Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 6 2016/17 2016-12-01 2016-12-01 BIOPROTECTIVE POTENTIAL OF BACTERIOCINS FROM SOME Lactobacillus species ISOLATED FROM FOODS 900 904 EN Iyabo Christianah Oladipo Iyabo Christianah Oladipo Deborah Oluyinka Anwooko Deborah Oluyinka Anwooko Dupe Ibukun Daramola Dupe Ibukun Daramola Funmilayo Bose Babalola Funmilayo Bose Babalola Ganiyat T. Abidoye Ganiyat T. Abidoye Olaitan Dorcas Olawale Olaitan Dorcas Olawale Kehinde Mary Iyanda Kehinde Mary Iyanda Ouwakemi Ruth Ajiboye Ouwakemi Ruth Ajiboye Daniel Anuoluwapo Osunpidan Daniel Anuoluwapo Osunpidan Aminat Theresa Ogunremi Aminat Theresa Ogunremi Afolake A. Olanbiwoninu Afolake A. Olanbiwoninu Lactobacillus species isolated from ogi, kunnu, yoghurt and palm-wine were found to produce bacteriocins. The bacteriocins had broad spectra of antimicrobial activities against both Gram-positive and negative bacteria. The effects of the bacteriocins on Escherichia coli infections in rats were evaluated. Sprague-Dawley rats were infected with E. coli and treated with 1280 AU/ml of the bacteriocins from L. plantarum MO21, L. plantarum MP12, L. casei MK21, L. casei MO11, L. brevis MK11 and L. buchneri MY21. Escherichia coli infection caused upregulation of aspartate aminotransferase (AST), alanine aminotransferase (ALT), albumin, total protein, globulin, cholesterol, bilirubin and glucose levels in sera of the infected rats which were down-regulated in the bacteriocin treated rats. Gastric and GIT damage caused by E. coli infection were reduced in the bacteriocin-treated groups. Therefore, it is concluded that these bacteriocins may have useful biomedical applications.
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