TY  - JOUR
AU  - Srajer-Gajdošik, Martina
AU  - Anđelković, Uroš
AU  - Gašo Sokač, Dajana
AU  - Pavlović, Hrvoje
AU  - Shevchuk, Olga
AU  - Martinović, Tamara
AU  - Clifton, James
AU  - Begić, Marija
AU  - Josić, Djuro
PY  - 2020
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/6923
AB  - Proteomic analysis of foodborne pathogen Listeria monocytogenes after treatment with three disinfectants based on ammonium salts of pyridoxal oxime (POD) reveal perturbation of cellular processes. These inhibitors caused disturbance in the synthesis of plasma membrane proteins and cell wall proteoglycans. Some of key proteins and proteoglycans from these two groups that are important for bacterial growth are down-regulated. Additionally, we demonstrated that the main bacterial toxin Listeriolysin O (LLO) is significantly down-regulated after treatment with each of three investigated inhibitors. These investigations confirm already postulated mechanism of action of POD-based inhibitors that results in disturbance of key cell surface proteins and proteoglycans in Gram-positive bacteria. Additionally, the use of some proteins such as LLO, as potential biomarker candidates of food poisoning with this bacterium is discussed.
PB  - Elsevier
T2  - Food Research International
T1  - Proteomic analysis of pyridoxal oxime derivatives treated Listeria monocytogenes reveals down-regulation of the main virulence factor, Listeriolysin O
VL  - 131
SP  - 108951
DO  - 10.1016/j.foodres.2019.108951
ER  - 

@article{
author = "Srajer-Gajdošik, Martina and Anđelković, Uroš and Gašo Sokač, Dajana and Pavlović, Hrvoje and Shevchuk, Olga and Martinović, Tamara and Clifton, James and Begić, Marija and Josić, Djuro",
year = "2020",
abstract = "Proteomic analysis of foodborne pathogen Listeria monocytogenes after treatment with three disinfectants based on ammonium salts of pyridoxal oxime (POD) reveal perturbation of cellular processes. These inhibitors caused disturbance in the synthesis of plasma membrane proteins and cell wall proteoglycans. Some of key proteins and proteoglycans from these two groups that are important for bacterial growth are down-regulated. Additionally, we demonstrated that the main bacterial toxin Listeriolysin O (LLO) is significantly down-regulated after treatment with each of three investigated inhibitors. These investigations confirm already postulated mechanism of action of POD-based inhibitors that results in disturbance of key cell surface proteins and proteoglycans in Gram-positive bacteria. Additionally, the use of some proteins such as LLO, as potential biomarker candidates of food poisoning with this bacterium is discussed.",
publisher = "Elsevier",
journal = "Food Research International",
title = "Proteomic analysis of pyridoxal oxime derivatives treated Listeria monocytogenes reveals down-regulation of the main virulence factor, Listeriolysin O",
volume = "131",
pages = "108951",
doi = "10.1016/j.foodres.2019.108951"
}

Srajer-Gajdošik, M., Anđelković, U., Gašo Sokač, D., Pavlović, H., Shevchuk, O., Martinović, T., Clifton, J., Begić, M.,& Josić, D.. (2020). Proteomic analysis of pyridoxal oxime derivatives treated Listeria monocytogenes reveals down-regulation of the main virulence factor, Listeriolysin O. in Food Research International
Elsevier., 131, 108951.
https://doi.org/10.1016/j.foodres.2019.108951

Srajer-Gajdošik M, Anđelković U, Gašo Sokač D, Pavlović H, Shevchuk O, Martinović T, Clifton J, Begić M, Josić D. Proteomic analysis of pyridoxal oxime derivatives treated Listeria monocytogenes reveals down-regulation of the main virulence factor, Listeriolysin O. in Food Research International. 2020;131:108951.
doi:10.1016/j.foodres.2019.108951 .

Srajer-Gajdošik, Martina, Anđelković, Uroš, Gašo Sokač, Dajana, Pavlović, Hrvoje, Shevchuk, Olga, Martinović, Tamara, Clifton, James, Begić, Marija, Josić, Djuro, "Proteomic analysis of pyridoxal oxime derivatives treated Listeria monocytogenes reveals down-regulation of the main virulence factor, Listeriolysin O" in Food Research International, 131 (2020):108951,
https://doi.org/10.1016/j.foodres.2019.108951 . .

TY  - JOUR
AU  - Srajer-Gajdošik, Martina
AU  - Anđelković, Uroš
AU  - Gašo Sokač, Dajana
AU  - Pavlović, Hrvoje
AU  - Shevchuk, Olga
AU  - Martinović, Tamara
AU  - Clifton, James
AU  - Josić, Djuro
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/6918
AB  - A comprehensive proteomic analysis of food borne pathogens after treatment with disinfectants based on ammonium salts of pyridinium oxime was performed. Changes in proteomes of the Gram-positive bacterium Bacillus subtilis and the Gram-negative one, Escherichia coli, were evaluated. Up and down-regulated proteins in these bacteria after growth under the inhibition with four different disinfectants based on chloride and bromide salts of pyridinium oxime were identified and their cellular localizations and functions were determined by gene ontology searching. Proteome changes presented here demonstrate different mechanisms of action of these disinfectants. In the Gram-positive food pathogen Bacillus subtilis, the inhibitory substances seem to act mainly at the cell surface and cause significant alterations of membrane and cell surface proteins. On the other hand, intracellular proteins were more affected in the Gram-negative pathogen Escherichia coli. This research is a contribution to the investigation of the virulence and pathogenicity of food borne bacteria and their survival under stress conditions, and can also lead the way for further development of new inhibitors of microbial growth and studies of mechanism of their actions.
PB  - Elsevier
T2  - Food Research International
T1  - Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives
VL  - 99
SP  - 560
EP  - 570
DO  - 10.1016/j.foodres.2017.06.016
ER  - 

@article{
author = "Srajer-Gajdošik, Martina and Anđelković, Uroš and Gašo Sokač, Dajana and Pavlović, Hrvoje and Shevchuk, Olga and Martinović, Tamara and Clifton, James and Josić, Djuro",
year = "2017",
abstract = "A comprehensive proteomic analysis of food borne pathogens after treatment with disinfectants based on ammonium salts of pyridinium oxime was performed. Changes in proteomes of the Gram-positive bacterium Bacillus subtilis and the Gram-negative one, Escherichia coli, were evaluated. Up and down-regulated proteins in these bacteria after growth under the inhibition with four different disinfectants based on chloride and bromide salts of pyridinium oxime were identified and their cellular localizations and functions were determined by gene ontology searching. Proteome changes presented here demonstrate different mechanisms of action of these disinfectants. In the Gram-positive food pathogen Bacillus subtilis, the inhibitory substances seem to act mainly at the cell surface and cause significant alterations of membrane and cell surface proteins. On the other hand, intracellular proteins were more affected in the Gram-negative pathogen Escherichia coli. This research is a contribution to the investigation of the virulence and pathogenicity of food borne bacteria and their survival under stress conditions, and can also lead the way for further development of new inhibitors of microbial growth and studies of mechanism of their actions.",
publisher = "Elsevier",
journal = "Food Research International",
title = "Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives",
volume = "99",
pages = "560-570",
doi = "10.1016/j.foodres.2017.06.016"
}

Srajer-Gajdošik, M., Anđelković, U., Gašo Sokač, D., Pavlović, H., Shevchuk, O., Martinović, T., Clifton, J.,& Josić, D.. (2017). Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives. in Food Research International
Elsevier., 99, 560-570.
https://doi.org/10.1016/j.foodres.2017.06.016

Srajer-Gajdošik M, Anđelković U, Gašo Sokač D, Pavlović H, Shevchuk O, Martinović T, Clifton J, Josić D. Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives. in Food Research International. 2017;99:560-570.
doi:10.1016/j.foodres.2017.06.016 .

Srajer-Gajdošik, Martina, Anđelković, Uroš, Gašo Sokač, Dajana, Pavlović, Hrvoje, Shevchuk, Olga, Martinović, Tamara, Clifton, James, Josić, Djuro, "Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives" in Food Research International, 99 (2017):560-570,
https://doi.org/10.1016/j.foodres.2017.06.016 . .

TY  - JOUR
AU  - Srajer-Gajdošik, Martina
AU  - Anđelković, Uroš
AU  - Gašo Sokač, Dajana
AU  - Pavlović, Hrvoje
AU  - Shevchuk, Olga
AU  - Martinović, Tamara
AU  - Clifton, James
AU  - Josić, Djuro
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/6919
AB  - Food borne pathogens, namely the Gram-positive bacterium Bacillus subtilis and the Gram-negative bacterium Escherichia coli, were grown under the inhibition with four different disinfectants based on chloride and bromide salts of pyridinium oxime. Bacterial samples were subjected to the sequential extraction of proteins and the in-solution tryptic digestion of obtained extracts was performed prior to the identification of proteins with LC-ESI-MS/MS. Proteomic analysis identified up- and down-regulated proteins in these bacteria after treatment with each compound. The tables with differently expressed proteins are presented with this article.
PB  - Elsevier
T2  - Data in brief
T1  - Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives
VL  - 15
SP  - 738
EP  - 741
DO  - 10.1016/j.dib.2017.09.060
ER  - 

@article{
author = "Srajer-Gajdošik, Martina and Anđelković, Uroš and Gašo Sokač, Dajana and Pavlović, Hrvoje and Shevchuk, Olga and Martinović, Tamara and Clifton, James and Josić, Djuro",
year = "2017",
abstract = "Food borne pathogens, namely the Gram-positive bacterium Bacillus subtilis and the Gram-negative bacterium Escherichia coli, were grown under the inhibition with four different disinfectants based on chloride and bromide salts of pyridinium oxime. Bacterial samples were subjected to the sequential extraction of proteins and the in-solution tryptic digestion of obtained extracts was performed prior to the identification of proteins with LC-ESI-MS/MS. Proteomic analysis identified up- and down-regulated proteins in these bacteria after treatment with each compound. The tables with differently expressed proteins are presented with this article.",
publisher = "Elsevier",
journal = "Data in brief",
title = "Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives",
volume = "15",
pages = "738-741",
doi = "10.1016/j.dib.2017.09.060"
}

Srajer-Gajdošik, M., Anđelković, U., Gašo Sokač, D., Pavlović, H., Shevchuk, O., Martinović, T., Clifton, J.,& Josić, D.. (2017). Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives. in Data in brief
Elsevier., 15, 738-741.
https://doi.org/10.1016/j.dib.2017.09.060

Srajer-Gajdošik M, Anđelković U, Gašo Sokač D, Pavlović H, Shevchuk O, Martinović T, Clifton J, Josić D. Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives. in Data in brief. 2017;15:738-741.
doi:10.1016/j.dib.2017.09.060 .

Srajer-Gajdošik, Martina, Anđelković, Uroš, Gašo Sokač, Dajana, Pavlović, Hrvoje, Shevchuk, Olga, Martinović, Tamara, Clifton, James, Josić, Djuro, "Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives" in Data in brief, 15 (2017):738-741,
https://doi.org/10.1016/j.dib.2017.09.060 . .

TY  - JOUR
AU  - Anđelković, Uroš
AU  - Šrajer Gajdošik, Martina
AU  - Gašo-Sokač, Dajana
AU  - Martinović, Tamara
AU  - Josić, Đuro
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2156
AB  - The 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.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Foodomics and Food Safety: Where We Are
VL  - 55
IS  - 3
SP  - 290
EP  - 307
DO  - 10.17113/ftb.55.03.17.5044
ER  - 

@article{
author = "Anđelković, Uroš and Šrajer Gajdošik, Martina and Gašo-Sokač, Dajana and Martinović, Tamara and Josić, Đuro",
year = "2017",
abstract = "The 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.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Foodomics and Food Safety: Where We Are",
volume = "55",
number = "3",
pages = "290-307",
doi = "10.17113/ftb.55.03.17.5044"
}

Anđelković, U., Šrajer Gajdošik, M., Gašo-Sokač, D., Martinović, T.,& Josić, Đ.. (2017). Foodomics and Food Safety: Where We Are. in Food Technology and Biotechnology
University of Zagreb., 55(3), 290-307.
https://doi.org/10.17113/ftb.55.03.17.5044

Anđelković U, Šrajer Gajdošik M, Gašo-Sokač D, Martinović T, Josić Đ. Foodomics and Food Safety: Where We Are. in Food Technology and Biotechnology. 2017;55(3):290-307.
doi:10.17113/ftb.55.03.17.5044 .

Anđelković, Uroš, Šrajer Gajdošik, Martina, Gašo-Sokač, Dajana, Martinović, Tamara, Josić, Đuro, "Foodomics and Food Safety: Where We Are" in Food Technology and Biotechnology, 55, no. 3 (2017):290-307,
https://doi.org/10.17113/ftb.55.03.17.5044 . .