NR ATJI
AU Müller-Hellwig,S.; Scherbel,C.; Pichner,R.; Gareis,M.; Märtlbauer,E.; Groschup,M.H.; Loessner,M.J.; Scherer,S.
TI Evidence for degradation of PrPsc
QU International Conference - Prion 2005: Between fundamentals and society's needs - 19.10.-21.10.2005, Congress Center Düsseldorf - Poster Session: Decontamination DEC-15
PT Konferenz-Poster
AB For the protection of the consumer a scientifically based risk assessment of animal derived products, particularly milk products are of prime importance. In this context the stability of the infectious PrP-agent in food is of general interest. In contrast to the normal PrPc the pathogenic form is remarkably resistant against digestion (2 h at 37 C) by proteinase K, resulting in a 30 kDa fragment PrP27-30. We study if starter or ripening cultures used for food processing are able to degrade or inactivate PrPsc to gain basic knowledge on the stability and fate of the BSE agent. We have screened bacterial supernatants in order to identify PrPsc degrading proteases. Few strains belonging to different species were found exhibiting such an activity. Protease-secreting bacteria were identified to degrade PrPsc under nearly native conditions. The proteases were purified using chromatography columns and characterized in details.
IN Die Autoren nahmen Überstände verschiedener in der Lebensmitteltechnik verwendeter Bakterienkulturen und testeten deren Fähigkeit, PrPsc abzubauen. In einigen wenigen Überständen fanden sie tatsächlich derartige Protease-Aktivitäten.
AD Simone Müller-Hellwig, Siegfried Scherer, ZIEL, Mikrobiologie, TU-München, Freising-Weihenstephan, Germany; Christina Scherbel, Rohtraud Pichner, Manfred Gareis, Bundesanstalt f. Ernährung und Lebensmittel, Standort Kulmbach, Inst. Mikrobiologie und Toxokologie, Kulmbach, Germany; Erwin Märtlbauer, LMU-München, Lehrstuhl für Hygiene und Technologie der Milch, Oberschleissheim, Germany; Martin H. Groschup, Inst. f. neue und neuartige Tierseuchenerreger (Friedrich-Loeffler-Inst.) Bundesforschungsinstitut für Tiergesundheit, Insel Riems, Germany; Matrin J. Loessner, Institute for Food Science and Nutrition, Swiss Federal Institute of Technology, Zürich, Switzerland
SP englisch
PO Deutschland