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Biodiscovery of Marine Microbial Enzymes in Indonesia
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Ekowati Chasanah, Pujo Yuwono, Dewi Seswita Zilda, Siswa Setyahadi
CDA (E.C. 3.5.1.4.1) is a key enzyme in replacing the unfriendly chemical process of chitosan production by hydrolyzing the acetamido group of chitin polymers. CDAs have been isolated from several microorganisms, first from Mucor rouxii (Araki & Ito, 1975); however, CDA research is not reported on as much as chitinase and chitosanase are, which might be due to a problem in the CDA assay. Besides CDA, chitin oligosaccharide deacetylase (COD; EC 3.5.1.105) is also able to produce β-N-acetyl-D-glucosaminyl-(1,4)-D-glucosamine (GlcNAc-GlcN) from (GlcNAc)2 (Hirano et al., 2015). Enzyme assays for deacetylation activity of CDAs and COD are based on monitoring acetate release by ultraviolet (UV) absorbance changes, radiolabeled substrates and coupled enzymatic assays or formation of free amino groups with chromogenic or fluorogenic reagents, such as fluorescamine, o-phthalaldehyde, or ninhydrin (Pascual & Planas, 2018). COD and chitinase (glycosyl hydrolase [GH] or GH family 18) had been reported to be produced by marine bacteria, Vibrio parahaemolyticus KN1699 isolated from a Yatsu dry beach (Narashino, Chiba Prefecture, Japan) (Hirano et al., 2015). Vibrio parahaemolyticus is a member of Vibrionacea, a family of gram-negative and facultative anaerobes bacteria under the phylum Proteobacteria, inhabitants of fresh- or saltwater/marine environments. This result gives insight into marine environments, including Indonesia’s marine environments, being a rich source of CDA or COD enzymes.
Colon, rectum and anus
Published in Michael Gaunt, Tjun Tang, Stewart Walsh, General Surgery Outpatient Decisions, 2018
Food poisoning is usually obvious from the history. Onset within 12 hours suggests a toxin cause, e.g. Staphylococcus aureus toxin or Bacillus cereus. Vibrio parahaemolyticus is responsible for most seafood poisoning and may be associated with vomiting and severe abdominal pain. After this time, and up to three days, Salmonella enteritis is the commonest cause.
Antibacterial Activity of Seaweeds and their Extracts
Published in Leonel Pereira, Therapeutic and Nutritional Uses of Algae, 2018
Roohi Fatima et al. (2016) enhanced the microbial safety of farmed Mozambique tilapia fish (Oreochromis mossambicus) by adding an antibacterial methanol extract of the red seaweed, Portieria hornemannii, to housing tanks (1 part per trillion per liter). The instances of Vibrio parahaemolyticus infection amongst the fish were significantly decreased compared to the untreated group. Histology tests also showed the same significant decrease of V. parahaemolyticus in muscle tissue.
In silico analysis revealing CsrA roles in motility-sessility switching and tuning VBNC cells in Vibrio parahaemolyticus
Published in Biofouling, 2021
Dan Wang, Steve H. Flint, Dragana Gagic, Jon S. Palmer, Graham C. Fletcher, Stephen L. W. On
Vibrio parahaemolyticus is a Gram-negative, foodborne pathogenic bacterium found in estuarine and coastal marine environments throughout the world. Exposure to V. parahaemolyticus, especially via undercooked or raw seafood, can lead to gastroenteritis, septicaemia or even death (Chao et al. 2010). V. parahaemolyticus survival has been reported to be enhanced within the habitat of a biofilm matrix (Costerton et al. 1999). Biofilms are comprised of sessile microbial communities adhering to a surface inside a self-produced matrix made up of extracellular polymeric substances (EPS) including polysaccharides, proteins, glycoproteins, glycolipids and extracellular DNA (e-DNA) (Flemming et al. 2007; Sadiq et al. 2019). The endurance and environment-adaptability of biofilms enable the bacterial cells within them to survive environmental stress.
Loop-mediated isothermal amplification assay as a point-of-care diagnostic tool for Vibrio parahaemolyticus: recent developments and improvements
Published in Expert Review of Molecular Diagnostics, 2019
Karanth Padyana Anupama, Anirban Chakraborty, Iddya Karunasagar, Indrani Karunasagar, Biswajit Maiti
Vibrio parahaemolyticus is an inhabitant of the estuarine and marine environment. It is a Gram-negative, rod-shaped and motile bacterium, which has evolved as the primary cause of seafood-associated gastroenteritis in humans [3]. The pathogenicity of V. parahaemolyticus is mainly attributed to the presence of two major virulence factors, i.e. thermostable direct hemolysin (TDH) and thermostable related hemolysins (TRH) [4]. However, thermolabile hemolysin (TLH) is used in the identification of both virulent and avirulent strains, since, the gene is typically present in all the strains of V. parahaemolyticus and does not contribute any pathogenicity of the organism [5]. Unlike the clinical strains, the majority of environmental isolates of V. parahaemolyticus do not produce TRH and/or TDH but produces other virulence factors such as extracellular proteases, siderophores, biofilms, etc. However, 1–10% of these environmental isolates do show the presence of tdh and/or trh [6,7], which could be a great concern for public health. Thus, the presence of pathogenic strains of V. parahaemolyticus as a natural inhabitant in the estuarine and marine environment is a major threat to the public health. In addition, the secretion systems (T3SS2, T3SS6) also play a significant role in the pathogenicity [8]. Recent reports show that adhesion factors such as VpadF can also contribute to the pathogenicity of the bacteria [9,10]. V. parahaemolyticus is a multi-serotype bacterium, possessing at least twelve different O antigens and more than seventy different K antigens [11,12].
Effect of essential oils on pathogenic and biofilm-forming Vibrio parahaemolyticus strains
Published in Biofouling, 2020
Md. Furkanur Rahaman Mizan, Md. Ashrafudoulla, Md. Iqbal Hossain, Hye-Ran Cho, Sang-Do Ha
Widespread outbreaks of Vibrio spp. infections coupled with antibiotic resistance have led to a growing interest in alternative strategies for preventing vibriosis. Vibrio parahaemolyticus is widely distributed in aquatic environments (e.g. seawater and bottom sediment) and organisms (e.g. crabs and shellfish) and can subsequently be isolated from a variety of seafood, including fish, shrimp, oysters, scallops, and crab. Cases of food poisoning due to V. parahaemolyticus have been reported globally, with Japan, South Korea, and China being some of the worst-affected countries (Su and Liu 2007). In 2016, V. parahaemolyticus was the leading cause of microorganism-associated foodborne diseases in Korea, with 22 outbreaks and 251 confirmed cases (MFDS 2016).