http://www.informaticsjournals.com/index.php/jnr/article/download/232/232

Synergy research: approaching a new generation of phytopharmaceuticals.

Antimicrobials are classified as traditional when they (i) have been used for many years, (ii) are approved by many countries for inclusion as antimicrobials in foods (e.g., lysozyme and lactoferrin, which are naturally occurring but regulatory-agency approved), or (iii) are produced by synthetic means (as opposed to natural extracts). Many organic acids are used as food additives, but not all have antimicrobial activity. Research suggests that the most active are acetic, lactic, propionic, sorbic, and benzoic acids. Acetic acid was the most effective antimicrobial in ground roasted beef slurries against Escherichia coli O157:H7 growth in comparison with citric or lactic acid. Sorbate is applied to foods by direct addition, dipping, spraying, dusting, or incorporation into packaging. The mechanism by which dimethyl dicarbonate (DMDC) acts is most likely related to inactivation of enzymes. A related compound, diethyl dicarbonate, reacts with imidazole groups, amines, or thiols of proteins. Lysozyme is most active against gram-positive bacteria, most likely because the peptidoglycan of the cell wall is more exposed. The primary use for sodium nitrite as an antimicrobial is to inhibit Clostridium botulinum growth and toxin production in cured meats. Sulfites may be used to inhibit acetic acid-producing bacteria, lactic acid bacteria, and spoilage bacteria in meat products. In the future, traditional food antimicrobials will continue to play an important role in food preservation.

Chemical Preservatives and Natural Antimicrobial Compounds

Oral diseases are major health problems with dental caries and periodontal diseases among the most important preventable global infectious diseases. Oral health influences the general quality of life and poor oral health is linked to chronic conditions and systemic diseases. The association between oral diseases and the oral microbiota is well established. Of the more than 750 species of bacteria that inhabit the oral cavity, a number are implicated in oral diseases. The development of dental caries involves acidogenic and aciduric Gram-positive bacteria (mutans streptococci, lactobacilli and actinomycetes). Periodontal diseases have been linked to anaerobic Gram-negative bacteria (Porphyromonas gingivalis, Actinobacillus, Prevotella and Fusobacterium). Given the incidence of oral disease, increased resistance by bacteria to antibiotics, adverse affects of some antibacterial agents currently used in dentistry and financial considerations in developing countries, there is a need for alternative prevention and treatment options that are safe, effective and economical. While several agents are commercially available, these chemicals can alter oral microbiota and have undesirable side-effects such as vomiting, diarrhea and tooth staining. Hence, the search for alternative products continues and natural phytochemicals isolated from plants used as traditional medicines are considered as good alternatives. In this review, plant extracts or phytochemicals that inhibit the growth of oral pathogens, reduce the development of biofilms and dental plaque, influence the adhesion of bacteria to surfaces and reduce the symptoms of oral diseases will be discussed further. Clinical studies that have investigated the safety and efficacy of such plant-derived medicines will also be described.

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Traditional Medicinal Plant Extracts and Natural Products with Activity against Oral Bacteria: Potential Application in the Prevention and Treatment of Oral Diseases.

Evaluation of diffusion and dilution methods to determine the antibacterial activity of plant extracts.

The domestic chicken is a common model organism for human biological research and of course also forms the basis of a global protein industry. Recent methodological advances have spurred the recognition of microbiomes as complex communities with important influences on the health and disease status of the host. In this minireview, we provide an overview of the current state of knowledge of the chicken gastrointestinal microbiome focusing on spatial and temporal variability, the presence and importance of human pathogens, the influence of the microbiota on the immune system, and the importance of the microbiome for poultry nutrition. Review and meta-analysis of public data showed cecal communities dominated by Firmicutes and Bacteroides at the phylum level, while at finer levels of taxonomic resolution, a phylogenetically diverse assemblage of microorganisms appears to have similar metabolic functions that provide important benefits to the host as inferred from metagenomic data. This observation of functional redundancy may have important implications for management of the microbiome. We foresee advances in strategies to improve gut health in commercial operations through management of the intestinal microbiota as an alternative to in-feed subtherapeutic antibiotics, improvements in pre- and probiotics, improved management of polymicrobial poultry diseases, and better control of human pathogens via colonization reduction or competitive exclusion strategies.

The chicken gastrointestinal microbiome

Antimicrobial activity of hop extracts against Listeria monocytogenes in media and in food.

We report the inhibition of the causative agents of dental caries, Streptococcus mutans and other oral streptococci, by the antimicrobially active ingredients of the hop plant (Humulus lupulus L.). The hop constituents studied were purified beta acid, xanthohumol, iso-alpha acid and tetra iso-alpha acid. Cruder hop extracts were also investigated. The antimicrobial activity of these hop constituents was tested against four strains of Streptococcus mutans as well as one strain each of Streptococcus sanguis and Streptococcus salivarius and compared to antimicrobial essential oils used in mouthwashes in two independent assay systems. We found that all tested hop constituents inhibited the Streptococci. The minimum inhibitory concentration at pH 7.5 ranged from 2 to 50 µg/ml depending on the microorganism and hop phytochemical tested. Contrary to a previous report, there was no activity enhancement by ascorbic acid over and above the enhancement due to pH lowering. There was no resistance development...

Inhibition of Streptococcus Mutans and Other Oral Streptococci by Hop (Humulus Lupulus L.) Constituents

OBJECTIVES: Owing to the spread of antibiotic resistance among human infectious agents, there is a need to research antibiotic alternatives for use in animal agricultural systems. Antibiotic-free broiler chicken production systems are known to suffer from frequent outbreaks of necrotic enteritis due in part to pathogenic type A Clostridium perfringens. Hop (Humulus lupulus) bitter acids are known to possess potent antimicrobial activity. Lupulone was evaluated for in vivo antimicrobial activity to inhibit C. perfringens in a chick gastrointestinal colonization model. METHODS: Using a week-2 per os inoculated C. perfringens chicken colonization model, C. perfringens counts in mid-intestinal and caecal contents were compared between chickens administered lupulone at 62.5, 125 and 250 ppm in drinking water versus 0 ppm control. Results At day 22, post-hatch intestinal C. perfringens counts of lupulone-treated chickens were significantly lower (P < 0.05) than water-treated control groups in both jejunal and caecal sampling sites across all lupulone dosages tested. CONCLUSIONS: Lupulone administered through water inhibits gastrointestinal levels of inoculated pathogenic clostridia within the chicken gastrointestinal tract. Lupulone was effective within the chemically complex mixture of material within the gastrointestinal tract, thereby making this agent a target of further research as an antibiotic alternative for this and possibly other intestinal infections.

Gerhard J. Haas

Papers

Antimicrobial activity of hop extracts against Listeria monocytogenes in media and in food.

Inhibition of Streptococcus Mutans and Other Oral Streptococci by Hop (Humulus Lupulus L.) Constituents

Antimicrobial activity of lupulone against Clostridium perfringens in the chicken intestinal tract jejunum and caecum

Positive antibacterial co-action between hop (Humulus lupulus) constituents and selected antibiotics.

Antimicrobial Activity of Hop Resins.