Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat

Autores
Orihuel, Alejandra; Teran, Lucrecia Cecilia; Renaut, Jenny; Vignolo, Graciela Margarita; Almeida, André Martinho de; Saavedra, Maria Lucila; Fadda, Silvina G.
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Human infection by Enterohemorrhagic Escherichia (E.) coli (EHEC) occurs through the ingestion of contaminated foods such as milk, vegetable products, water-based drinks, and particularly minced meats. Indeed EHEC is a pathogen that threatens public health and meat industry. The potential of different Lactic Acid Bacteria (LAB) strains to control EHEC in a meat-based medium was evaluated by using a simple and rapid method and by analyzing the growth kinetics of co-cultures (LAB-EHEC) in a meat-based medium. The activity of LAB toward EHEC in co-cultures showed variable inhibitory effect. Although, LAB were able to control EHEC, neither the produced acid nor bacteriocins were responsible of the inhibition. The bacteriocinogenic Enteroccus (Ent.) mundtii CRL35 presented one of the highest inhibition activities. A proteomic approach was used to evaluate bacterial interaction and antagonistic mechanisms between Ent. mundtii and EHEC. Physiological observations, such as growth kinetics, acidification ability and EHEC inhibitory potential were supported by the proteomic results, demonstrating significant differences in protein expression in LAB: (i) due to the presence of the pathogen and (ii) according to the growth phase analyzed. Most of the identified proteins belonged to carbohydrate/amino acid metabolism, energy production, transcription/translation, and cell division. These results contribute to the knowledge of competition strategies used by Ent. mundtii during its co-culture with EHEC setting new perspectives for the use of LAB to control this pathogen in meat.
Fil: Orihuel, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Teran, Lucrecia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Renaut, Jenny. Institute of Science and Technology; Luxemburgo
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Almeida, André Martinho de. University of Lisbon. Instituto Superior de Agronomia; Portugal
Fil: Saavedra, Maria Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
BACTERIAL INTERACTION
BIOPROTECTIVE CULTURES
ENTEROHEMORRHAGIC ESCHERICHIA COLI (EHEC)
LACTIC ACID BACTERIA (LAB)
MEAT SAFETY
PROTEOMICS
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:11336/89402
Acceder
id CONICETDig_bdcf0d76ca9a7d88ff92fa69ebb29d1b
oai_identifier_str oai:ri.conicet.gov.ar:11336/89402
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meatOrihuel, AlejandraTeran, Lucrecia CeciliaRenaut, JennyVignolo, Graciela MargaritaAlmeida, André Martinho deSaavedra, Maria LucilaFadda, Silvina G.BACTERIAL INTERACTIONBIOPROTECTIVE CULTURESENTEROHEMORRHAGIC ESCHERICHIA COLI (EHEC)LACTIC ACID BACTERIA (LAB)MEAT SAFETYPROTEOMICShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1https://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Human infection by Enterohemorrhagic Escherichia (E.) coli (EHEC) occurs through the ingestion of contaminated foods such as milk, vegetable products, water-based drinks, and particularly minced meats. Indeed EHEC is a pathogen that threatens public health and meat industry. The potential of different Lactic Acid Bacteria (LAB) strains to control EHEC in a meat-based medium was evaluated by using a simple and rapid method and by analyzing the growth kinetics of co-cultures (LAB-EHEC) in a meat-based medium. The activity of LAB toward EHEC in co-cultures showed variable inhibitory effect. Although, LAB were able to control EHEC, neither the produced acid nor bacteriocins were responsible of the inhibition. The bacteriocinogenic Enteroccus (Ent.) mundtii CRL35 presented one of the highest inhibition activities. A proteomic approach was used to evaluate bacterial interaction and antagonistic mechanisms between Ent. mundtii and EHEC. Physiological observations, such as growth kinetics, acidification ability and EHEC inhibitory potential were supported by the proteomic results, demonstrating significant differences in protein expression in LAB: (i) due to the presence of the pathogen and (ii) according to the growth phase analyzed. Most of the identified proteins belonged to carbohydrate/amino acid metabolism, energy production, transcription/translation, and cell division. These results contribute to the knowledge of competition strategies used by Ent. mundtii during its co-culture with EHEC setting new perspectives for the use of LAB to control this pathogen in meat.Fil: Orihuel, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Teran, Lucrecia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Renaut, Jenny. Institute of Science and Technology; LuxemburgoFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Almeida, André Martinho de. University of Lisbon. Instituto Superior de Agronomia; PortugalFil: Saavedra, Maria Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFrontiers Research Foundation2018-06-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/89402Orihuel, Alejandra; Teran, Lucrecia Cecilia; Renaut, Jenny; Vignolo, Graciela Margarita; Almeida, André Martinho de; et al.; Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat; Frontiers Research Foundation; Frontiers in Microbiology; 9; 5-6-20181664-302X1664-302XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2018.01083info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fmicb.2018.01083info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:22Zoai:ri.conicet.gov.ar:11336/89402instacron: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 09:49:22.584CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat
title Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat
spellingShingle Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat
Orihuel, Alejandra
BACTERIAL INTERACTION
BIOPROTECTIVE CULTURES
ENTEROHEMORRHAGIC ESCHERICHIA COLI (EHEC)
LACTIC ACID BACTERIA (LAB)
MEAT SAFETY
PROTEOMICS
title_short Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat
title_full Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat
title_fullStr Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat
title_full_unstemmed Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat
title_sort Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat
dc.creator.none.fl_str_mv Orihuel, Alejandra
Teran, Lucrecia Cecilia
Renaut, Jenny
Vignolo, Graciela Margarita
Almeida, André Martinho de
Saavedra, Maria Lucila
Fadda, Silvina G.
author Orihuel, Alejandra
author_facet Orihuel, Alejandra
Teran, Lucrecia Cecilia
Renaut, Jenny
Vignolo, Graciela Margarita
Almeida, André Martinho de
Saavedra, Maria Lucila
Fadda, Silvina G.
author_role author
author2 Teran, Lucrecia Cecilia
Renaut, Jenny
Vignolo, Graciela Margarita
Almeida, André Martinho de
Saavedra, Maria Lucila
Fadda, Silvina G.
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv BACTERIAL INTERACTION
BIOPROTECTIVE CULTURES
ENTEROHEMORRHAGIC ESCHERICHIA COLI (EHEC)
LACTIC ACID BACTERIA (LAB)
MEAT SAFETY
PROTEOMICS
topic BACTERIAL INTERACTION
BIOPROTECTIVE CULTURES
ENTEROHEMORRHAGIC ESCHERICHIA COLI (EHEC)
LACTIC ACID BACTERIA (LAB)
MEAT SAFETY
PROTEOMICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Human infection by Enterohemorrhagic Escherichia (E.) coli (EHEC) occurs through the ingestion of contaminated foods such as milk, vegetable products, water-based drinks, and particularly minced meats. Indeed EHEC is a pathogen that threatens public health and meat industry. The potential of different Lactic Acid Bacteria (LAB) strains to control EHEC in a meat-based medium was evaluated by using a simple and rapid method and by analyzing the growth kinetics of co-cultures (LAB-EHEC) in a meat-based medium. The activity of LAB toward EHEC in co-cultures showed variable inhibitory effect. Although, LAB were able to control EHEC, neither the produced acid nor bacteriocins were responsible of the inhibition. The bacteriocinogenic Enteroccus (Ent.) mundtii CRL35 presented one of the highest inhibition activities. A proteomic approach was used to evaluate bacterial interaction and antagonistic mechanisms between Ent. mundtii and EHEC. Physiological observations, such as growth kinetics, acidification ability and EHEC inhibitory potential were supported by the proteomic results, demonstrating significant differences in protein expression in LAB: (i) due to the presence of the pathogen and (ii) according to the growth phase analyzed. Most of the identified proteins belonged to carbohydrate/amino acid metabolism, energy production, transcription/translation, and cell division. These results contribute to the knowledge of competition strategies used by Ent. mundtii during its co-culture with EHEC setting new perspectives for the use of LAB to control this pathogen in meat.
Fil: Orihuel, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Teran, Lucrecia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Renaut, Jenny. Institute of Science and Technology; Luxemburgo
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Almeida, André Martinho de. University of Lisbon. Instituto Superior de Agronomia; Portugal
Fil: Saavedra, Maria Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description Human infection by Enterohemorrhagic Escherichia (E.) coli (EHEC) occurs through the ingestion of contaminated foods such as milk, vegetable products, water-based drinks, and particularly minced meats. Indeed EHEC is a pathogen that threatens public health and meat industry. The potential of different Lactic Acid Bacteria (LAB) strains to control EHEC in a meat-based medium was evaluated by using a simple and rapid method and by analyzing the growth kinetics of co-cultures (LAB-EHEC) in a meat-based medium. The activity of LAB toward EHEC in co-cultures showed variable inhibitory effect. Although, LAB were able to control EHEC, neither the produced acid nor bacteriocins were responsible of the inhibition. The bacteriocinogenic Enteroccus (Ent.) mundtii CRL35 presented one of the highest inhibition activities. A proteomic approach was used to evaluate bacterial interaction and antagonistic mechanisms between Ent. mundtii and EHEC. Physiological observations, such as growth kinetics, acidification ability and EHEC inhibitory potential were supported by the proteomic results, demonstrating significant differences in protein expression in LAB: (i) due to the presence of the pathogen and (ii) according to the growth phase analyzed. Most of the identified proteins belonged to carbohydrate/amino acid metabolism, energy production, transcription/translation, and cell division. These results contribute to the knowledge of competition strategies used by Ent. mundtii during its co-culture with EHEC setting new perspectives for the use of LAB to control this pathogen in meat.
publishDate 2018
dc.date.none.fl_str_mv 2018-06-05
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/11336/89402
Orihuel, Alejandra; Teran, Lucrecia Cecilia; Renaut, Jenny; Vignolo, Graciela Margarita; Almeida, André Martinho de; et al.; Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat; Frontiers Research Foundation; Frontiers in Microbiology; 9; 5-6-2018
1664-302X
1664-302X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/89402
identifier_str_mv Orihuel, Alejandra; Teran, Lucrecia Cecilia; Renaut, Jenny; Vignolo, Graciela Margarita; Almeida, André Martinho de; et al.; Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat; Frontiers Research Foundation; Frontiers in Microbiology; 9; 5-6-2018
1664-302X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2018.01083
info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fmicb.2018.01083
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
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Frontiers Research Foundation
publisher.none.fl_str_mv Frontiers Research Foundation
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
_version_ 1842268970817683456
score 13.13397

Publicaciones similares