Chickens, Chlorine and Campylobacter: New insights into the redox biology of the most prevalent food-borne pathogen

鸡、氯和弯曲杆菌：对最常见食源性病原体氧化还原生物学的新见解

• 批准号: BB/S014497/1
• 负责人: Dave Kelly
• 金额: $ 59.21万
• 依托单位: University of Sheffield
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2019
• 资助国家: 英国
• 起止时间: 2019 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FS014497%2F1
• 关键词: Chickens; Chlorine; Campylobacter; New; insights

Some bacteria get into the food that we eat and cause food-poisoning. Some of these bacteria are quite common but are usually killed during cooking. When chicken meat is not cooked properly, one of these types of bacteria, called Campylobacter jejuni, is a particular problem. It normally lives harmlessly in the intestines of chickens but in humans causes severe diarrohea, which although not usually life-threatening, causes considerable impacts on time off work and in some cases can lead to serious complications. By understanding in detail the way in which this bacterium interacts with its hosts and survives in the food-chain we may be able to stop colonisation or improve killing of the bacteria before human ingestion. We are interested in a specific property of C. jejuni that we think is a vulnerability that can be exploited - it is very sensitive to oxygen and is easily killed by "reactive" oxygen and chlorine species like peroxides and hypochlorite. However, we don't fully understand how this occurs. In this project we will be investigating the effects of hypochlorite on proteins and how this damage is repaired. We will also study how gene expression is changed when the bacteria are exposed to hypochlorite and try to find out how they can "sense" the presence of this chemical. The results should allow us to get a better knowledge of the way in which the bacterium responds to oxidative damage, which could be exploited in future to improve food-chain interventions and to inform policy decisions about the use of such treatments.

有些细菌进入我们吃的食物，引起食物中毒。其中一些细菌很常见，但通常在烹饪过程中被杀死。当鸡肉没有正确烹饪时，其中一种称为空肠弯曲杆菌的细菌是一个特别的问题。它通常无害地生活在鸡的肠道中，但在人类中会引起严重的腹泻，虽然通常不会危及生命，但会对下班时间造成相当大的影响，在某些情况下会导致严重的并发症。通过详细了解这种细菌与其宿主相互作用并在食物链中生存的方式，我们可能能够在人类摄入之前停止定植或提高对细菌的杀灭。我们对C的一个特定属性感兴趣。我们认为空肠是一个可以利用的弱点-它对氧气非常敏感，很容易被“活性”氧和氯物质如过氧化物和次氯酸盐杀死。然而，我们并不完全理解这是如何发生的。在这个项目中，我们将研究次氯酸盐对蛋白质的影响，以及这种损害是如何修复的。我们还将研究当细菌暴露于次氯酸盐时基因表达如何改变，并试图找出它们如何“感知”这种化学物质的存在。这些结果应该使我们能够更好地了解细菌对氧化损伤的反应方式，这可以在未来用于改善食物链干预措施，并为有关使用此类治疗的政策决策提供信息。

项目成果

Cysteine Biosynthesis in Campylobacter jejuni: Substrate Specificity of CysM and the Dualism of Sulfide.

弯曲杆菌空肠中的半胱氨酸生物合成：Cysm的底物特异性和硫化物的二元论。

• DOI: 10.3390/biom13010086
• 发表时间: 2022-12-31
• 期刊: Biomolecules
• 影响因子: 5.5

Exploiting Violet-Blue Light to Kill Campylobacter jejuni: Analysis of Global Responses, Modeling of Transcription Factor Activities, and Identification of Protein Targets.

• DOI: 10.1128/msystems.00454-22
• 发表时间: 2022-08-30
• 期刊: mSystems
• 影响因子: 6.4