Food-borne and other infectious enteric diseases are significant sources of morbidity and mortality worldwide. The high demand for minimally processed, easily prepared and ready-to-eat ‘fresh’ food products poses a major challenge for food safety and quality.
Recent outbreaks of food-borne microbial pathogens have driven the search for innovative ways to inhibit microbial growth in foods while maintaining quality, freshness and safety.
In my lab we will develop chemical tools to inhibit microbial or fungal growth in food.
The interdisciplinary research program will combine food science, peptide chemistry, biochemistry and microbiology toward the design of novel antimicrobial agents for applications in food science.
יוצאים מהקופסה: כנס ראשון בארץ לאריזות חכמות, יוזמה של ד״ צבי חיוקה
כתבה של רויטרס שהתפרסמה בסופש האחרון על המעבדה ועל הפפטידים האנטימיקרוביאלים שלנו
Reuters: Aug 17, 2017 - New peptide could help fight drug-resistant 'superbugs'. Israeli scientists develop a peptide that could be used in antimicrobial medicines that could hold the key to treating infections in a post-antibiotic era. Amy Pollock reports.
Food-borne and other infectious enteric diseases are significant sources of morbidity and mortality worldwide. The high demand for minimally processed, easily prepared and ready-to-eat ‘fresh’ food products poses a major challenge for food safety and quality.
Recent outbreaks of food-borne microbial pathogens have driven the search for innovative ways to inhibit microbial growth in foods while maintaining quality, freshness and safety.
In my lab we will develop chemical tools to inhibit microbial or fungal growth in food.
The interdisciplinary research program will combine food science, peptide chemistry, biochemistry and microbiology toward the design of novel antimicrobial agents for applications in food science.
We have recently designed random peptide mixture materials that display broad antimicrobial activities.1 These peptide mixtures are random in terms of sequence but highly controlled in terms of chain length, composition and stereochemistry (Figure 1). We will explore and expand the use of random peptide mixtures as components of new antimicrobial food packaging and as preservatives to prevent contamination and increase the shelf life of food.
Figure 1: Standard Fmoc-based solid-phase synthesis methods were used, but a mixture of protected amino acids rather than a single protected amino acid was added for each coupling step. The results of three coupling steps are illustrated. In this process, each bead of the solid support bears many growing chains with many different sequences.
Our research will involve development of new approaches for the design and synthesis of chemical entities that are targeted toward unexplored bacterial biological interactions. We will study the toxin-antitoxin (TA) system in bacteria.
These systems are present in many bacterial species, including major human pathogens. Each TA system comprises an antitoxin protein that binds to and inactivates its corresponding toxin protein. Upon degradation of the antitoxin in response to external stress, the toxin is released to induce bacterial death.
Inhibition of TA interactions offers an opportunity for the development of selective antibacterial compounds because no mammalian homologs of TA pairs are known.
Figure 2: Toxin (T, blue) antitoxin (A, gray) interaction and inhibition. (Upper panel) When toxin binds the antitoxin, its toxic activity is inhibited so the bacteria will grow. (Lower panel) Upon addition of our designed inhibitors (IN, red) TA interaction is inhibited and the toxin is free to induce bacterial death.
More details are available here or please contact Zvika Hayouka
Email: zvi.hayouka@mail.huji.ac.il
1. Hayouka Z, Chakraborty S, Liu R, Samuel H. Gellman. Interplay Among Subunit Identity, Composition, Chain Length and Stereochemistry in the Activity Profile of Sequence-Random Oligomer Mixtures. J. Am. Chem. Soc. 2013, 135, 11748−11751.
Dr. Einav Malach – Lab Technician
Dr. Irena Peri – Lab advisor
Heli Bochnik-Tamir - PhD Candidate Exploring Toxin anti-toxin system in bacteria at the molecular level.
Tal Stern - PhD candidate, Studying Food borne pathogens and developing chemical tools to tackle them.
Avishag Yehuda - MSc candidate, exploring the quorum sensing sysem of food borne pathogen Bacillus cereus.
Shiri Topman - MSc candidate, studying plant pathogen bacterial diseases and developing chemical tools to eradicate these disease.
Hadar Cheriker - Amirim Student, Exploring non thermal pasteurization processes.
Hagar Setty - Amirim Student, Studying toxin anti-toxin system in bacteria
Dana Shwartz - Undergraduate student
Karin Feldman - Undergraduate student
Tomer Gabay - Undergraduate student
Yael Ben Aryeh - Undergraduate student
Gili David - MSc student
Victoria Goldin - Amirim student
Name / Degree in the lab / Current position
Tal Stern / MSc student / PhD student in the lab
Carmit Ginesin-Tzela / MSc student / Food technologist at Osem
Riccardo De Leo / Internship student / PhD student at University of Modena and Reggio Emilia (Italy)
Dr. Vinayak Ghate / Post doctoral PBC fellow /Food technologist.
Ronen Bustan / MSc student
Yael Palman / MSc student
למעבדה חדשה בקמפוס רחובות
נושאי המחקר:
פיתוח אריזות מזון אנטימיקרוביאליות חדשות
תיכנון וסינתזה של חומרים משמרים במזון
פיתוח חומרים אנטיביוטיים המעכבים מסלולי תקשרות שונים בבקטריות של מזון
רקע מומלץ:
Organic chemistry, Peptide chemistry, Biochemistry, Molecular biology and Microbiology
להגשת מועמדות או לקבלת פרטים נוספים
אנא פנו לצביקה חיוקה:
zvi.hayouka@mail.huji.ac.il
Congratulations to Yael Pelman on receiving the Strauss Institute scholarship