| Project/Area Number |
26450173
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Hokkaido University |
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Principal Investigator |
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2016: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2015: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2014: ¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
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| Keywords | アミノ酸 / 適合溶質 / 非適合溶質 / 食塩 / 浸透圧ストレス / 予測モデル / 浸透圧 / 食塩ストレス / 食中毒細菌 / トリプトファン / Dトリプトファン / ストレス応答 |
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| Outline of Final Research Achievements |
The present study firstly aimed at clarifying the effect of osmotic pressure induced by different osmolytes such as sodium chloride (NaCl), potassium chloride (KCl), and sucrose. Even at the same level of osmotic pressure, D-Tryptophan with NaCl significantly inhibited growth of Escherichia coli the most, compared with KCl and sucrose. Growth inhibition/no growth inhibition boundary conditions as a function of D-tryptophan and NaCl concentrations was clarified by a logistic regression model. The higher NaCl concentration, the lower D-tryptophan concentration was needed. Furthermore, we examined the effect of working temperature ranging from 15 to 46°C on the bacterial growth inhibition induced by D-tryptophan. The higher the reaction temperature, the more rapidly viable E. coli numbers were decreased. The results obtained in the present study would significantly contribute to the development of a novel bacterial growth control strategy using D-tryptophan.
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