Investigation of Changes in mRNA Levels of Sporulation Related Genes in OGU1 Strain in Comparison to Standard Strain PY79 of Bacillus subtilis

Date

2018-12-31

Author

Özcengiz, Gülay

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

299
views

0
downloads

Bacillus subtilis çok sayıda ve çeşitte ikincil metabolit üretmesiyle bilinmektedir. Bunlardan biri olan basilisin, L-alanin ve L-antikapsinden ribozomal olmayan bir şeklide üretilir. Basilisin antifungal ve çeşitli bakterilere karşı etkilidir ve L-antikapsinin salınması ile hücre duvarı üretiminde görevli glukozamin sentetaz enziminin inhibisyonunu sağlar. Grubumuzca oluşturulan basilisin üretemeyen mutant OGU1 suş ile gerçekleştirilen karşılaştırmalı proteom analizleri sonucunda, biyofilm, sporülasyon, hücre yoğunluğu sinyali, peptit taşınması ve iki bileşenli regülatör sistem proteinlerinin ifadesinde değişiklik olduğunu göstermiştir. Değişim gösteren protein gruplarından sporülasyon ve germinasyon kategorisindeki proteinlerin en çok etkilenen grup olduğu ve birçok proteinin ifadesinde anlamlı azalışlar görülmüştür. Bu kategoride yer alan, SpsB, GerQ, CtpB, SodF ve AsnO spor ana hücre kompartmanına özgü sigma E regulonundan, CotI, CotU, OxdD, CotSA ve CwlC ise yine ana hücre kompartmanına spesifik sigma K regulonundan transkribe olmaktadır. Bu projede yukarıda adı geçen sporülasyon proteinlerinin OGU1 suşunda kantitatif gerçek zamanlı ters transkripsiyon polimeraz zincir reaksiyonu (qRT-PCR) tekniğiyle standart suş PY79’a göre mRNA seviyelerinin karşılaştırılması amaçlanmaktadır.

Subject Keywords

Mikrobiyal Genetik

URI

https://hdl.handle.net/11511/58878

Collections

Department of Biology, Project and Design

Suggestions

OpenMETU
Core

Investigation of plasmid mediated colistin resistance phenotypically and genotypically in Salmonella and E. coli isolates in Turkey Tok, Seray; Soyer, Yeşim; Department of Food Engineering (2022-5-31) Today, colistin is used as the last resort antimicrobial against Gram-negative bacteria. Excessive use of colistin caused resistance among bacteria. Recent studies showed presence of plasmid mediated mcr genes, encoding colistin resistance that can be transferred horizontally between different bacterial species. In this study, it was aimed to investigate colistin resistance and change in colistin resistance rate in E. coli and Salmonella isolates over time from different cities in Turkey. For this aim, we...
Investigation of in-vitro digestive behavior of beef and poultry which are tenderized by enzymatic and acidic marination Baştürk, Bilge; Öztop, Halil Mecit; Özvural, Emin Burçin; Department of Food Engineering (2021-9-09) Meat contains valuable nutrients, exceptionally high-quality proteins that include all essential amino acids and vitamins and minerals for the human diet. Meat is mostly tenderized to make it more tasteful and palatable. The effects of tenderization on the physical, chemical, and microbiological changes in meat have been investigated in many studies. In this study, acetic acid, citric acid, lactic acid solutions, and a commercial meat tenderization solution were used to tenderize the red and white meat (bee...
Formulation and characterization of clove and thyme oil emulsions Tonyalı Karslı, Gökcem; Öztop, Halil Mecit; Şahin, Serpil; Department of Food Engineering (2021-2-10) Essential oils are natural aromatic compounds obtained from various parts of plants such as flowers, bark, stems, and roots. They have been used in medicine, cosmetics, and food science since ancient times due to their antimicrobial, antioxidant, and therapeutic properties. Especially in recent times, negative impressions about synthetic additives have increased the use of essential oils in the food industry. The aim of this study is to produce and characterize emulsions with thyme and clove essential oils ...
INVESTIGATION OF PHOTOFERMENTATIVE POLY-HYDROXYBUTYRATE (PHB) AND HYDROGEN PRODUCTION VIA RHODOBACTER CAPSULATUS Hoşafcı, Ertan; Bayramoğlu, Tuba Hande; Koku, Harun; Department of Environmental Engineering (2023-1-26) The aim of this thesis study is to investigate factors affecting hydrogen (H2) and poly-hydroxybutyrate (PHB) production via photofermentation using two strains of Rhodobacter capsulatus species. To this purpose, three experimental designs were set up, namely Set 1, Set 2 and Set 3. In Set 1, various approaches in pretreatment of bacterial biomass were investigated. For R. capsulatus Wild Type (WT) strain, employment of different pretreatment methods did not make a significant difference, where an average ...
Investigating physicochemical properties of wetglycated soy proteins Zia, Muhammed Bin; Öztop, Halil Mecit; Mert, Behiç; Department of Food Engineering (2020-8) On a lab-scale, glycation is generally a lengthy process which if replicated on an industrial scale, would be costly. In this study, a simplified method for glycating soy protein isolate has been developed. Soy proteins were glycated with allulose, fructose and glucose in the presence of water. The protein-water ratio was changed from ½ to 1 (w/w) and glycation was conducted at 100°C and 130°C for 15 minutes, and samples were also dried at 50°C, 55% relative humidity for 1 day. The physicochemical pro...

Citation Formats

G. Özcengiz, “Investigation of Changes in mRNA Levels of Sporulation Related Genes in OGU1 Strain in Comparison to Standard Strain PY79 of Bacillus subtilis,” 2018. Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/58878.