Showing papers by "Takaharu Sakiyama published in 2008"
TL;DR: This review focuses on recent advances in immobilization methodol- ogy for proteins/enzymes on a surface, including those using the affinity peptides screened by random peptide library sys- tems.
Abstract: Proteome analysis plays a key role in the elucidation of the functions and applications for numerous proteins. For proteome analyses, various microplate- and microarray-based techniques have been developed by a number of re- searchers. Their intent was to immobilize proteins on the surface of a solid substrate in a site-directed manner while re- taining structure and native biological function. In this review, we focus on recent advances in immobilization methodol- ogy for proteins/enzymes on a surface, including those using the affinity peptides screened by random peptide library sys- tems. We also discuss applications of the affinity peptide-mediated immobilization method in fields related to proteome analysis, particularly our recent work concerning immunoassay and protein-protein interaction analysis.
107 citations
15 Dec 2008
TL;DR: The presence of cells still remaining on the surface indicated that the adhesion of S. epidermidis was low, and significantly higher adhesion was observed for cells suspended in peptone saline than those suspended in physiological saline.
Abstract: Adhesion behavior of Staphylococcus epidermidis from its suspension onto stainless steel (SUS304) surface was studied, focusing on the effects of such factors as initial cell concentration of suspension, suspending medium, and roughness of stainless steel sur face. For all cell concentrations tested (10 2 -10 4 CFU/ml), adhesion occurred at low levels within 0.5 h of exposure to the cell suspension, and reached maximum levels in 3 h. The number of adherent cells per surface area was approximately proportional to the cell concentration of the suspension. Significantly higher adhesion was observed for cells suspended in peptone saline than those suspended in physiological saline. Significantly higher adhesion was also obser ved on roughly polished surface (Ra＝1.37μm) than on smoother sur faces (Ra≤0.14μm). Shear force application by whirlpool rinsing removed only 50-82% of the adherent cells. The presence of cells still remaining on the surface indicated that the adhesion of S.
19 citations
15 Dec 2008
TL;DR: Research results obtained recently on the adhesion behaviors of food proteins and bacteria to the surfaces of stainless steel and polypropylene are reviewed as the basic knowledge for hygienic control of food contact surfaces.
Abstract: During food processing, adhesion of food itself and/or its components inevitably occurs on food contact surfaces of the equipment. Microbes can also adhere to the surface and survive if cleaning and disinfection are insufficient. These fouling deposits on the equipment surfaces make sources of cross-contamination and lower the quality and safety of food to be produced. An effective strategy for suppressing their adhesion is desired for reduction of the cross-contamination risk and for hygienic control of the surfaces. Thus the knowledge of adhesion behaviors and mechanisms of food components and microbes is basically important. Here, research results obtained recently on the adhesion behaviors of food proteins and bacteria to the surfaces of stainless steel and polypropylene are reviewed as the basic knowledge for hygienic control of food contact surfaces.