Synergistic Antibacterial Activity of Epidermin and Staphylolysin LasA against Pathogenic Bacteria

Al-Malkey, Maysaa Kadhim; Ibrahim, Aidaa H.; Ismeel, Munira Ch; Sameer, Fadhaa O; Beram, Istabraq A.; Jasim, Iftikhar A.

doi:10.13005/bpj/1877

Cited by 4 publications

(1 citation statement)

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“… An amount of 10 microliters of Resazurin dye was added to all the holes.  Read the results of the minimum inhibitory concentration (MIC) by determining the color change, which was based on the fact that the color change to pink was an indication of bacterial growth, and the color change to blue was an indication of the absence of bacterial growth, which indicates that the tested substance had an inhibitory effect against Tested bacterial isolates [18,19].…”

Section: Minimum Inhibitory Concentration Test (Mic)mentioning

confidence: 99%

Effective Zn-NPs and Conjugates of Nisin and Natamycin Against Food Poisoning Microbes

Hammoud,

Thalij,

Alnazal

2024

IOP Conf. Ser.: Earth Environ. Sci.

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The study aimed to evaluate the effectiveness of Zn-NPs and its conjugates of Nisin and Natamycin against food poisoning microbes. The results showed the ability of Saccharomyces cerevisiae yeast to produce Zn-NPs, which was shown by the change in color of the zinc acetate solution dissolved in the yeast growth metabolic solution from yellow to yellow. The creamy color is a preliminary indicator of the proven synthesis of Zn-NPs. The characteristics of Zn-NPs were diagnosed by determining the ultraviolet absorbance spectrum of the Zn-NPs solution, which was found to be at a wavelength of 375 nm. X-ray diffraction also examined the presence of Zn-NPs particles in the solution, as it was revealed in the infrared spectroscopy device the presence Zn-NPs particles are in different bundles, and Zn-NPs particles appeared under electron microscope (SEM) in the size range of 49-81 nm and in spherical shape. The results of isolating and diagnosing food poisoning microbes from local yogurt showed the presence of types of food poisoning microbes, including S.aureus, S.pyogenes, L.monocytogens, E.Coli, S. typhimurium, and Candida ssp. By 62, 67, 13, 11 and 50%, respectively. It was found that the minimum inhibitory concentration when using Zn-NPs alone or combined with Nisin or Natamycin against food poisoning microbes contaminating yogurt samples was effective even at low concentrations of 0.39, 0.19, 0.09 against L.monocytogens, S.aureus, and S. typhimurium, E.coli and C. lusitaniae respectively.

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Section: Minimum Inhibitory Concentration Test (Mic)mentioning

confidence: 99%

Effective Zn-NPs and Conjugates of Nisin and Natamycin Against Food Poisoning Microbes

Hammoud,

Thalij,

Alnazal

2024

IOP Conf. Ser.: Earth Environ. Sci.

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SWATH‐MS Based Secretome Proteomic Analysis of Pseudomonas aeruginosa Against MRSA

Zheng,

Lin,

Huang

et al. 2024

Proteomics

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The study uses Sequential Window Acquisition of All Theoretical Fragment Ion Mass Spectra (SWATH)‐MS in conjunction with secretome proteomics to identify key proteins that Pseudomonas aeruginosa secretes against methicillin‐resistant Staphylococcus aureus (MRSA). Variations in the inhibition zones indicated differences in strain resistance. Multivariate statistical methods were applied to filter the proteomic results, revealing five potential protein biomarkers, including Peptidase M23. Gene ontology (GO) analysis and sequence alignment supported their antibacterial activity. Thus, SWATH‐MS provides a comprehensive understanding of the secretome of P. aeruginosa in its action against MRSA, guiding future antibacterial research.

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Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application

et al. 2022

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Synergistic Antibacterial Activity of Epidermin and Staphylolysin LasA against Pathogenic Bacteria

Cited by 4 publications

References 0 publications

Effective Zn-NPs and Conjugates of Nisin and Natamycin Against Food Poisoning Microbes

Effective Zn-NPs and Conjugates of Nisin and Natamycin Against Food Poisoning Microbes

SWATH‐MS Based Secretome Proteomic Analysis of Pseudomonas aeruginosa Against MRSA

Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application

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