This document discusses bacteriocins, which are antibiotic-like protein toxins produced by bacteria. Bacteriocins inhibit or kill closely related bacterial strains. They were first discovered in 1925 and include colicins from E. coli and pyocins from P. aeruginosa. Bacteriocins have protein or peptide structures and are produced by both Gram-positive and Gram-negative bacteria. They can degrade bacterial cell membranes or DNA. Bacteriocins have potential medical importance in treating antibiotic-resistant infections and some cancers.
-Introduction
-About bacteriocins
-Classification of bacteriocins
-Role in food preservation
-How to add bacteriocins in foods
-Advantages and disadvantages
-Conclusion.
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
-Introduction
-About bacteriocins
-Classification of bacteriocins
-Role in food preservation
-How to add bacteriocins in foods
-Advantages and disadvantages
-Conclusion.
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
Bacteriocin are produced from lactic acid bacteria .
various lactic acid bacteria produces different kinds of bacteriocin .
Bacteriocin can be used as food preservative
Food safety ( Basic steps in detection of food borne pathogens )SurbhiRai8
It consists of basic structure of steps for analysis of food borne pathogens in various ways and about these ways . what do we mean by food borne pathogens and why there is a need for their detection . then it has a little brief about each and every method . then we have covered 4 basic pathogens found in food and their detection methods . we are very thankful for all the sources from which we got this data . some of them are research papers and google books but it helped us to learn more .
Bacteriocins as food preservatives 1 copy (1)JuhiMishra16
this presentation describes about the bacteriocin and their mode of action. It also describes about its use along with the hurdle technology to enhance shelf life of food products.
Role of microbiology in pharmaceutical and food industrySasmitaDas27
This is all about how microbes has both positive and negative effects on our food industry and in pharmaceutical products . The essentiality of microbes.
Bacteriocin are produced from lactic acid bacteria .
various lactic acid bacteria produces different kinds of bacteriocin .
Bacteriocin can be used as food preservative
Food safety ( Basic steps in detection of food borne pathogens )SurbhiRai8
It consists of basic structure of steps for analysis of food borne pathogens in various ways and about these ways . what do we mean by food borne pathogens and why there is a need for their detection . then it has a little brief about each and every method . then we have covered 4 basic pathogens found in food and their detection methods . we are very thankful for all the sources from which we got this data . some of them are research papers and google books but it helped us to learn more .
Bacteriocins as food preservatives 1 copy (1)JuhiMishra16
this presentation describes about the bacteriocin and their mode of action. It also describes about its use along with the hurdle technology to enhance shelf life of food products.
Role of microbiology in pharmaceutical and food industrySasmitaDas27
This is all about how microbes has both positive and negative effects on our food industry and in pharmaceutical products . The essentiality of microbes.
In recent years, the increase in the number of multi-drug resistant pathogens and food safety have become serious global problems, and it is increasingly important to find or develop a new generation of antibacterial drugs or preservatives. Scientists have discovered that bacteria-produced bacteriocins can control clinically relevant susceptible and resistant bacteria, and purified bacteriocins can be added to foods as natural preservatives. Bacteriocins can be added to animal feeds as anti-pathogen additives to protect livestock from pathogen damage. In medicine, bacteriocin has the potential to replace antibiotics as antibacterial drugs and is a new type of anticancer drug.
Commonly used Microbes in Biotechnology.pptxChrisJSoguilon
Microbes are living organisms that must be amplified to be seen. Bacteria, fungus, and viruses are all examples of microbes. These tiny, living cells serve as miniature chemical factories in biotechnology and biomanufacturing, producing products such as amino acids, medicines, enzymes, and food additives.
Learn more about commonly used microbes in biotechnology in this PowerPoint!
Microbial biotechnology is the use of microorganisms to obtain an economically valuable product or activity at a commercial or large scale.
Like any other man-made technology, microbial biotechnology has both positive and negative effects on the environment.
Biotechnology may carry more risk than other scientific fields: microbes are tiny and difficult to detect, but the dangers are potentially vast.
The use of biotechnical methods—including genetically-engineered microorganisms—is indispensable for the manufacture of many products essential to mankind.
For better or for worse, it is the mankind's task to tackle the problems that are associated with the use of this technology, and which to a high degree are located in the field of unwanted environmental impacts.
The use of biotechnology should be restricted to enhancing the quality of life for plants, animals and human beings only. Anything beyond that is unnatural and highly disastrous to us.
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
2. INTRODUCTION
-Bacteriocins are bactericidal antibiotic like
substances.
-In nature it is protein which produced by many
bacteria.
-It inhibits or kills the growth of other kinds of
bacteria.
-It reduces the growth of bacterial strains that are
similar or closely associated.
-It is actually a proteinaceous toxin that is created
as a tiny molecule by bacteria.
-The toxin is regarded to be an antibiotic of
narrow spectrum and it is produced by a wide
array of bacteria.
MarMar Ali
3. This toxin was first discovered in 1925 by Mr. A.
Gratia. He was looking for methods to destroy
bacteria. The search lead him to the discovery
of Bacteriocin as well as the finding of
bacteriophage and the developing of antibiotic.
Colicins fromThe first bacteriocins obtained is
E. Coli bacteria.
Since Colicin like substances are produced by
several other bacteria also, the generic
History
4. name bacteriocin was proposed by Jacob
(1952) .
Bacteriocins are given specific names based
on the bacterial species of origin, for example
:-
Colicins - E. coli
Pyocins - P.aeruginosa
Diphthericins - C.diphtheriae
5. The structure of this toxin usually
resembles the shape of a protein or
peptide. It consists of amino acid chains
of different size.
Bacteriocin Structure
6. 1-Bacteriocin that produce by G ve- bacteria:-
Such as E.Coli that produce Colicin and
Pseudomonase that produce Pyocin.
2-Bacteriocin that produce by G ve+ bacreria:-
Such as Lactic acid Bacteria ( Lactococcus) that
produceNisin and use it in food products and
preservations.
TYPE OF BACTERIOCIN:-
7. Two common mechanisms of action of
bacteriocins are :-
(i) Degradation of bacterial cell membranes by
producing pores in the membrane .
(ii) Degradation of bacterial DNA by DNAs.
Mechanisms Of Action
8. -Produce by non-pathogenic bacteria kills
other pathogenic bacteria(Normal flora vs.
Pathogens).
-Bacteriocins have also been suggested for
certain cancer treatment.
-Used for food preservation in food industry
(eg. Nisin) produced by Lactococcus lactis
is active against many food spoiling
bacteria.
-Used for bacteriocin typing of clinical
Importance
9. The medical importance of bacteriocins is that they
may be useful in :-
(1) Treating infections caused by antibiotic-resistant
bacteria.
(2) Nitrogen fixation enzymes in Rhizobium in the
root nodules of legumes.
(3) Tumors caused by Agrobacterium in plants.
(4) Several antibiotics produced by Streptomyces.
(5) A variety of degradative enzymes that are
produced by Pseudomonas and are capable of
cleaning up environmental hazards such as oil spills
and toxic chemical Waste site.
MarMar Ali
-:Medical Importance