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Clindamycin and Lincomycin
Published in M. Lindsay Grayson, Sara E. Cosgrove, Suzanne M. Crowe, M. Lindsay Grayson, William Hope, James S. McCarthy, John Mills, Johan W. Mouton, David L. Paterson, Kucers’ The Use of Antibiotics, 2017
Clindamycin is active against most of the following Gram-positive bacteria (Table 85.1). Staphylococcus aureus (including many beta-lactamase-producing strains); coagulase-negative staphylococci (CoNS); group B, C, and G streptococci; Streptococcus pyogenes; S. pneumoniae; Streptococcus viridans; and Streptococcus bovis are usually susceptible (Keusch and Present, 1976). However, clindamycin resistance among S. aureus isolates has increased dramatically and varies geographically (Stein et al., 2016). Clindamycin is not active against E. faecalis or E. faecium, but it does usually retain activity against Enterococcus durans (Karchmer et al., 1975; Devriese et al., 2002). Bacillus anthracis and Corynebacterium diphtheriae are susceptible to clindamycin (Athamna et al., 2004b; Gigantelli et al., 1991; Luna et al., 2007; May et al., 2014a). However, recently, 65.5 % of Bacillus cereus isolates recovered from patients with bloodstream infections were found to be resistant to clindamycin (Ikeda et al., 2015). Although generally thought to be active against most Nocardia species, variable susceptibility has been recently reported against Nocardia brasiliensis (Lerner and Baum, 1973; Chen et al., 2013). Clindamycin is highly active against C. diphtheriae (Zamiri and McEntegart, 1972), but resistance to Corynebacterium ulcerans has been noted (Tiwari et al., 2008).
Processing of Bamboo Shoots
Published in Nirmala Chongtham, Madho Singh Bisht, Bamboo Shoot, 2020
Nirmala Chongtham, Madho Singh Bisht
For fermenting bamboo shoots, no preservative is used for a storage life of six months to two years. In India, major species used for fermentation include Dendrocalamus hamiltonii, D. hookeri, D. giganteus, Bambusa manipureana, B. tulda and Cephalostachyum capitatum. Except for C. capitatum, all of the other species can be used on a commercial scale for the preparation of fermented shoots as they can be preserved up to two to three years, making them available throughout the season. Microbiological analyses of fermented bamboo shoots have shown the presence of lactic acid bacteria (LAB), the predominant strains being Lactobacillus brevis, Lb. curvatus, Lb. plantarum, Pediococcus pentosaceus, Leuconostoc mesenteroides and Enterococcus durans (Tamang et al. 2008). Fermentation involves several steps. Sheaths from the freshly harvested shoot are peeled off, cleaned in water and cut into small slices. Earthen pots or baskets made of bamboo culms are used as a container for fermentation (Figure 6.11). When bamboo baskets are used, the inner surface is layered with banana leaves or perforated polythene sheet to drain off liquid exuded during the fermentation process. The chopped bamboo shoots are put into the container tightly by pressing and covered with banana leaves or polythene. These shoots are subjected to heavy weights like stones or wooden logs to keep the shoots under pressure. If using pots, they are filled tightly with shoots up to the neck and covered. After 10–15 days, fresh chopped shoots are added to the pots. This step is repeated as long as the pots can accommodate the shoots. Sometimes, the pots are perforated at the bottom to allow the exudates to flow out. The shoots become fully fermented after 30–45 days and become ready for consumption and sale in the market (Figure 6.12). Local people, however, prefer much old fermented shoots (four to six months). The principle of bamboo shoot fermentation in all the north-eastern states is similar with slight differences in the processing depending upon the state and ethnic group. The shoots are fermented whole, sliced, crushed-fermented moist and crushed-fermented dry of which the fermented sliced is the most popular.
Deoxynivalenol and its modified forms: key enzymes, inter-individual and interspecies differences in metabolism
Published in Drug Metabolism Reviews, 2022
Yating Wang, Jiefeng Li, Xu Wang, Wenda Wu, Eugenie Nepovimova, Qinghua Wu, Kamil Kuca
In pigs, the major metabolites of orally administered DON-3G are DON, DON-15-GlcA, and DON-3-GlcA, and urinary DON is the main excretion product (21.6 ± 3.7%), while urinary DON-3G accounts for only 2.6 ± 1.4% of excretory products (Nagl et al. 2014). In vivo, nearly all DON-3G (oral) was hydrolyzed in the GIT of pigs but was only partially absorbed (Guo et al. 2020). DON-3G is effectively hydrolyzed in the distal small intestine and large intestine of pigs, and free DON is released. More specifically, the jejunal microbiota hydrolyze DON-3G very slowly, while the ileum, cecum, colon, and feces exhibit the rapid and efficient hydrolysis of DON-3G in pigs (Gratz et al. 2018). However, after the IV administration of DON-3G in pigs, nearly all DON-3G is excreted through the urine in its original form (Broekaert et al. 2017), and no DON-GlcA could be detected, indicating a lack of the systemic hydrolysis of DON-3G (Nagl et al. 2014; Catteuw et al. 2020). In a comparative analysis, the average total recovery rate of human DON-3G was 58.2 ± 16.0% within 24 h (Vidal et al. 2018), which was higher than that of pigs (40%). This difference in the recovery rate may reflect the low absorption of DON-3G by human intestinal Caco-2 cells (De Nijs et al. 2012). It is worth discussing whether the difference in bioavailability between DON and DON-3G should be considered in risk assessment studies. DON-3G can potentially be metabolized to DOM-1 in the cow gut. Fecal bacteria and lactic acid bacteria isolated from the intestinal tract (e.g. Enterococcus durans and E. mundtii) may degrade DON-3G (Berthiller et al. 2011).
Encapsulation of Lactobacillus plantarum ATCC 8014 and Pediococcus acidilactici ATCC 8042 in a freeze-dried alginate-gum arabic system and its in vitro testing under gastrointestinal conditions
Published in Journal of Microencapsulation, 2019
I. Sandoval-Mosqueda, A. Llorente-Bousquets, J. F. Montiel-Sosa, L. Corona, Z. Guadarrama-Álvarez
The viability in the intestinal medium can be explained due to the use of gum arabic as a prebiotic, where Mohamed et al. (2014) reported that the gum arabic addition promotes the growth of some lactic bacteria (L. plantarum and L. acidophilus) under culture conditions. Similar outcomes were reported by Nami et al. (2016), where the addition of gum arabic at 0.6% in the Enterococcus durans encapsulation through extrusion, provided viability values of 82% after being incubated in bile salts, inferring that the use of gum arabic is an alternative of protection against gastrointestinal tract adverse conditions.