免疫蛋白质组学方法筛选B型肉毒杆菌胞外蛋白质组免疫原性蛋白

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2020-10-01 DOI:10.1080/08905436.2020.1835671

Arti Sharma, Ponmariappan Sarkaraisamy, S. Shukla, S. I. Alam

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引用次数: 0

摘要

肉毒杆菌毒素是一种剧毒物质，可引起非常危险的神经麻痹性疾病肉毒中毒。它是由厌氧和内孢子形成细菌产生的，称为肉毒杆菌。在没有获得许可的肉毒杆菌疫苗的情况下，开发了一种基于免疫蛋白质组的方法来寻找B型肉毒杆菌的免疫原性蛋白，用于开发肉毒杆菌疫苗。采用2-DE法分离B型肉毒杆菌胞外蛋白，并用B型肉毒杆菌胞外蛋白超免疫抗血清和B型肉毒杆菌活孢子抗血清检测，免疫印迹法评价B型肉毒杆菌胞外蛋白的反应性。五种蛋白与细胞外蛋白抗血清反应，一种蛋白与活孢子的抗血清反应。这些鉴定出的免疫原性蛋白将作为肉毒杆菌中毒候选疫苗进行进一步评估。

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Screening of immunogenic proteins from extracellular proteome of C. botulinum type B by immunoproteomic approach

ABSTRACT Botulinum toxin is the highly toxic substance that causes very dangerous neuroparalytic disease called botulism. It is produced by anaerobic and endospore forming bacteria called C. botulinum. In the absence of licensed vaccine against botulism, an immunoproteome-based approach was developed to find immunogenic proteins of C. botulinum type B for development of vaccine against botulism. Extracellular proteins of C. botulinum type B were separated by 2-DE and probed with hyper-immune antisera of extracellular proteins and antisera of live spores of C. botulinum type B to evaluate the reactivity of extracellular proteins by immunoblotting assay. Five proteins reacted with extracellular proteins antisera and one protein reacted with live spores’ antisera. These identified immunogenic proteins will be further evaluated as the vaccine candidates against botulism.

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.