Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factors

Autores
Tomat, David Damian; Quiberoni, Andrea del Lujan; Casabonne, Cecilia; Balagué, Claudia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Bacteriophages have proved to be useful tools against pathogenic Escherichia coli strains. The first step in the phage life cycle is the adsorption to the host cell surface. In the present work, three Myoviridae phages (DT1, DT5 and DT6) were used to characterize the adsorption process on three pathogenic E. coli strains, namely two Shiga-toxin producing E. coli (STEC) and one enteropathogenic E. coli (EPEC), in several conditions found on food. The influence of Na+, Mg2+, temperature, pH, periodate, proteinase K and physiological cell state on phage adsorption was investigated. The three phages evaluated showed high adsorption rates at pH 7.5 and 5.7 while they were moderate at the lowest pH evaluated (4.5). Sodium or magnesium ions were not indispensable for the adsorption of the three phages evaluated. Specifically, phage particles were adsorbed either in the presence or absence of Mg2+, while increasing Na+ concentration resulted in lower adsorption values for all the systems evaluated. Regarding temperature, phage adsorption was slightly affected at 4 °C and 50 °C, while it reached its maximum at 37 °C. Adsorption rates decreased after the thermal inactivation of cells, though, when chloramphenicol (as protein-synthesis inhibitor) was used, adsorption values on treated and untreated cells were similar. In addition, periodate was able to decrease phage adsorption, thus suggesting the receptors were carbohydrates in nature. All these results showed that the adsorption process was only partially affected and most conditions are suitable for the completion of the first step in the phage life cycle. Therefore, phages evaluated in this study can be used to prevent foodborne diseases on several food matrices since they are active in a wide range of environmental conditions.
Fil: Tomat, David Damian. Universidad Nacional de Rosario. Facultad de Cs.bioquimicas y Farmaceuticas. Departamento de Microbiologia; Argentina
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Casabonne, Cecilia. Universidad Nacional de Rosario. Facultad de Cs.bioquimicas y Farmaceuticas. Departamento de Microbiologia; Argentina
Fil: Balagué, Claudia. Universidad Nacional de Rosario. Facultad de Cs.bioquimicas y Farmaceuticas. Departamento de Microbiologia; Argentina
Materia
Escherichia Coli
Bacteriophage
Adsorption
Receptor
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/13247
Acceder
id CONICETDig_509928bbc5c14b657ace6266a2240511
oai_identifier_str oai:ri.conicet.gov.ar:11336/13247
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factorsTomat, David DamianQuiberoni, Andrea del LujanCasabonne, CeciliaBalagué, ClaudiaEscherichia ColiBacteriophageAdsorptionReceptorhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Bacteriophages have proved to be useful tools against pathogenic Escherichia coli strains. The first step in the phage life cycle is the adsorption to the host cell surface. In the present work, three Myoviridae phages (DT1, DT5 and DT6) were used to characterize the adsorption process on three pathogenic E. coli strains, namely two Shiga-toxin producing E. coli (STEC) and one enteropathogenic E. coli (EPEC), in several conditions found on food. The influence of Na+, Mg2+, temperature, pH, periodate, proteinase K and physiological cell state on phage adsorption was investigated. The three phages evaluated showed high adsorption rates at pH 7.5 and 5.7 while they were moderate at the lowest pH evaluated (4.5). Sodium or magnesium ions were not indispensable for the adsorption of the three phages evaluated. Specifically, phage particles were adsorbed either in the presence or absence of Mg2+, while increasing Na+ concentration resulted in lower adsorption values for all the systems evaluated. Regarding temperature, phage adsorption was slightly affected at 4 °C and 50 °C, while it reached its maximum at 37 °C. Adsorption rates decreased after the thermal inactivation of cells, though, when chloramphenicol (as protein-synthesis inhibitor) was used, adsorption values on treated and untreated cells were similar. In addition, periodate was able to decrease phage adsorption, thus suggesting the receptors were carbohydrates in nature. All these results showed that the adsorption process was only partially affected and most conditions are suitable for the completion of the first step in the phage life cycle. Therefore, phages evaluated in this study can be used to prevent foodborne diseases on several food matrices since they are active in a wide range of environmental conditions.Fil: Tomat, David Damian. Universidad Nacional de Rosario. Facultad de Cs.bioquimicas y Farmaceuticas. Departamento de Microbiologia; ArgentinaFil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; ArgentinaFil: Casabonne, Cecilia. Universidad Nacional de Rosario. Facultad de Cs.bioquimicas y Farmaceuticas. Departamento de Microbiologia; ArgentinaFil: Balagué, Claudia. Universidad Nacional de Rosario. Facultad de Cs.bioquimicas y Farmaceuticas. Departamento de Microbiologia; ArgentinaElsevier Science2014-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/13247Tomat, David Damian; Quiberoni, Andrea del Lujan; Casabonne, Cecilia; Balagué, Claudia; Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factors; Elsevier Science; Food Research International; 66; 12-2014; 23-280963-9969enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.08.047info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:04:33Zoai:ri.conicet.gov.ar:11336/13247instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:04:33.302CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factors
title Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factors
spellingShingle Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factors
Tomat, David Damian
Escherichia Coli
Bacteriophage
Adsorption
Receptor
title_short Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factors
title_full Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factors
title_fullStr Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factors
title_full_unstemmed Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factors
title_sort Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factors
dc.creator.none.fl_str_mv Tomat, David Damian
Quiberoni, Andrea del Lujan
Casabonne, Cecilia
Balagué, Claudia
author Tomat, David Damian
author_facet Tomat, David Damian
Quiberoni, Andrea del Lujan
Casabonne, Cecilia
Balagué, Claudia
author_role author
author2 Quiberoni, Andrea del Lujan
Casabonne, Cecilia
Balagué, Claudia
author2_role author
author
author
dc.subject.none.fl_str_mv Escherichia Coli
Bacteriophage
Adsorption
Receptor
topic Escherichia Coli
Bacteriophage
Adsorption
Receptor
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Bacteriophages have proved to be useful tools against pathogenic Escherichia coli strains. The first step in the phage life cycle is the adsorption to the host cell surface. In the present work, three Myoviridae phages (DT1, DT5 and DT6) were used to characterize the adsorption process on three pathogenic E. coli strains, namely two Shiga-toxin producing E. coli (STEC) and one enteropathogenic E. coli (EPEC), in several conditions found on food. The influence of Na+, Mg2+, temperature, pH, periodate, proteinase K and physiological cell state on phage adsorption was investigated. The three phages evaluated showed high adsorption rates at pH 7.5 and 5.7 while they were moderate at the lowest pH evaluated (4.5). Sodium or magnesium ions were not indispensable for the adsorption of the three phages evaluated. Specifically, phage particles were adsorbed either in the presence or absence of Mg2+, while increasing Na+ concentration resulted in lower adsorption values for all the systems evaluated. Regarding temperature, phage adsorption was slightly affected at 4 °C and 50 °C, while it reached its maximum at 37 °C. Adsorption rates decreased after the thermal inactivation of cells, though, when chloramphenicol (as protein-synthesis inhibitor) was used, adsorption values on treated and untreated cells were similar. In addition, periodate was able to decrease phage adsorption, thus suggesting the receptors were carbohydrates in nature. All these results showed that the adsorption process was only partially affected and most conditions are suitable for the completion of the first step in the phage life cycle. Therefore, phages evaluated in this study can be used to prevent foodborne diseases on several food matrices since they are active in a wide range of environmental conditions.
Fil: Tomat, David Damian. Universidad Nacional de Rosario. Facultad de Cs.bioquimicas y Farmaceuticas. Departamento de Microbiologia; Argentina
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
Fil: Casabonne, Cecilia. Universidad Nacional de Rosario. Facultad de Cs.bioquimicas y Farmaceuticas. Departamento de Microbiologia; Argentina
Fil: Balagué, Claudia. Universidad Nacional de Rosario. Facultad de Cs.bioquimicas y Farmaceuticas. Departamento de Microbiologia; Argentina
description Bacteriophages have proved to be useful tools against pathogenic Escherichia coli strains. The first step in the phage life cycle is the adsorption to the host cell surface. In the present work, three Myoviridae phages (DT1, DT5 and DT6) were used to characterize the adsorption process on three pathogenic E. coli strains, namely two Shiga-toxin producing E. coli (STEC) and one enteropathogenic E. coli (EPEC), in several conditions found on food. The influence of Na+, Mg2+, temperature, pH, periodate, proteinase K and physiological cell state on phage adsorption was investigated. The three phages evaluated showed high adsorption rates at pH 7.5 and 5.7 while they were moderate at the lowest pH evaluated (4.5). Sodium or magnesium ions were not indispensable for the adsorption of the three phages evaluated. Specifically, phage particles were adsorbed either in the presence or absence of Mg2+, while increasing Na+ concentration resulted in lower adsorption values for all the systems evaluated. Regarding temperature, phage adsorption was slightly affected at 4 °C and 50 °C, while it reached its maximum at 37 °C. Adsorption rates decreased after the thermal inactivation of cells, though, when chloramphenicol (as protein-synthesis inhibitor) was used, adsorption values on treated and untreated cells were similar. In addition, periodate was able to decrease phage adsorption, thus suggesting the receptors were carbohydrates in nature. All these results showed that the adsorption process was only partially affected and most conditions are suitable for the completion of the first step in the phage life cycle. Therefore, phages evaluated in this study can be used to prevent foodborne diseases on several food matrices since they are active in a wide range of environmental conditions.
publishDate 2014
dc.date.none.fl_str_mv 2014-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/13247
Tomat, David Damian; Quiberoni, Andrea del Lujan; Casabonne, Cecilia; Balagué, Claudia; Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factors; Elsevier Science; Food Research International; 66; 12-2014; 23-28
0963-9969
url http://hdl.handle.net/11336/13247
identifier_str_mv Tomat, David Damian; Quiberoni, Andrea del Lujan; Casabonne, Cecilia; Balagué, Claudia; Phage adsorption on Enteropathogenic and Shiga Toxin-Producing Escherichia coli strains: influence of physicochemical and physiological factors; Elsevier Science; Food Research International; 66; 12-2014; 23-28
0963-9969
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.08.047
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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