ABSTRACT
Spices are often used in dried form, sometimes with significant microbial contamination including pathogenic and food spoilage bacteria. The antibiotic resistance represents an additional risk for food industry, and it is worthy of special attention as spices are important food additives. During our work, we examined the microbiological quality of 50 different spices with cultivation methods on diverse selective media. The identification of the most representative bacteria was carried out using 16S rDNA gene sequence analysis. Antibiotic resistance profiling of twelve identified Bacillus species (B. subtilis subsp. stercoris BCFK, B. licheniformis BCLS, B. siamensis SZBC, B. zhangzhouensis BCTA, B. altitudinis SALKÖ, B. velezensis CVBC, B. cereus SALÖB isolate, B. tequilensis KOPS, B. filamentosus BMBC, B. subtilis subsp. subtilis PRBC2, B. safensis BMPS, and B. mojavensis BCFK2 isolate) was performed using the standard disk-diffusion method against 32 antibiotics. The study showed that the majority resistance was obtained against penicillin G (100%), oxacillin (91.67%), amoxyclav (91.67%), rifampicin (75%), and azithromycin (75%). Our findings suggest that spices harbor multidrug-resistant bacteria.
ABSTRACT
Human serum transferrin has a potential for drug-delivery systems. Oxalate and aziridine-carboxylate was conjugated to serum transferrin in order to transport into the targeted cancer cells via transferrin-receptor mediated endocytosis. Capillary zone electrophoresis and capillary isoelectric focusing were used to analyze the effectiveness of complexation reactions. The electropherograms show the differences between iron-free- and iron-complexed molecular forms of human serum transferrin. The iron-complexed transferrin sample containing the different anions as synergistic complexing agents were characterized by different electrophoretic parameters.
