NR AOXH
AU Müller-Hellwig,S.; Waldherr,F.; Pichner,R.; Gareis,M.; Märtlbauer,E.; Groschup,M.H.; Loessner,M.J.; Scherer,S.
TI Stability of the BSE agent in foodstuff-Degradation of PrP-Sc by microbial proteases
QU International Conference - Prion diseases: from basic research to intervention concepts - TSE-Forum, 08.10.-10.10.2003, Gasteig, München - Poster session - BR-78
PT Konferenz-Poster
AB
For the protection of the consumer a scientifically based risk assessment of animal derived products, particularly milk products, are of prime importance. In this context the stability of the infectious PrP-agent in food is of general interest. In contrast to the normal PrPc the pathogenic form is remarkably resistant against digestion (2 h at 37 C) by proteinase K, resulting in a 30 kDa fragment PrP27-30. The origin of this resistance is probably the fibrous structure (SAF) of the infectious PrPsc protein. Surprisingly only little information can be found in the literature on the sensitivity or resistance of PrPsc towards other proteinases. Especially the knowledge about proteinases of bacterial origin is missing completely.
We study if starter or ripening cultures used for food processing are able to degrade or inactivate PrPsc to gain basic knowledge on the stability and fate of the BSE agent. So far about 600 different strains of the genera Corynebacterium, Arthrobacter, Brevibacterium and Staphylococcus were screened. 123 bacterial supernatants, showing proteolytic activity, were used for PrPsc degradation experiments.
AD Simone Müller-Hellwig, Florian Waldherr, Siegfried Scherer, ZIEL Weihenstephan, Abt. Mikrobiologie, Deutschland; Rohtraud Pichner, Manfred Gareis, BAFF Kulmbach, Deutschland; Erwin Märtlbauer, Lehrstuhl für Hygiene und Technologie der Milch, LMU München, Deutschland; Martin H. Groschup, Institut für neue und neuartige Tierseuchenerreger, Insel Riems, Deutschland; M.J. Loessner, ETH Zürich, Schweiz
SP englisch
PO Deutschland