The antimicrobial effects of hops (Humulus lupulus L.) on ruminal hyper ammonia-producing bacteria.
Palabras clave
Abstracto
OBJECTIVE
To assess the antimicrobial effects of hops (Humulus lupulus L.) on hyper ammonia producing-bacteria (HAB), which catabolize amino acids and peptides in the bovine rumen.
RESULTS
When media were amended with dried hops or hops extract (30.7% lupulone), ammonia production by mixed rumen bacteria was inhibited. The growth and ammonia production of pure cultures (Peptostreptococcus anaerobius, Clostridium aminophilum, or Clostridium sticklandii) was inhibited by 30 ppm lupulone at pH 6.7, and bactericidal activity was observed at pH 5.6. When hops extract was added to energized cell suspensions, the intracellular pH rapidly decreased and intracellular potassium was lost.
CONCLUSIONS
The three HAB species were sensitive to the antimicrobial components in hops, and the inhibition of ammonia production by mixed rumen bacteria indicates that similar effects could be expected in the rumen.
CONCLUSIONS
As much as half of the amino acids consumed by ruminants can be lost due to microbial degradation in the rumen. This study supports the idea that biologically active plant metabolites can be used to mitigate this wasteful process.
