Study of Some Virulence Factors of Proteus mirabilis Isolated from Urinary Stones Patients

A total of 125 specimens of stones and urine were collected from urinary stone patients from (June to December, 2012). According to primary identification, which based on macroscopic and microscopic characteristics and biochemical tests, 25 (20%) and 100 (80%) of isolates were identified as Proteus and non-Proteus, respectively. The 25 Proteus isolates were finally identified as Proteus mirabilis based on Vitek 2 system and polymerase chain reaction (PCR) technique by using target gene 16S rRNA. The multiple logistic regressions results showed that the age ˃ 40 years old was a risk factors that significantly associated with increased incidence of P. mirabilis in urinary stone patients, as P = 0.02, and Odd’s ratio (OR) was 4.889 (1.7-14.057), while in relation to gender, the analysis revealed that they were statistically non-significant as OR was 1.174 (0.488-2.822) as well as P=0.720. Some virulence factors of all isolates were investigated by Qualitative and Quantitative assay. Qualitative assay showed that all isolates (100%) were positive to urease, biofilm, Adhesion factors, and swarming activity. Whereas, 40% of isolates were positive to protease and ESBL, 96% and 76% of isolates were positive to agglutination and β-lactamase, respectively. Quantitative assay revealed that all tested isolates were significantly differences P˂ 0.05 in the production of the tested virulence factors. The urease production activity range from 59 to 129 U/ml, whereas the protease production activity ranged from 2.5 to 8 U/ml; the mean of adhering to uroepithelial cell ranged from (20-45) bacteria/cell. The mean of optical density ranged from (0.028-033) at OD630 and the percentages of biofilm activity were 60%, 24% and 16% as strong, moderate and weak biofilm, respectively. The mean of swarming growth activity of P. mirabilis isolates ranged from (3-67mm) and 40%, 32%, 8%, and 20% of isolates showed strong, moderate, weak, and very weak swarming activity, respectively.

The Role of Lipopolysaccharide and O-Antigen of Proteus Mirabilis in Urinary Stones Formation, In-Vitro Study

The ability to induce stone formation in-vitro of Proteus mirabilis isolates was investigated using whole bacterial cell, lipopolysaccharide, and O-antigen of these isolates. The results showed that all three parts have the ability to form crystallization in artificial urine solution, which based on the differences in urease activity and chemical structure of LPS and O-antigen. The whole bacterial cell of isolate No. 6 (P. mirabilis O18) revealed significant differences (P˂ 0.05) in the ability to bind with calcium (251.5 µg/ml) and magnesium (75.4 µg/ml) compared with the whole bacterial cell of isolate No. 14 (P. mirabilis O3) and isolate No. 3 (P. mirabilis O16), where the calcium concentrations were 238.77 µg/ml and 227.12 µg/ml, respectively; and magnesium concentrations were 53.34 µg/ml and 37.68 µg/ml for isolates No. 14 and 3, respectively. In contrast, LPS and O-antigen of isolates No. 14 and 3 showed significantly differences (P˂ 0.05) in the ability to metal binding with calcium (25.77 µg/ml and 25.06 µg/ml), respectively, and magnesium (6.6 µg/ml and 7.5 µg/ml), respectively, compared with LPS and O-antigen of isolate No. 6, where the calcium and magnesium concentration were 18.03 µg/ml and 3.16 µg/ml, respectively

In vivo antibacterial activity of whey protein derived from fermented milk of Iraqi buffalo

The present study aims to prepare fermented buffalo's milk rich with low molecular weight peptides by using lactic acid starters as a mixture. Skim milk sample was inoculated with 5% of the starter. The growing number of starter and anti-bacterial activity were studied after 24 hours of incubation. Protein and peptide concentration were determined before and after fermentation, then biological active peptides were isolated or separated and purified by gel filtration column of Sephadex G25. Finally, the antibacterial activity of the isolated peptides was studied in vivo. The results of chemical analysis of fresh and fermented milk showed that the concentrations of protein were 0.817mg/ml and 0.501mg/ml before and after fermentation, respectively either peptide concentration was 0.4mg/ml before fermentation and 0.805mg/ml after fermentation. The number of starters was determined during the fermentation process after 6, 12, 18 and 24 hours of incubation and found an increase in the number of lactic acid bacteria. The initiation number was 6.2 × 105 but after the 24 hours, the number increased of up to 1.3×106. The number of lactic bacteria decreased after 24 hours with the increase in the concentration of lactic acid combined with low pH value. Colonies of lactobacilli were isolated from fermented buffalo milk and were characterized by the typical characteristics for the purpose of a rating based on morphological and cultural characters. Gel filtration gave seventy-eight fractions. And depending on the absorbency on wavelength 280 were obtained four peaks, each peak represents a fraction. Peptide concentration was determined in each fraction, these concentrations were (0 and 0243 and 0902 and 0632) mg/ml of fraction 1, 2, 3 and 4, respectively. Fraction three contained a high concentration of peptide. The antibacterial activity of the third fraction was estimated. The results showed that the bioactive peptides of fermented milk have good efficacy in the treatment of diarrhea in laboratory animals

Molecular detection of staphylococcus aureus enterotoxin genes

In this work, S. aureus isolates from meat and meat products were examined for frequency, profiles of antibiotic susceptibility, and virulence genes (seb, sea, sec, sed, see, and fme A). Staphylococcal food poisoning is one of the most economically important foodborne diseases in the world. S.  aureus is a prominent food-borne pathogen and common food contamination across the world. Some S. aureus strains generate staphylococcal enterotoxins (SEs), which can cause staphylococcal food poisoning (SFP). Staphylococcus aureus (S. aureus) is one of the most frequently studied foodborne bacteria due to its high pathogenicity, production of heat-stable enterotoxins, and its continued development of resistance to multiple antibiotics. Despite enterotoxigenic staphylococci being thermally killed, cooked beef products may still contain staphylococcal enterotoxins SEs since these toxins are thermo persistent and cannot be removed by heat processing. Therefore, this investigation into the frequency of MRSA genes in certain fresh meat and canned meat was done to learn more about the disease. A total of 80 random samples, Twenty meat samples from butchers, and sixty samples each of Luncheon, Tune, Chicken pieces, Minced meat, Grilled meat, Hamburger Fresh meat and Sausage from some supermarkets in Hilla city in Iraq.&nbsp

Electrocardioqraphic criteria for predicting the site of coronary artery occlusion in acute inferior myocardial infarction

Abstract A total of 102 soil samples were collected from different sites in Babylon province, Iraq during the period from May to August 2010. According to morphological and biochemical tests, twenty isolates of actinomycetes were recovered and finally identified as Streptomyces species (19.6%) of which 4 isolates were belong to Streptomyces gelaticus which represent (20%) of all Actinomyctes organisms. The cultural characteristics of Streptomyces gelaticus isolates showed that the color of aerial mycelium was grey, substrate mycelium was yellowish brown to green with no pigmentation on YMD agar medium, and no melanin production. The antibacterial activity of S. gelaticus SAM 10 isolate against three pathogenic bacterial species; Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli, was assessed using well diffusion method. The inhibition zone diameter for S. aureus was 19.9 mm while it was 10 mm for both of E. coli and P. aeruginosa respectively. The present study represents the first record of isolation of Streptomyces gelaticus in Iraqi soil. ‫ـــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــ‬ ‫ـــــــــــــــــــــــــــــــــــــــــــــــــــــــــــ