Effect of dried leaves of Leucaena leucocephala on rumen fermentation, rumen microbial population, and enteric methane production in crossbred heifers

The effects of dietary inclusion of dried Leucaena leucocephala leaves (DLL) on nutrient digestibility, fermentation parameters, microbial rumen population, and production of enteric methane (CH4) in crossbred heifers were evaluated. Four heifers were used in a 4 × 4 Latin square design consisting of four periods and four levels of inclusion of DLL: 0%, 12%, 24%, and 36% of dry matter (DM) intake. Results showed that DM intake (DMI), organic matter intake, and gross energy intake (GEI) were similar (p > 0.05) among treatments. Apparent digestibility of organic matter, neutral detergent fiber, and energy decreased with increasing levels of DLL in the ration (p 0.05) rumen pH and total volatile fatty acids. Rumen microbial community was not affected (p > 0.05) by treatment. There was a linear reduction (p < 0.05) in CH4 emissions as the levels of DLL in the ration were increased. Results of this study suggest that an inclusion of 12% DM of ration as DLL enhances digestible CP and reduces daily production of enteric CH4 without adversely affecting DMI, rumen microbial population, and fermentation parameters

Food is our medicine

The paper describes the role of foods and nutrition in the promotion of human health. The relationship between foods, metabolism, homeostasis and metabolic disorder are briefly described. The aim of the paper is to highlight a simple strategy based on biochemistry, process engineering, human physiology and foods to achieve cellular homeostasis and health

Antifungal activity of lactic acid bacteria

Enrichment culture techniques produced more than 1200 isolates of lactic acid bacteria (LAB) that were screened for antifungal activity against the indicator mould Aspergillus fumigatus. Approximately 10% of the LAB were active, but only 4% had medium or strong activity in an agar plate assay. The majority of isolates with strong antifungal activity were Lactobacillus coryniformis strains, but Lactobacillus plantarum and Pediococcus pentosaceus were also frequently identified. Some of the isolates lost activity during storage but most maintained their fungal inhibitory effect. Large variations in sensitivity were observed between different moulds and yeasts. Antifungal cyclic dipeptides and phenyllactic acid were detected in culture filtrates from several of the LAB isolates. Lactobacillus coryniformis subsp. coryniformis strain Si3 produced an antifungal compound that lost activity when treated with proteinases. The antifungal peptide(s) was heat stable, with a size of approx. 3kDa and had maximum activity at pH 3.0 to 4.5. Addition of ethanol to the growth medium of strain Si3 prevented a decline in observed antifungal activity during the stationary phase. Glycerol addition to agar plates with L. coryniformis strains, overlaid with soft agar suspensions of yeast cells or fungal spores, strongly enhanced the antifungal effect. This was particularly true with spoilage moulds and yeasts, e.g. Penicillium roqueforti and Pichia anomala, not normally affected by the antifungal metabolites of L. coryniformis. Chemical and genetic data suggested that reuterin (3-hydroxypropionaldehyde) was the cause of this effect. The glycerol/diol dehydratase operon of L. coryniformis was partially elucidated and found to be similar to that Lactobacillus collinoides. Bioassay-guided isolation of new metabolites from LAB revealed that Lactobacillus plantarum MiLAB 14 produces hydroxylated fatty acids with strong antifungal effects. 3-Hydroxydecanoic acid, 3-hydroxydodecanoic acid, 3-hydroxytetradecanoic acid and 3-hydroxy-5-cis-dodecenoic acid were characterized from the supernatant of MiLAB 14. The hydroxy fatty acids had total inhibitory effects in the range 10 to >100 µg ml-1 against several moulds and yeasts

Bacteriocins: Novel Solutions to Age Old Spore-Related Problems?

peer-reviewedBacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB). Indeed, the prototypic bacteriocin, nisin, is produced by Lactococcus lactis, and is licensed in over 50 countries. With consumers becoming more concerned about the levels of chemical preservatives present in food, bacteriocins offer an alternative, more natural approach, while ensuring both food safety and product shelf life. Bacteriocins also show additive/synergistic effects when used in combination with other treatments, such as heating, high pressure, organic compounds, and as part of food packaging. These features are particularly attractive from the perspective of controlling sporeforming bacteria. Bacterial spores are common contaminants of food products, and their outgrowth may cause food spoilage or food-borne illness. They are of particular concern to the food industry due to their thermal and chemical resistance in their dormant state. However, when spores germinate they lose the majority of their resistance traits, making them susceptible to a variety of food processing treatments. Bacteriocins represent one potential treatment as they may inhibit spores in the post-germination/outgrowth phase of the spore cycle. Spore eradication and control in food is critical, as they are able to spoil and in certain cases compromise the safety of food by producing dangerous toxins. Thus, understanding the mechanisms by which bacteriocins exert their sporostatic/sporicidal activity against bacterial spores will ultimately facilitate their optimal use in food. This review will focus on the use of bacteriocins alone, or in combination with other innovative processing methods to control spores in food, the current knowledge and gaps therein with regard to bacteriocin-spore interactions and discuss future research approaches to enable spores to be more effectively targeted by bacteriocins in food settings.KE, DF, CH, PC, MR, RR are supported by the Irish Government under the National Development Plan, through the Food Institutional Research Measure, administered by the Department of Agriculture, Fisheries and Food, Ireland (DAFM 13/F/462) to PC and MR, a Science Foundation Ireland (SFI) Technology and Innovation Development Award (TIDA 14/TIDA/2286) to DF, SFI-PI funding (11/PI/1137) to PDC and the APC Microbiome Insitute under Grant Number SFI/12/RC/2273

Introduction to fungal physiology

This chapter describes some basic aspects of fungal cell physiology, focusing primarily on nutrition, growth, metabolism in unicellular yeasts and filamentous fungi, and cell death. It considers the most common growth forms, the filamentous fungi and unicellular yeasts. Fungal growth involves transport and assimilation of nutrients, followed by their integration into cellular components, followed by biomass increase and eventual cell division or septation. The physiology of vegetative reproduction and its control in fungi has been most widely studied in two model eukaryotes, the budding yeast, Saccharomyces cerevisiae, and the fission yeast, Schizosaccharomyces pombe. An understanding of the death of fungal cells is important from a fundamental viewpoint because fungi, especially yeasts, represent valuable model systems for the study of cellular aging and apoptosis (programed cell death). Recycling and redeployment of cellular material also helps drive the apical growth of filamentous fungi and the mycelium explores and extends through the environment

Antioxidant Capacity and Antimicrobial Activity of Commercial Samples of Guava Leaves (\u3cem\u3ePsidium guajava\u3c/em\u3e)

Psidium guajava is a small tree native to South and Central America. Guava leaves have traditionally been used for treating different illnesses. These benefits can be attributed to phenolics and flavonoids produced by guava. The chemical composition of guava leaf extracts was correlated with biological activity. Total phenolics, total flavonoids, ABTS/DPPH, TZM-bl, plaque reduction, XTT, spectrophotometric and Kirby-Bauer assays were used to test phenols, flavonoids, antioxidant properties, antiviral activity, cytotoxicity, and antibacterial activity, respectively. The median cytotoxicity concentration and half-maximal effective concentration values were obtained in order to determine antiviral selectivity against human immunodeficiency virus type 1 and herpes simplex virus type 1. Antibacterial activity against Escherichia coli and Bacillus subtilis were evaluated using a spectrophotometric assay and Kirby-Bauer test. The guava leaf extracts had a high phenol (0.8 to 2.1 GAE mg/mL) and flavonoid (62.7 to 182.1 Rutin Eq mg/g DW) content that correlated with high antioxidant capacity and selective antiviral activity (therapeutic index values above 10). Results of antibacterial tests indicated that the extracts have activity against gram-negative and gram-positive bacteria

Oat variety characteristics for suppressing weeds

Oats are a valuable food source and useful in the crop rotation both in organic and conventional farming systems, partly because of their excellent weed suppression ability. Thomas Döring, Louisa Winkler and Nick Fradgley report new results that show how plant breeding can make oats even better

Eutrophication Of Small Reservoirs In Eastern Nebraska

Numerous small reservoirs constructed in Nebraska are used for recreation and many more are being planned. While these impoundments seemingly alleviate the long standing need for recreational waters, many existing impoundments exhibit symptoms of accelerated eutrophication after only a few years of existence. It is natural that such lakes, impounding nutrient-rich water, should be productive and generate nuisances that interfere with projected recreational uses. Unfortunately, neither this fact nor the lack of feasible methods for nutrient control were perceived prior to providing recreational facilities at the reservoir sites. Rates of eutrophication, nutrient sources, and eutrophication control have been examined in a study of five eastern Nebraska reservoirs. The following conclusions have been established by the research studies: Runoff waters impounded in the Salt Valley reservoirs have sufficient nutrient salts to support abundant growths of aquatic plants; reservoirs that are light-limited by soil turbidity support neither abundant growths of aquatic plants nor dense blue-green algal blooms; clear water reservoirs are very eutrophic - shorelines choked with rooted aquatics, dense blooms of blue-green algae, odorous emissions, and occasional fish kills are typical characteristics of these impoundments; and in clear water reservoirs the rate of eutrophication is very rapid and appears to be directly related to age. Projections based upon existing data indicate that the useful life of these reservoirs for body-contact recreation is only a few years

Eutrophication Of Small Reservoirs In Eastern Nebraska

Numerous small reservoirs constructed in Nebraska are used for recreation and many more are being planned. While these impoundments seemingly alleviate the long standing need for recreational waters, many existing impoundments exhibit symptoms of accelerated eutrophication after only a few years of existence. It is natural that such lakes, impounding nutrient-rich water, should be productive and generate nuisances that interfere with projected recreational uses. Unfortunately, neither this fact nor the lack of feasible methods for nutrient control were perceived prior to providing recreational facilities at the reservoir sites. Rates of eutrophication, nutrient sources, and eutrophication control have been examined in a study of five eastern Nebraska reservoirs. The following conclusions have been established by the research studies: Runoff waters impounded in the Salt Valley reservoirs have sufficient nutrient salts to support abundant growths of aquatic plants; reservoirs that are light-limited by soil turbidity support neither abundant growths of aquatic plants nor dense blue-green algal blooms; clear water reservoirs are very eutrophic - shorelines choked with rooted aquatics, dense blooms of blue-green algae, odorous emissions, and occasional fish kills are typical characteristics of these impoundments; and in clear water reservoirs the rate of eutrophication is very rapid and appears to be directly related to age. Projections based upon existing data indicate that the useful life of these reservoirs for body-contact recreation is only a few years

Functional foods : a conceptual model for assessing their safety and effectiveness

This report shows that the product-diet dilemma can be solved by developing a predictive model. The model integrates food intake data, dynamic consumption patterns and the production chain model and combines them with a risk-benefit approach