Heat Inactivated(热灭活)研究综述
Heat Inactivated 热灭活 - In conclusion, the present findings demonstrated that the in vivo intrammmary treatment with Lactobacillus rhamnosus has a transient pro-inflammatory activity by increasing SCC and is capable to modify the microbiota of milk after six days from inoculation, albeit slightly, even when the bacterial cultures were heat inactivated. [1] For determination of sensitivity and specificity, different Bacillus species were grown in culture broth, heat inactivated to kill the live bacteria and tested on ICT. [2] The phagocytosis assay was performed for heat inactivated and live biofilm. [3] oris culture supernatants revealed that inhibition is mediated by a secreted factor larger than 5 kDa, which can be heat inactivated. [4] The infusion of heat inactivated (HI)-MSC, which are metabolically inactive, through the renal artery showed that HI-MSC were distributed in the kidney in a similar manner as regular MSC, suggesting a passive retention mechanism. [5]总之，目前的研究结果表明，用鼠李糖乳杆菌进行的体内乳房内治疗通过增加 SCC 具有短暂的促炎活性，并且能够在接种后 6 天后改变牛奶的微生物群，尽管是轻微的，即使细菌培养物是热灭活。 [1] 为了确定敏感性和特异性，不同的芽孢杆菌物种在培养液中生长，加热灭活以杀死活细菌并在 ICT 上进行测试。 [2] 对热灭活和活生物膜进行吞噬作用测定。 [3] oris 培养上清液显示抑制是由大于 5 kDa 的分泌因子介导的，该因子可以被热灭活。 [4] 通过肾动脉输注代谢不活跃的热灭活（HI）-MSC表明HI-MSC以与常规MSC相似的方式分布在肾脏中，表明被动保留机制。 [5]