Scientists at The University of Texas at Austin have developed a quick and simple way to investigate the sugar coating that surrounds bacteria and plays a role in infection and immunity.

This sugar is not the sugar we put in our coffee, but is rather a group of eight simple sugars that some are calling glyconutrients. According to Harper's Biochemistry, a leading textbook for the teaching of this subject, these sugars are used to create structures on the outside of cells. These so-called glycoforms create what looks like a forest of hairs on the outside of the cell. These hairs can be viewed under an electron microscope and are comprised of different combination of these sugars. According to Harper's Biochemistry, these sugars provide the "biological encoding" for cells.

This is similar to the way the letters of the alphabet provide the encoding for the English language.

The sugars coating bacteria can change very quickly during the course of an infection, cloaking the bacteria from the immune system of their host. Previous techniques for studying the sugars were too slow to catch these rapid changes.

“There’s a growing recognition of the importance of carbohydrates on bacterial cell surfaces,” says Dr. Lara Mahal, lead researcher and assistant professor of chemistry and biochemistry with the Institute for Cellular and Molecular Biology. “The carbohydrate coating is critical in how your immune system recognizes bacteria.”

Mahal and graduate student Ken Hsu report their findings in the advance online edition and March issue of Nature Chemical Biology.

The scientists studied the sugar coats of four strains of bacteria: two lab strains of E. coli, one pathogenic strain of E. coli that causes neonatal meningitis and Salmonella typhimurium, which causes food poisoning.

They analyzed each strain of bacteria using lectin microarrays—small glass plates covered with dots of sugar-binding proteins called lectins. The lectin dots act like microbe Velcro. Bacteria with a surface sugar that matches a specific lectin stick to that lectin dot. Because the bacteria are fluorescently labeled, Mahal and her colleagues can read the patterns of glowing dots and determine which sugars coat the bacteria.

The microarray technique worked fast enough that the researchers were able to see the sugar coating change over time in the neonatal meningitis strain of E. coli.

“Over time, the lectins lost their ability to see these bacteria,” says Mahal. “This demonstrates that our system is able to see a dynamic change in the carbohydrates on bacteria surface over time.”

Mahal says the microarray method could provide an important tool for identifying bacteria and diagnosing infection. It will also provide a way for scientists to start asking questions about the role that surface sugars play in bacterial infection and symbiotic relationships.

Probiotics are live microorganisms (in most cases, bacteria) that are similar to beneficial microorganisms found in the human gut. They are also called "friendly bacteria" or "good bacteria." Probiotics are available to consumers mainly in the form of dietary supplements and foods. They can be used as complementary and alternative medicine (CAM)

Probiotics are live microorganisms (in most cases, bacteria) that are similar to beneficial microorganisms found in the human gut. They are also called "friendly bacteria" or "good bacteria." Probiotics are available to consumers mainly in the form of dietary supplements and foods. They can be used as complementary and alternative medicine (CAM)

Probiotics are live microorganisms (in most cases, bacteria) that are similar to beneficial microorganisms found in the human gut. They are also called "friendly bacteria" or "good bacteria." Probiotics are available to consumers mainly in the form of dietary supplements and foods. They can be used as complementary and alternative medicine (CAM)

International Research Conference Highlights Progress, New Directions
In May, more than 600 people from 22 countries gathered at the 2006 North American Research Conference on Complementary and Integrative Medicine. Read about the research findings and perspectives shared on the rich diversity of CAM and integrative medicine.

Getting To Know "Friendly Bacteria"
Probiotics, also known as "friendly bacteria" or "good bacteria," are found in certain foods and supplements. Find out more about these products and the evidence on their health benefits.

International Research Conference Highlights Progress, New Directions
In May, more than 600 people from 22 countries gathered at the 2006 North American Research Conference on Complementary and Integrative Medicine. Read about the research findings and perspectives shared on the rich diversity of CAM and integrative medicine.

Getting To Know "Friendly Bacteria"
Probiotics, also known as "friendly bacteria" or "good bacteria," are found in certain foods and supplements. Find out more about these products and the evidence on their health benefits.

International Research Conference Highlights Progress, New Directions
In May, more than 600 people from 22 countries gathered at the 2006 North American Research Conference on Complementary and Integrative Medicine. Read about the research findings and perspectives shared on the rich diversity of CAM and integrative medicine.

Getting To Know "Friendly Bacteria"
Probiotics, also known as "friendly bacteria" or "good bacteria," are found in certain foods and supplements. Find out more about these products and the evidence on their health benefits.

The Food and Drug Administration is advising consumers to avoid eating raw oysters harvested in the Pacific Northwest as a result of reports that some of the oysters recently harvested from that region were contaminated with Vibrio parahaemolyticus (Vp), a bacteria that can cause gastrointestinal illness.

Until the threat of Vp from oysters harvested in the Pacific Northwest has passed, consumers are advised to thoroughly cook oysters harvested from that area before eating. They also should thoroughly cook oysters if they are not certain of the oysters' origin, or if they wish to further reduce their risk of infection from bacteria that may be found in raw oysters.

In recent months, there has been an unusual increase in bacterial illness associated with eating raw oysters from the Pacific Northwest. The illnesses are associated with the naturally occurring bacterium Vp, which is most prevalent during summer months when water temperatures in the Pacific Northwest are most favorable for its growth. While Vp can cause mild gastrointestinal disorders in healthy individuals, older persons and those with weak immune systems are at greater risk for serious more illness, such as septicemia (infection of the blood system).

Pacific Northwest oysters are distributed nationally. Although to date most of the illnesses reported have occurred in the Pacific Northwest, some have been reported in New York state as well.

In Washington state, shellfish control authorities are identifying and closing areas where people have become sick from eating oysters. Washington state has initiated a recall of all shell stock oysters (oysters in the shell) harvested from areas closed within the state. Because of the potential for nationwide distribution, consumers are advised to follow recall instructions and return associated shell stock oysters to the retailer from which they were purchased.

Cooking destroys the bacteria, eliminating the risk of illness for both healthy and immunocompromised individuals. The majority of illnesses that occur from the consumption of raw oysters are not life-threatening to the general population and commonly range from mild intestinal disorders of short duration to acute gastroenteritis. The symptoms are watery diarrhea, often with abdominal cramping, nausea, vomiting, fever and chills. Usually these symptoms occur within 24 hours of ingestion and last no more than three days. Severe disease is rare and occurs most commonly in persons with weakened immune systems.

Persons with weakened immune systems, including those affected by AIDS; and persons with chronic alcohol abuse, liver, stomach or blood disorders, cancer; diabetes, or kidney disease should avoid raw oyster consumption altogether, regardless of where the oysters are harvested.

Consumers can continue to enjoy oysters in many cooked preparations by following this advice.

At Restaurants and other Foodservice Establishments:

· Order oysters fully cooked.

In the shell

· Purchase oysters with the shells closed. Throw away any oysters with shells already opened.
· Boil oysters until the shells open. Once open boil for an additional 3-5 minutes.
· Steamer - add oysters to water that is already steaming and cook live oysters until the shells open, once open steam for another 4-9 minutes.

· Use smaller pots to boil or steam oysters. Using larger pots, or cooking too many oysters at one time, may cause uneven heat distribution, which may cause the oysters in the middle to not get fully cooked.

· Discard any oysters that do not open during cooking.

Shucked Oysters:

· Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.
· Fry at 375 degrees for at least 3 minutes.
· Broil 3 inches from heat for 3 minutes.
· Bake at 450 degrees for 10 minutes.

For further information contact:

FDA Food Safety Hotline: 1-888-SAFEFOOD

FDA website: www.cfsan.fda.gov