B型肉毒毒素轻链蛋白的原核表达及纯化

目的克隆B型肉毒毒素轻链Bont-B基因,使其在大肠杆菌内表达,并对表达的重组蛋白进行纯化。方法设计并人工合成Bont-B基因,克隆入表达载体pMD19-T中,构建质粒pMD19-T-Bont-B,经酶切后与pET-28a载体连接,构建重组表达质粒pET-28a-Bont-B,将重组表达质粒转化感受态大肠杆菌BL21(DE3),IPTG诱导表达。表达产物经SDS-PAGE及Western blot分析后,经金属螯合层析Cu2+柱进行纯化,纯化产物经SDS-PAGE分析纯度。结果重组表达质粒pET-28a-Bont-B经PCR、双酶切及测序鉴定,证明构建正确;表达的重组蛋白相对分子质量约50 000,主要以可溶性形式表达,表达量约占菌体总蛋白的6%;纯化后的重组蛋白纯度可达90%以上。结论已成功克隆并在大肠杆菌BL21(DE3)中原核表达了Bont-B轻链基因,为制备抗Bont-B轻链单克隆抗体及研究肉毒中毒机制和治疗奠定了基础。     

Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure

ABSTRACT: Formulae for the prediction of inactivation and accumulated lethality of bacterial spores under moist heat and high pressures were derived on the basis of classic thermodynamic and kinetics principles. The capability of the model to describe the inactivation of bacterial spores was verified using 2 independent data sets corresponding to Clostridium botulinum processed at 60°C to 75°C and Bacillus stearothermophilus processed at 92°C to 110°C. Both sets included pressures between 5 × 10⁸ Pa and 7 × 10⁸ Pa. The equation fit explained more than 86% of the variation of the rate constant data. The developed equations establish a strong foundation on which to compare high-pressure processing treatments of different systems. This is especially useful because most systems have different transient temperature-pressure conditions.     

生孢梭菌芽孢萌发条件的优化

本文研究了不同温度、时间和pH值条件下,生孢梭菌芽孢萌发所需的最佳条件.本研究将活化传代好的生孢梭菌菌液培养7 d,多次离心后,加入无菌水制成生孢梭菌芽孢悬浮液,处理温度为70℃～90℃,处理时间为5～25 min,处理pH值为4～8,用平板计数法观察计算不同条件处理后的芽孢萌发率,用响应面优化法对影响生孢梭菌芽孢萌发...     

Germination, Growth, and Toxin Production of Nonproteolytic Clostridium botulinum as Affected by Multiple Barriers

ABSTRACT The effect of combinations of pH (6.5, 5.75), NaCl (0.25,1.75%), and incubation temperatures (7,13 °C) on spore germination, outgrowth, and time to toxicity of nonproteolytic Clostridium botulinum was examined in a broth system. Spores of four toxin type E and nonproteolytic type B were inoculated (10⁴/ml) into Tryptone Peptone Glucose Yeast Extract (TPGY) broth. Cultures were monitored for three weeks, or until toxin was detected. A modified FSIS‐amplified ELISA (comparable in sensitivity to the mouse bioassay) was used to screen cultures for neurotoxin. Combinations of the most inhibitory level for each barrier reduced the degree and rate of germination, the lag and growth rate of vegetative cells, and the time to toxicity.     

Emerging Opportunities in Human Pluripotent Stem-Cells Based Assays to Explore the Diversity of Botulinum Neurotoxins as Future Therapeutics

Botulinum neurotoxins (BoNTs) are produced by Clostridium botulinum and are responsible for botulism, a fatal disorder of the nervous system mostly induced by food poisoning. Despite being one of the most potent families of poisonous substances, BoNTs are used for both aesthetic and therapeutic indications from cosmetic reduction of wrinkles to treatment of movement disorders. The increasing understanding of the biology of BoNTs and the availability of distinct toxin serotypes and subtypes offer the prospect of expanding the range of indications for these toxins. Engineering of BoNTs is considered to provide a new avenue for improving safety and clinical benefit from these neurotoxins. Robust, high-throughput, and cost-effective assays for BoNTs activity, yet highly relevant to the human physiology, have become indispensable for a successful translation of engineered BoNTs to the clinic. This review presents an emerging family of cell-based assays that take advantage of newly developed human pluripotent stem cells and neuronal function analyses technologies.     

一起由食用家庭自制辣椒酱引起肉毒中毒的实验室诊断

目的 对1例疑似肉毒中毒病例的相关样品进行实验室检测。方法 参照GB 4789.12—2016对病例暴露食品样品（自制辣椒酱、咸菜、芝麻酱、卤猪蹄）和粪便标本进行前处理,应用实时荧光定量聚合酶链式反应（PCR）检测样品/标本中肉毒毒素基因,通过动物试验进行毒素检测和型别确认,经接种疱肉培养基和TPGYT培养基增菌培养,采用血琼脂平板进行分离、纯化,并做菌种鉴定。结果 5份样品/标本经实时荧光定量PCR法检测,仅在自制辣椒酱样品中检测到A型肉毒毒素基因;通过动物试验进行毒素检测,在自制辣椒酱样品中检测到A型肉毒毒素,其他样品/标本中未检测到肉毒毒素;5份样品/标本中,从自制辣椒酱和卤猪蹄样品中均分离到A型肉毒梭菌。结论 该起中毒事件是由食用肉毒梭菌污染的家庭自制辣椒酱引起。     

Scorpion Neurotoxin Syb-prII-1 Exerts Analgesic Effect through Nav1.8 Channel and MAPKs Pathway

Trigeminal neuralgia (TN) is a common type of peripheral neuralgia in clinical practice, which is usually difficult to cure. Common analgesic drugs are difficult for achieving the desired analgesic effect. Syb-prII-1 is a β-type scorpion neurotoxin isolated from the scorpion venom of Buthus martensi Karsch (BmK). It has an important influence on the voltage-gated sodium channel (VGSCs), especially closely related to Nav1.8 and Nav1.9. To explore whether Syb-prII-1 has a good analgesic effect on TN, we established the Sprague Dawley (SD) rats’ chronic constriction injury of the infraorbital nerve (IoN-CCI) model. Behavioral, electrophysiological, Western blot, and other methods were used to verify the model. It was found that Syb-prII-1 could significantly relieve the pain behavior of IoN-CCI rats. After Syb-prII-1 was given, the phosphorylation level of the mitogen-activated protein kinases (MAPKs) pathway showed a dose-dependent decrease after IoN-CCI injury. Moreover, Syb-prII-1(4.0 mg/kg) could significantly change the steady-state activation and inactivation curves of Nav1.8. The steady-state activation and inactivation curves of Nav1.9 were similar to those of Nav1.8, but there was no significant difference. It was speculated that it might play an auxiliary role. The binding mode, critical residues, and specific interaction type of Syb-prII-1 and VSD2^rNav1.8 were clarified with computational simulation methods. Our results indicated that Syb-prII-1 could provide a potential treatment for TN by acting on the Nav1.8 target.     

Microbiological aspects and challenges of whey powders – I thermoduric,thermophilic and spore-forming bacteria

For dairy processors, spoilage and pathogenic spore-forming bacteria are key sources of concern, not only due to their ability to remain dormant in a desiccated state in powders and to survive heat treatments, but also their ability to form biofilms in the vegetative state that lead to contamination of foods. These include members of the genera Bacillus, Geobacillus, Anoxybacillus, Brevibacillus, Paenibacillus and Clostridium, many of which are associated with food poisoning and spoilage. Here, we review the common bacterial species that form spores in whey powders and their sources and provide insights into their risks and strategies to control them.