Reasoning for phagoprophylaxis of food toxicosis of bacterial etiology

Пряма загроза здоров’ю та добробуту людей – бактерії та продукти їх життєдіяльності. Вони є причиною величезних економічних збитків спричинених зниженням працездатності людей та псуванням харчових продуктів. У епоху широкого та практично безконтрольного використання різноманітних (не завжди безпечних для людини) засобів для боротьби з бактеріальною забрудненістю, питання використання фагів з метою контролю бактеріального обсіменіння харчових продуктів стає особливо важливим. Бактерії мають безліч пристосувальних механізмів, здатні відносно швидко пристосовуватися до впливу бактеріоцидів та бактеріостатиків різного походження, але подолати природних суперників для них не є можливим. Бактеріофаги (фаги) або ‘bacteria eater’ – природні вбивці бактерій. Незважаючи на різні (ліричний та лізигенний) цикли розвитку, зустріч бактерії з фагом неминуче закінчується загибеллю бактеріальної клітини. Безперечно, залишаються деякі проблеми пов’язані з розробкою та використанням фагових препаратів спрямованих на підвищення безпечності харчових продуктів. Але очевидним є факт, що бактеріофаговий біоконтроль залишається економічно, екологічно та біологічно дуже привабливим методом усунення хвороботворних бактерій з продуктів харчування.Прямая угроза здоровью и благополучию людей – бактерии и продукты их жизнедеятельности. Они являются причиной огромных экономических убытков вызванных снижением работоспособности людей и порчей пищевых продуктов. В эпоху широкого и практически бесконтрольного использования различных (не всегда безопасных для человека) средств для борьбы с бактериальной загрязненностью, вопросы использования фагов с целью контроля бактериальной обсемененности продуктов питания становится особенно важным. Бактерии имеют множество приспособительных механизмов, способны относительно быстро приспосабливаться к воздействию бактериоцидив и бактериостатиков различного происхождения, но преодолеть природных соперников для них не представляется возможным. Бактериофаги (фаги) или "bacteria eater '- естественные убийцы бактерий. Несмотря на различные (лирический и лизигенний) циклы развития, встреча бактерии с фагом неизбежно заканчивается гибелью бактериальной клетки. Бесспорно, остаются некоторые проблемы, связанные с разработкой и использованием фаговых препаратов направленных на повышение безопасности пищевых продуктов. Но очевидным является факт, что бактериофаговий биоконтроль остается экономически, экологически и биологически очень привлекательным методом устранения болезнетворных бактерий из продуктов питания.A direct threat to human health and well-being — bacteria and products of their activity. They are the cause of the huge economic losses caused by the decline in human efficiency and spoilage of food products. In an era of widespread and practically uncontrolled use of the various (not always safe for humans) ways to fight bacterial contamination, the question of phages using to control bacterial contamination of food becomes especially important. Bacteria have many adaptive mechanisms, able to adapt relatively quickly to the effects of bacteriocides and bacteriostats of various origins, but it is still not possible to overcome natural rivals. Bacteriophages (phages) or ‘bacteria eater’ – natural bacteria killers. Despite different (lytic and lysogenic) cycles of development, encounter of the bacterium with the phage inevitably ends with the death of the bacterial cell. There are, undoubtedly, some problems with the development and use of phage preparations aimed at improving food safety. But it is obvious that bacteriophage biocontrol remains an economically, environmentally and biologically very attractive method of eliminating pathogenic bacteria from food

Use of Probiotic Bacillus megaterium NCH 55 for Treatment of Subclinical Mastitis in Cows – preliminary study

The development and implementation of new and safe means of treating subclinical mastitis (SM) in the production process remains a pressing problem. Our study aimed to investigate the therapeutic effect of the Bacillus megaterium NCH 55 strain on cow SM. All animals with signs of SM were fed with a basic diet with probiotic’s addition of 15 g/per day. The experiment was conveyed in 30 consecutive days. Milk and blood were collected on the 7th, 15th, and 30th day of the experiment. Daily milk yield was increased by 32.2% and somatic cell count was decreased from 290.00±32.12 to 96.80±39.03 ths/cm3. A decrease in inflammation was indicated by a decrease in POM370 (by 2.2 times) and POM430 (by 2.8 times). No significant changes in the blood serum indices of cows were observed. A probiotic’s positive effect has been established on the treatment of SM. The probiotic B. megaterium NСH 55 can be considered as an alternative to antibiotics and other chemotherapeutic drugs for treating SM in cows

Investigation on relationships of the FABP3 and SLC27A3 genes with milk production traits in sheep

The aim of this study was to determine whether genetic differences in genes FABP3 and SLC27A3 may be related to the productivity and composition of sheep’s milk. A herd of 50 Slovak sheep breed Zoslachtena Valaska (Zošľachtená Valaška, in Slovak) was studied. The frequencies of the most common alleles were as follows: FABP3 SNP13 0.82, SLC27A3 C/T 0.64, SCL27A3 A/G 0.74. The results of the statistical analysis for polymorphism in the FABP3 (SNP13) gene showed that animals with the homozygous AA genotype had the highest content of fat, protein and solids in the milk of tested sheep. The analysis of the results for the SLC27A3 C/T polymorphism allowed us to conclude that the milk of animals with the homozygous TT genotype was characterized by the lowest content of fat, protein and solids and the highest content of lactose. In the case of SLC27A3 A/G polymorphism, sheep with the heterozygous genotype were characterized by the highest fat content in milk and the lowest content of protein and lactose. The milk of sheep with the heterozygous genotype FABP3 was characterized by the highest share of serum albumin, α+β – caseins and α-lactalbumin. In contrast, animals with the homozygous AA genotype were characterized by the highest content of κ-casein. The relationships between genotypes of the SLC27A3 C/T polymorphism showed that sheep with the heterozygous genotype were characterized by the lowest content of serum albumin, and the highest content of α+β – caseins in milk. The analysis conducted for the SLC27A3 A/G polymorphism demonstrated that animals with the AA genotype were characterized by the lowest content of serum albumin in milk. Because most of the results were not confirmed statistically, we should continue research using different breeds of sheep and herds with a larger number of animals

Effects of non-<i>aureus</ i> staphylococci on colostrum composition, properties and fatty acid profile in cow – a preliminary study

By providing the body with essential nutrients, colostrum plays an immune and immunostimulating function. Colostrum quality depends on multiple factors, including microbial presence. This study aimed to explore the effect of non-aureus staphylococci on colostrum quality. Physical and chemical properties, fatty acid profile of cow colostrum were determined. In our study, we identified three non-aureus staphylococci species in the colostrum: S. sciuri, S. xylosus and S. warneri. The percentage of dry matter in staphylococci positive and negative colostrum samples did not differ significantly. Contents of fat, protein, and lactose in the colostrum were similar. The content of butyric (С4:0) and capric (С10:0) acids was significantly higher in the colostrum fat from samples positive for non- aureus staphylococci. Total bacterial count was lower in non- aureus staphylococci positive samples, while pH increased. The percentage of β-casein was lower in colostrum with a positive culture for non- aureus staphylococci

Effects of Single Nucleotide Polymorphisms in the SLC27A3 Gene on the Nutritional Value of Sheep Milk

The current research was undertaken to use the genetic potential of animals to obtain high-quality dairy products. Single nucleotide polymorphisms (SNPs) in SLC27A3 gene were identified in Zošľachtená valaška sheep using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Correlations between genotypes and milk composition and nutritional value were analysed This study showed that milk from sheep with TT genotype in the SNP4 locus was characterised by higher (p < 0.01) fat and dry matter content and lower lactose concentration, compared to sheep with AA and TA genotypes, respectively. Moreover, it was found that animals with GG genotype in SNP1 produced milk with higher C18:1n9c, C18:1n7t, CLA, and other unsaturated fatty acids (UFAs) content than sheep with TT. Additionally, milk from animals with CC at the SNP3 locus had significantly higher (p < 0.01) levels of UFAs than milk from sheep with other genotypes in the SNP3. In summary, it may be concluded that milk from animals with TT genotype of SNP4 is characterised by higher fat and dry matter content. Whereas, milk from sheep with GG in SNP1 and with CC in SNP3 is characterised by higher content of UFAs, which increases milk value as material for functional food production