Gutmicrobiome modulation:Ancillary effects of inorganic nanoparticles on gut microflora

The association of gut microflora and human health is being increasingly recognized,and the impact of gut microflora on the host is well characterized,including the body’s energy metabolism and immune system maintenance.Several human diseases,including metabolic,autoimmune,obesity,hypothyroidism,and intestinal disorders,are closely associated with gut dysbiosis.Inorganic nanoparticles(NPs)are extensively utilized in numerous fields due to their distinctive,attractive physicochemical properties.Estimation of the potential impacts of NPs,with a high number of microorganisms inside the human body(microbiota)and its genomes(microbiome),represents one of the most important aspects of nano-toxicology.This review article aims to provide information on the association of gut microflora alterations to diseases and describe the impacts of various inorganic NPs,including silver,zinc,selenium,titania,silicon,and copper,on gut microflora.Research on the effect of inorganic NPs on gut microflora of animal models and the poultry industry is reviewed.The response of pathogenic Enterobacter species to inorganic NPs has been expounded in detail.This review also highlights the need to focus on the ancillary effects of various inorganic NPs on gut microflora to expedite the suitable advancement of these particles for future use.Finally,the key opportunistic areas for the application of nanotechnology are underlined to manipulate the microbiome of gut dysbiosis,provide an overview,and address potential challenges and our perspective on this evolving field.

Detection of Pathogenic Bacteria <i>Staphylococcus aureus</i>and <i>Salmonella</i>sp. from Raw Milk Samples of Different Cities of Pakistan

Food-borne diseases are the main public health problem throughout the world. Milk is important component of human diet including fats, proteins, vitamins and minerals. It is a best source of calcium and phosphorus. Different types of pathogenic bacteria like S. aureus and Salmonella enter in milk and then multiply, after multiplication they become active in causing diseases. These bacteria create serious problems for human health. This study aimed to isolate and identify pathogenic bacteria Staphylococcus aureus and Salmonella from raw milk samples of different cities of Pakistan. Primary screening of raw milk samples was done on the basis of morphological, cultural and biochemical techniques. The final identification was made using 16SrRNA sequence analysis. A total of 200 raw milk samples were collected from different cities of Pakistan. Selective medium xylose lysine deoxycholate agar (XLD) and Mannitol salt agar were used for the identification of Salmonella sp. and S. aureus. Staphylococcus aureus produced yellow colonies with yellow zones on Mannitol salt agar. Staphylococcus aureus exhibited gram-positive character with purple coloration and it was detected as cocci-shaped. Biochemically 91 (45%) samples enhibited Catalase, Coagulase, DNase, Urease, Citrate, fermentation tests positive and indole, oxidase and H2S tests negative with nonmotile character, indicating the presence of Staphylococcus aureus. Salmonella sp. was detected as gram negative rods with pink coloration on gram staining. Biochemically 87 (43%) samples revealed catalase, citrate, H2S and fermentation tests positive while oxidase, DNase, Indole and urease tests negative, indicating the presence of Salmonella sp. in these samples. Of the 200 samples tested, 43% were positive for Salmonella, while 45% samples were contaminated with S. aureus. The 16SrRNA sequence analysis confirmed the results of biochemical and cultural characterization by depicting 99% identity of samples with S. aureus and 98% identity with Salmonella spp. The occurrence of high percentage of these pathogenic bacteria in raw milk may be linked to its contamination at the time of collection, processing, strorage and distribution. This quantitative data could be utilized to better establish the appropriate levels of protection for raw milk, dairy products and processing technologies.