Literature DB >> 4767298

Thermal inactivation of staphylococcal enterotoxins B and C.

D Y Fung, D H Steinberg, R D Miller, M J Kurantnick, T F Murphy.   

Abstract

Thermal inactivation profiles of staphylococcal enterotoxins B (SEB) and C (SEC) at 80, 100, and 121 C showed that SEC is more resistant than SEB to heat. After 24 h of incubation at 25 C, some reactivation (recovery of serological reactivity) occurred in toxins that had been inactivated by heat. If the toxin was stirred during heating, reactivation did not occur. An examination of the reactivation kinetics of heat-treated SEC showed that reactivation was temperature dependent. At 25 C, the incubation temperature of heat-treated crude SEC (80 C for 10 min), 100% reactivation occurred after 24 h, whereas at 4 C only slight reactivation was observed. We and others observed that heat-treated toxins initially lost more serological activity when heated at a low temperature (80 C) than at a higher temperature (100 C); in the present study we demonstrate that this is a reversible phenomenon.

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Year:  1973        PMID: 4767298      PMCID: PMC379937          DOI: 10.1128/am.26.6.938-942.1973

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN: 0003-6919


  9 in total

1.  Optimum temperature for enterotoxin production by Staphylococcus aureus S-6 and 137 in liquid medium.

Authors:  L L Vandenbosch; D Y Fung; M Widomski
Journal:  Appl Microbiol       Date:  1973-03

2.  Purification and characterization of staphylococcal enterotoxin A.

Authors:  F S Chu; K Thadhani; E J Schantz; M S Bergdoll
Journal:  Biochemistry       Date:  1966-10       Impact factor: 3.162

3.  Purification and some physicochemical properties of enterotoxin C, Staphylococcus aureus strain 361.

Authors:  R M Avena; M S Bergdoll
Journal:  Biochemistry       Date:  1967-05       Impact factor: 3.162

4.  Rapid quantitative serological assay of staphylococcal enterotoxin B.

Authors:  F J Weirether; E E Lewis; A J Rosenwald; R E Lincoln
Journal:  Appl Microbiol       Date:  1966-03

5.  Effect of pH, protein concentration, and ionic strength on heat inactivation of staphylococcal enterotoxin B 1 .

Authors:  E M Jamlang; M L Bartlett; H E Snyder
Journal:  Appl Microbiol       Date:  1971-12

6.  Effect of meat and isolated meat proteins on the thermal inactivation of staphylococcal enterotoxin B.

Authors:  L D Satterlee; A A Kraft
Journal:  Appl Microbiol       Date:  1969-06

7.  Capillary tube assay for staphylococcal enterotoxins A, B, and C.

Authors:  D Y Fung; J Wagner
Journal:  Appl Microbiol       Date:  1971-03

8.  Thermal inactivation of staphylococcal enterotoxin B in veronal buffer.

Authors:  R B Read; J G Bradshaw
Journal:  Appl Microbiol       Date:  1966-01

9.  Heat inactivation of enterotoxin A from Staphylococcus aureus in veronal buffer.

Authors:  J S Hilker; W R Heilman; P L Tan; C B Denny; C W Bohrer
Journal:  Appl Microbiol       Date:  1968-02
  9 in total
  4 in total

1.  Influence of pH on the heat inactivation of staphylococcal enterotoxin A as determined by monkey feeding and serological assay.

Authors:  J Y Humber; C B Denny; C W Bohrer
Journal:  Appl Microbiol       Date:  1975-11

2.  Large-scale purification of staphylococcal enterotoxins A, B, and C2 by dye ligand affinity chromatography.

Authors:  R D Brehm; H S Tranter; P Hambleton; J Melling
Journal:  Appl Environ Microbiol       Date:  1990-04       Impact factor: 4.792

3.  Heat resistance and presence of genes encoding staphylococcal enterotoxins evaluated by multiplex-PCR of Staphylococcus aureus isolated from pasteurized camel milk.

Authors:  Hany M Yehia; Elsayed A Ismail; Zeinab K Hassan; Abdulrahman H Al-Masoud; Mosffer M Al-Dagal
Journal:  Biosci Rep       Date:  2019-11-29       Impact factor: 3.840

4.  Microcalorimetric Investigations of Reversible Staphylococcal Enterotoxin Unfolding.

Authors:  Susan C Berry; Odbert A Triplett; Li-Rong Yu; Mark E Hart; Lauren S Jackson; William H Tolleson
Journal:  Toxins (Basel)       Date:  2022-08-15       Impact factor: 5.075

  4 in total

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