Omics Analysis of Blood-Responsive Regulon in Bordetella pertussis Identifies a Novel Essential T3SS Substrate

Bacterial pathogens sense specific cues associated with different host niches and integrate these signals to appropriately adjust the global gene expression. Bordetella pertussis is a Gram-negative, strictly human pathogen of the respiratory tract and the etiological agent of whooping cough (pertussis). Though B. pertussis does not cause invasive infections, previous results indicated that this reemerging pathogen responds to blood exposure. Here, omics RNA-seq and LC–MS/MS techniques were applied to determine the blood-responsive regulon of B. pertussis. These analyses revealed that direct contact with blood rewired global gene expression profiles in B. pertussis as the expression of almost 20% of all genes was significantly modulated. However, upon loss of contact with blood, the majority of blood-specific effects vanished, with the exception of several genes encoding the T3SS-secreted substrates. For the first time, the T3SS regulator BtrA was identified in culture supernatants of B. pertussis. Furthermore, proteomic analysis identified BP2259 protein as a novel secreted T3SS substrate, which is required for T3SS functionality. Collectively, presented data indicate that contact with blood represents an important cue for B. pertussis cells.     

Indoor solid fuel use for heating and cooking with blood pressure and hypertension: A cross-sectional study among middle-aged and older adults in China

A cross-sectional study was conducted to investigate the impact of solid fuel use for heating and cooking on blood pressure (BP) and hypertension, using data from the China Health and Retirement Longitudinal Study (CHARLS). The primary fuels used for indoor heating and cooking were collected by questionnaires, respectively. Hypertension was defined based on self-report of physician's diagnosis, and/or measured BP, and/or anti-hypertensive medication use. Multivariate logistic regression models were constructed to assess the associations. Among 10 450 eligible participants, 68.2% and 57.2% used indoor solid fuel for heating and cooking, respectively. Compared with none/clean fuel users, solid fuel for heating was associated with elevated BP (adjusted β: 2.02, 95% CI: 1.04–3.01 for systolic BP; adjusted β: 1.36, 95% CI: 0.78–1.94 for diastolic BP) and increased risk of hypertension (adjusted odds ratio: 1.15, 95% CI: 1.03–1.29). The impact of indoor solid fuel for heating on BP was more evident in rural and north residents, and hypertensive patients. We did not detect any significant associations between solid fuel use for cooking and BP/hypertension. Indoor solid fuel use is prevalent in China, especially in the rural areas. Its negative impact on BP suggested that modernization of household fuel use may help to reduce the burden of hypertension in China.     

Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65 min and subsequent storage at 4 °C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na⁺ was absorbed after 12 hr storage. The denaturation temperature (T_d) of isolated chicken Hb decreased to 65.8 °C in the presence of 1.5 M NaCl, while that of the control was 69.4 °C. STPP at pH 9 decreased T_d of Hb to 61.4 °C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70 °C for 1 min. RBSs were completely eliminated at core temperature of 85 °C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb.     

Content of Vasoactive Amines in Sremski Kulen and Sremska Kobasica Traditional Dry Fermented Sausages From Vojvodina

The aim of this paper was to determine the content of vasoactive biogenic amines in Sremski kulen and Sremska kobasica and to estimate hygienic conditions and good manufacturing practice (GMP) according to proposed criteria. Formation of dansyl chloride derivatizated vasoactive amines were determined using HPLC–DAD. Tryptamine (47.6; 34.2 mg/kg), histamine (16.1; 6.42 mg/kg) and tyramine (95.1; 45.2 mg/kg) were detected in both investigated type of traditional dry fermented sausages while phenylethylamine was not detected. Total content of vasoactive amines did not exceed the sum (200 mg/kg) proposed as a possible indicator of hygienic conditions and GMP in sausage production.     

盐渍猪肠衣的加工

本文详述了盐渍猪肠衣的加工技术及质量要求。     

Accumulation of thiobarbituric acid‐reactive substances in cured pork sausages treated with propolis extracts

Propolis collected by bees has many components that possess antifungal, anticancer and antioxidant properties. Cured ground pork meat was treated separately with 0.4% w/w ethanol‐extracted propolis (EEP 0.4%), 0.6% w/w water‐extracted propolis (WEP 0.6%), 0.8% w/w dried residue of ethanol‐extracted propolis (DREEP 0.8%) and 0.1% w/w potassium sorbate (PS 0.1%) and made into sausages. Thiobarbituric acid‐reactive substances (TBARS) were measured in the sausages to assess the effects of storage at 5, 10 and 20 °C after 0, 2 and 4 weeks. After 4 weeks of storage at 5 °C the sausages treated with EEP 0.4%, DREEP 0.8%, WEP 0.6% and PS 0.1% yielded TBARS values which were 50, 59, 35 and 91% respectively of the control value. There was an increase of 0.33 mg MDA kg^?1, the lowest of all treatments, in TBARS for the 0.4% w/w EEP‐treated sausages. The curing process will control microbiological spoilage, as will potassium sorbate. © 2002 Society of Chemical Industry     

Effect of refraction on optical microscopic measurement of internal blood-vessel diameter and its correction

In optical microscopic measurement of internal blood-vessel diameters, the effect of refraction must be taken into account to ensure accuracy of the result. This effect is discussed and an analytical correction formula derived. Phantom blood vessels with known internal and external diameters were used to test the validity of the correction formula. The errors obtained prior to correction were reduced significantly after correction.     

传感技术与RFID在血液管理分析中的运用

由于血液管理对于环境条件的特殊要求，针对血液管理分析提出了将传感技术与RFID技术结合后应用于其中的想法。简要介绍了RFID传感器标签的设计，分析了将其运用于血液管理分析后对加强流程监控、提高工作效率的好处，并主要从血液的出入库管理、跟踪管理、质控管理三个方面详细描述，阐明了方法的可行性。     

Variation de la plombemie en fonction de la contamination par le plomb de l'eau livree a la consommation: Variation of the blood lead level as a result of lead contamination of the subjects drinking water

The combination of the chemical aggressivity of water and lead piping, as is well known, can cause severe cases of lead poisoning in those who consume such water. After a great number of observations and epidemiological studies which have strongly incriminated this metal in a wide range of pathologic conditions, other materials have been gradually substituted for lead; however, the problem remains.In compliance with a European Directive to survey the risk of lead poisoning (Council Directive, 1977), a random sample of 321 residents was selected from the Vosgian Mountains of France. This region is noted for its high incidence of cases of lead poisoning: 150 reported during 8 months in 1983 (Barbier et al., 1983).During the course of a health evaluation, a blood sample was taken from each subject for lead analysis. At the same time, a sample of tap-water (after running for 5 s) was taken from each subject home. Both lead analyses (blood and water) were performed by electrothermal atomization-atomic absorption spectrophotometry. Because of the log-normality of the distributions of the blood lead levels and the concentrations of lead in the drinking water, a logarithmic transformation was performed so that the results are expressed as the geometric mean, which for the amount of lead in the drinking water of our sample was found to be 0.16 mg l^?1.Among the subjects of this study, 28% are served by water containing more than 0.10 mg l^?1 of lead (the standard for France) and 48% by water containing more than 0.05 mg l^?1 (the European and WHO standard). In concurrence with numerous authors, our study indicates that, among our subjects, the blood lead level is much higher in men than in women (geometric means 22.9 and 15.0 μg dl^?1 respectively); this difference is highly significant (t-test:P < 0.001). Table 1 summarizes the results, by sex, obtained in this region compared with those from a study (Huel, 1982) concerning an urban French population whose geometric mean blood lead levels were 15.9 μg dl^?1 for men and 11.4 μg dl^?1 for women. The irrespective of sex, is highly significant (P < 0.001). Table 2 shows the significance of the relation between these subjects, high blood lead levels and the concentration of lead in their drinking water, while Fig. 1 shows that for contamination levels up to 0.02 mg l^?1 of lead in water, the blood lead level remains relatively stable, while above this apparent “threshold” value, the blood lead level begins to increase finally reaching quite high values in response to high contamination levels, suggesting a direct translation of increases in the water above the 0.02 mg l^?1 level to increases in the blood.