玉米纹枯病病菌侵染过程研究

研究了纹枯病菌侵入玉米叶鞘的显微和超微过程,结果表明：在接种病菌后１２～２４ｈ,病菌通过表皮、乳孔和自然孔口３种途径侵入寄主,其中以表皮直接侵入为主。侵染垫是病菌主要侵入结构。接种１２ｈ,可在叶鞘表面形成少量近圆形的侵染垫。接种２４ｈ,则有大量侵染垫形成,侵染垫下可见侵入钉直接侵入寄主表皮。接种２４ｈ后叶鞘组织细胞内可见大量侵入的菌丝。     

医学领域中的新型生物传感器

生物传感器作为一项新技术已广泛地应用于人体生化指标和各种病原体的检测，糖尿病和缺血一再灌注损伤病人的监测以及空间生命科学的在线监视等医学领域，它以准确，灵敏、高效，快速，设备简便和成本低等优点，逐渐成为近年来医学诊断监测技术的热点之一，对近年来国内外应用中医学领域中的新型生物传感器进行综述。     

Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture

Kimchi (starter kimchi) was prepared with Leuconostoc citreum GJ7, a bacteriocin producer, with the objective of preventing growth and/or survival of foodborne pathogens such as Escherichia coli O157:H7, Salmonella Typhi, and Staphylococcus aureus. Numbers of the pathogens inoculated to 5.41 to 5.63 log CFU/mL into the filtrate of freshly made starter kimchi remained stable for the first 12 h of incubation at 10 °C. Reductions of 2.69, 2.88, and 3.42 log CFU/mL were observed 48 h after inoculation with E. coli O157:H7, S. Typhi, and S. aureus, respectively. Use of the bacteriocin-producing starter culture for kimchi fermentation significantly reduced the numbers of pathogens in the filtrate. Reductions of 3.85, 4.45, and 5.19 log CFU/mL were observed 48 h after inoculation for E. coli O157:H7, S. Typhi, and S. aureus, respectively. Presumably, the antimicrobial activity came from the ingredients of kimchi such as sulfur-containing compounds, low pH (approximately pH 4.5) produced by the conversion of sugars into organic acids and the bacteriocins potentially produced by lactic acid bacteria (LAB), such as kimchicin GJ7. Together, these data suggest that addition of a starter culture capable of producing bacteriocins could serve as a strategy to protect the fermented product from delivering pathogens upon consumption and that the kimchi filtrate itself may be used as a food preservative. Practical Application: The adaptation of the starter fermentation into kimchi induced a faster die off of the pathogens as compared to natural fermentation. The in situ bateriocin-production by Leuc. citreum GJ7 in kimchi would act with antimicrobial kimchi ingredients in a synergistic manner to protect the fermented product from delivering pathogens upon consumption.     

High‐throughput microbial bioassays to screen potential New Zealand functional food ingredients intended to manage the growth of probiotic and pathogenic gut bacteria

A spectrophotometric bioassay was used to screen selected food ingredients intended for development of functional foods designed to influence the growth of gut bacteria. Dose–response profiles displaying Δ_growth, the magnitude of deviation from growth of controls, were generated for probiotics Lactobacillus reuteri, Lactobacillus rhamnosus, Bifidobacterium lactis and pathogens Escherichia coli, Salmonella Typhimurium and Staphylococcus aureus. Ingredients were manuka honey UMF?20+(dose‐dependently increased probiotics and decreased pathogens); bee pollen (biphasic growth effects against all); Rosehips and BroccoSprouts^® (increased all dose‐dependently); blackcurrant oil (little effect) and propolis (inhibited all strains). Ingredients were also bioassayed in pairs to assess desirable or undesirable synergistic interactions. Observed synergies included manuka honey (predominantly desirable); rosehips or BroccoSprouts® (desirable and undesirable); blackcurrant oil (desirable) and propolis (tended towards synergies reinforcing its antimicrobial effects), collectively revealing a complex web of interactions which varied by ingredient and bacterial strain. Manuka honey was particularly effective at influencing gut bacteria. The surprising frequency of undesirable synergistic interactions illustrates the importance of pre‐testing potential ingredient combinations intended for use in functional foods.     

Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis,and Listeria monocytogenes during handling of raw vegetables in domestic kitchens

Epidemiological data indicates that a large number of foodborne illnesses are attributed to cross-contamination during food preparation in the domestic kitchen. The objectives of this study were to evaluate the efficiency of household washing practices in removing Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis on artificially contaminated lettuce and to determine the transfer rate of these three foodborne pathogens from contaminated lettuce to wash water, tomato, cabbage, and cutting boards during washing and cutting processes. Washing under the running tap water with scrubbing for 60 s was the most effective method in reducing pathogen populations by 1.86–2.60 log₁₀ CFU/g. Also, final rinsing and scrubbing practices were found to enhance the efficiency of washing treatment. In this study, the transfer rates of S. Enteritidis, E. coli O157:H7, and L. monocytogenes from cutting board to cabbage and tomato via cutting process (17.5–31.7%) were higher (P < 0.05) than from wash water to cabbage and tomato (0.8–23.0%) during washing treatment. Overall, our findings suggest that wash water and cutting board can be potential vehicles in the dissemination of foodborne pathogens. Therefore, there is a need to promote consumer awareness for proper handling practices in the kitchen to minimise the risk of foodborne infection.     

Taqman荧光探针技术在食源性致病菌检测中的应用

Taqman荧光探针技术作为定量PCR的代表性方法,综合了PCR技术及荧光标记技术,由引物和探针双重控制靶基因的选择,具有很好的特异性和灵敏度。近年来该技术逐步应用于食品中致病微生物的检测。本文概述了Taqman荧光探针技术的原理、优缺点及其在食源性致病菌检测中的应用与研究进展,并对其应用前景进行了探讨。      

哈密瓜中青霉菌产细胞壁降解酶的条件及致病机理初步研究

以哈密瓜中青霉病原菌为研究对象,从培养时间、温度、起始pH、碳源和氮源几方面进行单因素实验,再设计正交实验对其产细胞壁降解酶的条件进行优化。旨在研究青霉病原菌产细胞壁降解酶的种类及其产酶的最佳优化条件,为进一步研究青霉病原菌产细胞壁降解酶对哈密瓜的致病作用奠定一定的基础。结果表明,在离体培养条件下产生的多聚半乳糖醛酸反式消除酶(PGTE)和果胶甲基反式消除酶(PMTE)两种酶活性均较低,病原菌产纤维素酶(Cx)最佳优化条件:培养时间为4d,培养基起始pH为6.5,碳源浓度为1.5%,氮源浓度为1.0%,此最佳优化条件下Cx的酶活性为358.12U/mg。      

Host Cell Binding Mediated by Leptospira interrogans Adhesins

Leptospirosis is a neglected infectious disease with global impact on both humans and animals. The increase in urban development without sanitation planning is one of the main reasons for the disease spreading. The symptoms are similar to those of flu-like diseases, such as dengue, yellow fever, and malaria, which can result in a misleading clinical diagnosis. The characterization of host–pathogen interactions is important in the development of new vaccines, treatments, and diagnostics. However, the pathogenesis of leptospirosis is not well understood, and many gaps remain to be addressed. Here, we aimed to determine if Leptospira strains, virulent, culture-attenuated, and saprophytic, and the major outer membrane proteins OmpL37, OmpL1, LipL21, LipL41, and LipL46 are able to adhere to different endothelial, epithelial and fibroblast cell lines in vitro. We showed that virulent leptospires robustly bind to all cells compared to the culture-attenuated and saprophytic lines. The recombinant proteins exhibited certain adhesion, but only OmpL1 and LipL41 were able to bind to several cell lines, either in monolayer or in cell suspension. Blocking OmpL1 with polyclonal antibodies caused a decrease in bacterial binding to cells, contrasting with an increase observed when anti-LipL41 antibodies were used. The adhesion of OmpL1 to HMEC-1 and EA.hy926 was inhibited when cells were pre-incubated with collagen IV, suggesting that both compete for the same cell receptor. We present here for the first time the interaction of five leptospiral outer membrane proteins with several cell lines, and we conclude that LipL41 and OmpL1 may have an impact on leptospiral adhesion to mammalian cells and may mediate the colonization process in leptospiral pathogenesis.