Study on attenuation of Escherichia coli 0157 with a combination of essential oil of spices.

香料精油组合对大肠杆菌0157的减毒研究。

• 批准号: 15300254
• 负责人: YOKOIGAWA Kumio
• 金额: $ 10.05万
• 依托单位: The University of Tokushima (2004-2006)Nara Women's University (2003)
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2003
• 资助国家: 日本
• 起止时间: 2003 至 2006
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-15300254/
• 关键词: Escherichia coli O157; Verocytotoxin; Spice

Escherichia coli 0157 has a highly infectious ability and produces verocytotoxin that causes hemorrhagic colitis and hemolytic uremic syndrome. Since therapy for 0157 infections with antibiotics is reported to increase expression of the toxin genes, establishing an effective treatment is a priority. The purpose of this study is the establishment of attenuation of E. coli 0157 with a combination of essential oils of spices.When we examined the effects of various spices on production of verocytotoxin by E. coli 0157, allspice showed a high suppressive effect on the verocytotoxin production. The effective component was isolated and then identified to be eugenol. Eugenol showed a suppressive effect on production of verocytotoxin 1 and 2 by the pathogen. When we examined the effects of various spices on acid- tolerance of E. coli 0157, ginger showed a high ability to reduce the acid-tolerance of the pathogen. A combination of β-pinene, limonene, eugenol, and ginger extract was highly effective on decreasing the population of the pathogen, suppressing the verocytotoxin-productivity, and reducing the acid- tolerance.

大肠杆菌0157具有高度传染性，并产生引起出血性结肠炎和溶血性尿毒症综合征的verocytotoxin。据报道，使用抗生素治疗0157感染会增加毒素基因的表达，因此建立有效的治疗方法是当务之急。本研究的目的是建立香料精油对大肠杆菌0157的衰减作用。当我们研究了各种香料对大肠杆菌0157产生巨噬细胞毒素的影响时，多香香料对巨噬细胞毒素的产生有很高的抑制作用。经分离鉴定其有效成分为丁香酚。丁香酚对verocytotoxin 1和verocytotoxin 2的产生有抑制作用。当我们检测了各种香料对大肠杆菌0157耐酸性的影响时，生姜显示出很高的降低病原菌耐酸性的能力。β-蒎烯、柠檬烯、丁香酚和生姜提取物的组合对减少病原菌数量、抑制细胞毒素产量和降低耐酸性有很好的效果。

项目成果

Kumio Yokoigawa: "Acid Tolerance and gad mRNA Levels of Escherichia coli O157:H7 Grown in Foods"Int.J.Food Microbiol.. 82. 203-211 (2003)

横井川久美雄：“食品中生长的大肠杆菌 O157:H7 的酸耐受性和 gad mRNA 水平”Int.J.Food Microbiol.. 82. 203-211 (2003)

Simple improvement in freeze-tolerance of Bakers' yeast with poly-γ-glutamate

• DOI: 10.1263/jbb.102.215
• 发表时间: 2006-09
• 期刊: Journal of Bioscience and Bioengineering
• 影响因子: 2.8
• 作者: K. Yokoigawa;Machiko Sato;K. Soda

Acid Tolerance and gad mRNA Levels of Escherichia coli O157 : H7 Grown in Foods.

食品中生长的大肠杆菌 O157：H7 的酸耐受性和 gad mRNA 水平。

• 发表时间: 2003
• 期刊: Int. J. Food Microbiol. 82
• 作者: Kumio Yokoigawa;Kumio Yokoigawa;Kumio Yokoigawa;Jiansong Ju;Jiansong Ju;Jiansong Ju;Shingo Izawa;Shingo Izawa;Shingo Izawa;Kumio Yokoigawa
• 通讯作者: Kumio Yokoigawa

Kumio Yokoigawa: "Subunit Interaction of Monomeric Alanine Racemases from Four Shigella Species in Catalytic Reaction"FEMS Microbiol.Lett.. 221. 263-267 (2003)

横井川久美雄：“四种志贺氏菌属单体丙氨酸消旋酶在催化反应中的亚基相互作用”FEMS Microbiol.Lett.. 221. 263-267 (2003)

Cloning of alanine racemase genes from Pseudomonas fluorescens strains and oligomerization states of the gene products expressed in Escherichia coli.

从荧光假单胞菌菌株中克隆丙氨酸消旋酶基因以及在大肠杆菌中表达的基因产物的寡聚化状态。

• 发表时间: 2005
• 期刊: J. Biosci. Bioeng. 100 (4)
• 作者: Kumio Yokoigawa;Kumio Yokoigawa;Kumio Yokoigawa;Jiansong Ju
• 通讯作者: Jiansong Ju