Comparative transcriptomic analysis of Listeria monocytogenes reveals upregulation of stress genes and downregulation of virulence genes in response to essential oil extracted from Baccharis psiadioides

被引：0
作者：
Luiza Pieta
Frank Lino Guzman Escudero
Ana Paula Jacobus
Kamila Patikowski Cheiran
Jeferson Gross
Maria Lisseth Eguiluz Moya
Geraldo Luiz Gonçalves Soares
Rogério Margis
Ana Paula Guedes Frazzon
Jeverson Frazzon
机构：
[1] Federal University of Rio Grande do Sul (UFRGS),Postgraduate Program in Food Science and Technology, Food Science and Technology Institute (ICTA)
[2] Federal University of Rio Grande do Sul (UFRGS),Postgraduate Program in Cellular and Molecular Biology, Biotechnology Center (CBiot)
[3] São Paulo State University (UNESP),Institute for Research in Bioenergy
[4] Federal University of Rio Grande do Sul (UFRGS),Postgraduate Program in Genetics and Molecular Biology
[5] Federal University of Rio Grande do Sul (UFRGS),Department of Botany, Biosciences Institute
[6] Federal University of Rio Grande do Sul (UFRGS),Department of Microbiology, Immunology and Parasitology, Basic Health Sciences Institute (ICBS)
来源：
Annals of Microbiology | 2017年 / 67卷
关键词：
Bacteriostasis; Essential oil; Virulence; RNA sequencing; RT-qPCR;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Listeria monocytogenes is a pathogenic microorganism in humans and is frequently transmitted by food. Methods to control the presence of Listeria in foods are necessary. In the present study, transcriptomics of L. monocytogenes grown in the presence of essential oil extracted from Baccharis psiadioides were studied by RNA sequencing and reverse transcription quantitative polymerase chain reaction (RT-qPCR) experiments. The results obtained indicate that essential oil of B. psiadioides has potential bacteriostatic activity at the concentration tested, affecting Listeria cells functioning and development. Responses of the microorganism included upregulation of stress genes and downregulation of virulence genes, such as actA, hly and prfA, indicating a decrease in virulence and in the capacity of the microorganism to cause infection. Thus, the results presented here allow us to conclude that B. psiadioides essential oil may be an alternative means of controlling microorganisms proliferating in foods.
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页码：479 / 490
页数：11
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