Proteomic analysis of pyridoxal oxime derivatives treated Listeria monocytogenes reveals down-regulation of the main virulence factor, Listeriolysin O

被引：5

作者：

Gajdosik, Martina Srajer ^{[1
]}

Andjelkovic, Uros ^{[2
,3
]}

Gaso-Sokac, Dajana ^{[4
]}

Pavlovic, Hrvoje ^{[4
]}

Shevchuk, Olga ^{[2
,5
]}

Martinovic, Tamara ^{[2
]}

Clifton, James ^{[6
]}

Begic, Marija ^{[7
]}

Josic, Djuro ^{[2
,7
,8
]}

机构：

[1] JJ Strossmayer Univ, Dept Chem, HR-31000 Osijek, Croatia

[2] Univ Rijeka, Dept Biotechnol, Radmile Matejc 2, HR-51000 Rijeka, Croatia

[3] Univ Belgrade, Chem Inst, Belgrade, Serbia

[4] JJ Strossmayer Univ, Fac Food Technol, HR-31000 Osijek, Croatia

[5] Leibniz Inst Analyt Wissensch ISAS eV, Dortmund, Germany

[6] Brown Univ, Dept Mol Pharmacol Physiol & Biotechnol, Providence, RI 02912 USA

[7] Juraj Dobrila Univ, Fac Med, HR-52100 Pula, Croatia

[8] Brown Univ, Dept Med, Warren Alpert Med Sch, Providence, RI 02912 USA

来源：

FOOD RESEARCH INTERNATIONAL | 2020年 / 131卷

关键词：

Foodborne pathogens; Listeriolysin O; Mechanism of action; Proteome changes; Growth inhibition; Biomarker candidate; Fast diagnosis of listeriosis; MENINGITIS; INHIBITORS; TOLERANCE; CARCASSES; TOOL;

D O I：

10.1016/j.foodres.2019.108951

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Proteomic analysis of foodborne pathogen Listeria monocytogenes after treatment with three disinfectants based on ammonium salts of pyridoxal oxime (POD) reveal perturbation of cellular processes. These inhibitors caused disturbance in the synthesis of plasma membrane proteins and cell wall proteoglycans. Some of key proteins and proteoglycans from these two groups that are important for bacterial growth are down-regulated. Additionally, we demonstrated that the main bacterial toxin Listeriolysin O (LLO) is significantly down-regulated after treatment with each of three investigated inhibitors. These investigations confirm already postulated mechanism of action of POD-based inhibitors that results in disturbance of key cell surface proteins and proteoglycans in Gram-positive bacteria. Additionally, the use of some proteins such as LLO, as potential biomarker candidates of food poisoning with this bacterium is discussed.

引用

页数：8