American Chemical Society's Weekly PressPac -- April 30, 2008

Boosting “mussel” power: New technique for making key marine mussel protein
Biotechnology Progress

Researchers in Korea report development of a way to double production of a sticky protein from marine mussels destined for use as an antibacterial coating to prevent life-threatening infections in medical implants. The coating, produced by genetically-engineered bacteria, could cut medical costs and improve implant safety, the researchers say. Their study is scheduled for the June 6 issue of ACS’ Biotechnology Progress, a bi-monthly publication.

Bacterial infection of medical implants, such as cardiac stents and dialysis tubing, threatens thousands of people each year and is a major medical challenge due to the emergence of antibiotic-resistant bacteria. Several research groups are working on long-lasting, germ-fighting coatings from mussel proteins, but production of these coatings is inefficient and expensive.

Hyung Joon Cha and colleagues previously developed a way to use genetically engineered E. coli bacteria to produce mussel adhesive proteins. Now they report adding a new gene for producing Vitreoscilla hemoglobin (VHb), a substance that boosts production of proteins under low-oxygen conditions. Adding the VHb gene to the engineered E. coli doubled the amount of mussel proteins produced, which could lead to more cost-effective coatings, the researchers say. — MTS

ARTICLE #3 FOR IMMEDIATE RELEASE
“Enhancement of Mussel Adhesive Protein Production in Escherichia coli by Co-expression of Bacterial Hemoglobin”

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http://dx.doi.org/10.1021/bp0703477

CONTACT:
Hyung Joon Cha, Ph.D.
Pohang University of Science and Technology
Pohang, Korea
Phone: 82-54-279-2280
Fax: 82-54-279-2699
Email:

A schematic representation of the artificial mouth apparatus, which scientists have designed to mimic human digestion. Click here for more information.

ARTICLE #4 FOR IMMEDIATE RELEASE

Munch-o-matic: Scientists develop the artificial mouth
Journal of Agricultural and Food Chemistry

For years scientists have tried to build an electronic tongue, a robotic tasting device that could have profound applications in improving food quality and safety. But before machines learn to taste their food, they first need to learn how to chew it. In a study scheduled for the May 14 issue of ACS’ bi-weekly Journal of Agricultural and Food Chemistry, scientists report the design of an artificial mouth that mimics the first vital steps of human digestion — chewing, saliva release and the initial breakdown of food.