Purification and activation of Clostridium botulinum type E toxin.

Double Sandwich ELISA Modified Method for the Detection of Clostridium Botulinum Type E

Background & Objective: A very small amount of botulinum toxin can cause death and on the other hand, there is no cure for its poison other than antitoxin. Therefore, a diagnostic method that can detect very small amounts of botulinum toxin in a short time is very important. In this study, rapid and accurate detection of botulinum toxin type E has been performed with the double sandwich ELISA m...

Cloning, Expression and Purification of Clostridium botulinum Neurotoxin Type E Binding Domain

Characterization of Clostridium botulinum spores and its toxin in honey

Botulism is a serious paralytic disease caused by Clostridium botulinum toxin in foods. There are seven recognized serotypes of botulinum neurotoxins among which the principal prevalent types in humans include A, B and E. Infant botulism results from intestinal colonization and toxin production by C. botulinum spores in babies less than 1 year old. Honey is the most important food discriminated...

Immunogenic and Protective Potentials of Recombinant Receptor Binding Domain and a C-Terminal Fragment of Clostridium botulinum Neurotoxin Type E

Clostridium Botulinum Type E neurotoxin heavy chain consists of two domains: the translocation domain asthe N-terminal half and the binding domain as the Cterminal half (Hc). One effective way to neutralize botulinum neurotoxin is to inhibit binding of this toxin to neuromuscular synapses with antibodies against binding domain. Two synthetic genes, coding for Hc (the full length binding d...

Growth and toxigenesis behavior of Clostridium botulinum type E in Persian sturgeon (Acipenser persicus) Caviar prepared with various preservatives

Growth behavior of Clostridium botulinum type E beluga was studied in Acipenser persicus granular caviar treated with 5% NaCl, 5%NaCl plus 0.3% boric acid and 0.4%borax and 5%NaCl plus 0.15% methyl paraben incubated at temperatures -2, 5 and 15 °C for 224 days. The initial number of inoculated bacterial spore was 5.1×104 cfu/g caviar in each treated sample. The number of bacterial spores in sam...