Maintaining the pH in Its Normal Levels Prevents the Growth of Research Paper

Maintaining the pH in Its Normal Levels Prevents the Growth of Methicillin-Resistant staph Aureus - Research Paper ExampleMethicillin-resistant S. aureus (MRSA), just like other S. aureus strains avoids such immune response done catalase, which efficiently breaks down hydrogen peroxide into water and oxygen. This activity of the catalase in the escape of the hosts immune reaction has been shown in a murine animal model (Das and Bishayi, 2009). What was not mentioned in the essential reference is that what is so distinct about MRSA is the fact that the bacteria enkindlenot be killed by the most public antibiotics, penicillin and cephalosporin groups, characterized by their beta-lactam ring. Briefly, these antibiotics prevent the production of the bacterias peptidoglycan-rich cell wall by inhibiting transpeptidation. MRSA contains beta-lactamases that obtain to beta-lactams, and render these bactericides inactive (Agrawal, n. d.). Effectiveness of saltlike solution against MRSA contagion It has been proposed by Shannon Brown (2010), in his article, shutdown of MRSA-How?, prevention of MRSA transmission system simply involves avoiding acidulous diet products and stress, which increases the acid in the digestive tract. According to Brown, the acidic environment allows the normal flora of the gut to die and the acidophilic MRSA to thrive. The solution to a potential MRSA infection is said to lie on increasing the pH of the environment to which it is exposed to. Despite the seemingly aboveboard solution to the problem of MRSA infection, prevention still poses a great challenge as the current food products available in the market are cultivated using acidic fertilizers and pesticides. Many people also enjoy drinking coffee, tea, wine and alcohol, all of which make the gut more acidic. As such, the article suggests that alkaline solutions can prevent uncontrolled MRSA growth in the body. Specifically, taking in phenomenal, an alkaline water concentrate, as food supplement is said to potentially increase the pH of the digestive tract, and to subsequently prevent MRSA infection. such(prenominal) activity has been shown through an in vitro pH neutralization test, whereby lactic acid was neutralized by pHenomenal at nearly 122 acid-to-pHenomenal ratio. Another alkaline product suggested to prevent MRSA infection is B-pHree, which can be applied on the skin, where MRSA normally resides. In an antibacterial efficacy assay done on this substance, it was found that it effectively inhibited the growth (100% growth reduction) of staphylococci aureus inoculated in Tryptic Soy Agar (TSA) incubated for 24 hours. Despite the promise of MRSA prevention and the availability of prophylactic measures, there are potential problems regarding the claims of preventing bacterial infection by increasing the pH in the gut. Literature review Normally, the pot is highly acidic, with pH of approximately 2. This acidity is a strategy to control the activity of pepsin, which catalyzes the breakdown of proteins into organic compounds that can be apply by the body in its various physiologic processes. In addition, the highly acidic environment of the stomach prevents the growth of most pathogens that cannot thrive in such extreme conditions. In fact, it has been shown by Suzuki (1994) that the low pH of gastric pH is directly related to decreased amounts of pathogenic bacteria such as Staphylococcus and MRSA in the gut. In addition, it was found that cancer patients before and after operation, who have high levels of gastric pH are more likely to have Staphylococcus and MRSA in the gut. Although the in vitro experiments have both support