Presentation on antibiotics (specially nisin) by bidyaraj ghosh and sudipta mondal
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Presentation on antibiotics (specially nisin) by bidyaraj ghosh and sudipta mondal
- 1. PRESENTED BY: BIDYARAJ GHOSH (DT-08/14) & SUDIPTA MONDAL (DT-27/14) West Bengal University of Animal and Fishery Sciences PRESENTATION ON ANTIBIOTICS SPECIALLY NISIN FACULTY OF DAIRY TECHNOLOGY
- 2. What is an antibiotic? An antibiotic is a type of drug that kills or stops the growth of bacteria. Examples include penicillin and ciprofloxacin. OPPOSINGLIFE (ANYSUBSTANCE USEDAGAINSTMICROBES) What is an antimicrobial? An antimicrobial is a type of drug that kills or stops the growth of microbes, such as bacteria, viruses, fungi, and parasites Source: U.S. Department of Health & Human Services Source: U.S. Department of Health & Human Services
- 3. 1. A type of antimicrobials (prevention of bacterial infections). 1. Kill or inhibit the growth of bacteria. 2. Many antibiotics are also effective against protozoans and fungi. 3. Some are toxic to humans and animals also, even when given in therapeutic dosage. SALIENT FEATURES OF ANTIBIOTICS:
- 4. Historyof AntibioticsYear Origin Description 1640 England John Parkington recommended using mold for treatment in his book on pharmacology 1870 England Sir John Scott Burdon-Sanderson observed that culture fluid covered with mold did not produce bacteria 1871 England Joseph Lister experimented with the antibacterial action on human tissue on what he called Penicillium glaucium 1875 England John Tyndall explained antibacterial action of the Penicillium fungus to the Royal Society 1877 France Louis Pasteur postulated that bacteria could kill other bacteria (anthrax bacilli) 1897 France Ernest Duchesne healed infected guinea pigs from typhoid using mould (Penicillium glaucium) 1928 England Sir Alexander Fleming discovered enzyme lysozyme and the antibiotic substance penicillin from the fungus Penicillium notatum 1932 Germany Gerhard Domagk discovered Sulfonamidochrysoidine (Prontosil )
- 5. TheDiscoveryofFirstAntibiotics "One sometimes finds what one is not looking for" (Sir Alexander Fleming) Sir Alexander Fleming(1928) observed while experimenting on influenza virus that a common fungus, Penicillium notatum had destroyed bacteria in a staphylococcus culture plate. Upon subsequent investigation, he found out that mold juice had developed a bacteria-free zone which inhibited the growth of staphylococci. This newly discovered active substance was effective even when diluted up to 800 times & named it penicillin.
- 7. 1. Inhibition of Cell Wall Synthesis (most common mechanism) 2.Inhibition of Protein Synthesis (Translation) (second largest class) 3.Alteration of Cell Membranes 4.Inhibition of Nucleic AcidSynthesis 5.Antimetabolite Activity Source: BSCI 424 โ PATHOGENIC MICROBIOLOGY โ Fall 2000
- 8. DT-08/14 & DT-27/14MODE OF ACTION OF ANTIBIOTICS:
- 9. โข Tetracycline โข Chloramphenicol โข Erythromycin โข Lincomycin Bacteriostatic antibiotics: Bactericidal antibiotics: โข Cephalosporin โข Penicillin โข Erythromycin โข Aminoglycosides โข Cotrimoxazole โข Nisin
- 10. Nisin, a naturally occurring food preservative that grows on dairy products, delivers a one-two punch to two of medicineโs most lethal maladies: cancer and deadly, antibiotic-resistant bacteria. Researchers focused on the cancer-killing properties of Nisin, a colorless, tasteless powder widely used as a food preservative. (Source:http://www.hindustantimes.com/health-and-fitness/nisin-a-natural-food-preservative-that-can-kill-cancer-cells/story- dg0OfjtdepV2OqboV8elJN.html) Why NISIN? Nisin is typically added to food at the rate of .25 to 37.5 mg/kg. Many foods contain Nisin, but nowhere near the 800 mg/kg needed to kill cancer cells.
- 11. NISIN Nisin, a heat stable pentacyclic peptide and class I antibiotic bacteriocin, composed of 34 amino acids weighing 3354.
- 12. WHAT IS NISIN & HOW IT IS PRODUCED? Fermentation of Lactococcus lactis subsp. Lactis (GYL32 strain) by antimicrobial activity against a wide range of Gram-positive bacteria, including several major foodborne pathogens such as Clostridium and Listeria, Nisin has been used extensively in the food industry as a natural food preservative. Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcu lactis that is used as a food preservative. It has 34 amino acids residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha), and didehydroaminobutyric acid (Dhb).
- 13. FACTORS AFFECTING THE NISIN PRODUCTION: 1. Producer strain 2. Nutrient composition of media 3. pH [pH 6.80 (controlled fermentation), more than 80% of the nisin synthesized was bound to the cells, whereas at a pH below 6.0, more than 80% of the nisin was in the culture fluid) 4. Temperature 5. Agitation and aeration
- 14. Industrial-scale process it is concentrated and separated by bubbling nitrogen or air through a column of the completed fermentation medium. As nisin is a surface-active agent it accumulates in the foam at the airโ aqueous interface. The foam is collected, spray-dried, broken mechanically and the nisin recovered and finally standardized by the addition of sodium chloride. Nisin Manufacturing Process: Milk-based medium L. lactis pH 2.0 Fermentation Solvent extraction methods have been used and a one-step immunoaffinity chromatography method is highly efficient
- 15. NISIN LEVEL IN DIFFERENT TYPE OF FOODS:
- 16. Antibiotics advantages and disadvantages: Advantages of Antibiotics Disadvantages of Antibiotics 1. Antibiotics causes side effects, varied and range from the fever and the nausea to major allergic reactions, The common side effect is the diarrhea as the antibiotic disrupt the normal balance of the intestinal flora . 2. The antibiotic is used long enough , The bacteria will mutate to withstand the antibiotic , This is known as the antibiotic resistance , Many infections cases are caused by the bacteria resistant to some antibiotics. 1. The antibiotics are effective against the infections caused by the microorganisms, Some of antibiotics are effective against many forms of diseases , They can save the life. 2. Small quantities of antibiotics are used as the food preservative. 3. The antibiotics are one class of antimicrobials , a larger group which includes the anti-viral , the anti-fungal , and the anti-parasitic drugs.