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A novel universal nano-luciferase-involved reporter system for long-term probing food-borne probiotics and pathogenic bacteria in mice by in situ bioluminescence imaging

机译:一种新的通用纳米荧光素酶记性酶报告系统,用于通过原位生物发光成像进行长期探测食品益生菌和致病菌的病原细菌

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摘要

Food-borne bacteria have received increasing attention due to their great impact on human health. Bioimaging makes it possible to monitor bacteria inside the living body in real time and in situ. Nano-luciferase (NLuc) as a new member of the luciferase family exhibits superior properties than the commonly used luciferases, including small size, high stability and improved luminescence. Herein, NLuc, CBRLuc and FLuc were well expressed in varied food-borne bacteria. Results showed that the signal intensity of E. coli-NLuc was about 41 times higher than E. coli-CBRLuc, L. plantarum-NLuc was nearly 227 times that of L. plantarum-FLuc in vitro. Moreover, NLuc was applied to trace L. plantarum and E. coli in vivo through the whole body and separated digestive tract imaging, as well as the feces bacterium counting and probing. The persistence of bioluminescent strains was predominantly localized in colon and cecum of mice after oral administration. The NLuc system showed its incomparable superiority, especially in the application of intestinal imaging and the universality for food-borne bacteria. We demonstrated that the NLuc system was a brilliant alternative for specific application of food-borne bacteria in vivo, aiming to collect more accurate and real-time information of food-borne bacteria from the living body for further investigation of their damage mechanism and nutrition effect.
机译:由于对人类健康的影响很大,食物传播的细菌受到了越来越关注。生物仿真使得可以实时和原位监测活体内的细菌。作为荧光素酶系列的新成员的纳米荧光素酶(Nluc)表现出优于常用的荧光素酶的优异性,包括小尺寸,高稳定性和改善的发光。在此,在不同食物的细菌中表达了Nluc,CBrluc和Fluc。结果表明,大肠杆菌的信号强度高于大肠杆菌-CBrluc的41倍,L.Purerarum-Nluc近227倍的L.Purerarum-Fluc在体外。此外,通过全身和分离的消化道成像,以及粪便抑制和探测,在体内施加到痕量L.Purerarum和大肠杆菌中。在口服给药后,生物发光菌株的持续性主要是小鼠的结肠和盲肠的局部化。 Nluc系统显示其无与伦比的优越性,特别是在肠道成像和食物传播细菌的普遍性中的应用。我们证明,Nluc系统是一种辉煌的替代品,可用于体内食物传播的细菌,旨在收集来自生活机构的食物传播细菌的更准确和实时信息,以进一步调查它们的损伤机制和营养效果。

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  • 来源
    《RSC Advances》 |2020年第22期|共8页
  • 作者单位

    Nankai Univ Sch Med Tianjin Key Lab Food Sci &

    Hlth Tianjin 300071 Peoples R China;

    Nankai Univ Sch Med Tianjin Key Lab Food Sci &

    Hlth Tianjin 300071 Peoples R China;

    Nankai Univ Sch Med Tianjin Key Lab Food Sci &

    Hlth Tianjin 300071 Peoples R China;

    Nankai Univ Sch Med Tianjin Key Lab Food Sci &

    Hlth Tianjin 300071 Peoples R China;

    Nankai Univ Sch Med Tianjin Key Lab Food Sci &

    Hlth Tianjin 300071 Peoples R China;

    Nankai Univ Sch Med Tianjin Key Lab Food Sci &

    Hlth Tianjin 300071 Peoples R China;

    Nankai Univ Sch Med Tianjin Key Lab Food Sci &

    Hlth Tianjin 300071 Peoples R China;

    Nankai Univ Sch Med Tianjin Key Lab Food Sci &

    Hlth Tianjin 300071 Peoples R China;

    Nankai Univ Sch Med Tianjin Key Lab Food Sci &

    Hlth Tianjin 300071 Peoples R China;

    Nankai Univ Sch Med Tianjin Key Lab Food Sci &

    Hlth Tianjin 300071 Peoples R China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 化学;
  • 关键词

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