2023 Fiscal Year Final Research Report
Development of a new method to assess Campylobacter motility and screening of motility inhibitors
Project/Area Number |
21K05446
|
Research Category |
Grant-in-Aid for Scientific Research (C)
|
Allocation Type | Multi-year Fund |
Section | 一般 |
Review Section |
Basic Section 38050:Food sciences-related
|
Research Institution | Kanagawa Institute of Technology |
Principal Investigator |
Sawai Jun 神奈川工科大学, 健康医療科学部, 教授 (80288216)
|
Project Period (FY) |
2021-04-01 – 2024-03-31
|
Keywords | 食中毒 / カンピロバクター / 移動性 / 運動性 / バイオフィルム / ろ紙 / エッセンシャルオイル |
Outline of Final Research Achievements |
Campylobacter (C. jejuni) is highly motile, and there is concern that it may migrate inside food products. Instead of the conventional two-dimensional evaluation of bacterial motility, we have established a method for evaluating C. jejuni motility + biofilm (BF) formation capacity under three-dimensional conditions in pores, assuming migration into foodstuffs, using filter paper. The method showed that natural antimicrobial substances such as essential oils inhibited C. jejuni motility under volatile conditions, while alcohol and sodium hypochlorite failed to inhibit C. jejuni even under spray conditions. Experiments in which meat surfaces were inoculated with C. jejuni also showed a reduction of C. jejuni.
|
Free Research Field |
殺菌・抗菌技術
|
Academic Significance and Societal Importance of the Research Achievements |
カンピロバクターの運動性を食肉・食材中への移動を想定した系(有機物含有、垂直移動、バイオフィルム形成)において把握することを目的とし、運動の方向性や細孔中などの3次元条件下での運動性の評価方法を開発した。この評価方法により、カンピロバクターの運動性を阻害する化学物質等のスクリーニングを行うことができた学術的意義は大きい。菌を死滅させるという従来の評価だけでなく、運動性を阻害するという新たな制御方法を提示し、微生物制御および食品衛生分野全体に波及効果をもたらす社会的意義は大きい。
|