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Background: Pseudomonas aeruginosa is considered an opportunistic pathogen; several reports indicate that the organism can also cause infections in healthy hosts. Four effector proteins have been described in P. aeruginosa: exoU, exoS, exoT, and exoY. These genes that are translated into protein products related to type III secretion systems. Materials and Methods: A total of 134 samples were isolated, and P. aeruginosa was identified using biochemical tests. Bacterial genomic DNA was extracted, and the presence of the exoSand exoUgenes were detected by PCR. Biofilms were formed by culturing P. aeruginosaon glass slides in rich medium. Results: The exoU(73%), exoS (62%) genes were detected from infections caused by P. aeruginosa in urinary tract infection patients. Among the 119 strains isolated from patients with urinary tract infections. Conclusion: An improved understanding of virulence genes and biofilm formation in P.aeruginosa may facilitate the future development of novel vaccines and drug treatments.

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Backgrounds:  Celiac disease (CD) is a common autoimmune disorder caused by intolerance to gliadin protein found in wheat, rye, and barley, which is prevalent among 1% of people in different parts of the world. Thus, in the last decades, the demand for gluten-free products has increased. The aim of the present study was to demonstrate the degradation of wheat gluten in laboratory.
Materials & Methods: Yeast colonies obtained from cloning were assessed for the presence of Saccharomyces cerevisiae with protease activity and then inoculated onto MSM (mineral salts medium) with 1% (w/v) gliadin. Aspergillus niger-derived prolyl endoprotease (AN- PEP ) production was also qualitatively examined on gliadin agar plates by determining yeast colony growth.  Zones of clarification of gliadin around yeast colonies were regarded as the evidence of glutenase activity of AN- PEP . The qualitative effects of aspergillopepsin expressed in bakery yeast were studied on yeast gliadin and the rheological properties of wheat flour dough. The rheological properties of the dough were investigated by a rheometer.
Findings:  In this survey, gluten was efficiently degraded into short fragments by the AN-PEP enzyme. The results of rheometer test showed that the use of AN-PEP could affect the rheological properties. The quality of dough and the ability of AN-PEP to degrade gluten in dough into smaller fragments were confirmed.
Conclusion:  The current study gives evidence that in the future, the development of novel gluten-free products with high quality and taste is possible by degrading gluten protein into non-toxic peptides using a variety of AN-PEP enzymes.