Development of Amphipathic Antimicrobial Peptide Foldamers Based on Magainin 2 Sequence

Magainin 2 ( Mag 2 ), which is isolated from the skin of frogs, is a representative antimicrobial peptide (AMP), exerts its antimicrobial activity via microbial membrane disruption. It has been reported that both the amphipathicity and helical structure of Mag 2 play an important role in its antimicrobial activity. In this study, we revealed that the sequence of 17 amino acid residues in Mag 2 (peptide 7 ) is required to exert sufficient activity. We also designed a set of Mag 2 derivatives, based on enhancement of helicity and/or amphipathicity, by incorporation of α,α-disubstituted amino acid residues into the Mag 2 fragment, and evaluated their preferred secondary structures and their antimicrobial activities against both Gram-positive and Gram-negative bacteria. As a result, peptide 11 formed a stable helical structure in solution, and possessed potent antimicrobial activities against both Gram-positive and Gram-negative bacteria without significant cytotoxicity.     

Thrombin Receptor-Activating Protein (TRAP)-Activated Akt Is Involved in the Release of Phosphorylated-HSP27 (HSPB1) from Platelets in DM Patients

It is generally known that heat shock protein 27 (HSP27) is phosphorylated through p38 mitogen-activated protein (MAP) kinase. We have previously reported that HSP27 is released from human platelets associated with collagen-induced phosphorylation. In the present study, we conducted an investigation into the effect of thrombin receptor-activating protein (TRAP) on the release of HSP27 in platelets in type 2 diabetes mellitus (DM) patients. The phosphorylated-HSP27 levels induced by TRAP were directly proportional to the aggregation of platelets. The levels of phosphorylated-HSP27 (Ser-78) were correlated with the levels of phosphorylated-p38 MAP kinase and phosphorylated-Akt in the platelets stimulated by 10 µM TRAP but not with those of phosphorylated-p44/p42 MAP kinase. The levels of HSP27 released from the TRAP (10 µM)-stimulated platelets were correlated with the levels of phosphorylated-HSP27 in the platelets. The released platelet-derived growth factor-AB (PDGF-AB) levels were in parallel with the HSP27 levels released from the platelets stimulated by 10 µM TRAP. Although the area under the curve (AUC) of small aggregates (9–25 µm) induced by 10 µM TRAP showed no significant correlation with the released HSP27 levels, AUC of medium aggregates (25–50 µm), large aggregates (50–70 µm) and light transmittance were significantly correlated with the released HSP27 levels. TRAP-induced phosphorylation of HSP27 was truly suppressed by deguelin, an inhibitor of Akt, in the platelets from a healthy subject. These results strongly suggest that TRAP-induced activation of Akt in addition to p38 MAP kinase positively regulates the release of phosphorylated-HSP27 from human platelets, which is closely related to the platelet hyper-aggregation in type 2 DM patients.     

Survival of Vibrio parahaemolyticus serovar O3:K6 strains under acidic conditions

The survival of Vibrio parahaemolyticus serovar O3:K6 strains and other serovars in the presence of acetic, citric and hydrochloric acids were studied. There were no differences in resistance to these acids between serovar O3:K6 and the other serovars. At pH 5.6, citric acid was more effective in reducing the number of viable cells of V. parahaemolyticus than acetic acid. However, at pH 4.5, acetic acid was more effective than citric acid. The number of viable cells decreased quickly in the presence of rice vinegar or wine vinegar at pH 4.0.     

Optimisation of vacuum impregnation of blackcurrant‐infused apple cubes: application of response surface methodology

The response surface methodology was used to investigate the effects of blackcurrant concentrate level, vacuum pressure and time on the mass transfer and nutritional properties of vacuum‐impregnated apple cubes. There were higher water loss and weight reduction in the samples at the middle‐level vacuum pressure, but the other factors had no effect on these properties. The higher the vacuum pressure and time, the higher the solids gain of the samples. There was opposing results of the antioxidant capacity of the samples in the middle and high blackcurrant concentrate level and vacuum pressure when compared with the low blackcurrant concentrate level and high vacuum pressure. The middle blackcurrant concentrate level gave higher ascorbic acid content of the samples, while the middle vacuum pressure gave lower values. The optimised conditions for vacuum impregnation of the apple cubes were 18–20% blackcurrant concentrate level, 77–80 kPa vacuum pressure and 38–45 min vacuum time.     

Bacterial contamination in an egg-breaking factory and its control

From January to November, 2003, bacterial contamination was surveyed in a small egg-breaking factory that produced non pasteurized liquid egg. Test egg samples were taken at various stages of the egg processing operation. Salmonella Enteritidis was isolated from liquid egg yolk and liquid egg white on October, but was not found in any other samples (50 liquid egg samples, 21 containers and 94 attached production facilities and gloves). The data suggest that the contamination rate (3.8%) is lower than those reported previously. Levels of bacterial standard plate counts, gram-positive bacterial counts and gram-negative bacterial counts were in the ranges of 2 to 5 log CFU/g, 2 to 3 log CFU/g, 2 to 5 log CFU/g, respectively. Liquid egg containers returned from customers was contaminated with bacteria at the level of 8 log CFU per container. However, washing and application of a sanitizer containing sodium hypochlorite reduced the bacterial counts.