Sökning: "Bacterial virulence"

Visar resultat 1 - 5 av 261 avhandlingar innehållade orden Bacterial virulence.

  1. 1. Chemical attenuation of bacterial virulence : small molecule inhibitors of type III secretion

    Författare :Anna Kauppi; Mikael Elofsson; Anders Karlén; Umeå universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; antibiotic resistance; virulence; type III secretion; T3SS inhibitors; Yop; SMD; QSAR; screening; Yersinia pseudotuberculosis; Organic chemistry; Organisk kemi;

    Sammanfattning : Despite the large arsenal of antibiotics available on the market, treatment of bacterial infections becomes more challenging in view of the fact that microbes develop resistance against existing drugs. There is an obvious need for novel drugs acting on both old and new targets in bacteria. LÄS MER

  3. 2. Bacterial antibody hydrolyzing enzymes – as bacterial virulence factors and biotechnological tools

    Författare :Eleni Bratanis; Infektionsmedicin; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Immunoglobulins; Immunomodulation; Antibody mediated immunity; Glycosylation; Bacterial virulence; Bacterial enzymes; Biotechnology; streptococcus pyogenes; Bdellovibrio bacteriovorus;

    Sammanfattning : Antibodies are an essential part of the human immune system, and antibody mediated immunity has been an area of interest for many researchers for almost a century. An accumulation of knowledge regarding antibody structure, glycosylation and receptor interactions has contributed to the current understanding of antibody mediated immunity. LÄS MER

  4. 3. Towards Anti-Virulence Antimicrobials, Discovery and Development of Sortase A Inhibitors and Investigations of Bacterial Phenotypes

    Författare :Patrick M. Wehrli; Göteborgs universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Sortase A; SrtA; Inhibitors; Anti-virulence; Bacterial analysis; FTIR spectroscopy; Bacterial phenotyping; Design of Experiment; Multivariate Data Analysis; PCA; ToF-SIMS; Time-of-flight secondary-ion-mass-spectrometry; Lipid analysis; ppGpp; Stringent response;

    Sammanfattning : Antibiotic resistance is an emerging and serious threat to public health. Immediate actions are required to preserve current antibiotics while intensifying research efforts towards the development of new effective therapeutics. LÄS MER

  5. 4. Virulence mechanisms of pathogenic Yersinia : aspects of type III secretion and twin arginine translocation

    Författare :Moa Lavander; Åke Forsberg; George Salmond; Umeå universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Molecular biology; Yersinia pestis; Yersinia pseudotuberculosis; bacterial pathogenesis; type III secretion; twin arginine translocation; virulence mechanisms; YscU; YscP; YscF; Molekylärbiologi; Molecular biology; Molekylärbiologi; molekylärbiologi; Molecular Biology;

    Sammanfattning : The pathogenic bacteria Yersinia pestis and Y. pseudotuberculosis are related to the degree where the former is considered a subspecies of the latter, and still they cause disease of little resemblance in humans. Y. pestis is the causative agent of lethal bubonic and pneumonic plague, while Y. LÄS MER

  7. 5. Foodborne Virulence: Staphylococcus aureus Enterotoxins A and D

    Författare :Nina Wallin; Teknisk mikrobiologi; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; environmental factors; phage-encoded virulence; in vivo; enterotoxin D; enterotoxin A; gene expression; Staphylococcus aureus; virulence;

    Sammanfattning : The development of new, minimally processed food products challenges traditional concepts of food safety. How pathogenic bacteria behave in these new matrices is not known. To fill this knowledge gap and enable the production of food that is safe for the consumer, more information on virulence expression of pathogens in food matrices is required. LÄS MER