Antimicrobial activity of lupulone against Clostridium perfringens in the chicken intestinal tract jejunum and caecum

Siragusa, Gregory R.; Haas, Gerhard; Matthews, Paul D.; Smith, Robert J.; Buhr, R. J.; Dale, N. M.; Wise, Mark G.

doi:10.1093/jac/dkn024

Cited by 77 publications

(69 citation statements)

References 22 publications

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“…Further studies with hops are warranted, and it is plausible that ruminant industries could benefit from older hops that are not wanted by brewers. It is also noteworthy that non-ruminant species, like poultry and horses, could benefit from the antimicrobial activity in hops [25,26]. Further research is needed in these species, but it is likely that non-ruminant animal industries can also utilize surplus hops.…”

Section: Discussionmentioning

confidence: 99%

Inhibition of Growth and Ammonia Production of Ruminal Hyper Ammonia-Producing Bacteria by Chinook or Galena Hops after Long-Term Storage

et al. 2017

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Surplus hops (Humulus lupulus L.) that are not needed by the brewing industry could be used as a feed supplement for cattle and other ruminants. Previous research indicates that antimicrobial hops plant secondary metabolites (i.e., α-and β-acids) inhibit methane and ammonia production and promote the growth of ruminant animals. The goal was to determine that hop pellets produced for brewing still possessed the requisite antimicrobial activity after 5-year storage. HPLC (high performance liquid chromatography) analysis indicated that the α-and β-acid concentrations in two varieties of hops were relatively stable after 5 years of storage under N 2 . Either hop variety inhibited the growth of the ruminal hyper ammonia-producing bacterium, Clostridium sticklandii SR, in broth culture and Petri plate bioassays. Either hop variety inhibited ammonia production from amino acids or peptides by mixed rumen microorganisms from Holstein steers. These results are similar to those previously obtained with fresh hops, hops extracts, other antimicrobial phytochemicals and typical feed ionophores, such as monensin. The rumen-active antimicrobial phytochemicals in hops can still be present and active after years under certain storage conditions. Further investigation is warranted to determine how surplus and older hops can be used to benefit ruminant nutrition and ruminant industries.

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Section: Discussionmentioning

confidence: 99%

Inhibition of Growth and Ammonia Production of Ruminal Hyper Ammonia-Producing Bacteria by Chinook or Galena Hops after Long-Term Storage

et al. 2017

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“…Furthermore, Wang et al (2010) thermally treated and pelleted the hop cones and stored them in the presence of air before the experiment. Both processes cause a significant deterioration in hop cone active components, especially β-acids (Siragusa et al, 2008). Thus, the hop cone ingredients that remained after the oxidation and thermal degradation may have been even more fermentable.…”

Section: Discussionmentioning

confidence: 99%

In vitro gas production kinetics and short-chain fatty acid production from rumen incubation of diets supplemented with hop cones (Humulus lupulus L.)

Lavrenčič

Levart

Košir

et al. 2015

Animal

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The aim of this study was to assess the effects of hop cones (Humulus lupulus L.) from two varieties Aurora and Dana, differing in their α-and β-acid contents, on rumen microbial activity measured with in vitro gas production kinetics and short-chain fatty acids (SCFA) production. Hop cones were added to the total mixed dairy cow ration (CONT) in concentrations simulating a cow's daily intake of 50, 100 and 200 g of hop cones -the concentrations of hop cones expressed on a substrate basis were 43, 82 and 153 mg/g of substrate. Substrates were anaerobically incubated in glass syringes, and gas production kinetic parameters were determined by fitting data with the Gompertz model. Gas produced after 24 h (Gas24), maximum fermentation rate (MFR) and time of maximum fermentation rate (TMFR) were calculated from the estimated gas production kinetic parameters. After 24 h of incubation, the fermentation liquids of each substrate were taken for the determination of SCFA. Increasing the hop cone concentration decreased the total potential gas production, Gas24, MFR and shortened TMFR. The highest hop cone concentration significantly decreased acetic and butyric acid productions and total SCFA production after 24 h of incubation, but not propionic acid production, resulting in a decreased ratio between acetic acid and propionic acid.Keywords: hop cones, in vitro gas production, short-chain fatty acids, microbial activity ImplicationsHop cones (Humulus lupulus L.) contain several antimicrobial substances that can modify rumen fermentation. Our results show that increasing quantities of hop cones from two hop varieties, differing in α-and β-acid contents, affected the in vitro activity of rumen microorganisms by decreasing the extent and rate of gas production. However, only the highest quantities of hop cones affected total and individual shortchain fatty acid production (SCFA), especially acetic acid and butyric acid production, decreasing the proportion of acetic acid to propionic acid, suggesting that the hop cones affected predominantly rumen fibre-degrading bacteria. There are indications that the effect of hop cones on acetic acid production depends on the diet composition; however, this assumption needs to be further confirmed by other in vitro and in vivo trials.

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“…Lupulone was added to drinking water in 62.5, 125 and 250 ppm concentrations and compared with the 0 ppm control. At day 22, post-hatch intestinal C. Perfringens counts of lupulone-treated chickens were significantly lower (P<0.05) than the water-treated control groups across all lupulone dosages tested (Siragusa et al, 2008). Clostridium perfringens is a Gram-positive, rod-shaped anaerobic spore-forming bacterium of the Clostridium genus.…”

Section: Beta Kyseliny Chmele Význam a Využitímentioning

confidence: 97%

“…Například chovy drůbeže ohrožuje patogenní bakterie Clostridium perfringens. Antimikrobiální aktivita beta kyselin proti bakterii Clostridium perfringens byla prokázána v zažívacím traktu drůbeže po 22 dnech podávání vodního roztoku beta kyselin (Siragusa a Haas, 2008). Clostridium perfringens je grampozitivní tyčinkovitá anaerobní sporulující bakterie.…”

Section: Beta Kyseliny Chmele Význam a Využitíunclassified

Hop beta acids: Properties, significance and utilization.

Krofta¹,

Mikyška²

2014

Kvasny Prum

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96Kvasny prum. / 2014 (4) Beta kyseliny chmele, význam a využitíKlíčová slova: chmel, beta kyseliny, hulupony, pivo, fyziologické účinky, antimikrobiální účinky ■ ■ 1 ÚVOD Pěstování chmele (Humulus lupulus L.) má dlouhou historii. Chmel jako léčivou rostlinu zmiňuje římský historik Plinius v 1. století př. n. l. a od 8. století byl pěstován zejména v okolí klášterů. Ve středověku se chmel začal používat při vaření piva jako konzervační a hořčicí agens. Od té doby je chmel základní surovinou při výrobě piva, asi 95 % celosvětové produkce chmele je určeno pro pivovarské účely (Biendl a Pinzl, 2007), zbytek je z velké části použit pro výrobu fytomedikamentů a přírodních potravinových doplňků.Z taxonomického hlediska rod Humulus patří čeledi Cannabaceae z řádu Urticales, ale v roce 2003 byl zahrnut do řádu Rosales (Bremer et al., 2003). Rod Humulus zahrnuje druhy Humulus japonicus Siebold a Zucc., Humulus yunnanensis Hu, Humulus lupulus L., posledně jmenovaný je téměř výhradně pěstován pro pivovarské účely.Zralé chmelové hlávky obsahují řadu sekundárních metabolitů, pryskyřice, silice a polyfenolové látky (tab. 1), jejichž empiricky zjiš-těné digestivní, zklidňující a antiseptické působení bylo využíváno v přírodní medicíně a popsáno v řadě herbářů (Biendl, 2009 Význam a využití beta kyselin chmele, významné složky chmelových pryskyřic, se odvíjí ve třech rovinách, pivovarské, antimikrobiální a fyziologické. V pivovarství je určující vlastností beta kyselin nízká rozpustnost ve vodných roztocích a schopnost oxidace na rozpustnější produkty. Oxidace probíhá při zpracování a skladování chmele a v malé míře při výrobě piva. Piva chmelená pre-oxidovanými beta kyselinami mají výraznou senzorickou hořkost, hořčící vydatnost oxidačních produktů beta kyselin chmele dosahuje přibližně 35-40 % hořkosti iso-alfa kyselin. Byla shromážděna řada důkazů o biologických a farmakologických účincích chmelových hořkých kyselin a speciálně účincích beta kyselin. Chmelové kyseliny jsou potenciálním zdrojem pro léčbu anebo prevenci řady onemocnění včetně rakoviny, diabetu, osteoporózy, kardiovaskulárních chorob, zánětlivých procesů a metabolických poruch. Významné jsou antimikrobiální účinky beta kyselin proti řadě různých mikroorganismů, které již našly využití v cukrovanictví, lihovarství a chovu hospodářských zvířat. Tento přehledový článek shrnuje dosavadní poznatky o beta kyselinách chmele jak z hlediska působení v pivovarském procesu, tak z hlediska jejich bioaktivních účinků.Krofta, K. -Mikyška, A.: Hop beta acids: Properties, significance and utilization. Kvasny Prum. 60, 2014, No. 4, pp. 96-105 Hop beta acids, the vital components of hop resins, are important on three levels -brewer, antimicrobial, and physiological. In the brewing industry, low solubility in aqueous solutions and the ability to oxidation into more soluble products is the defining characteristic of beta acids. Oxidation occurs in the course of processing and storage of hops and to a small extent also during beer production. Beers hopped by preoxidized beta acid...

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Antimicrobial activity of lupulone against Clostridium perfringens in the chicken intestinal tract jejunum and caecum

Cited by 77 publications

References 22 publications

Inhibition of Growth and Ammonia Production of Ruminal Hyper Ammonia-Producing Bacteria by Chinook or Galena Hops after Long-Term Storage

Inhibition of Growth and Ammonia Production of Ruminal Hyper Ammonia-Producing Bacteria by Chinook or Galena Hops after Long-Term Storage

In vitro gas production kinetics and short-chain fatty acid production from rumen incubation of diets supplemented with hop cones (Humulus lupulus L.)

Hop beta acids: Properties, significance and utilization.

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