Protection against pulmonary blastomycosis: correlation with cellular and humoral immunity in mice after subcutaneous nonlethal infection

A model of pulmonary blastomycosis in the mouse, in which the portal of entry is the same as natural human infection, was used to study resistance to challenge after subcutaneous infection. One week after subcutaneous infection, mice were partially resistant to pulmonary challenge, and mice challenged two weeks after infection were resistant. Measurement of cellular and humoral immune responses to Blastomyces dermatitidis antigens after subcutaneous infection showed the following. (i) Delayed-type hypersensitivity appeared 1 week after infection, and responses increased for 3 weeks thereafter. (ii) Proliferative responses in vitro appeared in spleen cells at 1 week and in contralateral lymph node cells at 3 weeks, (iii) Serum antibody, detected by an enzyme-linked immunosorbent assay, appeared 1 week after infection and then increased in titer. (iv) Peritoneal macrophages were activated to inhibit replication of B. dermatitidis in vitro by the first week after infection. Prior subcutaneous infection also resulted in rapid clearing of a second subcutaneous challenge, as well as resistance to a lethal intraperitoneal challenge. This resistance was associated with the development of cell-mediated and humoral immune responses. These data provide a chronological framework for selective transfer experiments.     

Comparison of isolation methods using commercially available kits for obtaining extracellular vesicles from cow milk

Extracellular vesicles (EV) are important for delivering biologically active substances to facilitate cell-to-cell communication. Milk-derived EV are widely known because of their potential for immune enhancement. However, procedures for isolating milk-derived EV have not been fully established. To obtain pure milk-derived EV and accurately reveal their function, such procedures must be established. The aim of the present study was to compare methods using commercially available kits for isolating milk-derived EV. Initially, we investigated procedures to remove casein, which is the major obstacle in determining milk-derived EV purity. We separated whey using centrifugation only, acetic acid precipitation, and EDTA precipitation. Then, we isolated milk-derived EV by ultracentrifugation, membrane affinity column, size exclusion chromatography (SEC), polymer-based isolation, or phosphatidylserine-affinity isolation. Using EV count per milligram of protein, which is a good indicator of purity, we determined that acetic acid precipitation was the best method for removing casein. Using nanoparticle tracking analysis, protein quantity analysis, and RNA quantity analysis, we comprehensively compared each isolation method for its purity and yield. We found that SEC-based qEV column (Izon Science) could collect purer milk-derived EV at higher quantities. Thus, a combination of acetic acid precipitation and qEV can effectively isolate high amounts of pure extracellular vesicles from bovine milk.     

Development of effective detection method for Coxiella burnetii in mayonnaise by real-time PCR and investigation of C. burnetii contamination in commercial mayonnaise in Tokyo

A PCR method for the effective detection of Coxiella burnetii in commercially available mayonnaise was developed. Sample preparations were isolated from 50 g portions of each mayonnaise product by four successive extraction steps in phosphate buffer with 2.0 M NaCl. These extracts were then centrifuged at 20,000 x g for 60 min. DNA was isolated from the solution containing the precipitate with a commercial kit, and amplified quantitatively using real-time PCR that targeted the com1 region of C. burnetii. The recoveries of C. burnetii from 2 kinds of commercial mayonnaise specimens, with a baseline control of 1 x 10(7) particles of the Nine Mile phase II strain, were 85.0 +/- 6.0% and 72.0 +/- 0.4%, respectively. The determination limit of this method was 500 C. burnetii particles per 50 g of mayonnaise. The DNA specimens isolated from 50 different commercial mayonnaise samples sold in Tokyo using this method were amplified using both nested PCR and real-time PCR. No contamination by C. burnetii was detected in any of the mayonnaise samples.     

Characteristics and modeling of Escherichia coli growth in pouched food

Characteristics of the growth kinetics of Escherichia coli cells in pouched mashed potatoes under various conditions were studied with a mathematical model. Bacterial cells were inoculated in sterile mashed potatoes and then sealed in vinyl pouches, in which a very small amount of air was included. The growth curves of cells in the pouched mashed potatoes at constant temperature (12-34 degrees C) were sigmoidal with time on a semi-logarithmic plot and were successfully described with a new logistic model recently developed by us. The rate constant of growth showed a highly linear relationship to the temperature with the square-root model, and the lag period was longer at lower temperatures. The growth curve in glass tubes containing a large volume of air was similar to that in pouches, showing that the rate of growth was not affected by the volume of the surrounding air. The growth curves in pouched mashed potatoes were very similar to those in nutrient broth or on the surface of nutrient agar, which we previously reported. These results suggested that the growth kinetics of the bacterial cells under various conditions of rich nutrition might be almost identical, and can be described with a simple growth model like ours.     

Comparison of DNA sequencing analysis with phenotyping test for identification of yeasts isolated from foods

The identification of 20 strains of yeasts isolated from foods by means of DNA sequence analysis with two kinds of universal primers for the rDNA region was examined, and the results were compared with those of the conventional phenotyping test using API 20C AUX. In the analysis of the 26S region, all 20 yeast strains tested were identified at the species level. In the ITS1 region, 16 strains were also classified at the species level. In addition, all results of DNA sequence analysis were consistent with those of the phenotyping test at the genus level. Furthermore, DNA sequence analysis was able to identify causative yeasts observed in two suspect foods, though phenotyping tests alone failed to identify them.     

Structure and mechanical properties of internally hydrided Mg-IIIa transition metal alloys

Magnesium alloys containing III_a transition metals, such as Sc, Y and Ho, respectively, were hydrogenated at 773 K and examined for microstructure, X-ray diffraction pattern, micro-Vickers hardness, and tensile properties at room and high temperatures. Results obtained are as follows:

1. The alloys, respectively, have been internally hydrided and have precipitated hydrides of the III_a transition metals as small flake-like particles in the matrix and at grain boundaries, as well as twin boundaries.
2. The dispersed hydride particles do not necessarily contribute to further hardening of the alloys at room temperature and up to near 673 K.
3. However, the dispersed particles are very stable and seem to improve mechanical properties of the alloys above 673 K.
4. Presumed relationships of crystallographic coincidence between the matrix and hydrides have been obtained.

     

Developing Interfacial Carbon-Boron-Silicon Coatings for Silicon Nitride-Fiber-Reinforced Composites for Improved Oxidation Resistance

C-B-Si coatings were formed on a Si₃N₄ fiber using chemical vapor deposition and embedded in a Si-N-C matrix using polymer impregnation and pyrolysis. The boron-containing layer was anticipated to form borosilicate glass and seal oxygen-diffusion passes. Two types of C-B-Si coatings were tested on the fiber–matrix interface, and they improved the oxidation resistance of the composite. The first coating was multilayered: a crystalline sublayer composed of B-Si-C was sandwiched between two graphitelike carbon sublayers. The second coating was a graphitelike carbon layer containing a small amount of boron and silicon. The carbon (sub)layer of both coatings weakened the fiber–matrix bonding, giving the composites a high flexural strength (1.1 GPa). The composites retained 60%–70% of their initial strength, even after oxidation at 1523 K for 100 h. The mechanism for improved oxidation resistance was discussed through the microstructure of the interface, morphology of the fracture surface, and oxygen distribution on a cross section of the oxidized composite.     

Model comparison for Escherichia coli growth in pouched food

We recently studied the growth characteristics of Escherichia coli cells in pouched mashed potatoes (Fujikawa et al., J. Food Hyg. Soc. Japan, 47, 95-98 (2006)). Using those experimental data, in the present study, we compared a logistic model newly developed by us with the modified Gompertz and the Baranyi models, which are used as growth models worldwide. Bacterial growth curves at constant temperatures in the range of 12 to 34 degrees C were successfully described with the new logistic model, as well as with the other models. The Baranyi gave the least error in cell number and our model gave the least error in the rate constant and the lag period. For dynamic temperature, our model successfully predicted the bacterial growth, whereas the Baranyi model considerably overestimated it. Also, there was a discrepancy between the growth curves described with the differential equations of the Baranyi model and those obtained with DMfit, a software program for Baranyi model fitting. These results indicate that the new logistic model can be used to predict bacterial growth in pouched food.     

Modeling Staphylococcus aureus growth and enterotoxin production in milk

Staphylococcus aureus growth and its enterotoxin production in sterilized milk were modeled with a modification of a new logistic model recently developed by us. The modified model and the Baranyi model described the early exponential phase of a growth curve more accurately than the previous model, at constant temperatures from 14 to 36.5 degrees C. The amount of toxin in milk increased linearly with time from the time the cell population reached about 10(6.5) cfu/ml. The rate of toxin production linearly increased at temperatures between 14 and 32 degrees C. From parameter values obtained at the constant temperatures, the model successfully predicted bacterial growth in the milk at a varying temperature. For toxin level estimation, we postulated that the rate of toxin production might be regulated with the temperature after the cell concentration reached 10(6.5) cfu/ml; the time point when the cell concentration reached that value was predicted with the modified growth model. Introduction of a correction factor in the toxin estimation successfully predicted the toxin level in milk at a varying temperature. These results showed that this prediction system consisting of the modified model and the toxin production algorithm might be a useful tool for modeling bacterial growth and its metabolite production in liquid foods.     

Flavor production from edible oils and their constituents by Penicillium corylophilum

Production of volatile substances from edible oils and their constituents by Penicillium corylophilum was studied to clarify the mechanism of flavor production from a non-stick oil by the organism in a rice cake system. First, edible oils from plant and animal origins were tested for flavor production. Among the oils tested, coconut oil was the only one from which the flavor was produced. Second, triacylglycerols consisting of fatty acids with various lengths of carbon chain (C6 to C13) were studied for flavor production. Among the triacylglycerols tested, flavors were produced from those consisting of fatty acids with carbon chains of C6 to C11. The flavors consisted of methylketones and secondary alcohols, whose carbon chains were one carbon shorter than the precursor fatty acid molecules of the triacylglycerols. Flavors similar to that from the non-stick oil were produced from tricaprylin (C8), trinonanoin (C9), and tridecanoin (C10) among the triacylglycerols tested. Formation of mould spores was more strongly suppressed by triacylglycerols with shorter chain fatty acids. Third, fatty acids with various lengths of carbon chain (C7 to C15) were studied for flavor production. Among the fatty acids tested, flavors were produced from decanoic (C10) and undecanoic (C11) acids only. The flavors also consisted of methylketones and secondary alcohols one carbon shorter than the precursor fatty acids. Fatty acids with short carbon chains (C7 to C9) completely inhibited the mould growth. Our study showed that the range of carbon chain length of fatty acids capable of the flavor production (C10 to C11) was narrower than that of triacylglycerols (C6 to C11). It was also found that the non-stick oil and coconut oil contain tricaprylin and tridecanoin as triacylglycerols and decanoic acid as fatty acid.