asymptomatically colonises 30 % of humans but can also cause a range of diseases, which can be fatal. In 2017 . was associated with 20 000 deaths in the USA alone. Dividing isolates into smaller sub-groups can reveal the emergence of distinct sub-populations with varying potential to cause infections. Despite multiple molecular typing methods categorising such sub-groups, they do not take full advantage of genome sequences when describing the fundamental population structure of the species. In this study, we developed Lineage Typing (SaLTy), which rapidly divides the species into 61 phylogenetically congruent lineages. Alleles of three core genes were identified that uniquely define the 61 lineages and were used for SaLTy typing. SaLTy was validated on 5000 genomes and 99.12 % (4956/5000) of isolates were assigned the correct lineage. We compared SaLTy lineages to previously calculated clonal complexes (CCs) from BIGSdb (=21 173). SALTy improves on CCs by grouping isolates congruently with phylogenetic structure. SaLTy lineages were further used to describe the carriage of Staphylococcal chromosomal cassette containing (SCC) which is carried by methicillin-resistant (MRSA). Most lineages had isolates lacking SCC and the four largest lineages varied in SCC over time. Classifying isolates into SaLTy lineages, which were further SCC typed, allowed SaLTy to describe high-level MRSA epidemiology. We provide SaLTy as a simple typing method that defines phylogenetic lineages (https://github.com/LanLab/SaLTy). SaLTy is highly accurate and can quickly analyse large amounts of genome data. SaLTy will aid the characterisation of populations and ongoing surveillance of sub-groups that threaten human health.
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http://dx.doi.org/10.1099/mgen.0.001250 | DOI Listing |
NPJ Sci Food
January 2025
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, Shanghai, 201403, China.
The ENaC receptor acts as a taste receptor to recognize and perceive salty substances. This study explored the mechanisms by which the ENaC taste receptor recognizes and binds mushroom-derived salty peptides using molecular interaction and molecular simulation. The three subunits α, β, and γ of the ENaC taste receptor (SCNN1α, SCNN1β, and SCNN1γ) showed different recognition characteristics for the salty peptide.
View Article and Find Full Text PDFCurr Res Food Sci
January 2025
Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy.
In recent years, research on taste perception has increasingly focused on its influence on food consumption, preferences, and long-term health. While bitter and sweet tastes have been well-studied, less is known about salty and umami tastes and their effects on dietary habits. This study aimed to address this gap by exploring sensory-hedonic patterns for 'savory' stimuli, encompassing both umami and salty tastes, in a representative sample of Italian adults, with a focus on gender-specific differences.
View Article and Find Full Text PDFFood Chem
April 2025
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China. Electronic address:
Edible films are significant in prolonging the shelf life of meat products. Herein, we prepared some edible coatings (EW/TNPCSs) based on egg white/chitosan/pectin as polymer matrix, containing tannic acid-nisin composite nano-crosslinker with antibacterial-antioxidant activities. The results of preservation indicated that the prepared EW/TNPCSs reduced the water loss of chilled pork and delayed the changes of taste, texture and surface color.
View Article and Find Full Text PDFProc Natl Acad Sci U S A
February 2025
School of Chemical Engineering and Technology, China University of Mining and Technology, Xuzhou 221116, China.
Bubbles present in saline water typically exhibit a prolonged lifetime, making them attractive for various engineering processes. Herein, we unveil a transition from delayed bubble coalescence to rapid bursting within about one millisecond in salty solutions. The key aspect in understanding this transition lies in the combined influences of surface deformation and ion surface excess instead of characterizing the ions alone.
View Article and Find Full Text PDFSci Rep
January 2025
Department of Chemistry, College of Science, Taif University, Taif, Saudi Arabia.
This study highlights the challenges in using environmentally friendly corrosion inhibitors in a variety of industries by examining the effects of avocado extract as a corrosion inhibitor on the corrosion behavior of carbon steel in salty formation water (SFW) generated from West Egyptian petroleum fields. A combination of weight loss and electrochemical experiments were used to examine the corrosion properties of carbon steel at different avocado extract concentrations (20-100 mg L). A number of methods, including scanning electron microscopy (SEM), energy dispersive X-ray (EDAX), and UV-Visible analyses were employed to identify the configuration and chemical components of corroded substrates.
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