A Fluorogenic Assay for the Rapid Detection of Some Vibrio Species Inciuding Vibrio parahaemolyticus in Foods

Takahisa Miyamoto, Yea Ing Sheu, Shoji Hatano, Harufumi Miwa

研究成果: ジャーナルへの寄稿記事

5 引用 (Scopus)

抄録

A rapid assay method for some Vibrio species including Vibrio parahaemolyticus was developed. The assay involved the enrichment culture of Vibrio species in BSP-HP medium (0.2% bacto-tryptone, 2% sodium chloride, 250 units/ml polymyxin B sulfate, 0.025% sodium hexametaphosphate, pH 8.5) and the specific measurement of intracellular trypsin-like activity by using the fluorogenic substrate benzoyl-L-arginine-7-aminomethylcoumarin. In BSF-HP medium, growth and trypsin-like activity of bacteria other than V. parahaemolyticus, V. alginolyticus and V. harveyi were suppressed. Although trypsin-like enzyme in food samples interfered with the fluorogenic assay, the interference could be overcome by the addition of 1 mM EDTA to the reaction mixture. Using this fluorogenic assay with commercial seafoods, 400 cells of V. parahaemolyticus per gram of food sample were detected within 8 hr. Trypsinlike activity measured by the assay was proportional to the number of V. parahaemolyticus determined by the conventional BTB teepol agar plating method (correlation coefficient r= 0.97). In the medium, V. alginolyticus, one of the V. parahaemolyticus-allied bacteria, and V. harveyi also showed vigorous growth and high trypsin-like activity. A more specific culture condition for V parahaemolyticus is required, and further investigation is in progress.

元の言語英語
ページ数1
ジャーナルFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
30
発行部数6
DOI
出版物ステータス出版済み - 1 1 1989

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Vibrio parahaemolyticus
Vibrio
Trypsin
trypsin
Food
assays
foods
polymyxin B
Bacteria
Polymyxin B
Seafood
enrichment culture
sodium sulfate
bacteria
seafoods
Growth
Fluorescent Dyes
Sodium Chloride
Edetic Acid
sodium chloride

All Science Journal Classification (ASJC) codes

  • Food Science
  • Public Health, Environmental and Occupational Health

これを引用

A Fluorogenic Assay for the Rapid Detection of Some Vibrio Species Inciuding Vibrio parahaemolyticus in Foods. / Miyamoto, Takahisa; Sheu, Yea Ing; Hatano, Shoji; Miwa, Harufumi.

:: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 巻 30, 番号 6, 01.01.1989.

研究成果: ジャーナルへの寄稿記事

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abstract = "A rapid assay method for some Vibrio species including Vibrio parahaemolyticus was developed. The assay involved the enrichment culture of Vibrio species in BSP-HP medium (0.2{\%} bacto-tryptone, 2{\%} sodium chloride, 250 units/ml polymyxin B sulfate, 0.025{\%} sodium hexametaphosphate, pH 8.5) and the specific measurement of intracellular trypsin-like activity by using the fluorogenic substrate benzoyl-L-arginine-7-aminomethylcoumarin. In BSF-HP medium, growth and trypsin-like activity of bacteria other than V. parahaemolyticus, V. alginolyticus and V. harveyi were suppressed. Although trypsin-like enzyme in food samples interfered with the fluorogenic assay, the interference could be overcome by the addition of 1 mM EDTA to the reaction mixture. Using this fluorogenic assay with commercial seafoods, 400 cells of V. parahaemolyticus per gram of food sample were detected within 8 hr. Trypsinlike activity measured by the assay was proportional to the number of V. parahaemolyticus determined by the conventional BTB teepol agar plating method (correlation coefficient r= 0.97). In the medium, V. alginolyticus, one of the V. parahaemolyticus-allied bacteria, and V. harveyi also showed vigorous growth and high trypsin-like activity. A more specific culture condition for V parahaemolyticus is required, and further investigation is in progress.",
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