Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system

Alía, Alberto; Rodríguez, Alicia; Andrade, María J.; Gómez, Francisco M.; Córdoba, Juan J.

doi:10.1016/j.meatsci.2019.04.017

Cited by 17 publications

(15 citation statements)

References 18 publications

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“…The iap gene of L. monocytogenes encodes the invasion-associated surface protein p60, a highly antigenic protein necessary for septum separation and known to affect adherence of L. monocytogenes cells to, and their uptake by, mammalian cells [73]. Interestingly, this gene has been found to be activated during growth of the pathogen in a dry-cured ham model system under osmotic stress and incubation at 15 • C [24], while in another study, it was worryingly confirmed that this gene was still expressed after 6 months of incubation of the pathogen in artisanal cheese at −20 • C [74]. Long-term adaptation of L. monocytogenes EGD-e strain (ser.…”

Section: Resultsmentioning

confidence: 99%

“…Up to now, many studies have selectively examined the expression of key stress response and/or virulence genes in L. monocytogenes cells that have either grown in foods such as fruits and vegetables [16,17], cheeses [18], raw and processed meats [19][20][21][22], and fish [23], or have been exposed to low temperatures, acid and/or salinity stresses [24][25][26][27][28], or even in a simulated gastrointestinal environment [29,30]. Undoubtedly, all these studies have provided valuable information on the physiology and pathogenesis of that bacterium under some critical food-associated circumstances, revealing in some cases a worrying increase in pathogenicity following such habituation [31].…”

Section: Introductionmentioning

confidence: 99%

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Investigating Transcriptomic Induction of Resistance and/or Virulence in Listeria monocytogenes Cells Surviving Sublethal Antimicrobial Exposure

Kokkoni

Andritsos

Sakarikou

et al. 2021

Foods

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The potential transcriptomic induction of resistance and/or virulence in two L. monocytogenes strains belonging to the most frequent listeriosis-associated serovars (i.e., 1/2a and 4b), following their sublethal antimicrobial exposure, was studied through qPCR determination of the relative expression of 10 selected related genes (i.e., groEL, hly, iap, inlA, inlB, lisK, mdrD, mdrL, prfA, and sigB). To induce sublethal stress, three common antimicrobials (i.e., benzalkonium chloride, thymol, and ampicillin) were individually applied for 2 h at 37 °C against stationary phase cells of each strain, each at a sublethal concentration. In general, the expression of most of the studied genes remained either stable or was significantly downregulated following the antimicrobial exposure, with some strain-specific differences to be yet recorded. Thymol provoked downregulation of most of the studied genes, significantly limiting the expression of 6/10 and 4/10 genes in the strains of ser. 1/2a and ser. 4b, respectively, including those coding for the master regulators of stress response and virulence (SigB and PrfA, respectively), in both strains. At the same time, the two genes coding for the invasion internalin proteins (InlA and InlB), with crucial role in the onset of L. monocytogenes pathogenesis, were both importantly upregulated in ser. 4b strain. The results obtained increase our knowledge of the stress physiology of L. monocytogenes under certain sublethal antimicrobial conditions that could be encountered within the food chain and in clinical settings, and may assist in better and more effective mitigation strategies.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Investigating Transcriptomic Induction of Resistance and/or Virulence in Listeria monocytogenes Cells Surviving Sublethal Antimicrobial Exposure

Kokkoni

Andritsos

Sakarikou

et al. 2021

Foods

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“…Quantitative PCR (qPCR) based on TaqMan ® methodology was then used to amplify the virulence-related genes of L. monocytogenes , plcA , hly , and iap following the method described by Alía et al [ 17 ]. In addition, a RT-qPCR based on SYBR ® Green methodology was also performed to amplify the constitutive 16S rRNA gene used to ensure that both RNA extraction and cDNA synthesis processes were properly carried out according to Alía et al [ 43 ].…”

Section: Methodsmentioning

confidence: 99%

“…The intracellular parasitism of L. monocytogenes requires the coordinated expression of several genes that encode virulence factors, such as the plcA , hly , and iap genes [ 16 ]. The transcriptional response of L. monocytogenes under a variety of pH, water activity (a w ), temperature conditions [ 17 , 18 ], or upon exposure to protective cultures [ 19 ] could result in changes in the L. monocytogenes viability and virulence [ 20 , 21 , 22 , 23 , 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected Lactilactobacillus sakei

Martín

Alía

Rodríguez

et al. 2021

Biology

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The effect of the dry-cured fermented processing of “salchichón” inoculated with a selected strain of Lactilactobacillus sakei (205) on the growth and transcriptional response of three virulence genes (plcA, hly, and iap) of Listeria monocytogenes was evaluated. For this, three different batches of “salchichón” were analyzed: batch B (inoculated only with L. sakei), batch L (inoculated only with L. monocytogenes), and batch L + B (inoculated with both microorganisms). Sausages were ripened for 90 days according to a traditional industrial process. The processing of “salchichón” provoked a reduction in L. monocytogenes counts of around 2 log CFU/g. The downregulation of the expression of the three genes was found at the end of ripening when the water activity (aw) of “salchichón” was <0.85 aw. The combined effect on the reduction in L. monocytogenes counts together with the downregulation in the expression of the virulence genes throughout the “salchichón” processing could be of great interest to control the hazard caused by the presence of this pathogenic bacterium.

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“…Pathogen lethality during HPP also depends very highly on the composition and the physico-chemical properties of the food matrix such as pH and a w [7][8][9]. Low a w values could reduce the antimicrobial efficacy of HPP against L. monocytogenes in sliced dry-cured ham and could result in changes in virulence and stress-related gene expression profiles of surviving L. monocytogenes cells [10,11].…”

Section: Introductionmentioning

confidence: 99%

Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham

Pérez-Baltar¹,

Alía

Rodríguez

et al. 2020

Foods

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Listeria monocytogenes population and the expression patterns of three virulence (plcA, hly, and iap) and one stress-related (sigB) genes in dry-cured ham with different water activity (aw) values (0.92, 0.88, and 0.84) and treated with high pressure processing (HPP, 450 MPa/10 min and 600 MPa/5 min) were monitored throughout 30 days (d) at 4 °C. The antimicrobial effect of HPP at 600 MPa against L. monocytogenes S4-2 (serotype 1/2b) and S12-1 (serotype 1/2c) was greater in dry-cured ham with aw values of 0.92, with reductions of 2.5 and 2.8 log units, respectively. The efficacy of HPP treatments decreased at lower aw values. Regarding gene expression, L. monocytogenes strains responded differently to HPP. For strain S4-2, the four target genes were generally overexpressed in dry-cured ham immediately after HPP treatments at the three aw values investigated, although the extent of this induction was lower in the samples pressurized at 600 MPa and with aw values of 0.84. For strain S12-1, the expression of all target genes was repressed at the three aw values investigated. The antimicrobial efficacy of HPP against L. monocytogenes could be compromised by low aw values in food products. However, no growth of HPP-survival cells was observed during refrigerated storage in low-aw dry-cured ham, and the overexpression of virulence and stress-related genes decreased.

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Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system

Cited by 17 publications

References 18 publications

Investigating Transcriptomic Induction of Resistance and/or Virulence in Listeria monocytogenes Cells Surviving Sublethal Antimicrobial Exposure

Investigating Transcriptomic Induction of Resistance and/or Virulence in Listeria monocytogenes Cells Surviving Sublethal Antimicrobial Exposure

Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected Lactilactobacillus sakei

Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham

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