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Bacteria have a system that allows tetracyclines to be transported into the cell, whereas human cells do not. Human cells therefore are spared the effects of tetracycline on protein synthesis. [1] Tetracyclines retain an important role in medicine, although their usefulness has been reduced with the onset of antibiotic resistance. [2]
There is still some debate in the field whether tetracycline derivatives alone can cause this conformational change or whether tetracycline must be in complex with magnesium to bind TetR. [4] (TetR typically binds tetracycline-Mg 2+ complexes inside bacteria, but TetR binding to tetracycline alone has been observed in vitro.) [citation needed]
Tetracycline-controlled transcriptional activation is a method of inducible gene expression where transcription is reversibly turned on or off in the presence of the antibiotic tetracycline or one of its derivatives (e.g. doxycycline).
It works by inhibiting protein synthesis in bacteria. [3] Tetracycline was patented in 1953 [6] and was approved for prescription use in 1954. [7] [8] It is on the World Health Organization's List of Essential Medicines. [9] Tetracycline is available as a generic medication. [3] Tetracycline was originally made from bacteria of the genus ...
Narrow-spectrum antibiotics have low propensity to induce bacterial resistance and are less likely to disrupt the microbiome (normal microflora). [3] On the other hand, indiscriminate use of broad-spectrum antibiotics may not only induce the development of bacterial resistance and promote the emergency of multidrug-resistant organisms, but also cause off-target effects due to dysbiosis.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
Polymers with the ability to kill or inhibit the growth of microorganisms such as bacteria, fungi, or viruses are classified as antimicrobial agents. [1] [2] This class of polymers consists of natural polymers with inherent antimicrobial activity and polymers modified to exhibit antimicrobial activity. [1]