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ID 114680
Title Alternative
非微生物素材表面への大腸菌の初期付着を抑制する穀類抽出液の分析
Author
Badr, Hoida Ali Badr Tokushima University
Keywords
Cereals
Escherichia coli
Attachment
Abiotic materials
Content Type
Thesis or Dissertation
Description
We examined the initial attachment of E. coli to abiotic surfaces conditioned with cereal extracts. The extracts were water-soluble fractions prepared from flours of barley, quinoa, rice and wheat. Strains used were E. coli ATCC 8739, E. coli NBRC 3301, E. coli NBRC 3302, E. coli NBRC 13168, E. coli NBRC 13891, and E. coli O157:H7 sakai. When surfaces of glass and stainless steel were conditioned at 25°C for 30 min with 0.5% cereal extracts, significantly lower numbers of E. coli cells attached to the conditioned surfaces than unconditioned ones, irrespective of strains used. The highest activity in reduction of the number of E. coli cells attached to the abiotic surfaces was found in the wheat extract. The suppressive activity was stable after treatments of the extract by autoclave and enzymatic digestion with α-amylase and Proteinase K. We purified the active compound by ammonium sulfate fractionation and gel filtration with HiPrep 16/60 Sephacryl S-200 HR after the enzymatic treatments. The purified compound showed an average molecular mass of about 300 kDa by light-scattering measurements. Analyses of its components indicated that the active compound was arabinoxylan; the molar ratios were 1.0 (arabinose) to 2.46 (xylose). Commercially available arabinoxylan (average molecular mass: 370 kDa) also showed the similar activity. To our knowledge, this is the first report on a dietary fiber from cereals which suppresses the initial attachment of E. coli to abiotic surfaces.
Journal Title
European Food Research and Technology
ISSN
14382377
14382385
Publisher
Springer
Volume
246
Issue
5
Start Page
947
End Page
953
Published Date
2020-03-02
Remark
内容要旨・審査要旨・論文本文の公開
本論文は,著者Hitomi Sakaiの学位論文として提出され,学位審査・授与の対象となっている。
This is a post-peer-review, pre-copyedit version of an article published in European Food Research and Technology. The final authenticated version is available online at: https://doi.org/10.1007/s00217-020-03444-9
EDB ID
DOI (Published Version)
URL ( Publisher's Version )
FullText File
language
eng
TextVersion
ETD
MEXT report number
甲第3411号
Diploma Number
甲栄第272号
Granted Date
2020-03-12
Degree Name
Doctor of Nutritional Science
Grantor
Tokushima University
departments
Technical Support Department
Medical Sciences
Bioscience and Bioindustry