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Medical Forum / General / General / March 2006Challenge / test your mettle
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 .. ? 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] -------------------------------------------------------------------------------- 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 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 > 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. 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 28C, 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 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. > http://dictionary.reference.com/search?q=phytate > phytic acid - an acid C6H18P6O24 that occurs in cereal grains and that [quoted text clipped - 88 lines] > DEAD PEOPLE WALKING > http://pages.ivillage.com/ironjustice/deadpeoplewalking >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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