treatment of clostridium botulinum :: Article CreatorHow Humans Got Their Big Brains
"Don't cry over spilled milk. By this time tomorrow, it'll be free yogurt." —Stephen Colbert
Some 2.5 million years ago, our hominid ancestors started to grow bigger brains. Over the next several millennia, our brains tripled in size. It led to a new creature, Homo Sapiens, that eventually ruled the planet.
Brains demand copious amounts of energy, and growing a big one means the possessor must absorb extra calories. One way to get them is to develop a giant gut, like a horse, that can take its time to eke out every calorie from the meager pickings on the savannah. Yet our guts are shorter than those of our simian cousins.
A popular theory says that the advent of cooking helped to break down food and improved our ability to salvage extra calories. But man-made fire and cooking came about a million years too late to explain the phenomenon. It's also likely that we needed bigger brains to manage fire in the first place, so this theory seems to put the cart before the horse.
A little yogurt hits the spot.
Midjourney
A New Theory
A recent study from Erin Hecht of Harvard and Katherine Bryant of Aix-Marseille Université proposes an alternative brain-building theory: The energy boost came from fermented food. If true, it means that from the very beginning of hominid history, our brains have been linked to microbes.
It's not a crazy theory. All animals depend on gut microbes to help digest their food. Animal intestines can easily absorb protein and simple carbs but struggle to break down the complex carbs called fiber.
However, fiber is a major component of many of the veggies in our diet. So, ever since animals have inhabited the planet, they have recruited gut microbes to ferment fiber into useful fatty acids. Horses, for instance, can convert a miserly diet of simple grasses into enough energy to outrun a mountain lion, courtesy of nine gallons of microbes that they haul around in their cecum.
But our hominid ancestors seemed to have stumbled onto a better plan: let the food ferment before eating it. With partially digested food, a smaller gut could support a bigger brain.
An important part of that fermented food cache was meat. Most archeologists believe that eating meat was a big turning point in human evolution. However, humans are notoriously underpowered in the tooth and claw department, and the archeological record doesn't show us to be big hunters in the early days of our development.
Scavenging was more our speed, but the pickings are thin after the big carnivores have had their fill. That is why the smart money is on "power scavenging"—a delightful term for getting a gang together to chase the carnivores away while there's still some meat left on the bones.
There is evidence that these hominids brought tools to the feast, sliced off the meat, and then took it back home, traveling up to 10 kilometers to keep a safe distance from predators and other scavengers. Piled up for storage, fermentation could occur spontaneously, extending the shelf-life and improving digestibility. Fermenting food increases the bioavailability of its nutrients, making them easier to absorb. Fermenting can also destroy toxins and create vitamins.
Storing ferments solves another problem: Bigger brains require continuous feeding. Since fermented food can last for years, a stockpile guarantees a continuing source of energy for mental maintenance. Best of all for our comparatively dim ancestors, it would not take a lot of foresight to pull this off; fermented food is common in nature.
Refining the Process
Fermented meat sounds disgusting until you realize that ham, pickled herring, prosciutto, pepperoni, chorizo, and salami are all delicious examples of fermented meat. In fact, much of the fermented food we eat today, like soy sauce, vinegar, and chutney, are condiments that we add to foods to punch up the flavor. Humans are fairly unique among animals when it comes to enjoying the sour kick of ferments, confirming a long-time pattern of consumption.
Before refrigerators were invented, fermenting was the primary way to preserve food. In the 1940s, home refrigerators started to become widespread. That spelled the end of many fermented foods. Why make kraut when a cabbage can last for weeks in a fridge?
Other changes came with government regulation of food processing. Food safety organizations around the world, including the FDA, offer complicated and often conflicting regulations for fermented foods, causing many manufacturers to simply pasteurize their ferments, destroying all microbes. This effectively kills dangerous Clostridium botulinum bacteria, but it takes out the beneficial microbes at the same time. Intriguingly, even pasteurized ferments seem to offer some health benefits, although the mechanism is murky.
Refrigeration and pasteurization have massively altered a diet that has served us well for untold millennia. Some researchers have suggested that the modern deprivation of dietary microbes—our old friends—is associated with today's increased rate of allergies and autoimmune diseases. The "old friends" hypothesis is gaining experimental support as we begin to better appreciate the role of microbes in our bodily and mental health.
A New World of Ferments
Fortunately, in the last decade, there has been a renaissance of fermented foods and people are relearning to crave tangy yogurt, kefir, kraut, pickles, and other ferments from around the world. Just in time, too: Fermented foods have been shown to improve cardiovascular disease and certain cancers. They also help to lower inflammation and in the process, they can improve cognition and mood.
Most people can benefit from fermented foods, although if you are having a flare-up of IBS or IBD, you should wait for that to subside. A leaky gut can allow microbes to enter the bloodstream, which is also problematic for people with compromised immune systems.
Otherwise, try to get some ferments into your diet. If you aren't used to them, start slowly. They can get you back to your ancient roots, and they might do your brain some good. It's food for thought.
2024 Clostridium Botulinum Infection Treatment Market: Regional Growth And New Advancement Till 2031
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Clostridium Botulinum Infection Treatment Market Segment by Manufacturers, this report covers:
DynPort Vaccine Emergent BioSolutions AlphaVax Emergent BioSolutions Morphotek Segmentation by type:
Antitoxin Therapy Meticulous Airway Management Mechanical Breathing Assistance Segmentation by application:
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Detailed TOC of Global Clostridium Botulinum Infection Treatment Market Growth (Status and Outlook) 2023-2028
1 Scope of the Report
1.1 Market Introduction
1.2 Years Considered
1.3 Research Objectives
1.4 Market Research Methodology
1.5 Research Process and Data Source
1.6 Economic Indicators
2 Executive Summary
2.1 World Market Overview
2.1.1 Global Clostridium Botulinum Infection Treatment Annual Sales 2018-2029
2.2 Clostridium Botulinum Infection Treatment Segment by Type
2.3 Clostridium Botulinum Infection Treatment Sales by Type
2.4 Clostridium Botulinum Infection Treatment Segment by Channel
2.5 Clostridium Botulinum Infection Treatment Sales by Channel
3 Global Clostridium Botulinum Infection Treatment by Company
3.1 Global Clostridium Botulinum Infection Treatment Breakdown Data by Company
3.2 Global Clostridium Botulinum Infection Treatment Annual Revenue by Company (2018-2023)
3.3 Global Clostridium Botulinum Infection Treatment Sale Price by Company
3.4 Key Manufacturers Clostridium Botulinum Infection Treatment Producing Area Distribution, Sales Area, Product Type
3.4.1 Key Manufacturers Clostridium Botulinum Infection Treatment Product Location Distribution
3.5 Market Concentration Rate Analysis
3.5.1 Competition Landscape Analysis
3.6 New Products and Potential Entrants
3.7 Mergers and Acquisitions, Expansion
4 World Historic Review for Clostridium Botulinum Infection Treatment by Geographic Region
4.1 World Historic Clostridium Botulinum Infection Treatment Market Size by Geographic Region (2018-2023)
4.2 World Historic Clostridium Botulinum Infection Treatment Market Size by Country/Region (2018-2023)
4.3 Americas Clostridium Botulinum Infection Treatment Sales Growth
4.4 APAC Clostridium Botulinum Infection Treatment Sales Growth
4.5 Europe Clostridium Botulinum Infection Treatment Sales Growth
4.6 Middle East and Africa Clostridium Botulinum Infection Treatment Sales Growth
5 Americas
5.1 Americas Clostridium Botulinum Infection Treatment Sales by Country
5.2 Americas Clostridium Botulinum Infection Treatment Sales by Type
5.3 Americas Clostridium Botulinum Infection Treatment Sales by Channel
5.4 United States
5.5 Canada
5.6 Mexico
5.7 Brazil
6 APAC
6.4 China
6.5 Japan
6.6 South Korea
6.7 Southeast Asia
6.8 India
6.9 Australia
6.10 China Taiwan
7 Europe
7.4 Germany
7.5 France
7.6 UK
7.7 Italy
7.8 Russia
8 Middle East and Africa
8.4 Egypt
8.5 South Africa
8.6 Israel
8.7 Turkey
8.8 GCC Countries
9 Market Drivers, Challenges and Trends
10 Manufacturing Cost Structure Analysis
10.2 Manufacturing Cost Structure Analysis of Clostridium Botulinum Infection Treatment
10.4 Industry Chain Structure of Clostridium Botulinum Infection Treatment
11 Marketing, Distributors and Customer
11.1 Sales Channel
11.2 Clostridium Botulinum Infection Treatment Distributors
11.3 Clostridium Botulinum Infection Treatment Customer
12 World Forecast Review for Clostridium Botulinum Infection Treatment by Geographic Region
12.1 Global Clostridium Botulinum Infection Treatment Market Size Forecast by Region
12.2 Americas Forecast by Country
12.3 APAC Forecast by Region
12.4 Europe Forecast by Country
12.5 Middle East and Africa Forecast by Country
12.6 Global Clostridium Botulinum Infection Treatment Forecast by Type
12.7 Global Clostridium Botulinum Infection Treatment Forecast by Channel
13 Key Players Analysis
14 Research Findings and Conclusion
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Clostridium Botulinum
Our Clostridium botulinum research funded by several competitive grants from European and national sources and forms two major research lines:
Fundamental research questions focus on environmental, cellular, and genetic regulation of botulinum neurotoxin production and spore formation, stress and adaptive mechanisms, and ecology and cultural dynamicsApplied research questions focus on diagnostics and epidemiology of human and animal botulism, and food and feed safety risk assessment
We collaborate with a vast number of European and international C.
botulinum and Clostridium laboratories and actively consult the food industry in questions related to food safety risk assessment and risk management.
Ongoing and previous projects:
whyBOTher (ERC)
whyBOTher: Why does Clostridium botulinum kill? – In search for botulinum neurotoxin regulators
Bacterial toxins cause devastating diseases in humans and animals, ranging from necrotic enteritis to gas gangrene and tetraplegia. While toxin synthesis probably endows these bacteria with a selective advantage in their natural habitats, toxigenesis is likely to represent a fitness cost. It is thus plausible that mild environments encourage bacteria to give up toxin production, or reduce the number of toxigenic cells in populations. The cellular strategies bacteria use to silence toxin production and to establish stably non-toxigenic subpopulations represent targets for innovative antitoxin and vaccine strategies that can be utilized by the food, feed, medical, and agricultural sectors. I have found the first repressor that blocks the production of the most poisonous substance known to mankind, botulinum neurotoxin (BOT). This toxin, also known as "botox", kills in nanogram quantities and is produced by the notorious food pathogen, Clostridium botulinum. In whyBOTher, we will extend the knowledge from this single regulator to comprehensive understanding of how C. Botulinum cultures coordinate BOT production between single cells and cell subpopulations in response to their physical and social environment, and which genetic and plastic cellular strategies the cells take to attenuate BOT production in short and long term. We will experimentally force evolution of BOT-producing and non-producing cell lines, and explore the genetic, epigenetic, and cellular factors that explain the emergence of the two cell lines. To achieve this goal, I will extend the research on C. Botulinum biology in two dimensions: from population level to fluorescent single-cell biology, and from genomic information to functional analysis of regulatory and metabolic networks controlling BOT production. WhyBOTher represents an unprecedented research effort into regulation of bacterial toxins, and introduces a shift in paradigm from population-level observations to the life of single bacterial cells.
For more information, please visit:
https://erc.Europa.Eu/projects-figures/erc-funded-projects/results?Search_api_v…
The decadent life of Clostridium botulinum (Academy of Finland)
Academy Research Project: The decadent life of Clostridium botulinum: Neurotoxins and escape in endospores
Botulinum neurotoxin (BOT) is the most poisonous substance that causes a life-threatening paralysis, botulism. BOT is produced by growing cultures of the ubiquitous bacterium Clostridium botulinum. Botulism may follow ingestion of BOT with food, feed, or drink, or arise from C. Botulinum infection in vivo. Apart from BOT production, exhausting C. Botulinum cultures produce highly tolerant endospores that survive in harsh conditions for decades. It is not understood how the cultures coordinate BOT production and sporulation between cells and cell subpopulations. Understanding the link between the two traits and related regulation would open up novel approaches to control the food safety and public health risks caused by BOT production. The project exploits novel state-of-the-art cell biology and genetics tools to unravel the cellular coordination of BOT production and sporulation, enabling a fundamentally novel level of understanding the two traits.
ANIBOTNET
ANIBOTNET: Animal botulism, innovative tools for diagnosis, prevention, control and epidemiological investigation
Animal botulism is a re-emerging problem worldwide that concerns several species (cattle, mink, horses and birds) and both livestock production and wildlife. This leads to huge economical losses in the animal industry because of high mortality rates. It also presents a risk for transmission to other species, including humans. Despite being reported for a long time, many aspects of the disease have been neglected up to now, in particular approaches for diagnosis and surveillance of botulism have to be improved and harmonized and control and prevention measures have to be developed. This project aims first at developing an alternative approach to the mouse bioassay, which today is still the gold standard for botulism diagnosis because of the lack of validated in vitro assay. An animal replacement method based on mass spectrometry (Endopep-MS) will be improved and standardized to lead to a sensitive and rapid test for laboratory diagnosis. This project will also explore the epidemiological aspects of animal botulism focusing on potential risk factors associated with the outbreaks for better managing animal botulism surveillance systems. As a useful tool intended for molecular epidemiology and for the assessment of genetic diversity of Clostridium botulinum group III organisms, Multiple Locus of Variable tandem repeat Analysis and Multilocus Sequence Typing protocols will be developed and whole genome sequencing will be performed. In addition, the sequence variability of botulinum neurotoxins will be determined using mass spectrometry. Usefulness of this approach for epidemiological applications will be evaluated. Finally, we will focus on the development of prevention and control strategies by testing three strategies: vaccination, use of lactic acid bacteria as antagonist of C. Botulinum group III organism growth and toxinogenesis and set up consolidated guidelines for sampling and laboratory testing in botulism outbreaks.
This collaborative 36-month project involves 8 research groups from EU with complementary expertise in C. Botulinum, botulinum neurotoxins, mass spectrometry, veterinary diagnostics, genomic studies, epidemiology, and animal experiments. This project will allow a prompt diagnosis of animal botulism, will make available molecular tools which are essential to react early in case of major outbreaks, will clarify essential epidemiological aspects of botulism in poultry and bovine production in Europe, and finally will propose countermeasures.
For more information, please visit: http://www.Anihwa-submission-era.Net/home.Html
CLOSPORE (EC)
CLOSPORE: Research network funded by the European Commission through its Marie Skłodowska-Curie Actions programme
The bacterial endospore is one of the most highly resistant life-forms on earth and allows the bacterium to survive exposure to extremes of temperature, desiccation, radiation, disinfectants and, in the case of Clostridium, oxygen. The longevity of survival is astounding and can be measured not in tens or hundreds of years but, in millions. These remarkable structures are the most important single feature of the genus Clostridium. Thus, whilst the pathogenesis of its notorious pathogens (C. Botulinum, C. Perfringens and C. Difficile) is ascribed to the devastating toxins produced (neurotoxins, endotoxins and cytotoxins), it is their capacity to produce spores that lies at the heart of the diseases they cause. This is because spores play the pivotal role in the spread of infection (e.G., C. Difficile) and in foodstuff contamination and food poisoning (eg, C. Botulinum and C. Perfringens). The processes of spore formation (sporulation) and germination (return of the dormant spore to toxin-producing, vegetative cells), therefore, represent key intervention points.
On the other hand, the majority of clostridia are entirely benign and can sustainably produce all manner of useful chemicals and fuels. Crucially, the regulation of chemical production is intimately linked to that of sporulation. Spores of benign species may also be used as a delivery system for treating cancer. This is because intravenously injected spores localise to and selectively germinate in the hypoxic centres of solid tumours, a property that can be used to deliver anti-tumour agents. Moreover, the phage-mediated delivery of small, acid-soluble protein (SASP) derived from spores are the basis of an innovative approach to the killing of antibiotic resistant bacteria. Yet, despite the tremendous importance of the spore, little is known of the developmental processes of clostridial sporulation and germination. Deriving this knowledge, and thence exploiting it, is the objective of CLOSPORE.
For more information, please visit:
http://www.Clostridia.Net/clospore/whatis.Php
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