Bacteriolytic mechanisms of Cu2+ ion solutions on the bacterial cell walls and DNA base-pairing damages were considered on the basis of the bacteriostatic and bactericidal actions resulting from the antimicrobial susceptibility tests, using Cu ion complex formations and producing reactive oxygen species (ROS). Bacteriolysis of Cu2＋ ion solution against S.aureus cell wall was composed of the damages of PGN synthesis enzymes TG, TP due to the reactions of the polymerization of glycan chains and the cross-linking of peptide chains, and the activations of PGN forth autolysins. The other, bacteriolysis of Cu2+ ion solution against E.coli cell wall occurred by the destruction of outer membrane structure. The bacteriolytic actions consisted of the degradation of outer membrane lipoproteins at N- and C-terminals, and of the inhibitions of PGN elongation due to the deletions of PGN-TP enzyme and PGN autolysins. Reactive oxygen species (ROS O2−, H2O2, ･OH) formed by Cu ion penetration into the cell walls may be influenced to the antibacterial activities. DNA base-pairing damages had occurred by Cu2+ substitution into hydrogen bonds in base-pairing G:C, A:T pairs.
Persons complaining of dysgeusia have recently increased in male and female of all ages. Since a decrease in the serum zinc level is known as its cause, its association with favorite foods, such as carbonated drinks, preference for spicy foods, and ready-cooked foods sold at convenience stores and super market (abbreviated as convenience foods below) was investigated. The subjects were 387 two-shift hospital workers (physicians, nurses, radiologists, and paramedics). Based on the serum zinc level and results of a questionnaire survey, significant differences were noted in the sex and preference for spicy foods. Serum zinc level was significantly lower in females than males, and this may have been due to the difference in the muscle mass. In addition, in females, this level was significantly lower in the group liking than disliking spicy foods.