• Journal of Microbiology and Biotechnology
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• v.26 no.6
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• pp.1140-1147
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• 2016

The plasma and serum of Crocodylus siamensis have previously been reported to exhibit potent antimicrobial, antioxidant, and anti-inflammatory activities. During wound healing, these biological properties play a crucial role for supporting the formation of new tissue around the injured skin in the recovery process. Thus, this study aimed to evaluate the wound healing properties of C. siamensis plasma and serum. The collected data demonstrate that crocodile plasma and serum were able to activate in vitro proliferation and migration of HaCaT, a human keratinocyte cell line, which represents an essential phase in the wound healing process. With respect to investigating cell migration, a scratch wound experiment was performed which revealed the ability of plasma and serum to decrease the gap of wounds in a dose-dependent manner. Consistent with the in vitro results, remarkably enhanced wound repair was also observed in a mouse excisional skin wound model after treatment with plasma or serum. The effects of C. siamensis plasma and serum on wound healing were further elucidated by treating wound infections by Staphylococcus aureus ATCC 25923 on mice skin coupled with a histological method. The results indicate that crocodile plasma and serum promote the prevention of wound infection and boost the re-epithelialization necessary for the formation of new skin. Therefore, this work represents the first study to demonstrate the efficiency of C. siamensis plasma and serum with respect to their wound healing properties and strongly supports the utilization of C. siamensis plasma and serum as therapeutic products for injured skin treatment.

• Journal of Applied Biological Chemistry
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• v.52 no.2
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• pp.77-83
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• 2009

This study was conducted to investigate the effect of the fermentation broth of fruits and vegetables and various kinds of lactobacillus containing in the broth on anti-microbial activity, anti-acidity, its organic acid concentrations and deorderization. In addition, the quality of eggs laid from the hens supplemented with the fermentation broth was determined. The fermentation broth contained over 8 kinds of lactobacillus and other microbes. Lactobacillus (L.) hilgardii, L. reuteri, L. nagelii, L. plantarum, and Zygosaccharomyces bisporus were survived especially in pH 2.0 among them. The concentrations of acetic acid and lactic acid in the broth were higher than minimum inhibitory concentration values (MIC) to Escherichia (E.) coli and Salmonella sp. Overall the broth contained sufficient organic acid to inhibit the growth of E. coli and Salmonella sp. In addition, L. nagelii and L. plantarum had the greatest anti-microbial activity against E. coli, Salmonella (S.) typhimurium, Staphylococcus aureus and S. gallinarium among lactobacillus in the broth. The broth had greater anti-microbial activity than individual lactobacillus. The fermentation broth had deodorization capacity of ammonia and hydrogen sulfate and the 50% of their concentrations were removed after 30 min treatment. Egg production rates, egg weight, and feed efficiency were increased in eggs laid from hens that supplemented with 0.1 % fermented broth compared to the control. The supplementation also increased the thickness and strength of egg shell to reduce broken eggs and decreased cholesterol levels in egg yolk. In conclusion, the fermentation broth of fruits and vegetables can be a natural alternative supplementation of feed in laying hens.