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Enterococcus faecalis et Enterococcus faecium sont des bactéries pathogènes opportunistes résistantes à un grand nombre d’antibiotiques et responsables de nombreuses infections nosocomiales à travers le monde. Leur résistance aux antibiotiques à noyau β-lactame provient de la présence d’une Penicillin-Binding Protein (PBP) possédant une faible affinité pour ces agents antibactériens. La surexpression de ce PBP est toujours associée à des niveaux élevés de résistance. Cependant, il apparaît que sa surexpression joue un rôle nécessaire mais pas suffisant pour entraîner la résistance, nécessitant la présence d’un autre élément, encore inconnu à ce jour. Pour l’identifier, des mutants hyper-résistants d’Enterococcus hirae, notre organisme modèle pour l’étude de la résistance chez les entérocoques, nommés B5, B511, M9 et R40 ont été obtenus au sein du laboratoire. Tous ces mutants surexpriment le PBP de faible affinité, nommé PBP5, mais il a également été observé que, chez ces mutants, des mutations étaient toujours présentes au niveau du système à deux composants CroRS. Ce dernier est impliqué dans la résistance aux β-lactamines chez E. faecalis et E. faecium mais son rôle n’est pas encore déterminé. L’objectif principal de ce mémoire porte sur l’étude de CroRS. Dans un premier temps, une analyse bioinformatique a été réalisée, de façon à prédire les structures tridimensionnelles de CroR et de CroS. Cette étude a permis de mettre en évidence une structure dimérique pour les deux protéines et de comprendre le mécanisme d’action de celles-ci. Dans un second temps, ces recherches ont servi à mettre en évidence un potentiel site de liaison à l’ADN pour le régulateur de réponse CroR. Ces séquences nucléotidiques concernent la région en amont de l’opéron croRS. Ce site de liaison est composé de 24 nucléotides contenant deux demi-sites de 8 pb espacées de 4 pb. Afin de vérifier ces prédictions, la protéine CroR a été produite et purifiée dans le but de tester son interaction avec les séquences nucléotidiques cibles par la technique de gel retard. Cependant, les résultats préliminaires obtenus avec les gels retards ne permettent pas de confirmer sans ambiguïté que la séquence identifiée lors de l’analyse in silico est la bonne. Des expériences supplémentaires sont nécessaires pour établir si le régulon de CroR contribue à la résistance aux β-lactamines chez E. hirae.
Enterocoques --- CroR --- Résistance --- β-lactamines --- Enterococcus hirae --- Sciences du vivant > Biochimie, biophysique & biologie moléculaire
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This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact
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This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact
Science: general issues --- Medical microbiology & virology --- Microbiology (non-medical) --- antimicrobial resistance --- CRISPR-Cas --- oxazolidinone-resistant Enterococcus faecalis --- carbapenem-resistant A. baumannii --- colistin-resistant E. coli --- antibiotic-resistant non-typhoidal Salmonella --- MRSA --- VRE
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This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact
Science: general issues --- Medical microbiology & virology --- Microbiology (non-medical) --- antimicrobial resistance --- CRISPR-Cas --- oxazolidinone-resistant Enterococcus faecalis --- carbapenem-resistant A. baumannii --- colistin-resistant E. coli --- antibiotic-resistant non-typhoidal Salmonella --- MRSA --- VRE
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There is global interest in using insects as food and feed. However, before insects can be recommended as a type of nourishment to augment more traditional and widely accepted sources of food and feed, it is essential that in-depth research involving a variety of subjects is carried out. We can learn from societies in which insects are still a component of the local diet which species are preferred and how they are prepared for human consumption. We need information on the chemical composition of edible insects and have to make sure we know what kinds of micro-organisms and pathogens they contain. Legal questions in relation to the sale and breeding of certain species need to be addressed, and medicinal aspects of edible insects and their products should be examined. How best to market selected species and make them palatable to a clientele that more than often rejects the idea of insects in the diet are further important aspects in need of study. This book deals with these questions in 19 articles written by experts from at least 20 different countries that represent a range of disciplines. As such, it is a useful tome for a wide range of food researchers.
entomophagy --- novel food --- neophobia --- disgust --- edible insects --- mealworm --- Tenebrio molitor --- insects --- sensory --- model system --- insect --- food --- avoid --- attitude --- psychology --- willingness to eat --- Alcalase --- insect powders --- Acheta domesticus --- Enterococcus --- antioxidant activity --- biodiversity --- bioresource --- culture --- edible insect --- defatted powder --- mealworm oil --- characteristics --- feed supplementation --- growth performance --- nutrient composition --- emotions --- sociolinguistics --- food choice --- mirror neurons --- steamed and freeze-dried mature silkworm larval powder --- alcoholic fatty liver --- ethanol --- lipogenesis --- fatty acid oxidation --- Sprague-Dawley rats --- protein hydrolysate --- enzymatic hydrolysis --- degree of hydrolysis --- techno-functional properties --- novel proteins --- consumer analysis --- DRSA --- Amino acids --- fatty acids --- minerals --- antioxidant --- antimicrobial --- supplement --- sustainable food --- food safety --- blood coagulation --- platelet aggregation --- haemolysis --- Teleogryllus emma --- food law --- Africa --- food hygiene --- food policy --- processing --- traditional knowledge --- food/feed safety --- nutrition --- yellow mealworm --- processed --- shelf life --- Antheraea assamensis --- Apis cerana indica --- honey --- Nagaland --- preparation --- Samia cynthia ricini --- Vespa mandarinia --- Vespula orbata --- silkworm --- thermal processing --- antioxidant activities --- silkworm powder --- alternative food resource --- wasp larva --- Vespa velutina nigrithorax --- insect edibility --- food shortage --- acceptance --- bio-active compounds --- nutrients
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There is global interest in using insects as food and feed. However, before insects can be recommended as a type of nourishment to augment more traditional and widely accepted sources of food and feed, it is essential that in-depth research involving a variety of subjects is carried out. We can learn from societies in which insects are still a component of the local diet which species are preferred and how they are prepared for human consumption. We need information on the chemical composition of edible insects and have to make sure we know what kinds of micro-organisms and pathogens they contain. Legal questions in relation to the sale and breeding of certain species need to be addressed, and medicinal aspects of edible insects and their products should be examined. How best to market selected species and make them palatable to a clientele that more than often rejects the idea of insects in the diet are further important aspects in need of study. This book deals with these questions in 19 articles written by experts from at least 20 different countries that represent a range of disciplines. As such, it is a useful tome for a wide range of food researchers.
Technology: general issues --- entomophagy --- novel food --- neophobia --- disgust --- edible insects --- mealworm --- Tenebrio molitor --- insects --- sensory --- model system --- insect --- food --- avoid --- attitude --- psychology --- willingness to eat --- Alcalase --- insect powders --- Acheta domesticus --- Enterococcus --- antioxidant activity --- biodiversity --- bioresource --- culture --- edible insect --- defatted powder --- mealworm oil --- characteristics --- feed supplementation --- growth performance --- nutrient composition --- emotions --- sociolinguistics --- food choice --- mirror neurons --- steamed and freeze-dried mature silkworm larval powder --- alcoholic fatty liver --- ethanol --- lipogenesis --- fatty acid oxidation --- Sprague-Dawley rats --- protein hydrolysate --- enzymatic hydrolysis --- degree of hydrolysis --- techno-functional properties --- novel proteins --- consumer analysis --- DRSA --- Amino acids --- fatty acids --- minerals --- antioxidant --- antimicrobial --- supplement --- sustainable food --- food safety --- blood coagulation --- platelet aggregation --- haemolysis --- Teleogryllus emma --- food law --- Africa --- food hygiene --- food policy --- processing --- traditional knowledge --- food/feed safety --- nutrition --- yellow mealworm --- processed --- shelf life --- Antheraea assamensis --- Apis cerana indica --- honey --- Nagaland --- preparation --- Samia cynthia ricini --- Vespa mandarinia --- Vespula orbata --- silkworm --- thermal processing --- antioxidant activities --- silkworm powder --- alternative food resource --- wasp larva --- Vespa velutina nigrithorax --- insect edibility --- food shortage --- acceptance --- bio-active compounds --- nutrients
Choose an application
There is global interest in using insects as food and feed. However, before insects can be recommended as a type of nourishment to augment more traditional and widely accepted sources of food and feed, it is essential that in-depth research involving a variety of subjects is carried out. We can learn from societies in which insects are still a component of the local diet which species are preferred and how they are prepared for human consumption. We need information on the chemical composition of edible insects and have to make sure we know what kinds of micro-organisms and pathogens they contain. Legal questions in relation to the sale and breeding of certain species need to be addressed, and medicinal aspects of edible insects and their products should be examined. How best to market selected species and make them palatable to a clientele that more than often rejects the idea of insects in the diet are further important aspects in need of study. This book deals with these questions in 19 articles written by experts from at least 20 different countries that represent a range of disciplines. As such, it is a useful tome for a wide range of food researchers.
Technology: general issues --- entomophagy --- novel food --- neophobia --- disgust --- edible insects --- mealworm --- Tenebrio molitor --- insects --- sensory --- model system --- insect --- food --- avoid --- attitude --- psychology --- willingness to eat --- Alcalase --- insect powders --- Acheta domesticus --- Enterococcus --- antioxidant activity --- biodiversity --- bioresource --- culture --- edible insect --- defatted powder --- mealworm oil --- characteristics --- feed supplementation --- growth performance --- nutrient composition --- emotions --- sociolinguistics --- food choice --- mirror neurons --- steamed and freeze-dried mature silkworm larval powder --- alcoholic fatty liver --- ethanol --- lipogenesis --- fatty acid oxidation --- Sprague-Dawley rats --- protein hydrolysate --- enzymatic hydrolysis --- degree of hydrolysis --- techno-functional properties --- novel proteins --- consumer analysis --- DRSA --- Amino acids --- fatty acids --- minerals --- antioxidant --- antimicrobial --- supplement --- sustainable food --- food safety --- blood coagulation --- platelet aggregation --- haemolysis --- Teleogryllus emma --- food law --- Africa --- food hygiene --- food policy --- processing --- traditional knowledge --- food/feed safety --- nutrition --- yellow mealworm --- processed --- shelf life --- Antheraea assamensis --- Apis cerana indica --- honey --- Nagaland --- preparation --- Samia cynthia ricini --- Vespa mandarinia --- Vespula orbata --- silkworm --- thermal processing --- antioxidant activities --- silkworm powder --- alternative food resource --- wasp larva --- Vespa velutina nigrithorax --- insect edibility --- food shortage --- acceptance --- bio-active compounds --- nutrients
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