Posted on 02/28/2015 1:53:53 PM PST by LucyT
Three people have been diagnosed with leprosy in Florida and some of the cases are thought to be linked to armadillos.
Health officials in Volusia County said that the cases are not related, though two of those who have been diagnosed with Hansens disease, or leprosy, since October had been in contact with nine-banded armadillos.
(Excerpt) Read more at dailymail.co.uk ...
I thought they were cultured in mouse foot pads.
In any case, it is a fairly cruel way to have to culture a bug, since it causes pain to an animal.
I'm trying to remember--is the mycobacterium leprae an obligate intracellular parasite? I think it is. It's been a while since I took a bacterial pathogenesis class.
“The incubation period for the disease can run up to 10 years,”
It’s been 40 years since I dined on armadillo. Whew!
“We’re gonna need a bigger spear”.
Mice have too high a body temperature.
Leprosy fails to thrive at normal mammal body temperatures, that’s why in people it’s the cold appendages that are infected.
Armadillos are “blessed” with low body temperature...
Wow, I had no idea they would be found that far north!
A research at this link has had success stimulating the M. leprae organism with thyroxine containing Dubos medium prior to culture on a Lowenstein-Jensen slant. Incubation time is 8 to 16 WEEKS.
Thanks for the ping!
You’re welcome, Alamo-Girl!
Back in the early to mid 80’s, hundreds of dead dillos could be spotted along I-95 and I-75, they suddenly died out and my son told about a year ago he saw one dead, which is 35 years later.
And I thought it was tedious growing Leptospira, which had to be cultured for days!
Yeast in selective media could take days to weeks to grow, too.
I've never tried culturing anything that took several weeks to grow. It would be very disheartening if a culture failed.
I’m a biochemist, so have only grown a few species of bugs. I always call E. coli the workhorse of the lab, since they grow fairly quickly.
The software modelling comes in handy when you are dealing with proteins that are too unstable or cannot be expressed in high enough quantity to crystallize. Some proteins do not crystallize. Back in grad school, during one of our lessons on protein structure analysis, the professor told us how he would spend weeks entering the characteristics of a protein into a code, which he would then take to UCLA and, for $16,000/hr computation time (20 years ago), he could feed the code into a CRAY and get some modelling results. He had to be very careful about the programming; at that price, he did not want a buggy or incorrect code. For all that money, the output was a 3D line diagram of a protein vibrating between its possible conformations, lasting a few seconds.
When I still lived in San Diego, one of my nearby neighbors was in the process of creating a company to do the protein modeling you described. That was in the very early 90's. It appears he succeeded and left the immediate area to tend to his new company. It certainly makes more sense to model that way.
I agree with E. coli being the workhorse in the lab. The EcoR1 mutant (no restriction enzymes) was a big step forward. That was barely available when I graduated in 1976.
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