Analysis of antibiotic resistance of bacteria by using electron spin resonance (ESR)

2015 Fiscal Year Final Research Report

• Project/Area Number: 25850096
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Food science
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: Nei Daisuke 国立研究開発法人農業・食品産業技術総合研究機構, その他部局等, 主任研究員 (70466001)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: ESR / スピントラッピング / 細菌 / 抗生物質

Outline of Final Research Achievements

In the present study, an optimized condition of an electron spin resonance (ESR) measurement was examined in order to obtain the behavior of free radicals in bacteria after the bactericidal and/or bacteriostatic effects of antibiotics. The antibiotics used in the study did not affect the population of Escherichia coli, and any bactericidal effect was not observed. The ESR spectrum from bacterial suspension including CYPMPO as a spin-trapping reagent and menadione was obtained after the ESR measurements at the following condition: microwave power at 6 mW, center field at 3,524 G, sweep width at 200 G. The results suggested that the peak intensity was affected by antibiotics resistance, however, the signal intensities from bacterial suspensions were weak and further examination will be needed.

Free Research Field

食品微生物学