Purification and crystallization of Clostridium botulinum type C 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...

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...

Purification, crystallization and preliminary X-ray analysis of an HA17-HA70 (HA2-HA3) complex from Clostridium botulinum type C progenitor toxin.

The haemagglutinin (HA) complex of Clostridium botulinum type C toxin is composed of three types of subcomponents: HA33, HA17 and HA70 (also known as HA1, HA2 and HA3, respectively). Here, a 260 kDa HA17-HA70 complex was crystallized. His-tagged HA17 and maltose-binding-protein-tagged HA70 were expressed in Escherichia coli and their complex was affinity-purified using a combination of amylose ...

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

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...