China's research found that nano-iron oxide inhibits Salmonella
January 18, 2019 Source: Science and Technology Daily Author: Over Guozhong Chen Yiqun
Window._bd_share_config={ "common":{ "bdSnsKey":{ },"bdText":"","bdMini":"2","bdMiniList":false,"bdPic":"","bdStyle":" 0","bdSize":"16"},"share":{ }};with(document)0[(getElementsByTagName('head')[0]||body).appendChild(createElement('script')) .src='http://bdimg.share.baidu.com/static/api/js/share.js?v=89860593.js?cdnversion='+~(-new Date()/36e5)];Salmonella is a globally important foodborne zoonotic pathogen. Currently, effective methods for eliminating intracellular Salmonella are still very limited. On the 17th, the Science and Technology Daily reporter learned from Yangzhou University that the research group of Professor Gao Lizeng of the School of Medicine and the researcher of the Institute of Poultry of the Chinese Academy of Agricultural Sciences, Shi Shourong, found that the use of nano-iron oxide can effectively inhibit chicken tissue and The role of intracellular Salmonella.
"Salmonella acts as a facultative intracellular bacterium that can invade host cells, escape the bactericidal effects of the host immune system and most antibiotics, and cause antibiotic resistance. Our joint research team uses the main source of Salmonella infection - chicken In the test animals, the inhibitory effect of nano-iron oxide on Salmonella was found from three levels of in vitro bacteriostatic, cell experiments and in vivo experiments, which will eliminate the refractory bacterial infections hidden in the host cells and evade the host immune system and antibiotic treatment. Provide a new prevention strategy." Gao Lizeng said.
According to reports, this study reveals the mechanism of action of nano-iron oxide to inhibit intracellular Salmonella: Salmonella infection causes autophagy, while nano-iron oxide can enter the autophagic vacuole and borrow the acidic environment in autophagic vacuoles to exert peroxide-like Enzyme activity, increase intracellular reactive oxygen species, and work with lysosomes to remove intracellular Salmonella, thereby inhibiting the proliferation of Salmonella. Recently, relevant research results have been published in the authoritative academic journal "Theranostics".
Black tea (dark tea) is named after the black appearance of the finished tea. It is one of the six major tea groups and is a post-fermented tea. The main production areas are Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shaanxi and Anhui. The traditional black tea is made from high maturity black wool tea, which is the main raw material for pressing tightly pressed tea.
The process of making black tea generally includes four steps: killing, kneading, stacking and drying. Black tea is mainly classified as Hunan black tea (Fu tea, Qianliang tea, black brick tea, Tri-tip, etc.), Hubei green brick tea, Sichuan Tibetan tea (border tea), Anhui Gu Yi black tea (An tea), Yunnan black tea (Pu'er tea), Guangxi Liubao tea and Shaanxi black tea (Fu tea) according to geographical distribution.
The yellow powder in black tea is commonly known as golden flower, a beneficial microorganism, the so-called golden flower, is in the processing of raw materials through the flowering of this special procedure, specifically in the black tea bricks to cultivate a kind of coronary aspergillus substance called coronary scattered cystic bacteria, commonly known as the golden flower, observed under the microscope, each individual golden flower is umbrella-shaped clusters, the whole body is golden and eye-catching, ringed into a group, evenly distributed.
Yunnan black tea powder ; Hubei black brick tea powderï¼›Pu'er tea power
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