Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives
Само за регистроване кориснике
2017
Аутори
Srajer-Gajdošik, MartinaAnđelković, Uroš
Gašo Sokač, Dajana
Pavlović, Hrvoje
Shevchuk, Olga
Martinović, Tamara
Clifton, James
Josić, Djuro
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 t...he 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.
Кључне речи:
Quantitative proteomics / Food borne pathogens / Disinfectants / Mechanism of actionИзвор:
Food Research International, 2017, 99, 560-570Издавач:
- Elsevier
Повезане информације:
- Повезани садржај
https://cer.ihtm.bg.ac.rs/handle/123456789/6919
DOI: 10.1016/j.foodres.2017.06.016
ISSN: 0963-9969
PubMed: 28784517
Scopus: 2-s2.0-85020876929
Институција/група
IHTMTY - 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 . .