The mechanism elucidation and spread of new laboratory procedure of the food poisoning Salmonella using citrus extractions
| Project/Area Number |
22500783
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Suzuka University of Medical Science |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
NAKAMURA Satoshi 国立国際医療研究センター研究所, マラリア・熱帯医学研究部, 熱帯医学研究室長 (40207874)
MIDORIKAWA Kaoru 三重大学, 大学院・医学系研究科, リサーチアソシエイト (20393366)
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2012: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2011: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2010: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | サルモネラ / 柑橘 / クエン酸 / アスコルビン酸 / 塩化ナトリウム / MY現象 / ミ ドリング / Oligodynamic Effect / ラオス / ミドリング / 柑橘成分 / 硫化水素 / クエン酸鉄 / カンボジア / 東洋ろ紙ペーパ / パスツール研究所 / マホゾート病院 |
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| Research Abstract |
We referred to this phenomenon that Salmonella forms a black ring due to the production of H2S as the “MY Phenomenon” and the black ring was designated as the MIDO Ring. The new finding that H2S production was suppressed by adding NaCl was shown during this study. Furthermore, hydrogen sulfide production and iron sulfide production became viewing notably by making Salmonella cultural condition into the anaerobic condition. The results made it possible to suggest the developing an antibacterial inspection system such as Oligodynamic effect of the metal by usingSalmonella.
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Report
(4 results)
Research Products
(21 results)
