目的建立动态浊度法检测噬菌体制剂中内毒素含量,并探索不同方法对制剂中内毒素的脱除效果。方法采用动态浊度法检测噬菌体制剂中内毒素含量,然后采用凝胶层析、超滤及活性炭吸附法对噬菌体制剂进行处理,检测处理前后噬菌体制剂中内毒...目的建立动态浊度法检测噬菌体制剂中内毒素含量,并探索不同方法对制剂中内毒素的脱除效果。方法采用动态浊度法检测噬菌体制剂中内毒素含量,然后采用凝胶层析、超滤及活性炭吸附法对噬菌体制剂进行处理,检测处理前后噬菌体制剂中内毒素含量及噬菌体效价的变化。结果基于动态浊度法,建立了内毒素标准曲线回归方程lg T=-0.2732 lg C+3.149,其线性浓度范围为0.05~10.0 EU/mL,相关系数r=0.9986,满足可靠性分析要求;超滤法和活性炭吸附法均能有效脱除噬菌体制剂中的内毒素,脱除率分别为97.1%和99.1%,但活性炭吸附法选择性差,噬菌体效价显著降低。结论动态浊度法能灵敏检测噬菌体制剂中的内毒素含量,超滤法可作为噬菌体制剂内毒素脱除的可行策略。展开更多
In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the...In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.展开更多
文摘目的建立动态浊度法检测噬菌体制剂中内毒素含量,并探索不同方法对制剂中内毒素的脱除效果。方法采用动态浊度法检测噬菌体制剂中内毒素含量,然后采用凝胶层析、超滤及活性炭吸附法对噬菌体制剂进行处理,检测处理前后噬菌体制剂中内毒素含量及噬菌体效价的变化。结果基于动态浊度法,建立了内毒素标准曲线回归方程lg T=-0.2732 lg C+3.149,其线性浓度范围为0.05~10.0 EU/mL,相关系数r=0.9986,满足可靠性分析要求;超滤法和活性炭吸附法均能有效脱除噬菌体制剂中的内毒素,脱除率分别为97.1%和99.1%,但活性炭吸附法选择性差,噬菌体效价显著降低。结论动态浊度法能灵敏检测噬菌体制剂中的内毒素含量,超滤法可作为噬菌体制剂内毒素脱除的可行策略。
文摘In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.
