Anti-CGB monoclonal antibody, clone INN-hCG-53

Campylobacter jejuni is a Gram-negative microaerophilic bacterium that occurs as a common gut commensal in many food-producing animals and birds. Contamination of meat during processing is an important route of transmission, and C jejuni is now recognized as one of the most important causes of bacterial gastroenteritis worldwide. C. jejuni is notable, but not unique, in possessing two different hemoglobins. The first is termed Cgb and is a single-domain hemoglobin (i.e., having no other protein domain or cofactor) with clear structural similarities (3/3) with myoglobin, the heme domain of flavohemoglobins and Vitreoscilla hemoglobin. It is well established that Cgb plays a key role in providing resistance to C. jejuni in the face of NO and other reactive nitrogen species that might be encountered in its environments. The second globin is Ctb, a truncated globin (2/2 trHb) in class III, until recently the least well-understood class of these ubiquitous globins. In C. jejuni, both globin genes are members of a small regulon activated by the NssR protein, which acts as an NO sensor and transcriptional regulator. In this contribution, we describe the cloning of both the cgb and ctb genes from C. jejuni chromosomal DNA, construction of expression vectors in E. coli, and a simple purification procedure for each globin. A brief account of the spectroscopic characteristics of both globins is presented.

This paper presents the application of the Biot-Allard model for characterization of the porous structure of bread crumb. This model describes the wave propagation in porous materials and is commonly used for the evaluation of sound absorbing properties of soft poro-elastic foams. Two different bread types, a fine grain bread (FGB) with small cells and a coarse grain bread (CGB) with larger gas cells, were analyzed using both image analysis (IA) and ultrasonic techniques. IA figures for mean cell area, cell to total area ratio and number of cells/cm(2) were 0.25 and 0.47, 0.32 and 0.41, and 112.8 and 81.6, respectively for FGB and CGB. The ultrasonic technique used non-contact air coupled transducers at ultrasonic frequencies. The phase velocity and attenuation of ultrasonic waves were measured in transmission and reflection experiments. These measurements confirmed the structural differences between the two different bread types and the usefulness of the Biot-Allard model for description of wave propagation in bread crumb for a wide frequency range. In addition, the use of non-contact ultrasound allowed estimating flow resistivity, open porosity, a measure for the size of the intersections in the crumb cell walls. and tortuosity which can be considered as a structural form factor. (c) 2006 Elsevier Ltd. All rights reserved.