Araştırma Makalesi
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Yıl 2020, Vetexpo-2019, KHVD-2019, 33 - 33, 31.03.2020

Öz

Kaynakça

  • Busquet, M., Calsamiglia, S., Ferret, A. & Kamel, C. (2005). Screening for the effects of natural plant extracts and secondary plant metabolites on rumen microbial fermentation in continuous culture. Animal Feed Science and Technology, 123, 597-613. Calsamiglia, S., Busquet, M., Cardozo, P. W., Castillejos, L. & Ferret, A. (2007). Invited review: Essential oils as modifiers of rumen microbial fermentation. Journal of Dairy Science, 90, 2580-2595. Cardozo, P. W., Calsamiglia, S., Ferret, A. & Kamel, C. (2004). Effects of natural plant extracts on protein degradation and fermentation profiles in continuous culture. Journal of Animal Science, 82, 3230-3236. Cardozo, P. W., Calsamiglia, S., Ferret, A. & Kamel, C. (2006). Effects of alfalfa extract, anise, capsicum and a mixture of cinnamaldehyde and eugenol on ruminal fermentation and protein degradation in beef heifers fed a high concentrate diet. Journal of Animal Science, 84, 2801-2808. Careaga, M., Fernández, E., Dorantes, L., Mota, L., Jaramillo, M.E. & Hernandez-Sanchez, H. (2003). Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat. International Journal of Food Microbiology, 83, 331-335. Cichewicz, R. H. & Thorpe, P. A. (1996). The antimicrobial properties of chile peppers (Capsicum species) and their uses in Mayan medicine. Journal of Ethnopharmacology, 52, 61-70. CLSI (Clinical and Laboratory Standards Institute) (2016). Performance Standards for Antimicrobial Susceptibility Testing: 26th Informational Supplement. In: M100-S26, CLSI, Wayne, PA. Demirtas A., Ozturk H., Sudagidan M., Keyvan E., Yavuz O., Gulay O. Y., Musa S. A. A. (2019). Effects of commercial aldehydes from green leaf volatiles (green odour) on rumen microbial population and fermentation profile in an artificial rumen (Rusitec). Anaerobe, 55, 83-92. Fandiño, I., Calsamiglia, S., Ferret, A. & Blanch, M. (2008). Anise and capsicum as alternatives to monensin to modify rumen fermentation in beef heifers fed a high concentrate diet. Animal Feed Science and Technology, 145(1-4), 409- 417. Jones, N. L , Shabib, S. & Sherman, P. M. (1997). Capsaicin as an inhibitor of the growth of the gastric pathogen Helicobacter pylori. FEMS Microbiology Letters, 146, 223-227. Jouany, J. P. & Morgavi, D. P. (2007). Use of ‘natural’ products as alternatives to antibiotic feed additives in ruminant production. Animal, 1, 1443-1466. Ko, H. H., Lareu, R. R., Dix, B. R. & Hughes, J.D. (2018). In vitro antibacterial effects of statins against bacterial pathogens causing skin infections. European Journal of Clinical Microbiology, 37, 1125-1135. Marini, E., Magi, G., Mingoia, M., Pugnaloni, A., & Facinelli, B. (2015). Antimicrobial and anti-virulence activity of capsaicin against erythromycin-resistant, cell-invasive group a streptococci. Frontiers in Microbiology, 6, 1281. Molina-Torres, J., Garcı́a-Chávez, A. & Ramı́rez-Chávez E. (1999). Antimicrobial properties of alkamides present in flavouring plants traditionally used in Mesoamerica: affinin and capsaicin. Journal of Ethnopharmacology, 64, 241-248. Omolo, M. A., Wong, Z. Z., Mergen, K., Hastings, J. C., Le, N. C., Reiland, H. A., Case, K. A. & Baumler, D. J. (2014). Antimicrobial properties of chili peppers. Journal of Infectious Diseases and Therapy, 2(4), 1000145. Orpin, C. G. (1976). Studies on the rumen flagellate Sphaeromonas communis. Journal of General Microbiology, 94, 270-280. Patra A. K., Stiverson J. & Yu Z. (2012). Effects of quillaja and yucca saponins on communities and select populations of rumen bacteria and archaea, and fermentation in vitro. Journal of Applied Microbiology, 113, 1329-1340. Surh, Y. J. & Lee, S. S. (1996). Capsaicin in hot chili pepper: carcinogen, co-carcinogen or anticarcinogen? Food and Chemical Toxicology, 34(3), 313-316.

Determination the effects of capsaicin on the growth of pure cultures of rumen bacteria

Yıl 2020, Vetexpo-2019, KHVD-2019, 33 - 33, 31.03.2020

Öz

Capsaicin that is a major pungent component of red pepper is widely used as food additive and considered
to be an antimicrobial factor. In this study, it was aimed to determine the effects of capsaicin on the growth
of pure cultures of Gram-positive and Gram-negative rumen bacteria to evaluate potential of capsaicin as
an alternative to ionophore antibiotics in modification of ruminal fermentation. The antibacterial activity
assays of capsaicin were carried out using broth microdilution method under strictly anaerobic conditions
inside an anaerobic chamber. Capsaicin was used in a dose range of 0.5-256 μg/mL. Capsaicin exhibited
potential antibacterial activity on Ruminococcus flavefaciens and Methanobacterium formicicum (p<0.05),
although it did not inhibit these bacteria completely. On the other hand, capsaicin showed growth
stimulatory effect on Ruminococcus albus at 0.5-128 μg/mL doses (p<0.05), while potential antibacterial
activity was observed at 256 μg/mL (p<0.05). Growth of other Gram-positive rumen bacteria, Butyrivibrio
fibrisolvens and Eubacterium ruminantium were stimulated by capsaicin at 0.5-64 μg/mL and 8-128 μg/
mL doses, respectively (p<0.05), however stimulatory effects disappeared at higher concentrations.
Capsaicin had stimulatory effects on Streptococcus bovis from Gram-positive bacteria at all used doses
(p<0.05). Capsaicin also showed stimulatory effects on the growth of Gram-negative rumen
bacteria, Megasphaera elsdenii and Fibrobacter succinogenes, at 0.5-128 μg/mL and 1-256 μg/mL
concentrations, respectively (p<0.05). Stimulatory effects of capsaicin on some hydrogen, formate and
lactate producer Gram-positive rumen bacteria suggested that the mechanism of action of capsaicin in the
rumen may be different from ionophore antibiotics.

Kaynakça

  • Busquet, M., Calsamiglia, S., Ferret, A. & Kamel, C. (2005). Screening for the effects of natural plant extracts and secondary plant metabolites on rumen microbial fermentation in continuous culture. Animal Feed Science and Technology, 123, 597-613. Calsamiglia, S., Busquet, M., Cardozo, P. W., Castillejos, L. & Ferret, A. (2007). Invited review: Essential oils as modifiers of rumen microbial fermentation. Journal of Dairy Science, 90, 2580-2595. Cardozo, P. W., Calsamiglia, S., Ferret, A. & Kamel, C. (2004). Effects of natural plant extracts on protein degradation and fermentation profiles in continuous culture. Journal of Animal Science, 82, 3230-3236. Cardozo, P. W., Calsamiglia, S., Ferret, A. & Kamel, C. (2006). Effects of alfalfa extract, anise, capsicum and a mixture of cinnamaldehyde and eugenol on ruminal fermentation and protein degradation in beef heifers fed a high concentrate diet. Journal of Animal Science, 84, 2801-2808. Careaga, M., Fernández, E., Dorantes, L., Mota, L., Jaramillo, M.E. & Hernandez-Sanchez, H. (2003). Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat. International Journal of Food Microbiology, 83, 331-335. Cichewicz, R. H. & Thorpe, P. A. (1996). The antimicrobial properties of chile peppers (Capsicum species) and their uses in Mayan medicine. Journal of Ethnopharmacology, 52, 61-70. CLSI (Clinical and Laboratory Standards Institute) (2016). Performance Standards for Antimicrobial Susceptibility Testing: 26th Informational Supplement. In: M100-S26, CLSI, Wayne, PA. Demirtas A., Ozturk H., Sudagidan M., Keyvan E., Yavuz O., Gulay O. Y., Musa S. A. A. (2019). Effects of commercial aldehydes from green leaf volatiles (green odour) on rumen microbial population and fermentation profile in an artificial rumen (Rusitec). Anaerobe, 55, 83-92. Fandiño, I., Calsamiglia, S., Ferret, A. & Blanch, M. (2008). Anise and capsicum as alternatives to monensin to modify rumen fermentation in beef heifers fed a high concentrate diet. Animal Feed Science and Technology, 145(1-4), 409- 417. Jones, N. L , Shabib, S. & Sherman, P. M. (1997). Capsaicin as an inhibitor of the growth of the gastric pathogen Helicobacter pylori. FEMS Microbiology Letters, 146, 223-227. Jouany, J. P. & Morgavi, D. P. (2007). Use of ‘natural’ products as alternatives to antibiotic feed additives in ruminant production. Animal, 1, 1443-1466. Ko, H. H., Lareu, R. R., Dix, B. R. & Hughes, J.D. (2018). In vitro antibacterial effects of statins against bacterial pathogens causing skin infections. European Journal of Clinical Microbiology, 37, 1125-1135. Marini, E., Magi, G., Mingoia, M., Pugnaloni, A., & Facinelli, B. (2015). Antimicrobial and anti-virulence activity of capsaicin against erythromycin-resistant, cell-invasive group a streptococci. Frontiers in Microbiology, 6, 1281. Molina-Torres, J., Garcı́a-Chávez, A. & Ramı́rez-Chávez E. (1999). Antimicrobial properties of alkamides present in flavouring plants traditionally used in Mesoamerica: affinin and capsaicin. Journal of Ethnopharmacology, 64, 241-248. Omolo, M. A., Wong, Z. Z., Mergen, K., Hastings, J. C., Le, N. C., Reiland, H. A., Case, K. A. & Baumler, D. J. (2014). Antimicrobial properties of chili peppers. Journal of Infectious Diseases and Therapy, 2(4), 1000145. Orpin, C. G. (1976). Studies on the rumen flagellate Sphaeromonas communis. Journal of General Microbiology, 94, 270-280. Patra A. K., Stiverson J. & Yu Z. (2012). Effects of quillaja and yucca saponins on communities and select populations of rumen bacteria and archaea, and fermentation in vitro. Journal of Applied Microbiology, 113, 1329-1340. Surh, Y. J. & Lee, S. S. (1996). Capsaicin in hot chili pepper: carcinogen, co-carcinogen or anticarcinogen? Food and Chemical Toxicology, 34(3), 313-316.
Toplam 1 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Veteriner Cerrahi
Bölüm Araştırma Makaleleri
Yazarlar

Ahu Demirtaş Bu kişi benim

Yayımlanma Tarihi 31 Mart 2020
Yayımlandığı Sayı Yıl 2020 Vetexpo-2019, KHVD-2019

Kaynak Göster

APA Demirtaş, A. (2020). Determination the effects of capsaicin on the growth of pure cultures of rumen bacteria. Journal of Istanbul Veterinary Sciences33-33.

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