Escherichia coli O157：H7 is known to cause food borne illness globally. Treatment of infections caused by this organism is difficult because the administration of antibiotics might precipitate kidney complications; t...Escherichia coli O157：H7 is known to cause food borne illness globally. Treatment of infections caused by this organism is difficult because the administration of antibiotics might precipitate kidney complications; therefore there is the need to search for alternative therapy. In this study, the therapeutic and immunomodulatory effects of raw maize ＂ogi＂ was investigated on rats infected with Escherichia coli 0157：H7. Infected rats treated with maize ＂ogi＂ slurry 1.0 mL once or twice daily and maize ＂ogi＂ liquor, 1.0 mL twice daily recovered 72 h while those that were treated with less than 1.0 mL recovered by 96 h. Without treatment with ＂ogi＂ however, the rats started recovering by 120 h. The treatment caused the white blood cells which had already gone up as a result of the infection to reduce significantly （P 〈 0.05） by 24 h of administration of raw fermented maize ＂ogi＂ components to the infected rats. It also caused a significant decrease in the lymphocyte counts of the infected and treated rats by 24 h. On the other hand, there was an increase in the neutrophil count irrespective of the different volumes and different components of raw ＂ogi＂ used by 24 h but by the 72 h of treatment, it started to decrease and by 120 h reduced to normal levels. Since the administration of raw maize ＂ogi＂ either slurry or liquor caused the duration of infection in rats infected with Escherichia coli 0157：H7 to reduce from 120 h to 72 h, it is therefore suggested that people having diarrhoea caused by this organism could drink fermented raw maize ＂ogi＂ slurry or liquor to treat the infection.展开更多
Herein, we demonstrate a simple and inexpensive one-pot green synthesis of silver nanoparticles (Ag-NPs) functionalised with a combination of banana peel (Musa paradisiaca) and grape (Vitis vinifera) fruit extracts. T...Herein, we demonstrate a simple and inexpensive one-pot green synthesis of silver nanoparticles (Ag-NPs) functionalised with a combination of banana peel (Musa paradisiaca) and grape (Vitis vinifera) fruit extracts. The reaction mixture of aqueous silver nitrate, banana peel and grapefruit extracts revealed a dark brown colour after a reaction time of 18 minutes, which indicates the presence and the successful synthesis of silver nanoparticles. The optical and structural properties of the green synthesised nanoparticles were analysed using UV-Visible spectroscopy (UV-Vis) which confirmed an absorption band at 440 nm. The polydispersity nature and the AgNPs sizes of 30 nm were revealed using small angle X-ray scattering (SAXS) and high-resolution transmission electron microscopy (HR-TEM) techniques. Fourier transform infrared spectroscopy (FT-IR) studies revealed the structure of these nanoparticles which included carbonyl groups, primary amine groups, OH groups and other stabilizing functional groups characteristic of the properties of combined extracts. A simple, quick, less time-consuming surface plasmon resonance (SPR) and electrochemical method in the form of optical and electrochemical sensors have been developed for the detection of Escherichia coli 0157:H7. The obtained limit of detection (LOD) values for SPR and GBPE-Ag-NPs/GCE-based sensor systems were found to be 1 × 102 CFU/mL and 3.5 × 101 CFU/mL, respectively. The obtained values fall within the range for E. coli 0157:H7 in seawater.展开更多
文摘Escherichia coli O157：H7 is known to cause food borne illness globally. Treatment of infections caused by this organism is difficult because the administration of antibiotics might precipitate kidney complications; therefore there is the need to search for alternative therapy. In this study, the therapeutic and immunomodulatory effects of raw maize ＂ogi＂ was investigated on rats infected with Escherichia coli 0157：H7. Infected rats treated with maize ＂ogi＂ slurry 1.0 mL once or twice daily and maize ＂ogi＂ liquor, 1.0 mL twice daily recovered 72 h while those that were treated with less than 1.0 mL recovered by 96 h. Without treatment with ＂ogi＂ however, the rats started recovering by 120 h. The treatment caused the white blood cells which had already gone up as a result of the infection to reduce significantly （P 〈 0.05） by 24 h of administration of raw fermented maize ＂ogi＂ components to the infected rats. It also caused a significant decrease in the lymphocyte counts of the infected and treated rats by 24 h. On the other hand, there was an increase in the neutrophil count irrespective of the different volumes and different components of raw ＂ogi＂ used by 24 h but by the 72 h of treatment, it started to decrease and by 120 h reduced to normal levels. Since the administration of raw maize ＂ogi＂ either slurry or liquor caused the duration of infection in rats infected with Escherichia coli 0157：H7 to reduce from 120 h to 72 h, it is therefore suggested that people having diarrhoea caused by this organism could drink fermented raw maize ＂ogi＂ slurry or liquor to treat the infection.
文摘Herein, we demonstrate a simple and inexpensive one-pot green synthesis of silver nanoparticles (Ag-NPs) functionalised with a combination of banana peel (Musa paradisiaca) and grape (Vitis vinifera) fruit extracts. The reaction mixture of aqueous silver nitrate, banana peel and grapefruit extracts revealed a dark brown colour after a reaction time of 18 minutes, which indicates the presence and the successful synthesis of silver nanoparticles. The optical and structural properties of the green synthesised nanoparticles were analysed using UV-Visible spectroscopy (UV-Vis) which confirmed an absorption band at 440 nm. The polydispersity nature and the AgNPs sizes of 30 nm were revealed using small angle X-ray scattering (SAXS) and high-resolution transmission electron microscopy (HR-TEM) techniques. Fourier transform infrared spectroscopy (FT-IR) studies revealed the structure of these nanoparticles which included carbonyl groups, primary amine groups, OH groups and other stabilizing functional groups characteristic of the properties of combined extracts. A simple, quick, less time-consuming surface plasmon resonance (SPR) and electrochemical method in the form of optical and electrochemical sensors have been developed for the detection of Escherichia coli 0157:H7. The obtained limit of detection (LOD) values for SPR and GBPE-Ag-NPs/GCE-based sensor systems were found to be 1 × 102 CFU/mL and 3.5 × 101 CFU/mL, respectively. The obtained values fall within the range for E. coli 0157:H7 in seawater.
