Effect of NaCl on Thermal Resistance, Antibiotic Resistance, and Human Epithelial Cell Invasion of Listeria monocytogenes

Lee, Jin‐Hee; Yoon, Hyunjoo; Lee, Sun‐Ah; Yoon, Yohan

doi:10.5851/kosfa.2012.32.5.545

Cited by 5 publications

(5 citation statements)

References 22 publications

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“…For Staphylococcus aureus , exposure to NaCl increased its thermal resistance in ready-to-heat sauces [8]. Other studies also showed that the exposure of bacteria to sublethal stresses such as acid, heat, and NaCl increased their cross-protection responses, especially following continuous exposure to the stresses [9, 10]. A study by Kieboom et al [11] revealed that S .…”

Section: Introductionmentioning

confidence: 99%

Effect of NaCl on Heat Resistance, Antibiotic Susceptibility, and Caco-2 Cell Invasion ofSalmonella

Yoon

Park²,

Oh³

et al. 2013

BioMed Research International

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This study evaluated the effects of NaCl on heat resistance, antibiotic susceptibility, and Caco-2 cell invasion of Salmonella. Salmonella typhimurium NCCP10812 and Salmonella enteritidis NCCP12243 were exposed to 0, 2, and 4% NaCl and to sequential increase of NaCl concentrations from 0 to 4% NaCl for 24 h at 35°C. The strains were then investigated for heat resistance (60°C), antibiotic susceptibility to eight antibiotics, and Caco-2 cell invasion efficiency. S. typhimurium NCCP10812 showed increased thermal resistance (P < 0.05) after exposure to single NaCl concentrations. A sequential increase of NaCl concentration decreased (P < 0.05) the antibiotic sensitivities of S. typhimurium NCCP10812 to chloramphenicol, gentamicin, and oxytetracycline. NaCl exposure also increased (P < 0.05) Caco-2 cell invasion efficiency of S. enteritidis NCCP12243. These results indicate that NaCl in food may cause increased thermal resistance, cell invasion efficiency, and antibiotic resistance of Salmonella.

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Section: Introductionmentioning

confidence: 99%

Effect of NaCl on Heat Resistance, Antibiotic Susceptibility, and Caco-2 Cell Invasion ofSalmonella

Yoon

Park²,

Oh³

et al. 2013

BioMed Research International

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“…Thus, it can be suggested that the effect of NaCl on increasing the thermal resistance of E. coli is strain‐dependent, as suggested by Lee et al . () and Lianou et al . ().…”

Section: Resultsmentioning

confidence: 87%

NaCl Influences Thermal Resistance and Cell Morphology of Escherichia coli Strains

Lee

Kim

et al. 2015

Journal of Food Safety

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This study elucidated the effect of NaCl on the thermal resistance and cell morphology of Escherichia coli strains. E. coli O157:H7 NCCP11142, E. coli O111 ATCC12795 and E. coli O26 ATCC43887 were incubated in tryptic soy broth formulated with 0% NaCl (nonhabituated) as well as broth formulated with 2% and 4% NaCl (NaCl-habituated) at 35C. Nonhabituated, 2% NaCl-habituated and 4% NaCl-habituated E. coli O157:H7, E. coli O111 and E. coli O26 were heatchallenged at 50C. The transcriptomes (osmotic stress-related: betA, ompC, proV, proW and heat stress-related: clpB, dksA, dnaJ, dnaK, grpE, msbB, rpoE) were analyzed using real-time polymerase chain reaction and the morphology of E. coli strains was also observed by field emission scanning electron microscopy. The survival of E. coli O157:H7 was higher (P < 0.05) than those of other strains after the heat challenge. The expression levels of proV, proW and rpoE increased (P < 0.05) as NaCl concentration increased, but only proV expression levels were significantly different (P < 0.05) among E. coli strains. The results indicate that the effect of NaCl on the thermal resistance and the cell morphology depends on the E. coli strain, and increased proV expression level by NaCl may cause the increased thermal resistance of E. coli O157:H7. PRACTICAL APPLICATIONSNaCl is widely used as an antimicrobial and a preservative agent in food processing. However, Escherichia coli O157:H7 exposed to 2% and 4% NaCl showed thermal resistance, upregulated gene expression on osmotic-and heat-related genes and changed cell morphology. Thus, NaCl concentration should be limited in food not to increase E. coli O157:H7 tolerance to other stresses.

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“…However, the invasion efficiency of the NS and HS L. monocytogenes strains in Caco-2 cells was not different (data not shown). Lee et al (2012) also showed that exposure to NaCl did not affect human epithelial cell invasion of L. monocytogenes . These results indicate that there may be a threshold for inlA and inlB gene expression required for efficient L. monocytogenes invasion, and invasion efficiency may not be affected by inlA and inlB expression above the threshold.…”

Section: Resultsmentioning

confidence: 92%

“…grown in liquid egg yolk containing 10% salt was higher than that in plain egg yolk ( Palumbo et al , 1995 ). Lee et al (2012) demonstrated that a mixture of 10 L. monocytogenes strains habituated by NaCl showed heat resistance, especially when they were exposed to sequentially higher NaCl concentrations (0%, 2%, 4%, and 6%). Kotrola and Conner (1997) showed that NaCl exposure increased the D -value of E. coli O157:H7 when grown at 52℃, 55℃, 57℃, and 60℃, indicating the increased survival of the bacterium.…”

Section: Resultsmentioning

confidence: 99%

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The Correlation between NaCl Adaptation and Heat Sensitivity of Listeria monocytogenes, a Foodborne Pathogen through Fresh and Processed Meat

Lee

Kim

et al. 2016

Korean Journal for Food Science of Animal Resources

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This study examined the relationship between NaCl sensitivity and stress response of Listeria monocytogenes. Nine strains of L. monocytogenes (NCCP10805, NCCP10806, NCCP10807, NCCP10808, NCCP10809, NCCP10810, NCCP10811, NCCP10920 and NCCP 10943) were exposed to 0%, 1%, 2% and 4% NaCl, and then incubated at 60℃ for 60 min to select strains that were heat-sensitized (HS) and non-sensitized (NS) by NaCl exposure. After heat challenge, L. monocytogenes strains were categorized as HS (NCCP 10805, NCCP10806, NCCP10807, NCCP10810, NCCP10811 and NCCP10920) or NS (NCCP10808, NCCP10809 and NCCP10943). Total mRNA was extracted from a HS strain (NCCP10811) and two NS strains (NCCP10808 and NCCP10809), and then cDNA was prepared to analyze the expression of genes (inlA, inlB, opuC, betL, gbuB, osmC and ctc) that may be altered in response to NaCl stress, by qRT-PCR. The expression levels of two invasion-related genes (inlA and inlB) and two stress response genes (opuC and ctc) were increased (p<0.05) in NS strains after NaCl exposure in an NaCl concentration-dependent manner. However, only betL expression was increased (p<0.05) in the HS strains. These results indicate that the effect of NaCl on heat sensitization of L. monocytogenes is strain dependent and that opuC and ctc may prevent NS L. monocytogenes strains from being heat sensitized by NaCl. Moreover, NaCl also increases the expression of invasion-related genes (inlA and inlB).

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Effect of NaCl on Thermal Resistance, Antibiotic Resistance, and Human Epithelial Cell Invasion of Listeria monocytogenes

Cited by 5 publications

References 22 publications

Effect of NaCl on Heat Resistance, Antibiotic Susceptibility, and Caco-2 Cell Invasion ofSalmonella

Effect of NaCl on Heat Resistance, Antibiotic Susceptibility, and Caco-2 Cell Invasion ofSalmonella

NaCl Influences Thermal Resistance and Cell Morphology of Escherichia coli Strains

The Correlation between NaCl Adaptation and Heat Sensitivity of Listeria monocytogenes, a Foodborne Pathogen through Fresh and Processed Meat

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