Scientists They have developed a way to attack MRSA in the way regulating salt levels
Staphylococcus aureus bacteria live harmlessly on the skin and in the nose of one of each four people.
however, can cause food poisoning, commonly through contaminated meat, sandwiches, salads and dairy products that has not been cooked or stored properly.
and if insects approach within the body that can cause serious infection, blood poisoning and even death.
One way to ‘superbug’ MRSA bacteria, has also developed resistance to methicillin .
The bacteria are resistant to heat and high concentrations of salt, which are used for food preparation and preservation of fresh meat, like ham or bacon.
Now scientists at the Department of Medicine at Imperial College London have discovered a new way of attacking error by exploiting how its salt is regulated levels.
A form ‘superbug’ MRSA bacteria, has also developed resistance to methicillin.
The interruption of this mechanism means that bacteria or absorb excess salt from your environment, or lose too much water -. causing them to dehydrate and die
Many methods of preserving foods use salt to keep food fresh and prevent bacteria from multiplying
experiments revealed other teams have a similar mechanism is present in the bacteria Listeria, which are also a common source of food poisoning
The co-author Dr. Christopher Schuster said “Many methods of preserving foods use salt to keep food fresh and prevent bacteria from multiplying
.” However, there is always some bacteria such as Staphylococcus aureus that are resistant to these high levels of salt and survive.
“But if we can develop some kind of treatment that interrupts these signaling molecules, we could guarantee the salt kills all bacteria.”
Lead author Professor Angelika Grandling added: “The bacterium Staphylococcus aureus is a key pathogen and causes many serious infections patients.
MRSA It is a deadly superbug that causes food poisoning
“With this research we now have a better understanding of how bacteria cope with the stress of salt.
“Although this research is at an early stage, we hope that this knowledge will someday help us prevent food staph infections transmitted and open new possibilities for a type of treatment that can work alongside antibiotics. “
the study of MRSA cells in the laboratory found a signaling molecule called was critical to the process by which bacteria regulate levels of cyclic AMP di-salt.
Staphylococcus aureus are notoriously resistant to high salt concentrations, but so far scientists have not been clear why.
Salt used in food preparation to preserve food
The study found that the signaling molecule detects the bacteria is in an environment of high salt content, the molecule latches onto several proteins ‘Transporter’ to signal that allows them to respond and protect the cell
high salt concentrations act to extract water from a cell – .. is why we feel thirsty after eating salty foods
therefore, to prevent water loss, the carrier protein is stopped in the cell of a type of a molecule that acts as a sponge miniature absorbs water and lock in the cell to prevent escaping.
to stop water loss, miniature sponges also prevent salt from moving inside the cell.
Imperial scientists might disrupt this mechanism salt by increasing the carrier protein signal so that the number of these sponges was miniature. significantly reduced
inhibition of these protection mechanisms salt causes cells MRSA more sensitive to salt -. which ultimately could lead to the destruction of bacterial cells
the team is now exploring further this mechanism, hoping to find the exact way the signaling molecule regulates carrier protein.
are also investigating what other types of molecular sponges are involved in this process.
The study was published in the journal Science Signaling.