Mic of probiotic e.coli nissle 1917 against cocos nucifera sap and wine
Journal name: World Journal of Pharmaceutical Research
Original article title: Mic of probiotic e.coli nissle 1917 against cocos nucifera sap and wine
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Chandrasekhar.K, Sreevani. S1, Seshapani.P , Sarojamma and Pramoda kumari.J
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Full text available for: Mic of probiotic e.coli nissle 1917 against cocos nucifera sap and wine
Source type: An International Peer Reviewed Journal for Pharmaceutical and Medical and Scientific Research
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Summary of article contents:
Introduction
Probiotics are living microorganisms that confer health benefits on hosts. Among these, the gram-negative bacterium Escherichia coli Nissle 1917, isolated during World War I, stands out for its antagonistic activity against enteric pathogens and its application in treating inflammatory bowel diseases. The study aimed to determine the minimal inhibitory concentration (MIC) of E. coli Nissle 1917 against palm sap and palm wine from Cocos nucifera. By evaluating how these natural substances influence the growth of E. coli Nissle 1917, the research explores potential regulatory effects that could have implications for gastrointestinal health.
Experimental Methods
The study employed the micro-dilution method to investigate the inhibitory effects of various concentrations of palm sap and wine on E. coli Nissle 1917. Fresh palm sap collected from coconut palm trees in Tirupati, India, was fermented at room temperature to produce palm wine. Both the sap and wine samples underwent vacuum pump filtration using nitrocellulose membrane filters with a pore size of 0.02碌m. Subsequent to the filtration, E. coli Nissle 1917 cultures were incubated in nutrient broth medium and exposed to different concentrations of the sap and wine. Optical density (O.D) readings were recorded at various time intervals to determine bacterial inhibition.
Statistical Analysis
Two-way ANOVA without replication and Tukey鈥檚 multiple comparison tests were used to evaluate the influence of time intervals and concentrations of sap and wine on bacterial growth. The statistical analysis revealed significant differences between time intervals for wine-influenced E. coli, indicating that the effect of time and concentration is crucial for understanding microbial growth dynamics. Tukey's test further pinpointed specific time intervals and concentrations that significantly differed from others.
Effectiveness of Palm Sap and Wine
The study found that palm wine had a more pronounced inhibitory effect on E. coli Nissle 1917 compared to palm sap. The data indicated significant differences not only between various concentrations of the wine and sap but also among different time intervals. The experiment showed that while both substances influenced the growth of the probiotic bacterium, wine's effect was substantially higher, suggesting that its chemical composition may have more potent inhibitory properties.
Conclusion
This research indicates that both palm sap and wine influence the growth of E. coli Nissle 1917, with wine having a stronger effect. The findings confirm the need for further molecular microbiology research to explore the specific compounds in palm wine responsible for this inhibition. Future studies may also expand on the effects of these natural substances on other probiotic species, potentially broadening the scope of their application in treating gastrointestinal disorders.
FAQ section (important questions/answers):
What is the main focus of this study?
The study focuses on determining the Minimal Inhibitory Concentration (MIC) of probiotic E. coli Nissle 1917 against Cocoti sap and wine.
What method was used to determine MIC?
The micro dilution method was utilized to determine the Minimal Inhibitory Concentration of E. coli Nissle 1917 against Cocoti sap and wine.
What is E. coli Nissle 1917?
E. coli Nissle 1917 is a non-pathogenic gram-negative probiotic bacterium present in the gastrointestinal tract, known for its antagonistic activity against enteric pathogens and treatment of Inflammatory Bowel Diseases.
How were the samples of palm sap and wine collected?
Fresh palm sap samples were collected from coconut palm trees, stored in sterilized reagent bottles, and transported to the laboratory for analysis.
What statistical methods were applied in this study?
Two-way ANOVA without replication and Tukey鈥檚 multiple comparison test were used to analyze the statistical significance of the variations in the influence of sap and wine on E. coli.
What were the key findings of the study?
The study concluded that there is a significant difference in E. coli's response to different concentrations and time intervals of Cocoti sap and wine, with wine having a higher influence compared to sap.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for 鈥淢ic of probiotic e.coli nissle 1917 against cocos nucifera sap and wine鈥�. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Pramoda (Pramod膩):
Pramoda refers to Dr. Pramoda Kumari J, the assistant professor at the Dept. of Microbiology, Sri Venkateswara University, and corresponding author of the research article detailing the effects of Cocoti sap and wine on the probiotic E.coli Nissle 1917.
2) Kumari (Kum膩r墨, Kum膩ri):
Kumari is the last name of Dr. Pramoda Kumari J, the assistant professor and corresponding author who conducted the study on the Minimal Inhibitory Concentration of E.coli Nissle 1917 against Cocoti sap and wine, and their effects on microbial growth.
3) Transformation (Transform, Transforming):
Transformation refers to the process used in the study to convert data values for statistical analysis. Specifically, the data values were transformed using the sin-1p transformation before performing Two-way ANOVA and Tukey鈥檚 multiple comparison tests on the effect of Cocoti sap and wine on E.coli Nissle 1917.
4) Discussion:
Discussion in the context of the research article refers to the section where the findings from the dilution methods, O.D values, and statistical tests are interpreted and analyzed, revealing the significant effects and differences between the time intervals and concentrations on the inhibition of E.coli Nissle 1917 by Cocoti sap and wine.
5) Substance:
Substance in the article refers to the components of Cocoti sap and wine, such as alcohol and other irritant substances, which influence the growth of E.coli Nissle 1917. These substances are crucial in determining the Minimal Inhibitory Concentration and understanding their impact on microbial activity.
6) Medicine:
Medicine in the article鈥檚 context highlights the application of probiotics like E.coli Nissle 1917 in treating gastrointestinal disorders such as Crohn's Disease and Ulcerative Colitis, demonstrating the intersection of microbiology research with therapeutic practices and the potential health benefits of probiotics.
7) Activity:
Activity refers to the biological actions of E.coli Nissle 1917, particularly its antagonistic activity against enteric pathogens and its role as a probiotic agent. The study assesses how Cocoti sap and wine impact this activity through inhibition, providing insights into microbial dynamics.
8) Coconut (Cocoanut):
Coconut is related to Cocoti sap and wine derived from coconut palm trees. The study involves collecting fresh palm sap from coconut trees to analyze its effect on the probiotic E.coli Nissle 1917, assessing how natural substances from the coconut impact microbial growth.
9) Science (Scientific):
Science represents the field of study that the research article is a part of. Specifically, it relates to microbiology and pharmaceutical research, focusing on understanding the effects of natural substances like Cocoti sap and wine on probiotic bacteria, contributing to scientific knowledge in these areas.
10) Water:
Water in the article鈥檚 context is part of the composition of xylem sap in plants, including the Cocoti sap, which consists primarily of water along with other dissolved nutrients. This aqueous medium is significant for microbial growth and was analyzed for its impact on E.coli Nissle 1917.
11) Sugar:
Sugar is a component of the Cocoti sap mentioned in the article. Xylem sap comprises sugars along with mineral elements and other nutrients. These sugars provide a growth medium for microorganisms and play a critical role in determining the effects on E.coli Nissle 1917.
Other Science Concepts:
Discover the significance of concepts within the article: 鈥�Mic of probiotic e.coli nissle 1917 against cocos nucifera sap and wine鈥�. Further sources in the context of Science might help you critically compare this page with similair documents:
Gastrointestinal Tract, Statistical analysis, Time interval, Significant difference, Statistical Significance, P Value, Microbial growth, Heavy metal, Mean Difference, Minimal inhibitory concentration, Two-way ANOVA, Microdilution method, Nutrient broth medium, Degrees of freedom, Gastrointestinal disorder, Probiotic species, Micro dilution method, Trace metal.