CUPE Local 1356 Blog

Canadian Union of Public Employees Local 1356. We have three Collective Agreements as Local 1356, 1356-01, and 1356-02. The membership is comprised of the full-time and part-time workers of York University the Local website is at 1356.cupe.ca This Blog will include Local information and information garnered from sources other Universities, Colleges, Post Secondary/Tertiary Education and news sources supplying information.

Thursday, November 13, 2008

How Bleach Kills Bacteria - new research at UM

"At high temperatures, proteins begin to lose their three-dimensional molecular structure and start to clump together and form large, insoluble aggregates, just like when you boil an egg," said lead author Jeannette Winter, who was a postdoctoral fellow in Jakob's lab. And like eggs, which once boiled never turn liquid again, aggregated proteins usually remain insoluble, and the stressed cells eventually die.

Jakob and her research team figured out that bleach and high temperatures have very similar effects on proteins. Just like heat, the hypochlorite in bleach causes proteins to lose their structure and form large aggregates.

further in the article there is discussion on how the body has cells that also create hypochlorite
These findings are not only important for understanding how bleach keeps our kitchen countertops sanitary, but they may lead to insights into how we fight off bacterial infections. Our own immune cells produce significant amounts of hypochlorite as a first line of defense to kill invading microorganisms. Unfortunately, hypochlorite damages not just bacterial cells, but ours as well. It is the uncontrolled production of hypochlorite acid that is thought to cause tissue damage at sites of chronic inflammation.



also reported in the journal Cell

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