Patent Law

Bleaching bacteria

By Lawrence B. Ebert, Esq.

Researchers at UMichigan had been studying a bacterial protein called heat shock protein 33, which is a kind of molecular chaperon that becomes active when cells are in distress, for example from the high temperature of a fever.

When they exposed the bacteria to bleach, the heat shock protein became active in an attempt to protect other proteins in the bacteria from losing their chemical structure, forming clumps that would eventually die off.

"Many of the proteins that hypochlorite attacks are essential for bacterial growth, so inactivating those proteins likely kills the bacteria," Marianne Ilbert, a postdoctoral fellow in Ursula Jakob's lab, said in a statement.

Full post as published by IPBiz on November 14, 2008 (boomark / email).