The main objective of this study was to evaluate aflatoxin (AFs) removal ability of probiotic bacteria. Two hundred and seventy one-day-old (Ross 308) broiler chicks were randomly distributed among nine groups. The dietary treatments were: 1 control; 2&3 artificially contaminated diets with 0.5&1mg of AFs, respectively; 4&5 received oral gavages anaerobic caecal culture (probiotic). 6, 7, 8&9 AFscontaminated diets plus probiotic feed additive (AFS-PB). The criteria of evaluation included body weight gain (BWG), Feed consumption (FC), and feed conversion ratio (FCR). The toxic effects of aflatoxins were apparently in groups received AFs contaminated diet which showed significantly lower BWG and FC and impaired FCR compared with control diet. Such effects overcome by adding probiotic bacteria to aflatoxin treated groups. On the other hand, AFs treated group showed significant increased in serum liver function enzymes (alanine aminotransferase (ALT), aspartate aminotransferase (AST)), urea and creatinine levels. The intakes of probiotic bacteria significantly alleviated the elevation of ALT, AST, urea and creatinine levels. The results indicated the effect of probiotic as a potential protective agent against aflatoxin toxicity to decrease the risk of occurrence of liver and kidney dysfunction and occurrence of cancer and protect against both membrane and DNA damage.
Background. Nutrition less in infants is a health problem around the world especially the countries develop. In Indonesia nutritional problems less in toddlers about 19.6%. Nutritional problems have little effect on the low quality of human resources, especially the impact of toddlers who are malnourished by poor brain development, unoptimal physical growth, and metabolic developments (the Kemenkes RI, 2014). The current state of nutrition especially in children is still ematitiate. Given the impact of the nutrient less widespread, it is necessary to do a handling of PMT in the form of sausages using local food that is effective in increasing the weight of children with less nutritional nutrition.Metodelogi. In this study used experimental research Desan with a complete random draft (RAL) One treatment comparison of cork fish with composite flour 75%: 25% 80%: 20% 85%: 15%. Data processing. Processing of data obtained from observations presented in the form of tables, to find out the nature of organoleptic (aroma, flavor, texture and color) in each addition of the sausage making materials processed and analyzed using a statistical analysis of One Way Anova at a trust level of 95% (A = 0.05). If there is a significant impact, the data is analyzed further using the Tukey test to see which treatment is causing the difference. Research results. The comparison of cork fish and composite flour is significant effect on the taste color of texture and aroma. The PMT of Gasuhiru sausage contains 262KKL and 16.72 gr of protein in 100gr. Gasuhiru sausage receiving 83.3% well received.Conclusion: The most liked sausage is a comparison of 85%: 15%. The administration of PMT provides a significant effect on children's weight loss and is 3 times greater than the Conntrol group.
The present study was carried out to find out the antimicrobial activity of ethyl acetate , acetone ,ethanol and petroleum ether of lemon (Citrus lemone L) ,mandarin(Citrus reticulata L.) and orange(Citrus sinensis L.) peel at different concentrations (5,10,25,50 mg/ml) antimicrobial analysis were done using disc diffusion technique and tube dilution method against E.coli O157: H 7 Staphylococcus aureus Pseudomonas flourescens , Pseudomonas aeruginosa, Candida albicans and the results compared with the standard antibiotics ,e.g penicillin ,chloamphincol , erythromycin and chlorotetracycline The results showed that, the extracts at different concentrations (25,50 mg/ml) of lemon ,mandarin and orange peel exhibited the maximum zones of inhibition against candida albicans by using disc diffusion technique. On the other hand density least of the bacterial growth was obtained by using tube dilution method at 10 mg/ml concentration of different extracts against each E.coli O157:H7 and Staphylococcus aureus.As showed candida albicans not sensitive for all tested antibiotics.
In recent time, there has been an increase interest to improve prebiotic material and probiotic bacteria mainly in food. This study aims to evaluate the effect of Jerusalem artichoke (JR) and Cyprus esculents (Tigernut or Chufa) (TN) as prebiotics source, to improve growth and survival of probiotic bacteria in yoghurt and as a preserved agent against the food borne bacteria in vitro. In addition, emphasis on improve nutritional value of dough using a new source of inulin by supplemented wheat flour with JR and TN. In vitro JR and TN were used as prebiotic for evaluation their effect as growth promoters for prebiotic bacteria (Lactobacillus plantarum, Lactobacillus curvatus and Bacillus subtilis) and evaluated antimicrobial activity against Staphylococcus aureus at different concentrations (5.0 and 10.0%). The results revealed that JR and TN contained of a sufficient amount of macronutrients carbohydrate, fiber and valuable amino acids. Sugar profile of these plants showed that, inulin was the most abundant polysaccharides in JR while TN was abundant in fructose. These polysaccharides (inulin and fructose) as considered as bioactive ingredients and prebiotic compounds. In addition, 10 % supplementation level of JR or TN resulted in greater growth rates of prebiotic bacteria, as well as showed stronger antimicrobial activity. Therefore, these results could suggest a preferential utilization of JR and TN in the people diet for improving the nutritional value and provide health benefits as functional foods, as well as considered economic and natural antimicrobial agent in food preservation.
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