Student’s satisfaction level in curriculum implementation / Монголын Анагаах Ухаан

Introduction@#The curriculum development is important issue, especially sudent’s evaluations for the implementation of the curriculum. Accordingly this time we conducted this survey to determine the level of satisfaction of students, which is a key factor in implementation of curriculum at the “Ach” Medical University.@*Goal@#To determine student’s satisfaction level in the curriculum implementation of “Ach” Medical University@*Materials and Methods@#Study was conducted descriptive study design using quantitative research methodology. The Likert scale (1-5) used for the assessment of satisfaction score. Total 1105 students were included in the study. Study questionnaire included 2 groups with 17questionnaires.@*Results@#Students’ satisfaction level is 3.22 point on average and students gave lowest points 2.77 on the quality of classroom, school environment, training equipment and books and course materials. @*Conclusions@#The average satisfaction score was 3.22 above the average but the some factors including classroom capacity, study environment, training equipment and books and course materials, textbooks were below average.

ANTIBACTERIAL ACTIVITY OF TRADITIONAL MEDICINE “TIISHAL” AND ITS FIVE COMPONENT HERBS / Шинэ санаа Шинэ нээлт

@#BACKGROUND. Traditional medicine is the oldest form of health care in the world and is used in the prevention and treatment of physical and mental illnesses3. Traditional medicine is also variously known as complementary and alternative, or ethnic medicine, and it still plays a key role in many countries today11. Plant produces a wide variety of secondary metabolites which are used either directly as precursors or as lead compounds in the pharmaceutical industry. It is expected that plant extracts showing target sites other than those used by antibiotics will be active against drug resistant microbial pathogens7. Antibacterial activities of various extracts, including methanol, ethanol, butanol and ethyl acetate crude extracts from traditional Tiishal medicine and its medicinal plants ingredients were carried out. Staphylococcus aureus, Pseudomonas aeruginosa, Micrococcus luteus, Salmonella enterica. For this purpose extract of drug Tiishal were prepared and tested by “Disc Diffusion Method”. As a result of this study it was found that the extract of Tiishal generally revealed antimicrobial activity against both gram positive bacteria (Staphylococcus aureus, Pseudomonas aeruginosa, Micrococcus luteus) and gram-negative bacteria (Salmonella enterica). The to study found that antibacterial activity of the ethanol extracts of each 6 samples showed little inhibition on Sal. enterica. METHODS. Traditional medicine Tiishal was produced from the Manba Datsan clinic and training center for traditional Mongolian medicine. Tiishal medicine was prepared by the standard MNS 5585:2006, № 0333151207 Tiishal medicine instructional method. The main medicinal herbs of Tiishal include Juniperus pseudosabinaFisch., Gentiana barbata Froel., Cynomorium songaricum Rupr., Sophora alopecuroides L., and Tricholoma mongolicum Imai (1:1:1:1:1) ratio. The antimicrobial activity of the ethanol, methanol, butanol and ethyl acetate extracts was carried by disc diffusion method. RESULTS. A total 4 strains were used for the antibacterial activity test. The extracts of methanol, and ethanol of J. pseudosabina revealed the highest antibacterial activity against Bac. subtilis, Ps. aeruginosa, S. aureus, and S. enteric with the diameters of inhibition zones between 6.0 - 10.0 mm. СONCLUSION. “Tiishal”, ethanol and methanol extracts of 5 different plants showed relatively low inhibition of bacterial growth.

Bacteriocin producing lactic acid bacteria isolated from Mongolian traditional fermented milk / Эрүүл мэндийн лаборатори

Airag is a Mongolian traditional fermented equine milkbeverage, also known as koumiss in some parts of the world, fermented by a co-culture of yeasts and lactic acid bacteria. Little information is available on the bacterial communities in Mongolian traditional airag made from raw mare’s milk. Lactobacillus spp., Lactococcus spp., Enterococcus spp., and Leuconostoc species were isolated from airag. Strains of enterococci, including E. faecium and E. faecalis, are known to produce bacteriocins. These are called enterocins and they generally belong to class II bacteriocins. However, detailed studies of bacteriocins from Enterococcus durans are rare. The aim of this study was to isolate and identify bacteriocin-producing lactic acid bacteria (LAB) issued from Mongolian airag (traditional fermented mare’s milk), and to purify and characterize bacteriocins produced by theseLAB.Identification of the bacteria (Enterococcus durans) wascarried out on the basis of its morphological, biochemical characteristics andcarbohydrate fermentation profile by API50CH kit and 16S rDNA analyses.The pH-neutral cell-free supernatant of this bacterium inhibited the growth of several Lactobacillus spp. and food-borne pathogens including Escherichia coli,Staphylococcus aureus and Listeria innocua. The antimicrobial agent (enterocin A5-11) was heat stable and was not sensitive to acid and alkaline conditions (pH 2–10), but was sensitive to several proteolytic enzymes. Its inhibitoryactivity was completely eliminated after treatment with proteinase K anda-chymotrypsin. Three-step purification procedure withhigh recovery yields was developed to separate two bacteriocins. The appliedprocedure allowed the recovery of 16% and 64% of enterocinsA5-11A andA5-11B, respectively, present in the culture supernatant with purity higher than99%. SDS-PAGE analyses revealed that enterocin A5-11 has a molecular massof 5000 Da and mass spectrometry analyses demonstrates molecular masses of5206 and 5218 Da for fractions A and B, respectively. Amino acid analyses ofboth enterocins indicated significant quantitative difference in their contents in threonine, alanine, isoleucine and leucine. Their N-termini were blocked hamperingstraightforward Edman degradation.The minimuminhibitory concentration of bacteriocinsA5-11A andA5-11B was8.2 µM l-1and 9,2 µM l-1, respectivelyBacteriocins A5-11A and B from Ent. durans belong to the classII of bacteriocins

Isolation and identification of some lactic acid bacteria by api 50 ch system / Монголын Анагаах Ухаан

BackgroundLactic acid bacteria (LAB) are significant to human health due to the production of some antimicrobial and ability to inhibit pathogenic bacteria. Recently researchers in the food biotechnologies are centred on careful isolation and selection of new strains of LAB. In this study were isolated and identificated strains of LAB from koumiss in Mongolia.Materials and MethodsMongolian traditional koumiss collected from Arkhangai, Bulgan, Dundgobi, Uvurkhangai, Tuv province in 2010. Phenotypical characterization methods of LAB and identification of strains was carried out by using API systems.ResultIn this study were isolated 35 strains of LAB. All strains were gram positive, catalase negative and had a cocci (T-8), bacilli (A-4, BL-12, Du-8, O-9, B-13 and A-7 ) in pair or chains. Optimal growth temperature occurred between 280C to 420C into a pH range between 3 to 8 and up to 0,5% NaCl. Purified 9 strains showed antimicrobial and proteolytic activity. The present study carries out the identification of 7 strains using the API 50 CH tests from Biomerieux. ConclusionSix strains of Lactobacillus sp (L.brevis, L.paracasei, L.plantarum,), one strain of Lactococcus sp (L.Lactis) have been isolated from traditional koumiss. Preliminary study of koumiss starter was carried out.