Mutations in gltB and gltC reduce oxidative stress tolerance and biofilm formation in Listeria monocytogenes 4b G

Suo, Yujuan; Shi, Chunlei; Szlavik, Julie; Shi, Xianming; Knøchel, Susanne

doi:10.1016/j.ijfoodmicro.2013.02.023

Cited by 17 publications

(13 citation statements)

References 37 publications

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“…GltC is a member of LysR-type transcriptional regulator and gltB encodes for a glutamate synthase regulated by GltC. Experiments with gltB and gltC mutants revealed a reduced ability to form biofilm and an increased sensitivity to oxidative stress ( Huang et al, 2013 ).…”

Section: Resistance Of L Monocytogenes To Stress mentioning

confidence: 99%

Resistance of Listeria monocytogenes to Stress Conditions Encountered in Food and Food Processing Environments

Bucur

Grigore‐Gurgu

Crauwels³

et al. 2018

Front. Microbiol.

199

174

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Listeria monocytogenes is a human food-borne facultative intracellular pathogen that is resistant to a wide range of stress conditions. As a consequence, L. monocytogenes is extremely difficult to control along the entire food chain from production to storage and consumption. Frequent and recent outbreaks of L. monocytogenes infections illustrate that current measures of decontamination and preservation are suboptimal to control L. monocytogenes in food. In order to develop efficient measures to prevent contamination during processing and control growth during storage of food it is crucial to understand the mechanisms utilized by L. monocytogenes to tolerate the stress conditions in food matrices and food processing environments. Food-related stress conditions encountered by L. monocytogenes along the food chain are acidity, oxidative and osmotic stress, low or high temperatures, presence of bacteriocins and other preserving additives, and stresses as a consequence of applying alternative decontamination and preservation technologies such high hydrostatic pressure, pulsed and continuous UV light, pulsed electric fields (PEF). This review is aimed at providing a summary of the current knowledge on the response of L. monocytogenes toward these stresses and the mechanisms of stress resistance employed by this important food-borne bacterium. Circumstances when L. monocytogenes cells become more sensitive or more resistant are mentioned and existence of a cross-resistance when multiple stresses are present is pointed out.

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Section: Resistance Of L Monocytogenes To Stress mentioning

confidence: 99%

Resistance of Listeria monocytogenes to Stress Conditions Encountered in Food and Food Processing Environments

Bucur

Grigore‐Gurgu

Crauwels³

et al. 2018

Front. Microbiol.

199

174

View full text Add to dashboard Cite

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“…The bacterial pellets were collected, washed with Ringer solution (Oxoid), and centrifuged again as previously. The pellets were then resuspended in 10 mL of RPMI medium containing 8 mg/mL ferric citrate (Sigma, San Luis, Misuri, USA) and 13.8 mM cumene hydroperoxide (CHP) (Aldrich) [20], or 100 mM hydrogen peroxide (H 2 O 2 ) (VWR Chemicals), or with no added agent (controls). These Listeria cultures were incubated at 10 • C and 37 • C for 4 hours, and two aliquots were taken after 2, 3 and 4 hours for enumeration and RNA extraction.…”

Section: Oxidative Stress Assaymentioning

confidence: 99%

The Response to Oxidative Stress in Listeria monocytogenes Is Temperature Dependent

et al. 2020

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The stress response of 11 strains of Listeria monocytogenes to oxidative stress was studied. The strains included ST1, ST5, ST7, ST6, ST9, ST87, ST199 and ST321 and were isolated from diverse food processing environments (a meat factory, a dairy plant and a seafood company) and sample types (floor, wall, drain, boxes, food products and water machine). Isolates were exposed to two oxidizing agents: 13.8 mM cumene hydroperoxide (CHP) and 100 mM hydrogen peroxide (H2O2) at 10 °C and 37 °C. Temperature affected the oxidative stress response as cells treated at 10 °C survived better than those treated at 37 °C. H2O2 at 37 °C was the condition tested resulting in poorest L. monocytogenes survival. Strains belonging to STs of Lineage I (ST5, ST6, ST87, ST1) were more resistant to oxidative stress than those of Lineage II (ST7, ST9, ST199 and ST321), with the exception of ST7 that showed tolerance to H2O2 at 10 °C. Isolates of each ST5 and ST9 from different food industry origins showed differences in oxidative stress response. The gene expression of two relevant virulence (hly) and stress (clpC) genes was studied in representative isolates in the stressful conditions. hly and clpC were upregulated during oxidative stress at low temperature. Our results indicate that conditions prevalent in food industries may allow L. monocytogenes to develop survival strategies: these include activating molecular mechanisms based on cross protection that can promote virulence, possibly increasing the risk of virulent strains persisting in food processing plants.

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“…These cultures were centrifuged at 12,000 rpm for 5 min at room temperature and the bacterial pellet was collected, washed with Ringer solution (Oxoid), and centrifuged again as previously. The pellets were the resuspended in RPMI medium containing 8 mg/ml ferric citrate (Sigma, USA) and 13.8 mM cumene hydroperoxide (CHP) (Aldrich) (Huang et al, 2013), or 100 mM hydrogen peroxide (VWR Chemicals), or with no added agent (controls). These Listeria cultures were incubated at 10 °C or 37 °C for 4 hours, and aliquots were taken after 2, 3 and 4…”

Section: Bacterial and Culture Conditionsmentioning

confidence: 99%

“…Huang, Y., Suo, Y., Shi, C., Szlavik, J., Shi, X. M., & Knøchel, S. (2013). Mutations in gltB and gltC reduce oxidative stress tolerance and biofilm formation in Listeria International Journal of Food Microbiology,, 223-230.…”

Section: Referencesmentioning

confidence: 99%

Assessment of survival mechanisms in persistent Listeria monocytogenes strains isolated from food processing industries/ Evaluación de los mecanismos de supervivencia de cepas de Listeria monocytogenes persistentes en plantas alimentarias

González¹

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Prevalence of Listeria monocytogenes in food chain in Europe 2. Regulation of virulence and stress response in Listeria monocytogenes 1.2. L. monocytogenes prevalence on different food products L. monocytogenes is considered as a microbiological risk in FPE as it can be spread via food products (Di Pinto et al., 2010). Listeriosis is the fifth most frequent foodborne zoonosis after campylobacteriosis or salmonellosis globally. The latest EFSA reports reveal an increment of 6.90% of human listeriosis in 2015 and 9.30% in 2016 (EFSA 2016, 2017) (Table 1). In US, the establishment of "zero tolerance" policy on food products focused on the decrease of the incidence of L. monocytogenes, while in Europe, EC 2073/2005 asserts an absent of L. monocytogenes in 25 grams of RTE products destined to the risky groups and in those RTE products that support L. monocytogenes growth along their shelf life (European Commission 2005). Moreover, in those RTE products that do not support its growth, L. monocytogenes should be absent in 25 g before leaving the food processing plant and below 100 cfu/g at the end of

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Mutations in gltB and gltC reduce oxidative stress tolerance and biofilm formation in Listeria monocytogenes 4b G

Cited by 17 publications

References 37 publications

Resistance of Listeria monocytogenes to Stress Conditions Encountered in Food and Food Processing Environments

Resistance of Listeria monocytogenes to Stress Conditions Encountered in Food and Food Processing Environments

The Response to Oxidative Stress in Listeria monocytogenes Is Temperature Dependent

Assessment of survival mechanisms in persistent Listeria monocytogenes strains isolated from food processing industries/ Evaluación de los mecanismos de supervivencia de cepas de Listeria monocytogenes persistentes en plantas alimentarias

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