Structural characterization of a new N-substituted pantothenamide bound to pantothenate kinases from Klebsiella pneumoniae and Staphylococcus aureus

2014 ◽  
Vol 82 (7) ◽  
pp. 1542-1548 ◽  
Author(s):  
Scott J. Hughes ◽  
Tetyana Antoshchenko ◽  
Kyung Phil Kim ◽  
David Smil ◽  
Hee-Won Park
Keyword(s):  
Staphylococcus Aureus ◽  
Klebsiella Pneumoniae ◽  
Structural Characterization ◽  
And Staphylococcus Aureus

Structural characterization of an acetolactate decarboxylase from Klebsiella pneumoniae

2019 ◽  
Vol 509 (1) ◽  
pp. 154-160
Author(s):  
Wenyue Wu ◽  
Qi Zhao ◽  
Shiyou Che ◽  
Haizhu Jia ◽  
Han Liang ◽  
...  
Keyword(s):  
Klebsiella Pneumoniae ◽  
Structural Characterization

scholarly journals Isolation and Characterization of Inhibitors of the Essential Histidine Kinase, YycG in Bacillus subtilis and Staphylococcus aureus

2003 ◽  
Vol 56 (12) ◽  
pp. 1045-1052 ◽  
Author(s):  
TAKAFUMI WATANABE ◽  
YOSHIKI HASHIMOTO ◽  
KANEYOSHI YAMAMOTO ◽  
KIYO HIRAO ◽  
AKIRA ISHIHAMA ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Subtilis ◽  
Histidine Kinase ◽  
Isolation And Characterization ◽  
And Staphylococcus Aureus

scholarly journals Effect of Different Saudi Honey Types Mixed with Natural Substances on Some Bacterial Strains

2017 ◽  
Vol 24 (1) ◽  
pp. 23-31 ◽  
Author(s):  
Fatimah A. Nashawi ◽  
Hani Y. Abdullah ◽  
Nahlaa A. Khalifa ◽  
Ibrahim A. Alzahrani ◽  
Ahmed A. Al-Ghamdi
Keyword(s):  
Staphylococcus Aureus ◽  
Klebsiella Pneumoniae ◽  
Antibacterial Effect ◽  
Synergistic Effects ◽  
Bacterial Species ◽  
Bacterial Strains ◽  
Natural Substances ◽  
Different Types ◽  
And Staphylococcus Aureus ◽  
Natural Honey

To evaluate the antibacterial eff ects of three types of Saudi honey (Feghra, Sider and Natural honey) alone and mixed with ginger or lemon in comparison to Manuka honey as a potential natural antibacterial agent. Saudi honeys were evaluated against five types of bacterial strains; Klebsiella pneumoniae, Staphylococcus aureus, Pseudomonas aeruginosa, Haemophilus influenzae and Streptococcus pneumoniae. Chocolate agars were prepared first with different concentrations of each type of honey, and then with specific concentrations either of ginger or lemon added to honey. Bacterial species were inoculated on each agar and incubated at 37oC in a CO2 incubator overnight. Significant differences were found between diff erent types of honey and different concentrations of the same honey on bacterial growth. There are no significant differences and synergistic effects when adding ginger to diff erent honey types. Addition of lemon show significant differences and good synergistic effects against all tested bacterial species except Klebsiella pneumoniae and Staphylococcus aureus at 15 and 20% honey concentration. In conclusion, antibacterial effects of different types of honey are type and concentration dependent. Adding lemon to the different types of honey changes the pH and acidity and increases the honey’s antibacterial effect.

Biochemical, Kinetic, and Computational Structural Characterization of Shikimate Kinase from Methicillin-Resistant Staphylococcus aureus

2019 ◽  
Vol 61 (4) ◽  
pp. 274-285 ◽  
Author(s):  
Alejandro Favela-Candia ◽  
Alfredo Téllez-Valencia ◽  
Mara Campos-Almazán ◽  
Erick Sierra-Campos ◽  
Mónica Valdez-Solana ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Structural Characterization ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Shikimate Kinase ◽  
Methicillin Resistant
Sign in / Sign up

Export Citation Format

Share Document