyperuricemic animals, and the mechanism may be relevant in accelerating the excretion and decreasing the production of uric acid.

scholarly journals Influence of testosterone on purine metabolism and gout

2021 ◽  
Vol 22 (3) ◽  
pp. 11-17
Author(s):  
T. S. Panevin
Keyword(s):  
Uric Acid ◽  
Sex Hormones ◽  
Metabolic Disorders ◽  
Purine Metabolism ◽  
The Body ◽  
Uric Acid Concentration ◽  
Androgen Deficiency ◽  
Inflammatory Processes ◽  
High Concentrations ◽  
Pro Inflammatory Cytokines

Many different factors are involved in the regulation of purine metabolism. An important role is played by the level of sex hormones: high concentrations of androgens lead to a higher, and estrogen – to a lower level of uric acid. However, according to the results of numerous studies, it has been shown that the effect of sex hormones is not limited only to the uric acid concentration. Sex hormones affect inflammatory processes in the body by modulating the production of pro-inflammatory cytokines and regulating the corresponding signaling pathways. Androgen deficiency can lead to obesity and metabolic disorders, which can contribute to the development and course of gout. This review examines the effect of testosterone, as well as the effect of changes in its concentration on the dynamics of purine metabolism and gout.

Effect of dietary supplementation with powder derived from Moringa oleifera and Azadirachta indica leaves on growth and microbial load of edible crickets

2021 ◽  
pp. 1-14
Author(s):  
J. Ng’ang’a ◽  
S. Imathiu ◽  
F. Fombong ◽  
J. Vanden Broeck ◽  
J. Kinyuru
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Azadirachta Indica ◽  
Moringa Oleifera ◽  
Antibacterial Properties ◽  
Acheta Domesticus ◽  
The Body ◽  
Microbial Load ◽  
Field Cricket ◽  
Bacterial Endospores

Cricket farming has shown its potential to address food and nutrition insecurity in parts of the world. However, one of the remaining challenges limiting mass production of edible insects is the affordability of feeds. One possible way to address this issue would be to explore the use of traditional plants such as Moringa oleifera leaf (MOL) and Azadirachta indica leaf (AIL) that are locally available, are protein-rich and possesses some antibacterial properties in insect feed formulation. In this regard, a study was conducted to evaluate the effect of supplementation of MOL (5 or 10%) and AIL (5 or 10%) powder in the commercially used starter chicken feed on growth and microbial load of house cricket (Acheta domesticus) and field cricket (Gryllus bimaculatus). After feeding for four weeks, the supplemented feeds with 10% MOL or 10% AIL in A. domesticus and G. bimaculatus significantly decreased (P<0.05) the body weights. Also, supplementation with MOL (5 or 10%) and AIL (5 or 10%) increased the mortality in both cricket species. Although high counts of total aerobic, Enterobacteriaceae, lactic acid bacteria, bacterial endospores, yeasts and moulds were observed, significantly lower counts (P<0.05) of lactic acid bacteria and bacterial endospores were observed in treatments containing MOL (5 or 10%) and 10% AIL in both cricket species. After processing (toasting and boiling), significant reductions (P<0.001) of all vegetative microbial cells were observed but bacterial endospores were not completely eliminated. Thus, during production and processing of insects and insect-derived products, bacterial endospores would require special attention. Salmonella and Escherichia coli were not detected in processed crickets’ samples. In conclusion, supplementation with 5% MOL or 5% AIL can produce crickets with similar body weight as control feed. Mortality increased significantly when feeds were supplemented with either MOL or AIL powder. Supplementation with MOL and AIL powders significantly reduced the cell numbers for some bacterial groups in both cricket species.

scholarly journals The probiotic potential of lactic acid bacteria (LAB) isolated from naniura (a traditional Batak food)

2021 ◽  
pp. 68-74
Author(s):  
Mato Hang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhi ◽  
The Body ◽  
Heating Process ◽  
Literature Study ◽  
E Coli ◽  
Probiotic Potential ◽  
Positive Effect

Naniura is a traditional Batak food that is made without going through a heating process, but is made through a fermentation process using acid and salt. The use of acid and salt acts as a preservative because it can inhibit the growth of pathogenic microbes and spoilage microbes. In addition, naniura fermentation has the potential to be a growth medium for lactic acid bacteria, most of which strains can act as probiotics. However, the potential for probiotic naniura is still rarely studied and studied, so this review article is made to examine the potential for probiotic naniura and the health effects that can be obtained. The writing of this journal uses the literature study method, namely by collecting information from various scientific sources. Several studies have shown that naniura contains lactic acid bacteria that can act as broad-spectrum antimicrobials and can specifically inhibit the growth of Salmonella typhi, Bacillus cereus, Clostridium botulinum, E. coli and S. aureus. Consuming probiotic foods can have a positive effect on health, including improving the quality of the digestive tract, increasing the immune system in the body and degrading lactose so that it can be used for lactose intolerant sufferers.

scholarly journals VIABILITAS BAKTERI PROBIOTIK IN-VITRO DAN PENGARUH PEMBERIAN AIR OKSIGEN TERHADAP PERTUMBUHAN BAKTERI PROBIOTIK SECARA IN-VIVO

2007 ◽  
Vol 2 (1) ◽  
pp. 22
Author(s):  
Enok Sobariah ◽  
Ali Khomsan ◽  
Ingrid S. Surono
Keyword(s):  
Body Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Day Treatment ◽  
The Body ◽  
Probiotic Bacteria ◽  
Control Group ◽  
Oxygenated Water

<p class="MsoNormal" style="margin: 0cm 12.45pt 6pt 17.85pt; text-align: justify;"><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">The aim of this study were  to identify the in-vitro tolerance of pro-biotic bacteria to acid and bile salt condition; and  to prove a hypothesis that the supplementation of oxygenated water has a positive effect on the body weight of rat and on viability of pro-biotic bacteria.  The first study was carried out at PAU Laboratory of Bogor Agricultural University, while the second study was conducted at Department of Community Nutrition of Bogor Agricultural University and Microbiology Laboratory of Indonesia Institute of Technology. Forty five rats aged 6 weeks were divided into three groups, i.e., control group without probiotic (a0), Lactobacillus casei Shirota (a1), and Lactobacillus IS-7257 (a2).  Each group (consisting of 5 rats each) has three different treatments, namely, control without oxygenated water (b0), 50 ppm oxygenated water (b2), and 80 ppm oxygenated water (b2). Oxygenated water was administered to the rats twice a day in the morning (3.25 ml) and afternoon (3.00 ml). Observation was carried out on the body  weight of the rats, fecal lactic acid bacteria, coliform, and anaerob bacteria by plate counting, for 4 periods, i.e, prior to the treatment (C0), after three-day treatment (C1), after seven-day treatment (C2), and on the 10<sup>th</sup> day treatment or three days after washed out period. The results indicated that probiotic bacteria are resistant to acid and bile acid condition. Oxygen concentration in water has a significant positive influence on the body weight of rats towards viability of probiotic bacteria (p-level &lt; 0.05).  The supplementation of  oxygenated water 50 ppm significantly increase the population of viable fecal lactic acid bacteria in L. casei Shirota and Lactobacillus IS-7257 groups after 3 and 7 days of treatment.  Lactobacillus IS-7257 gave better response than L. casei Shirota. The supplementation of oxygenated water 80 ppm significantly reduces the fecal coliform in-vivo in both L. casei Shirota and Lactobacillus IS-7257 groups (p-level &lt; 0.05).</span></p>

scholarly journals The ecological cleanliness of milk and products of its processing when using the sorption-probiotic supplement in the diet of cows

2020 ◽  
Vol 27 ◽  
pp. 00006
Author(s):  
Vasily E. Ulitko ◽  
Svetlana P. Lifanova ◽  
Lidia A. Pykhtina ◽  
Oksana E. Erisanova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Dry Matter ◽  
The Body ◽  
Environmental Friendliness ◽  
Natural Mineral ◽  
Group Iii ◽  
Ulyanovsk Region ◽  
Efficiency And Productivity

In the study, in the conditions of the dairy complex of the agricultural Firm Tetyushskoe in the Ulyanovsk region, five groups of cows (26 heads per group) were fed according to detailed standards. Cows of groups II, III, IV and V were fed a new sorption-probiotic Supplement (SPD) Biopinnular at a dose of 0.25; 0.50; 0.75 and 1.00 % of dry matter. SPD was made from the natural mineral diatomite (sorbent) and probiotic microbiota (Bacillus subtilius). Such a formulation reduces impact on the body of endo- and exotoxins, in the digestive tract inhibits the development of pathogenic and stimulates the proliferation of lactic acid bacteria and bifidobacteria, enhances the digestibility and assimilation of nutrients, for exceeds efficiency and productivity of cows, improve the sustainability of milk and its products. On 100 EKE fed, 7.88, 12.54, 3.73 and 3.48 % more milk was obtained from cows of the experimental groups than from control cows (63.86 kg). The highest efficiency of the diet was observed in group III. The SPD corrects the environmental friendliness of milk and its processing products. The concentration of Pb and Cd in them did not exceed the MPC and was dependent on the dose of the fed Supplement. The least effective dose for reducing ecotoxicants in products was 0.25 %. Therefore, to increase the efficiency of the diet and reduce ecotoxicants content in dairy products, it is advisable to use SPD in diets at a dose of 0.50 % of dry matter.

scholarly journals Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

2021 ◽  
Vol 9 ◽  
Author(s):  
Yaqi Wang ◽  
Jiangtao Wu ◽  
Mengxin Lv ◽  
Zhen Shao ◽  
Meluleki Hungwe ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Short Chain Fatty Acids ◽  
Fermented Food ◽  
The Body ◽  
Fermented Foods ◽  
Metabolic Characteristics ◽  
The One

Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.

scholarly journals Effectiveness of a probiotic based on lactic acid bacteria when changing diets in dairy cows

2021 ◽  
pp. 15-19
Author(s):  
Leonid I. Podobed
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Cows ◽  
Diet Composition ◽  
Preventive Measure ◽  
The Body ◽  
Single Type ◽  
Feeding Method ◽  
Economic Experience ◽  
Lactation Phase

Relevance. Single-type feeding of dairy cows has a significant advantage over traditional split ration feeding due to the minimal frequency of changes in the composition of the ration and the higher stability of feeding. However, in the process of such a feeding method, it is still necessary to change the diet composition during the seasonal transition from the last year feed to the current year feed. This change leads to significant feed stress for animals, which negatively affects the intensity and nature of cicatricial digestion, and, consequently , productivity. At the same time, at least 100-150 kg of the annual milk yield of a cow is lost. For this reason, the development of a method for eliminating the inevitable cows' stress during the change of feeding seems relevant.Methodology. Scientific and economic experience on dairy cows of the first lactation phase was carried out in accordance with generally accepted methods. The biochemical composition of the blood was studied, observations of the ruminatory processes were carried out, the data were processed by modern methods of variation statistics using the EXCEL program.Results. As a result, it was found that during the transition from one diet composition to another, it is advisable to introduce a probiotic based on lactic acid bacteria into dairy cows diet. The use of a probiotic can be considered as a preventive measure for digestive disorders caused by changes in the composition of the diet. The use of a probiotic helps to stabilize the ruminal processes in cows, which is reflected in an increase in the frequency of cicatricial contractions. Probiotic effect on the intestinal microbial community, increases the immune status of the body by increasing the level of protein, gamma-globulin fractions in its composition, as well as increasing the reserve alkalinity index.

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