causing or promoting bacterial putrefaction (同)putrefacient
(chemistry) separation of a substance into two or more substances that may differ from each other and from the original substance (同)decomposition reaction, chemical decomposition reaction
Dietary nisin modulates the gastrointestinal microbial ecology and enhances growth performance of the broiler chickens.
Józefiak D1, Kierończyk B1, Juśkiewicz J2, Zduńczyk Z2, Rawski M1, Długosz J1, Sip A3, Højberg O4.Author information 1Department of Animal Nutrition and Feed Management, Poznań University of Life Sciences, Poznań, Poland.2Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland.3Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland.4Department of Animal Science, Arhus University, Tjele, Denmark.AbstractDue to antimicrobial properties, nisin is one of the most commonly used and investigated bacteriocins for food preservation. Surprisingly, nisin has had limited use in animal feed as well as there are only few reports on its influence on microbial ecology of the gastrointestinal tract (GIT). The present study therefore aimed at investigating effects of dietary nisin on broiler chicken GIT microbial ecology and performance in comparison to salinomycin, the widely used ionophore coccidiostat. In total, 720 one-day-old male Ross 308 chicks were randomly distributed to six experimental groups. The positive control (PC) diet was supplemented with salinomycin (60 mg/kg). The nisin (NI) diets were supplemented with increasing levels (100, 300, 900 and 2700 IU nisin/g, respectively) of the bacteriocin. The negative control (NC) diet contained no additives. At slaughter (35 days of age), activity of specific bacterial enzymes (α- and β-glucosidases, α-galactosidases and β-glucuronidase) in crop, ileum and caeca were significantly higher (P<0.05) in the NC group, and nisin supplementation decreased the enzyme activities to levels observed for the PC group. A similar inhibitory influence on bacterial activity was reflected in the levels of short-chain fatty acids (SCFA) and putrefactive SCFA (PSCFA) in digesta from crop and ileum; no effect was observed in caeca. Counts of Bacteroides and Enterobacteriacae in ileum digesta were significantly (P<0.001) decreased by nisin and salinomycin, but no effects were observed on the counts of Clostridium perfringens, Lactobacillus/Enterococcus and total bacteria. Like salinomycin, nisin supplementation improved broiler growth performance in a dose-dependent manner; compared to the NC group, the body weight gain of the NI900 and NI2700 groups was improved by 4.7 and 8.7%, respectively. Our findings suggest that dietary nisin exerts a mode of action similar to salinomycin and could be considered as a dietary supplement for broiler chickens.
PloS one.PLoS One.2013 Dec 20;8(12):e85347. doi: 10.1371/journal.pone.0085347.
Due to antimicrobial properties, nisin is one of the most commonly used and investigated bacteriocins for food preservation. Surprisingly, nisin has had limited use in animal feed as well as there are only few reports on its influence on microbial ecology of the gastrointestinal tract (GIT). The pre
Caecal fermentation, putrefaction and microbiotas in rats fed milk casein, soy protein or fish meal.
An C, Kuda T, Yazaki T, Takahashi H, Kimura B.Author information Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo, Japan.AbstractTo clarify the effect of soy protein (SP) and fish meal (FM), compared to milk casein (MC), on the intestinal environment, we examined caecal environment of rats fed the test diets. Four-week-old rats were fed AIN-76-based diet containing 20 %, w/w MC, SP or FM for 16 days. Caecal organic acids were analysed by HPLC. Caecal putrefactive compounds (indole, phenol, H2S and ammonia) were analysed by colorimetric assays. Caecal microflora was determined by 16S rRNA gene-DGGE and pyrosequencing with bar-coded primers targeting the bacterial 16S rRNA gene. n-Butyric and lactic acid levels were high in rats fed SP and FM, respectively. Butyrate-producing bacteria, such as Oscillibacter, and lactate-producing bacteria, such as Lactobacillus, were detected in each diet group. Also, the putrefactive compound contents were high in rats fed SP and FM. In this study, both DGGE and pyrosequencing analyses were able to evaluate the dynamics of the intestinal microbiota. The results indicate that dietary proteins can alter the intestinal environment, affecting fermentation by the intestinal microbiota and the generation of putrefactive compounds.
Applied microbiology and biotechnology.Appl Microbiol Biotechnol.2013 Oct 10. [Epub ahead of print]
To clarify the effect of soy protein (SP) and fish meal (FM), compared to milk casein (MC), on the intestinal environment, we examined caecal environment of rats fed the test diets. Four-week-old rats were fed AIN-76-based diet containing 20 %, w/w MC, SP or FM for 16 days. Caecal organic acids we
Is post-mortem ultrasonography a useful tool for forensic purposes?
Charlier P, Chaillot PF, Watier L, Ménétrier M, Carlier R, Cavard S, Hervé C, de la Grandmaison GL, Huynh-Charlier I.Author information Department of Forensic Medicine and Pathology, University Hospital R. Poincaré (AP-HP, UVSQ), France.AbstractPURPOSE: To investigate the interest of post-mortem ultrasonography in the diagnosis of pathological background, and manner and cause of death.
Medicine, science, and the law.Med Sci Law.2013 Oct;53(4):227-34. doi: 10.1177/0025802413479946. Epub 2013 Aug 14.
PURPOSE: To investigate the interest of post-mortem ultrasonography in the diagnosis of pathological background, and manner and cause of death.METHODS: Post-mortem ultrasonography exams were carried out on 38 fresh human adult cadavers referred to the Department of Forensic Medicine and Pathology (G
Microbial And Chemical Properties Of Cambodian Traditional Fermented Fish Products.
Chuon MR, Shiomoto M, Koyanagi T, Sasaki T, Michihata T, Chan S, Mao S, Enomoto T.Author information Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa, 921-8836, Japan; Department of Agro-Industry, Ministry of Agriculture, Forestry and Fisheries, 242 Preash norodom blvd, Phnom Penh, Cambodia.AbstractBACKGROUND: Fermented fish products, commonly consumed in Southeast Asia, are used as condiments that contribute to people's nutritional sources and as seasonings to improve food taste and flavor. Among these, the Cambodian products prahok (fish paste), kapi (shrimp paste), and toeuk trey (fish sauce) have not been examined in detail. This is the first study to investigate their chemical and microbial properties.
Journal of the science of food and agriculture.J Sci Food Agric.2013 Aug 30. doi: 10.1002/jsfa.6379. [Epub ahead of print]
BACKGROUND: Fermented fish products, commonly consumed in Southeast Asia, are used as condiments that contribute to people's nutritional sources and as seasonings to improve food taste and flavor. Among these, the Cambodian products prahok (fish paste), kapi (shrimp paste), and toeuk trey (fish sauc
… So, in this study, the sterilization and growth-inhibiting effect of Biological-material-solution (BMS) on putrefactive bacteria were investigated. … The dose needed to inhibit a certain number of putrefactive bacteria was associated with the quantity of BMS added.In conclusion, BMS suppressed the activity of putrefactive bacteria, and did not exhibit bactericidal activity. …
Putrefaction is one of seven stages in the decomposition of the body of a dead animal. It can be viewed, in broad terms, as the decomposition of proteins in a process that results in the eventual breakdown of cohesion between tissues and the ...
pu·tre·fac·tive. adj \-tiv\. Definition of PUTREFACTIVE. 1. : of or relating to putrefaction. 2. : causing or tending to promote putrefaction. Learn More About. Dictionary: Definition of "putrefactive" · Test Your Vocabulary. Take Our 10- Question Quiz ...