Antioxidant Gamma-linolenic Acid, the Anti-Bacterial Infection Remedy

Bacteria are single-celled organisms of which only a few have been found to cause infection.

Out of trillions of strains of bacteria in the world, only a few cause diseases in humans. Believe it or not, our gut contains trillion microorganisms, most of them are bacteria.

The bacterial infection is the infection caused by bacteria. Most cases of bacterial infection are treated with antibiotics. However, bacteria are very adaptable, overuse of antibiotics has made many of them resistant to antibiotics.

Infection is a condition caused by a harmful microbial invasion of the body tissues

Most cases of bacterial infection are treated with antibiotics. However, bacterias are very adaptable, overuse of antibiotics has been found to make them resistant to antibiotics.

The most common symptoms of bacterial infection are redness and heat, swelling, fever, pain at the site of infection.

In severe cases, the patient may also experience symptoms of swollen lymph glands.

Most cases of bacterial infection are treated successfully if the types of bacteria that cause the infection are identified.


There are many risk factors associated with the onset of bacterial infection, some researchers suggested that people with a weakened immune system may increase the prevalence of bacterial infection.

Gamma-linolenic acid is a phytochemical in the group of Omega-3, 6,9 fatty acids, belongings to the class of Lipids, found abundantly in evening primrose, borage, blackcurrant, etc.

On finding a potential plant that processes anti-infectious activity researchers examined the stability of fermented feed quality and animal gut health.

According to the results of the analysis of 16S rRNA gene sequencing and liquid chromatography-mass spectrometry used to explore the bacterial populations and metabolites profile in the fermented feed incubated with probiotics (MF, Lactobacillus salivarius, Bacillus subtilis, and Saccharomyces cerevisiae) or without probiotics (SF),* The pH and lactic acid levels were higher in MF than in SF (P < 0.05), while the total volatile fatty acid content was lower (P < 0.05).

* After fermentation, the most abundant bacterial genus in MF was Enterococcus, rather than the added probiotics Lactobacillus or Bacillus. Weissella and a few potential pathogens (Enterobacter, Escherichia-Shigella, and Pantoea) were dominant in SF (P < 0.05).

* The metabolites enriched in MF, such as maleic acid, phenylacetic acid, ethyl linoleate, dihomo-gamma-linolenic acid, and L-theanine had potential antimicrobial activities

Collectively, researchers said, " the addition of probiotics enriched a few potentially beneficial microbes and small molecular compounds with antimicrobial activities, and inhibited the potential pathogens in the fermented feed.".

Taken altogether, gamma-linolenic acid may be considered antioxidants for improvement of gut microbiota, pending to the confirmation of the larger sample size and multicenter human study.


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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.

Sources
(1) Comprehensive Understanding of the Bacterial Populations and Metabolites Profile of Fermented Feed by 16S rRNA Gene Sequencing and Liquid Chromatography-Mass Spectrometry by Jin W1,2,3, Zhang Z4, Zhu K5, Xue Y6, Xie F7, Mao S. (PubMed)