The sensitivity status of community-acquired Staphylococcus aureus isolated from various infectious sites in Kano-City, Nigeria to selected antibacterial agents

Community acquired Staphylococcus aureus was isolated from various infectious sites in two private laboratories in Kano-city, Nigeria. A total of 247 (11%) Staphylococcu aureus isolates were recovered from all infectious sites except cerebro-spinal fluid. The least Staphylococcus aureus isolates were found in urine specimens (5.4%). Twenty three (23) out of 62 (37.1%) and 10 out of 26 (38.5%) of the wound and pus specimens respectively incriminated Staphylococcus aureus as the major pathogens. High resistance rates were recorded with ciprofloxacin (55%), chloramphenicol (76.4%), amoxicillin (81.8%), nitrofurantoin (84.2%), erythromycin (93.1%), cotrimoxazole (94.3%), tetracycline (94.7%) and nalidixic acid (96.8%) but ofloxacin, co-amoxiclav, gentamicin and ceftriaxone showed moderate activity. The widespread resistance of community acquired Staphylococcus aureus was worst with the older antibacterial agents possibly due to their indiscriminate use after existence in the market for long. Thus, many older generation antibacterial agents are not appropriate for chemotherapy of community acquired Staphylococcus aureus infections.Keywords: Sensitivity status, Community-acquired infection, Staphylococcus aureus, KanocityìEast and Central African Journal of Pharmaceutical Sciences Vol.13 (2010) 58-6

Nutritional status of maize fermented meal by fortification with bambara-nut

Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara-nut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels.The effect of fortification of maize based traditional foods with legume protein, bambara-nut at 0%. 10% and 20% replacement levels, on the rate of fermentation and organoleptic product quality were investigated. Sensory characteristics, amino acid pattern, proximate composition (moisture, protein, fat, ash, carbohydrate) pH, titratable acidity and rheological properties (pasting temperature, peak viscosity, viscosity at 95oC and 95oC hold and viscosity at 50oC) were used as the indices of quality. The results obtained showed that Bambara-nut addition caused only minimal changes in the proximate composition with the exception of protein content, which increased remarkably from 10.1% to 16.4% and 10.1% to 16.2% with 20% bambara-nut addition respectively for boiled and raw bambara-nut fortified fermented maize dough. The product pH decreased with concomitant increase in moisture, fat, ash and titratable acidity with increasing bambara-nut addition. A significant improvement was also achieved in the lysine and tryptophan pattern of the fortified dough compared to the unfortified lot. However, boiling bambara-nut for 20 min before incorporation into the maize for milling and fermentation imparted a desirable flavour. This results showed that the most appropriate technique for the production of bambara- fortified high protein fermented maize dough has been suggested to involve incorporation of boiled whole bambara-nut in soaked maize before milling and fermentation for improved sensory characteristics, enhanced nutritive value and optimal functional properties. Little or no changes in the pasting viscosity characteristics occurred in raw bambara-nut fortified fermented maize dough. Organoleptic evaluation revealed that the foods were well accepted. Based on the findings of the study, the application of Bambara-nut fortification to traditional foods suggests a viable option of promoting the nutritional quality of African maize – based traditional foods with acceptable rheological and cooking qualities.Keywords: Fermented maize meal, bambara-nut fortification, protein quality,rheolog

Effect of Solvent Type and Drying Method on Protein Retention in Chitosan-Alginate Microcapsules

Purpose: The effect of solvent used in dissolving chitosan (membrane material) and the microcapsule drying method used, on protein retention in chitosan-alginate microcapsules were studied since these factors affect the physicochemical characteristics of the coating membrane. Method: The microcapsules were prepared by extruding a solution containing alginate and BSA into chitosan/calcium chloride solution prepared with different acid solvents – acetic acid, formic acid, tartaric acid and hydrochloric acid. A portion of the microcapsules was air-dried at ambient temperature while the remaining portion was freeze-dried. The elution of protein from the microcapsules in simulated gastric fluid was monitored spectrophotometrically at λmax 280 nm. Results: Tartaric acid effected the highest mean protein retention (54%) after 9 h followed by acetic acid (35%), hydrochloric acid (31%) and formic acid, (30%). There appears to be a link between the pKa of the acids and the degree of chitosan–solvent interaction on the one hand, and protein retention on the other hand. Increase in elution pH from 1.2 to 5.0 did not significantly (P>0.05) affect protein retention. Furthermore, there was no significant difference (p>0.05) between the protein retention capacities of air-dried and freeze-dried microcapsules as both types showed protein retention of 50% after 5 h. Conclusion: Tartaric acid was the most suitable solvent for enhancing protein retention in chitosan-alginate microcapsules in simulated gastric fluid . Keywords: Tartaric acid, chitosan, solvent type, microcapsules, air-drying, freeze-drying.> Tropical Journal of Pharmaceutical Research Vol. 5 (2) 2006: pp. 583-58

16S rRNA gene sequence and phylogenetic tree of lactobacillus species from the vagina of healthy Nigerian women

Lactobacilli are ubiquitous in nature and in humans they play a very significant role in the general health maintenance of the host. Identification of lactobacilli has previously been based on culturedependent methods and recently molecular techniques involving gene sequencing are now the ‘gold standard’. Scarce information exists in Africa on the real identity of Lactobacillus species, albeit phylogenetic distances among the species present in the human vagina. In this study, 185 vaginal swabs were collected from healthy premenopausal women (18 to 48 years). Bacterial DNA was extracted, amplified using PCR, with group specific Lactobacillus primers, and processed by denaturing gradient gel electrophoresis (DGGE). Phylogenetic tree was constructed with the sequencesof the V2-V3 region of 16S rRNA gene. Results show two distinct divisions among the Lactobacillus species. The study presents a new understanding of the nature of the Lactobacillus vaginal microbiota of women in Nigeria, which may lead to the design of probiotic-lactobacilli for biotherapy

Biology of moderately halophilic aerobic bacteria

The moderately halophilic heterotrophic aerobic bacteria form a diverse group of microorganisms. The property of halophilism is widespread within the bacterial domain. Bacterial halophiles are abundant in environments such as salt lakes, saline soils, and salted food products. Most species keep their intracellular ionic concentrations at low levels while synthesizing or accumulating organic solutes to provide osmotic equilibrium of the cytoplasm with the surrounding medium. Complex mechanisms of adjustment of the intracellular environments and the properties of the cytoplasmic membrane enable rapid adaptation to changes in the salt concentration of the environment. Approaches to the study of genetic processes have recently been developed for several moderate halophiles, opening the way toward an understanding of haloadaptation at the molecular level. The new information obtained is also expected to contribute to the development of novel biotechnological uses for these organisms

Nutritional Status Of Maize Fermented Meal By Fortification With Bambara-Nut

Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara-nut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels. The effect of fortification of maize based traditional foods with legume protein, bambara-nut at 0%. 10% and 20% replacement levels, on the rate of fermentation and organoleptic product quality were investigated. Sensory characteristics, amino acid pattern, proximate composition (moisture, protein, fat, ash, carbohydrate) pH, titratable acidity and rheological properties (pasting temperature, peak viscosity, viscosity at 95°C and 95°C hold and viscosity at 50°C) were used as the indices of quality. The results obtained showed that Bambara-nut addition caused only minimal changes in the proximate composition with the exception of protein content, which increased remarkably from 10.1% to 16.4% and 10.1% to 16.2% with 20% bambara-nut addition respectively for boiled and raw bambara-nut fortified fermented maize dough. The product pH decreased with concomitant increase in moisture, fat, ash and titratable acidity with increasing bambara-nut addition. A significant improvement was also achieved in the lysine and tryptophan pattern of the fortified dough compared to the unfortified lot. However, boiling bambara-nut for 20 min before incorporation into the maize for milling and fermentation imparted a desirable flavour. This results showed that the most appropriate technique for the production of bambara- fortified high protein fermented maize dough has been suggested to involve incorporation of boiled whole bambara-nut in soaked maize before milling and fermentation for improved sensory characteristics, enhanced nutritive value and optimal functional properties. Little or no changes in the pasting viscosity characteristics occurred in raw bambara-nut fortified fermented maize dough. Organoleptic evaluation revealed that the foods were well accepted. Based on the findings of the study, the application of Bambara-nut fortification to traditional foods suggests a viable option of promoting the nutritional quality of African maize - based traditional foods with acceptable rheological and cooking qualitie

Isolation of keratinophilic fungi and other dermatophytes from feathers of Nigerian turkey

The study determined the prevalence of keratinophilic fungi and other dermatophytes from the feathers of Turkey in Nigeria. A total of 100 samples between August to December 2004 were selected and examined for the occurrence of keratinophilic fungi and dermatophytes. Only 23 showed some scaling and peeling around the feathers. Diagnosis by culture showed that 5 different genera of fungi were recovered from 78 of the 100 samples screened. They included Microsporum gallinae, 11 (14%), Microsporum gypseum, 15 (19%), Trichephyton mentagrophytes var. mentagrophytes, 5 (6%), Trichophyton equinum, 5 (6%), Arthroderma curreyi, 6 (8%), Chrysosporium tropicum, 20 (26%) and Ctenomyces serratus, 16 (21%). Chrysosporium tropicum and Ctenomyles serratus were the most frequently isolated keratinophilic fungi. The abdominal region was the commonest site of isolation of keratinophilic and other dermatophytes in 55 (70.5%) of the 78 positive samples. The study further showed that turkey feathers that are apparently healthy harbour variety of fungi that may be potential pathogens. Keywords: keratinophilic fungi, dermatophytes, turkey feathers Sudanese Journal of Dermatology Vol. 3(3) 2005: 119-12

Isolation of Fungi in Swimming pools in Enugu, Nigeria

Background: It has been established that swimming pools contribute to the spread of fungal infections in susceptible hosts. Objectives: To isolate and identify fungi associated with swimming pools. Methods: A total of 147 samples from water and related areas of each swimming pool were tested for the presence of fungi. The samples were examined using the membrane filtration method. Results: The most common fungi recovered were as follows: Cladosporium spp 74%, Penicillium spp 38%, Aspergillus spp 35%, Rhizopus spp 6% and Trichophyton rubrum 3%. Also Trichophyton mentagrophytes were isolated in nine cases from dressing rooms and bathrooms of swimming pools. Conclusion: The swimming pool provides a suitable habitat for the survival and reproduction of fungi. Therefore, this study suggested that apart from the risk of more serious diseases in subjects with weakened immune system, the wide spread presence of fungi and the direct contact bathers have with the water and aerosol, there should be proper monitoring and sanitation for successful control and management of swimming pool related fungal infections. Keywords: Contamination, skin mycoses, fungal infections, swimming pool. Sudanese Journal of Dermatology Vol. 5 (2) 2008: pp. 80-8