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Home > Archive > Pathology > March 2006 > Challenge / test your mettle
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Challenge / test your mettle
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| ironjustice@aol.com 2006-03-22, 3:40 pm |
| WHY does the virulence .. take off through the roof .. WHEN .. both ..
yeast and iron appear together .. ?
These guys don't know ..
Nobody admits to .. knowing .. why .. yet ..
Soooooo .. anyone who KNOWS .. why .. would / should .. be .. heralded
..=2E ?
Agreed .. ?
Go for it ..
Explain .. it ..
Be .. heralded ..
Heh .. heh ..
Acta Microbiol Hung. 1984;31(3):197-206. Related Articles, Links
Synergistic interaction of baker's yeast and iron in the enhancement of
bacterial virulence.
Joo I, Emod J, Takacs K.
The virulence-enhancing interaction of baker's yeast and different iron
preparations (ferric ammonium citrate and iron dextran) was tested in
mice challenged with Salmonella typhi and Vibrio cholerae (Inaba and
Ogawa) strains. The virulence-enhancing effect of the yeast + iron
combination increased significantly as compared to that of either yeast
or iron alone. Toxicity assays of the single and combined baker's yeast
and iron preparations by the mouse weight gain test have shown that the
combinations are considerably more toxic than either single agent,
probably owing to the presence of yeast. Examination of the single and
combined preparations for influence on body temperature of mice has
revealed a general hypothermic action, which was strongest in the
combinations, owing again to the yeast. Theoretical considerations on
the underlying mechanism of the virulence-enhancing effect have
supported the hypothesis that the effect might be associated with the
strong hypothermic action produced by baker's yeast and baker's yeast +
iron combinations, in as much as hypothermia increases the production
of siderophores which ensure the acquisition of iron indispensable for
bacterial growth.
PMID: 6393682 [PubMed - indexed for MEDLINE]
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| |
| ironjustice@aol.com 2006-03-22, 3:40 pm |
| We DO know yeast destroys phytic / phytate .. and we DO know that
phytic / phytate binds iron .. as per its' .. 'antinutrient' ..
qualities .
Sooooooo .. does the yeast NOW destroy the PROTECTION of the phytic
acid in the animals .. diet .. ?
When the iron is given the phytic is STILL able to inhibit the iron ..
and when the yeast is given the iron is no problem it is already bound
up .. but when the iron and yeast are given .. together .. the phytic
acid is destroyed and it can no longer inhibit the iron from BEING ..
utilized .. ?
One .. scenario ..
Any .. others .. ?
Who loves ya.
Tom
Jesus Was A Vegetarian!
http://jesuswasavegetarian.7h.com
Man Is A Herbivore!
http://pages.ivillage.com/ironjustice/manisaherbivore
DEAD PEOPLE WALKING
http://pages.ivillage.com/ironjustice/deadpeoplewalking
| |
| Max C. 2006-03-22, 3:40 pm |
| > Sooooooo .. does the yeast NOW destroy the PROTECTION of the phytic
> acid in the animals .. diet .. ?
uummm... protection from what? Phytic acid is something to avoid. A
simple dictionary.com definition is evidence of that:
http://dictionary.reference.com/search?q=phytate
phytic acid - an acid C6H18P6O24 that occurs in cereal grains and that
when ingested interferes with the intestinal absorption of various
minerals (as calcium and magnesium.)
I need to get something straight here. Are you anti iron? I'm having
a hard time understanding where you're coming from.
Max.
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| ironjustice@aol.com 2006-03-22, 3:40 pm |
| [vbcol=seagreen]
http://dictionary.reference.com/search?q=3Dphytate
phytic acid - an acid C6H18P6O24 that occurs in cereal grains and that
when ingested interferes with the intestinal absorption of various
minerals (as calcium and magnesium.)
<<
It should also include the FACT it is ALSO the substance which inhibits
aflatoxin on corn.
It disallows the pathogen from accessing the iron ..
Therefore the inclusion of the yeast which destroys the phytic acid /
phytate .. NOW allows the iron to be .. free .. to be utilized ..
Evaluation of the effect of phytic (inositol phosphate) and linoleic
acids on
the biosynthesis of aflatoxin
S=2E SHAHID-ALI1, D. L. PARK2, and H. Njapau2. (1) Food Science
Department,
Louisiana State University, 111-Food Science Bldg., Baton Rouge, LA
70803, (2)
Center for Food Safety & Applied Nutrition, Food and Drug
Administration (FDA),
200 C St. S.W., Washington D.C., DC 20204
Consumption of mycotoxins, especially aflatoxin B1 (AFB1), is
associated with
occurrence of liver cancer. Naturally aflatoxin contaminated corn
extracts show
a lower mutagenic potential than pure AFB1 in the Salmonella/microsomal
assay,
presumably due to the presence of inositol phosphates (InsPs) and
linoleic
acid. The role of InsPs and linoleic acid on the overall risk posed by
AFB1
occurrence is important since they comprise more than 1% of the dry
weight of
cereals, oilseeds and nuts. This study was conducted to evaluate the
effect of
the presence of InsP analogs and linoleic acid, on aflatoxin production
by
Aspergillus flavus in Czapek-Dox liquid medium, and on corn during
storage.
Czapek-Dox medium, containing different phytic acid concentrations was
inoculated with a spore suspension of Aspergillus flavus and AFB1
production
was monitored by TLC during 25-days incubation at 28=B0C, in the
presence/absence
of various ions. In the storage study, whole kernel and cracked corn
was also
inoculated in the presence of varying amounts of phytic and linoleic
acids, in
a controlled environment for 5-weeks. Aflatoxin biosynthesis was
monitored
every 4-days using HPLC. Inhibition of AFB1 biosynthesis in liquid
medium was
observed as the concentration of InsP increased. Complete inhibition of
AFB1
production was recorded at InsP levels of 0.5 and 1 mg/100ml in the
absence of
Fe++ and Zn++ ions. In storage, aflatoxin levels were ~50% lower in
samples
separately treated with phytic and linoleic acids after 14-days.
Aflatoxin
production in InsP-treated samples was substantially lower than
Linoleic
acid-treated samples. No such reductions were recorded in samples
treated with
phytic-linoleic acids combination. Although individually phytic and
linoleic
acids lower aflatoxin production, their simultaneous presence negates
this
effect. These results do not, however, reduce the benefits arising from
reported inhibition of aflatoxin mutagenicity/biosynthesis by the same
compounds.
Session 3, Toxicology & Safety Evaluation
8:30 AM - 12:00 PM, 2002-06-17
Who loves ya.
Tom
Jesus Was A Vegetarian!
http://jesuswasavegetarian.7h.com
Man Is A Herbivore!
http://pages.ivillage.com/ironjustice/manisaherbivore
DEAD PEOPLE WALKING
http://pages.ivillage.com/ironjustice/deadpeoplewalking
| |
| Max C. 2006-03-22, 3:40 pm |
| Well, that's certainly a lot of information, but you still didn't
answer the question.
Additionally, what's all this about corn? Corn is also something that
many people should avoid. The corn we know today is very new to the
human diet, which is why so many people have corn sensitivities.
Rather than leave phytic acid in place to bind to all of those minerals
our bodies need in the name of binding to iron, it'd be better just to
not eat phytic acid in the first place.
ironjustice@aol.com wrote:
> http://dictionary.reference.com/search?q=phytate
> phytic acid - an acid C6H18P6O24 that occurs in cereal grains and that
>
> when ingested interferes with the intestinal absorption of various
> minerals (as calcium and magnesium.)
>
> <<
>
> It should also include the FACT it is ALSO the substance which inhibits
> aflatoxin on corn.
> It disallows the pathogen from accessing the iron ..
>
> Therefore the inclusion of the yeast which destroys the phytic acid /
> phytate .. NOW allows the iron to be .. free .. to be utilized ..
>
> Evaluation of the effect of phytic (inositol phosphate) and linoleic
> acids on
> the biosynthesis of aflatoxin
> S. SHAHID-ALI1, D. L. PARK2, and H. Njapau2. (1) Food Science
> Department,
> Louisiana State University, 111-Food Science Bldg., Baton Rouge, LA
> 70803, (2)
> Center for Food Safety & Applied Nutrition, Food and Drug
> Administration (FDA),
> 200 C St. S.W., Washington D.C., DC 20204
>
>
> Consumption of mycotoxins, especially aflatoxin B1 (AFB1), is
> associated with
> occurrence of liver cancer. Naturally aflatoxin contaminated corn
> extracts show
> a lower mutagenic potential than pure AFB1 in the Salmonella/microsomal
> assay,
> presumably due to the presence of inositol phosphates (InsPs) and
> linoleic
> acid. The role of InsPs and linoleic acid on the overall risk posed by
> AFB1
> occurrence is important since they comprise more than 1% of the dry
> weight of
> cereals, oilseeds and nuts. This study was conducted to evaluate the
> effect of
> the presence of InsP analogs and linoleic acid, on aflatoxin production
> by
> Aspergillus flavus in Czapek-Dox liquid medium, and on corn during
> storage.
> Czapek-Dox medium, containing different phytic acid concentrations was
> inoculated with a spore suspension of Aspergillus flavus and AFB1
> production
> was monitored by TLC during 25-days incubation at 28?C, in the
> presence/absence
> of various ions. In the storage study, whole kernel and cracked corn
> was also
> inoculated in the presence of varying amounts of phytic and linoleic
> acids, in
> a controlled environment for 5-weeks. Aflatoxin biosynthesis was
> monitored
> every 4-days using HPLC. Inhibition of AFB1 biosynthesis in liquid
> medium was
> observed as the concentration of InsP increased. Complete inhibition of
> AFB1
> production was recorded at InsP levels of 0.5 and 1 mg/100ml in the
> absence of
> Fe++ and Zn++ ions. In storage, aflatoxin levels were ~50% lower in
> samples
> separately treated with phytic and linoleic acids after 14-days.
> Aflatoxin
> production in InsP-treated samples was substantially lower than
> Linoleic
> acid-treated samples. No such reductions were recorded in samples
> treated with
> phytic-linoleic acids combination. Although individually phytic and
> linoleic
> acids lower aflatoxin production, their simultaneous presence negates
> this
> effect. These results do not, however, reduce the benefits arising from
>
> reported inhibition of aflatoxin mutagenicity/biosynthesis by the same
> compounds.
>
>
> Session 3, Toxicology & Safety Evaluation
> 8:30 AM - 12:00 PM, 2002-06-17
>
>
>
>
> Who loves ya.
> Tom
>
>
> Jesus Was A Vegetarian!
> http://jesuswasavegetarian.7h.com
>
>
> Man Is A Herbivore!
> http://pages.ivillage.com/ironjustice/manisaherbivore
>
>
> DEAD PEOPLE WALKING
> http://pages.ivillage.com/ironjustice/deadpeoplewalking
| |
| Alf Christophersen 2006-03-22, 3:41 pm |
| On 6 Mar 2006 11:10:57 -0800, "Max C." <maxc246@yahoo.com> wrote:
>I need to get something straight here. Are you anti iron? I'm having
>a hard time understanding where you're coming from.
He's an extreme anti iron. For him life would have been everlasting if
body got rid of every single iron atom at all.
(And sure it would be, if he believes in a joyful life after death)
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