Sample preparation and further proteomic investigation of the inhibitory activity of pyridinium oximes to Gram-positive and Gram-negative food pathogens

Gajdošik, Martina Šrajer; Gašo-Sokač, Dajana; Pavlović, Hrvoje; Clifton, James R; Breen, Lucas; Cao, Lulu; Giacometti, Jasminka; Josić, Djuro

doi:10.1016/j.foodres.2012.11.018

Cited by 13 publications

(10 citation statements)

References 36 publications

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“…This review does not give further information about following proteomics and other "omics" changes during this process. Results of our investigations about changes in Gram positive bacteria proteome after stress are in agreement with these findings [38][39][40]. "Multiomics" analysis published by Graf et al [50] resulted in a comprehensive profile of the intracellular and extracellular matrix (ECM) proteomes of S. aureus together with the data of metabolic footprint analysis and phenotypic assays.…”

Section: Gram Positive Bacteriasupporting

confidence: 87%

“…However, the proteome of isolated MVs was not additionally investigated, but Liu et al [168] gave a complete proteomic profile of MVs produced by this dangerous food pathogen. Interestingly, like in other models with Gram negative bacteria, one of the first signs of growth under stress conditions is downregulation of one of the key proteins, flagellin [38,39,168]. This work is one of the first steps in the development of MVs for vaccination against this dangerous foodborne pathogen that causes an estimated 22.2% of foodborne diseases in China [169], mostly after consuming of poultry and eggs [170].…”

Section: Gram Negative Bacteriamentioning

confidence: 83%

“…One of the main problems in food production and processing is the growing resistance of food pathogens. As discussed above, biofilm forming and transfer of resistance factors by food pathogens are a frequent answer to increasing use of antibiotics in livestock production and/or in agriculture, as well as the use of different disinfectants in food production facilities [38,39]. Subsequent food contamination during transport and storage is an additional safety risk.…”

Section: New Trends In Detection Of Foodborne Pathogens 41 General Tmentioning

confidence: 99%

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Biofilm formation and extracellular microvesicles—The way of foodborne pathogens toward resistance

Begić

Josić

2020

Electrophoresis

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Biofilm formation and extracellular microvesicles-The way of foodborne pathogens toward resistance Almost all known foodborne pathogens are able to form biofilms as one of the strategies for survival under harsh living conditions, to ward off the inhibition and the disinfection during food production, transport and storage, as well as during cleaning and sanitation of corresponding facilities. Biofilms are communities where microbial cells live under constant intracellular interaction and communication. Members of the biofilm community are embedded into extracellular matrix that contains polysaccharides, DNA, lipids, proteins, and small molecules that protect microorganisms and enable their intercellular communication under stress conditions. Membrane vesicles (MVs) are produced by both Gram positive and Gram negative bacteria. These lipid membrane-enveloped nanoparticles play an important role in biofilm genesis and in communication between different biofilm members. Furthermore, MVs are involved in other important steps of bacterial life like cell wall modeling, cellular division, and intercellular communication. They also carry toxins and virulence factors, as well as nucleic acids and different metabolites, and play a key role in host infections. After entering host cells, MVs can start many pathologic processes and cause serious harm and cell death. Prevention and inhibition of both biofilm formation and shedding of MVs by foodborne pathogens has a very important role in food production, storage, and food safety in general. Better knowledge of biofilm formation and maintaining, as well as the role of microbial vesicles in this process and in the process of host cells' infection is essential for food safety and prevention of both food spoilage and host infection.

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Section: Gram Positive Bacteriasupporting

confidence: 87%

Section: Gram Negative Bacteriamentioning

confidence: 83%

Section: New Trends In Detection Of Foodborne Pathogens 41 General Tmentioning

confidence: 99%

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Biofilm formation and extracellular microvesicles—The way of foodborne pathogens toward resistance

Begić

Josić

2020

Electrophoresis

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“…The importance of proper sample preparation and the introduction of laboratory robotics for high-throughput analyses have also found necessary recognition (1,9,18,20,(36)(37)(38)(39)(40). These developments will improve fast detection of foodborne pathogens and their toxins, allergens and other harmful components in food, and also help producers, food control authorities and consumers to detect adulterations and protect safe and original food (39)(40)(41).…”

Section: Foodomics and The Application Of 'Omic' Methods In Food Analmentioning

confidence: 99%

“…We demonstrated that for the detection of Gram-positive bacteria, their thorough decomposition by use of diff erent mechanical methods, followed by extraction with urea and diff erent detergents is necessary (37). As a rule, sample preparation for detection of proteins and peptides in foodomics has to be carefully elaborated, but already published recommendations (37,61-63) can be used as basic information and a fi rst step in the development of a sample preparation protocol.…”

Section: Sample Preparationmentioning

confidence: 99%

Foodomics and Food Safety: Where We Are

Andjelković

Gajdošik

Gašo-Sokač

et al. 2017

Food Technol. Biotechnol.

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SummaryThe power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.

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Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria

Rešetar

Martinović

Pavelić

et al. 2017

Advances in Food Diagnostics

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Sample preparation and further proteomic investigation of the inhibitory activity of pyridinium oximes to Gram-positive and Gram-negative food pathogens

Cited by 13 publications

References 36 publications

Biofilm formation and extracellular microvesicles—The way of foodborne pathogens toward resistance

Biofilm formation and extracellular microvesicles—The way of foodborne pathogens toward resistance

Foodomics and Food Safety: Where We Are

Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria

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