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  • 1
    Electronic Resource
    Electronic Resource
    The serotype distribution of Campylobacter in patients with diarrhoea in Kuwait (1989)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 57 (1989), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract Fifty one strains of Campylobacter jejuni/coli isolated from patients with diarrhoea, at the Amiri Hospital, Hawally, Kuwait were classified on the basis of the heatstable-HS-antigens and the heat-labile-HL-antigens, by using 20 and 23 hyperimmune antisera for the two methods, respectively. The ages of the patient ranged from 3 months to 60 years, and 72.6% of the strains were from children less than 4 years. With the number of antisera used 78.4% of the HS antigens and 96.1% of the HL antigens could be identified. About half of the strains had one of five HS antigens (4, 8, 13, 5 or 25) and 70.5% of the strains had one of five HL antigens (1, 36, 2, 6, or 21). The study shows that the most common HS and HL antigens among Campylobacter strains from Kuwait also are the most frequent antigens of strains from other parts of the world. A limited number of antisera are sufficient to identify the majority of the strains.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1989.tb03306.x
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  • 2
    Electronic Resource
    Electronic Resource
    Treatment of essential hypertension with felodipine in combination with a diuretic (1986)
    Springer
    European journal of clinical pharmacology 30 (1986), S. 133-139 
    Details
    ISSN: 1432-1041
    Keywords: felodipine ; hydrochlorothiazide ; essential hypertension ; calcium antagonist ; pharmacokinetics ; plasma noradrenaline ; adverse effects
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Medicine
    Notes: Summary In a double-blind cross-over study, the effect on blood pressure (BP), heart rate (HR) and plasma noradrenaline concentration (pNA) of placebo or felodipine given in addition to hydrochlorothiazide was studied in 12 male patients with essential hypertension, not satisfactorily controlled with the diuretic alone. The first dose of felodipine decreased BP and increased HR for about 6 h. After 4 weeks of treatment with felodipine, BP was reduced for 24 h, whereas HR was only transiently increased. The elimination half-life of felodipine was about 23 h. The plasma noradrenaline concentration increased after felodipine and serum uric acid decreased. Side-effects were few and usually mild.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00614290
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  • 3
    Electronic Resource
    Electronic Resource
    Inhibited growth of common enteropathogenic bacteria in lactic-fermented cereal gruels (1992)
    Springer
    World journal of microbiology and biotechnology 8 (1992), S. 601-606 
    Details
    ISSN: 1573-0972
    Keywords: Enteropathogens ; lactic acid fermentation ; weaning food
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A natural lactic fermentation of mixtures of water and whole flour of either maize or high-tannin sorghum was obtained either before or after cooking to a weaning gruel: The preparations had a final pH of about 3.8 (range 3.67 to 4.00) and a ratio of lactic acid to acetic acid of 9∶1 (w/w). The growth of added (about 107 c.f.u./g gruel) Gram-negative intestinal pathogenic bacteria, enterotoxigenicEscherichia coli, Campylobacter jejuni, Shigella flexneri andSalmonella typhimurium, was strongly inhibited in the sour gruels, and the effect could primarily be explained by the low pH caused by the formation of lactic and acetic acids during the fermentation process. Of the added Gram-positive bacteria,Bacillus cereus andStaphylococcus aureus showed similar inhibited growth up to 7h after inoculation in the sour gruels. The strain ofStaphylococcus, however, showed only a continued reduction in growth in the fermented gruel samples, which had a viable lactic bacteria culture indicating the presence of a bacteriocin. This implies that a low pH (〈 4.0) alone is not sufficient to sustain the inhibition of the growth ofStaphylococcus aureus. The survival studies were carried out at optimal temperatures for each respective enteropathogen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01238797
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  • 4
    Electronic Resource
    Electronic Resource
    Inhibition of enterotoxin production by, and growth of enteropathogens in a lactic acid-fermenting cereal gruel (1998)
    Springer
    World journal of microbiology and biotechnology 14 (1998), S. 661-667 
    Details
    ISSN: 1573-0972
    Keywords: Cereals ; enteropathogens ; lactic acid fermentation ; toxins ; weaning foods
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Growth and enterotoxin production of three strains of Campylobacter jejuni or Escherichia coli known to produce heat labile enterotoxins were evaluated when added into a lactic acid-fermenting cereal gruel, togwa. A single strain of each of the enteropathogens was simultaneously inoculated with a lactic acid starter culture (sc) to reach a level of about 107 c.f.u./ml and was left to ferment for 48h. Gruels without sc (control gruel), pure cholera toxin in fermenting or control gruel and the test bacteria inoculated into nutrient broth were used as positive toxin controls; gruel without inoculated test bacteria was the toxin-negative control. Viable colonies were counted by spread plating 0.1ml of gruel subsamples collected at intervals during the fermentation period onto different selective media and the heat labile enterotoxin production was evaluated using an assay on Chinese hamster ovary (CHO) cells. In the fermenting gruels, no viable cells of the C. jejuni and E. coli strains were detected after 8 and 24h incubation, respectively, but inocula increased in number or remained at the initial level in the control gruel and in the nutrient broth. After 24h incubation, all supernatants of control gruels with inoculated bacteria showed enterotoxicity to the CHO cells (indicated by elongation of 20–50% of the cells). No toxin activity was observed in the fermenting gruels with or without added bacteria or in control gruel alone. Pure cholera toxin added to control gruel caused the enterotoxigenic effect in 70–100% of the CHO cells, but no activity was detected when it was added to the fermenting gruel. The CHO cells were affected instead by a low pH level but were not elongated. Adjusting the pH of fermented gruels to approximately neutral levels restored the toxin effect when cholera toxin was added but not in the presence of added test bacteria. We conclude that lactic acid fermented cereal gruels with pH ≤4 have a high potential to inhibit the growth of enteropathogenic bacteria of the genera C. jejuni and E. coli and to inhibit production of heat labile enterotoxins. Regular consumption of fermented cereal weaning foods will therefore reduce transmission of enterotoxin-producing bacteria, and ingestion of enterotoxins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008800701894
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  • 5
    Electronic Resource
    Electronic Resource
    Inhibition of different strains of enteropathogens in a lactic-fermenting cereal gruel (1995)
    Springer
    World journal of microbiology and biotechnology 11 (1995), S. 299-303 
    Details
    ISSN: 1573-0972
    Keywords: Cereals ; enteropathogens ; lactic acid fermentation ; weaning foods
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Twenty-eight strains of enteropathogens, including Campylobacter, Salmonella, Shigella, enterotoxigenic Escherichica coli (ETEC), Staphylococcus and Bacillus were added to cereal gruels prepared from low-tannin sorghum and inoculated with a lactic acid starter culture. Campylobacter strains were not detectable after 6 h, and Salmonella, Shigella and Staphylococcus strains not after 12 h. No viable cells of Bacillus strains were detected after 16 h of fermentation and the ETEC strains were completely inhibited after 24 h. No strain variability was observed within the different genera. In control gruels (no starter culture added), all the enteropathogens increased in number during incubation at 32°C except for the Campylobacter strains which decreased after 12 h of incubation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00367103
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  • 6
    Electronic Resource
    Electronic Resource
    pH and acidity in lactic-fermenting cereal gruels: effects on viability of enteropathogenic microorganisms (1994)
    Springer
    World journal of microbiology and biotechnology 10 (1994), S. 664-669 
    Details
    ISSN: 1573-0972
    Keywords: Cereals ; enteropathogens ; lactic acid fermentation ; weaning foods
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Survival of Bacillus cereus, Campylobacter jejuni, enterotoxigenic Escherichia coli, Salmonella typhimurium and Shigella flexneri during lactic acid fermentation of cereal gruels prepared from low-tannin (white) and high-tannin (red) sorghum varieties was studied. A previously fermented gruel (starter culture, SC) recycled daily or stored for 7, 14 or 28 days, germinated cereal flour (power flour, PF), or a combination of PF and SC (PF+SC) were used as starters. At 24 h, the pH of all gruels with added starter was ≤4; the pH in control gruels without starter was ≥5.2. pH decrease was significantly faster in gruels made with PF+SC than with either PF or SC alone (P〈0.05). A daily recycled SC resulted in a significantly faster decrease in pH (P〈0.05) than SC stored for more than 7 days. Acid production was correlated with pH decrease (r=−0.94; P〈0.01). In control gruels, the enteropathogens remained at the inoculation level or increased in number. Their growth was inhibited within 24 to 48 h in the fermented gruels, in the order: Bacillus 〉 Campylobacter 〉 Escherichia coli 〉 Salmonella 〉 Shigella. The inhibition rate was significantly faster in fermenting gruel with PF+SC (P〈0.05) than in gruel with PF or SC alone and correlated with pH development (r=0.71; P〈0.01). Both white and red sorghum gruels gave similar results. Using PF+SC as a starter resulted in a faster decrease in pH as well as a more rapid inhibition of enteropathogenic microorganisms. The effect is optimal if the SC is transferred daily.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00327955
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