Expression of DnaK, HtpG, GroEL and Tf chaperones and the corresponding encoding genes during growth of Salmonella Thompson in presence of thymol alone or in combination with salt and cold stress

Pasqua, Rosangela Di; Mauriello, Gianluigi; Mamone, Gianfranco; Ercolini, Danilo

doi:10.1016/j.foodres.2013.02.050

Cited by 24 publications

(8 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thymol increases the expression of the chaperone proteins. This process begins in the lag phase, but chaperones keep working in the subsequent phases of the bacterial growth to help Salmonella adapt to adverse environmental conditions [ 82 ]. Treatment with thymol causes the up-regulation of some proteins and can trigger bacterial envelope stress due to the accumulation of mis-folded OM proteins.…”

Section: What Are the Possible Mechanisms Of Action Of The Eos Andmentioning

confidence: 99%

“…Thymol up-regulates the OM channel protein TolC that is involved in the formation of an efflux system that represents [ 83 ] an important mechanism of resistance to detergents and bile salts in Salmonella and may also be involved in resistance to thymol. Thymol can also affect the expression of proteins involved in energy metabolism, such as enolase, which is more than 10-fold up-regulated in thymol-treated cells, the 2,3-bisphosphoglycerate-dependent phosphoglycerate mutase dPGM and the glyceraldehyde-3-phosphate dehydrogenase A, which are down-regulated [ 82 ]. Some enzymes, such as those involved in glutamine transport, are overexpressed by S. typhimurium in the presence of thymol in an attempt to increase the virulence of the bacteria [ 84 ].…”

Section: What Are the Possible Mechanisms Of Action Of The Eos Andmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Essential Oils on Pathogenic Bacteria

Nazzaro

Fratianni

Martino³

et al. 2013

Pharmaceuticals

1,510

1,103

View full text Add to dashboard Cite

The increasing resistance of microorganisms to conventional chemicals and drugs is a serious and evident worldwide problem that has prompted research into the identification of new biocides with broad activity. Plants and their derivatives, such as essential oils, are often used in folk medicine. In nature, essential oils play an important role in the protection of plants. Essential oils contain a wide variety of secondary metabolites that are capable of inhibiting or slowing the growth of bacteria, yeasts and moulds. Essential oils and their components have activity against a variety of targets, particularly the membrane and cytoplasm, and in some cases, they completely change the morphology of the cells. This brief review describes the activity of essential oils against pathogenic bacteria.

show abstract

Section: What Are the Possible Mechanisms Of Action Of The Eos Andmentioning

confidence: 99%

Section: What Are the Possible Mechanisms Of Action Of The Eos Andmentioning

confidence: 99%

Effect of Essential Oils on Pathogenic Bacteria

Nazzaro

Fratianni

Martino³

et al. 2013

Pharmaceuticals

1,510

1,103

View full text Add to dashboard Cite

show abstract

“…Deletion of the htpG gene does not affect the acute phase of infection, but reduces the survival capacity of the bacterium in intestine-associated tissues of pigs. The specific role of HtpG in bacterial pathogenesis is largely unknown, but it is a homolog of the eukaryotic chaperone hsp90, being important in the adaptation of Salmonella to stress conditions [ 18 ]. During persistence in a certain host, Salmonella has to deal with numerous stresses, like the host’s immune system, decreased oxygen tension, nutrient limitation and starvation and shift in temperature and pH.…”

Section: Discussionmentioning

confidence: 99%

HtpG contributes to Salmonella Typhimurium intestinal persistence in pigs

Verbrugghe

Parys

Leyman

et al. 2015

Vet Res

View full text Add to dashboard Cite

Salmonellaenterica subspecies enterica serovar Typhimurium (Salmonella Typhimurium) contamination of pork, is one of the major sources of human salmonellosis. The bacterium is able to persist and hide in asymptomatic carrier animals, generating a reservoir for Salmonella transmission to other animals and humans. Mechanisms involved in Salmonella persistence in pigs remain poorly understood. In the present study, we demonstrate that the SalmonellahtpG gene, encoding a homologue of the eukaryotic heat shock protein 90, contributes to Salmonella Typhimurium persistence in intestine-associated tissues of pigs, but not in the tonsils. HtpG does not seem to play an important role during the acute phase of infection. The contribution to persistence was shown to be associated with htpG-dependent Salmonella invasion and survival in porcine enterocytes and macrophages. These results reveal the role of HtpG as a virulence factor contributing to Salmonella persistence in pigs.

show abstract

“…The above was observed when E. coli O157:H7 was adapted to sublethal concentration of these anti-microbial agents [ 78 ]. Another study connected the upregulation of genes encoding chaperones proteins with the exposure to sublethal concentration of thymol as a response of bacteria to stress conditions [ 79 ].…”

Section: Natural Anti-microbialsmentioning

confidence: 99%

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Papadochristopoulos

Kerry

Fegan

et al. 2021

Foods

View full text Add to dashboard Cite

Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.

show abstract

Expression of DnaK, HtpG, GroEL and Tf chaperones and the corresponding encoding genes during growth of Salmonella Thompson in presence of thymol alone or in combination with salt and cold stress

Cited by 24 publications

References 34 publications

Effect of Essential Oils on Pathogenic Bacteria

Effect of Essential Oils on Pathogenic Bacteria

HtpG contributes to Salmonella Typhimurium intestinal persistence in pigs

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Contact Info

Product

Resources

About