Arti Sharma, Ponmariappan Sarkaraisamy, S. Shukla, S. I. Alam
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Screening of immunogenic proteins from extracellular proteome of C. botulinum type B by immunoproteomic approach
ABSTRACT Botulinum toxin is the highly toxic substance that causes very dangerous neuroparalytic disease called botulism. It is produced by anaerobic and endospore forming bacteria called C. botulinum. In the absence of licensed vaccine against botulism, an immunoproteome-based approach was developed to find immunogenic proteins of C. botulinum type B for development of vaccine against botulism. Extracellular proteins of C. botulinum type B were separated by 2-DE and probed with hyper-immune antisera of extracellular proteins and antisera of live spores of C. botulinum type B to evaluate the reactivity of extracellular proteins by immunoblotting assay. Five proteins reacted with extracellular proteins antisera and one protein reacted with live spores’ antisera. These identified immunogenic proteins will be further evaluated as the vaccine candidates against botulism.
期刊介绍:
Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.
Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.