Gene/Protein Disease Symptom Drug Enzyme Compound
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Query: UNIPROT:Q96DG6 (Pseudomonas)
 76,258 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Urinary levels of antibiotics determine the outcome of treatment of most urinary tract infections. The antibacterial effect of gentamicin against Escherichia coli and Pseudomonas aeruginosa in urine was studied. With use of urinary constituents in concentrations normally found in human urine, it was shown that urine has an inhibitory effect that is dependent upon the acidity and total osmolality of the urine, as well as upon the presence of individual solutes. Up to 40 times as much gentamicin may be needed to prevent the growth of E. coli or P. aeruginosa in concentrated, acidic human urine as is required in broth. This inhibitory effect may be particularly important when urinary concentrations of gentamicin are reduced either because of a reduction in dosage or because of decreased excretion due to renal insufficiency.
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PMID:Inhibition of the antibacterial activity of gentamicin by urine. 0 50

The dynamics of accumulation of lipid peroxidation products (LPPs) in suspensions of phosphatidyl choline-cholesterol liposomes at various acidity levels was studied. It was shown that intensity of the accumulation of LPPs was inversely proportional to the suspension pH. When the liposomes were incubated together with the cells of Pseudomonas aeruginosa, there was a decrease in the level of LPPs in comparison to that in the suspension which did not contain bacterial cells. The accumulation of LPPs in the incubation medium correlated with the bacteria death rate in the suspension. There was a direct relationship of the antibacterial activity of the liposomal suspension on its content of LPPs.
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PMID:[Influence of peroxidation products of liposomal lipids on antibacterial activity of liposomes]. 130 Sep 40

Okpiye is a food condiment prepared by the fermentation of Prosopis africana seeds. The traditional process for the production and microbiological characteristics of the condiment were investigated. During laboratory fermentation that lasted 96 h, the mesquite seeds underwent a natural fermentation that was characterised by the growth of microorganisms to 10(6)-10(8) cfu/g. Several species of bacteria especially B. subtilis, B. licheniformis, B. megaterium, Staphylococcus epidermidis and Micrococcus spp were found to be the most actively involved organisms. However, significant contributions to the microbial ecology were made by Enterobacter cloacae and Klebsiella pneumoniae. Lactobacillus spp were present in low numbers towards the end of the fermentation. The presence of Proteus and Pseudomonas spp in traditional fermented samples demonstrate the variability which may exist in the microflora of individual fermented samples. Variations in the important microbial groups show that Bacillus spp were the most prevalent species and occurred until the end of fermentation. Temperature, pH and titratable acidity varied with time and were influenced by the metabolic activities of the microorganisms.
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PMID:Microorganisms associated with natural fermentation of Prosopis africana seeds for the production of okpiye. 143 73

Seeds of African locust bean, melon, castor oil bean and soybean were processed and fermented for 3 days to produce local condiments in the laboratory with a method that simulated the traditional production process. Microorganisms associated with their fermentation and the organoleptic properties of the products were compared. Altogether, seven species of bacteria were involved in the fermentation. These included five Bacillus spp. and one species each of Pseudomonas and Staphylococcus. Their occurrence vary between the seeds on the different days of fermentation. However, Bacillus spp. were present in all the seeds throughout the fermentation period. The sensory evaluation preference rating for the four products was highest for soybean condiment, followed by that made from locust bean. Melon condiment was the least preferred among the four products. Statistical analysis showed that there were significant differences (P less than or equal to 0.05) among the four products for each of the four organoleptic properties evaluated by the judges and also for titratable acidity. Glutamic acid level of soybean condiment was highest (0.31%) among the four products with that of melon being the lowest (0.04%). These results could serve as useful indices for the development of starter culture and optimization of production process in commercializing the production of these local condiments.
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PMID:Comparative study of microorganisms and sensory attributes of condiments from the fermentation of different seeds. 167 37

Whole milk was pasteurized and concentrated two times by ultrafiltration. Starter cultures, Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis, were propagated in either reconstituted skim milk, two times UF retentate, or UF permeate, or a direct vat system was used for the starter culture. The cheese milk was simultaneously inoculated with starter culture and Pseudomonas fragi 4973, Staphylococcus aureus 196E, and Salmonella typhimurium var. Hillfarm. Control whole milk, UF control milk, inoculated whole milk, and inoculated UF milk were made into Monterey Jack cheese using traditional procedures. The process of cheese manufacture was followed by determination of pH, titratable acidity, and microbial population levels. The cheeses were stored for 6 mo and analyzed every month for percentage solids and microbial population levels. Generally, numbers of contaminant microbes increased at a similar rate during manufacture in all cheeses. During the 6-mo ripening period, bacterial starter culture population levels remained high, psychrotrophs declined slowly, Staphylococcus levels remained stable, and Salmonella populations decreased. No Staphylococcus enterotoxin was detected by reverse passive latex agglutination assay.
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PMID:The behavior of selected microorganisms during the manufacture of high moisture Jack cheeses from ultrafiltered milk. 177 45

The paper reports on the possibility of application of peracetic acid on live tissue by correcting those properties which presented the obstruction for its former application on live tissue. Using laboratory technique the degree of peracetic acid acidity was put to pH 5 and the concentration of 0.2% was determined by testing in vitro on the resistant hospital strains of Staphylococcus aureus and Pseudomonas aeruginosa. The prophylactic and therapeutic activity on artificially induced infection of wounds by above mentioned bacteria was investigated in experiments (rabbits n = 30). The prophylactic and therapeutical efficacy of peracetic acid of certain properties was proved by comparing it with the control group of wounds where physiological solution was used as a compress.
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PMID:[The preventive and therapeutic effect of peracetic acid on the development of surgical infection]. 248 20

It has been suggested that endogenously formed N-nitroso compounds are involved in the aetiology of gastric cancer. In the model of gastric carcinogenesis postulated by Correa, gastric atrophy is an important early stage in the progression to carcinoma which results in the loss of stomach acidity, and colonization of the stomach by bacteria. As a consequence of the metabolic activity of these bacteria intragastric nitrite (a precursor to N-nitroso compounds) and possibly carcinogenic N-nitroso compounds become elevated, which may hasten the progression to carcinoma. Vitamin C has been shown to be an effective inhibitor of acid-catalysed N-nitroso compound formation, in vivo and in vitro, and this has been attributed to its relatively rapid reaction with nitrite in contrast to the slower rates of reaction of nitrite with secondary amines. However, N-nitroso compound formation in the achlorhydric stomach must proceed by mechanisms which operate at neutral pH values. One potential mechanism involves the enzymatic catalysis of N-nitrosation by a subpopulation of the bacteria colonizing the achlorhydric stomach which catalyse these reactions and in particular denitrifying organisms. In this study, we examined the effect of vitamin C on the formation of N-nitrosomorpholine from morpholine and nitrite when mediated by cells of an actively N-nitrosating denitrifying bacterium (Pseudomonas aeruginosa, BM1030) at neutral pH. Despite the fact that vitamin C ordinarily shows little reactivity towards nitrite at neutral pH it did prove to be a potent inhibitor of bacterial N-nitrosamine formation. This study provides some justification for the use of vitamin C as an inhibitor of endogenous N-nitrosation regardless of gastric pH.
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PMID:The inhibition of bacterially mediated N-nitrosation by vitamin C: relevance to the inhibition of endogenous N-nitrosation in the achlorhydric stomach. 249 12

The comparison of distribution of glycopeptides of sputa from patients suffering from various chronic hypersecretions has already shown an increased acidity with a decreased proportion of neutral glycopeptides in the respiratory secretions of patients suffering from cystic fibrosis, as compared to those of patients with chronic bronchitis. In order to find out whether this decrease is specific to cystic fibrosis mucins or whether it is due to a degradation of mucus by Pseudomonas aeruginosa, which infects most of the sputa from patients with this disease, mucus glycopeptides from patients with different chronic bronchial disorders, infected by Pseudomonas or not, were prepared and fractionated by ion-exchange chromatography. The neutral fraction, which has never been studied in detail, was gel-filtered, and provided two fractions, one containing true mucin glycopeptides and the other containing a mixture of peptides and glycopeptides with a lower molecular mass. In the Pseudomonas-infected samples, the true mucin glycopeptide fraction was greatly diminished as compared to this same fraction in non-Pseudomonas-infected samples; this was not specific to cystic fibrosis secretions. In contrast, the glycopeptide fraction with a lower molecular mass was greatly increased in all the Pseudomonas-infected samples. Polyacrylamide gel electrophoresis of this second fraction showed unique glycopeptide bands between 40-50 kDa in the Pseudomonas-infected samples, regardless of the origin of the samples. These bands were revealed by an antibody directed against whole cystic fibrosis mucin. Infected chronic bronchitis sputa and cystic fibrosis samples without P. aeruginosa did not show these bands. These studies therefore suggest that there are P. aeruginosa-associated changes in mucins which may result from degradation of mucins.
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PMID:Evidence for the in vivo degradation of human respiratory mucins during Pseudomonas aeruginosa infection. 275 44

The proton nuclear magnetic resonance spectrum of azurin from Alcaligenes denitrificans at pH 6.0 and 309 K is reported. Proton signals from all methionine and histidine residues (among them the copper ligands) have been assigned. The data have been used to study the pH behaviour of His35 and to establish the electron self-exchange rate of the protein. His35 appears to be protonated at pH less than 4.5, possibly after rupture of a salt bridge. No effects of this protonation on the tertiary structure around the copper site are observed, however, contrary to the case of Pseudomonas aeruginosa azurin. The electron self-exchange rate amounts to 4 x 10(5) M-1 S-1 at pH 6.7 and 297 K. The data support the conclusion that the electron self-exchange takes place by way of the hydrophobic surface patch around His117, and that His35 is not involved in this reaction. Oxidation of azurin increases the acidity of the freely titrating His32 and His83 by 0.07 and 0.25 pKa units, respectively. The data can be used to test the theory of electrostatic interactions in proteins. The optical extinction coefficient at 625 nm was experimentally determined and amounts to 4.8(+/- 0.1) x 10(3) M-1 cm-1.
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PMID:1H nuclear magnetic resonance study of the protonation behaviour of the histidine residues and the electron self-exchange reaction of azurin from Alcaligenes denitrificans. 283 76

Products from liver were studied for the content of lipolytic microorganisms during production and storage. Lipolytic microorganisms were found in all samples of the products. Their occurrence ranged from 10(4) to 10(7) organisms per g. In finished products and in products stored at a refrigerator temperature their numbers were much lower (10-10(4) per g). Some samples were free from them. The isolated colonies of lipolytic microorganisms were included in the genera Bacillus, Staphylococcus, Pseudomonas, Achromobacter. The acidity number was in correlation with the number of lipolytes in products before thermal processing and in stored products.
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PMID:[Lipolytic microorganisms in liver products]. 680 40


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