Carbohydrate molecules as a potential means to prevent food poisoning
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| Number of Parts | 163 | |
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| License | CC Attribution - NoDerivatives 4.0 International: You are free to use, copy, distribute and transmit the work or content in unchanged form for any legal purpose as long as the work is attributed to the author in the manner specified by the author or licensor. | |
| Identifiers | 10.5446/50393 (DOI) | |
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FoodKatalysatorgiftKohlenhydratchemieMoleculeAction potentialGesundheitsstörungMeeting/InterviewChemical experiment
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GesundheitsstörungChemical experiment
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GesundheitsstörungTrauma (medicine)Chemical experiment
00:28
Chemical experiment
00:36
Chemical experimentMeeting/Interview
00:40
Wine tasting descriptorsGesundheitsstörungTrauma (medicine)Chemical experiment
00:47
Chemical experiment
00:59
Organische ChemieCell (biology)GesundheitsstörungSurface scienceChemical experiment
01:06
Chemical experiment
01:10
Surface scienceChemical experiment
01:16
Chemical experiment
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GesundheitsstörungCell (biology)KohlenhydratchemieChemical experimentMeeting/Interview
01:28
Binding energyMucinKohlenhydratchemieAnimal trappingChemical experiment
01:36
Cell (biology)Chemical experiment
01:41
KohlenhydratchemieSpeciesChemical experiment
01:47
SpeciesMucinWater purificationChemical experimentMeeting/Interview
01:56
Binding energyErdrutschMucinChemical experiment
02:06
ErdrutschWine tasting descriptorsChemical experiment
02:11
MucinWine tasting descriptorsChemical experiment
02:16
Computer animation
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MucinBinding energyCell (biology)Wine tasting descriptorsChemical experiment
02:36
Chemical experiment
02:42
Cell (biology)Chemical experiment
02:46
Cell (biology)Chemical structureMucinChemical experiment
02:55
Cell (biology)Chemical structureProteinfaltungChemical experiment
03:00
MucinChemical structureTeilentrahmte MilchAction potentialChemical experiment
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Action potentialEnzyme inhibitorChemical experiment
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Teilentrahmte MilchOligosaccharideChemical experiment
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Teilentrahmte MilchKohlenhydratchemieAgricultural scienceOrganische ChemieChemical experiment
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Teilentrahmte MilchAgricultural Research Organization of IsraelChemical experiment
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Chemical propertyKohlenhydratchemieEnzyme inhibitorChemical structureCell (biology)Chemical experiment
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Chemical experiment
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Chemical structureChemical experiment
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MucinOrganische ChemieKohlenhydratchemieFoodEnzyme inhibitorChemical experimentEngineering drawingDiagram
04:12
Chemical experiment
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KohlenhydratchemieFoodChemical experiment
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PathogenicityHope, ArkansasFunctional groupChemical experimentMeeting/Interview
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Hope, ArkansasChemical experiment
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Functional groupChemical experiment
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Computer animation
Transcript: English(auto-generated)
00:12
Hello, my name is Marguerite Klein and I'm a microbiologist and I work in University College Dublin. We have a research interest in how bacteria colonise the intestinal
00:21
tracts of humans and animals and how they cause disease. One of the bacteria that we're working with is called Campylobacter jejuni. Campylobacter jejuni is a bacteria that lives in the intestinal tracts of both humans and chickens. Nearly all chickens have Campylobacter present in their intestinal tract but it doesn't cause
00:41
them any harm or they don't get any disease. However when chickens are slaughtered what happens is the carcass or the body of the chickens becomes contaminated with Campylobacter jejuni. What this means is that most of the chickens that we buy in our supermarket have Campylobacter jejuni present on their skin. If the chicken isn't cooked properly and humans
01:02
eat it, they become infected with the organism and humans do get sick. And the reason for this is because in humans the bacteria can penetrate the mucus layer that overlies the epithelial surface in the intestine and can actually interact with the epithelial cells underneath and can
01:21
invade them. They can get inside the cells and this is what causes disease. But in chickens the bacteria all live out in the mucus layer. So we've hypothesized what's happening is that there are sugars present on the mucin in chickens and these sugars bind to the bacteria and trap them there in the mucus layer and prevent them from interacting with the cells. What we
01:41
have hypothesized is that these sugars are very important in preventing infection. In order to test this hypothesis what we've done is first of all we've purified mucins from lots of different animal species and we've printed these on a very small microscope slide. And we can then fluorescently label the bacteria and put these bacteria on top of the slide
02:04
and see if they bind to the mucins present on the slide. So when we look at the slide what we see is something like this. So each of these bright dots here is a dot of mucin that has bacteria fluorescently labeled bacteria bound to it. And as you can see here there's no bright spots that's
02:21
because no bacteria have bound to this mucin. So when we analyze this a lot more closely what it shows is that the bacteria bind very strongly to mucins that are present in the chicken intestinal tract but don't bind as strongly to mucins present in the intestinal tracts of other animals. So this suggests that our hypothesis might be correct. And in further support of
02:43
this we can grow cells in the laboratory and infect them with And we do this in the presence of chicken mucin. We can show that the interaction of the bacteria with the cells is reduced and in fact the invasion or the entry of the bacteria into the cells is reduced up to a thousand fold. What we've done now is we've analyzed the structures that
03:03
are present on chicken mucin and we've shown that there are some structures that are unique to chicken mucin and not present for example on human mucin. And these are potential inhibitors of infection. Now this strategy that we're using has actually already been developed in nature because there are lots of free oligosaccharides present in
03:23
human milk and we all know that babies that are breastfed by their mothers don't develop infection as easily as other babies that are not breastfed. And free sugars are present in lots of mammalian milk. So one of the things we've examined in collaboration with the Agricultural Research Organization here in Ireland is bovine
03:43
colostrum. And colostrum is the milk that's produced by mothers very soon after birth. And this contains lots of sugars that have anti-infective properties. So we've shown that the sugars that are present in bovine colostrum inhibit campylobacteri uni infection of cells as well. And we've also identified the structures that are
04:03
present in bovine colostrum. So looking at these structures that are present in both chicken mucin and bovine colostrum we do hope to identify sugars which could be used as inhibitors of infection that prevent not just campylobacteri uni infection but possibly could be used for other organisms as well. So the advantage of identifying these
04:22
sugars is that they can quite easily be added to food which we eat every day and they should be able to act to prevent infection not just of campylobacteri uni but other pathogens as well. So I hope you enjoyed watching this video. This work is done in collaboration with lots of different research groups. And if you want to
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find out more about what we do please visit our website.
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