Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C.
Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C.
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DOI：
10.3389/fmicb.2020.584986
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发表时间：
2020
影响因子：
5.2
通讯作者：
Jan S
中科院分区：
文献类型：
--
作者：
Baron F;Cochet MF;Alabdeh M;Guérin-Dubiard C;Gautier M;Nau F;Andrews SC;Bonnassie S;Jan S
肠炎沙门氏菌因其能够在蛋清的强烈抗菌活性中存活而闻名，这被认为解释了其作为与鸡蛋和蛋制品消费相关的主要食源性病原体的出现。液体蛋清是食品工业的主要成分，但由于其热脆性，巴氏灭菌在 57°C 的适中温度下进行（2-6 分钟）。不幸的是，这种处理并不能充分减少肠炎沙门氏菌污染，当产品未经烹饪而食用时，肠炎沙门氏菌污染是一个明显的健康问题。然而，蛋清由于其碱性pH、缺铁和多种抗菌蛋白而能够限制肠炎沙门氏菌的生长。蛋清的这种抗沙门氏菌活性与温度有关，一旦孵化温度超过 42°C，就会产生杀菌作用。这一特性被用于非常有前景的巴氏灭菌处理（42–45°C，1–5 天），可完全杀死肠炎沙门氏菌。然而，蛋清蛋白的确切机制和作用尚不完全清楚。在这里，通过测量存活率和整体表达，探讨了在杀菌条件（45°C）下肠炎沙门氏菌暴露于蛋清培养基（含或不含蛋清蛋白（> 10 kDa））的影响。令人惊讶的是，45°C 时蛋清的杀菌活性仅受到蛋清蛋白的轻微影响，表明它们在观察到的杀菌活性中发挥次要作用。此外，蛋清蛋白对蛋清的整体基因表达反应影响极小，因此在 45°C 下孵育 45 分钟后，无论有无蛋清蛋白，都观察到非常相似的主要调节反应（20% 的基因受到影响）。蛋清蛋白仅引起 64 个基因的表达发生显着变化，包括 psp 和溶菌酶抑制剂反应基因，这表明早期膜扰动效应。这种损害是由蛋清蛋白对质子动力的破坏造成的。总之，结果表明，蛋清的低质量成分在很大程度上决定了蛋清在 45°C 下的杀菌活性。
Salmonella enterica serovar Enteritidis is noted for its ability to survive the harsh antibacterial activity of egg white which is presumed to explain its occurrence as the major food-borne pathogen associated with the consumption of eggs and egg products. Liquid egg white is a major ingredient for the food industry but, because of its thermal fragility, pasteurization is performed at the modest temperature of 57°C (for 2–6 min). Unfortunately, such treatment does not lead to sufficient reduction in S. Enteritidis contamination, which is a clear health concern when the product is consumed without cooking. However, egg white is able to limit S. Enteritidis growth due to its alkaline pH, iron deficiency and multiple antimicrobial proteins. This anti-Salmonella activity of egg white is temperature dependent and becomes bactericidal once the incubation temperature exceeds 42°C. This property is exploited in the highly promising pasteurization treatment (42–45°C for 1–5 days) which achieves complete killing of S. Enteritidis. However, the precise mechanism and the role of the egg-white proteins are not fully understood. Here, the impact of exposure of S. Enteritidis to egg white-based media, with or without egg-white proteins (>10 kDa), under bactericidal conditions (45°C) was explored by measuring survival and global expression. Surprisingly, the bactericidal activity of egg white at 45°C was only slightly affected by egg-white proteins indicating that they play a minor role in the bactericidal activity observed. Moreover, egg-white proteins had minimal impact on the global-gene-expression response to egg white such that very similar, major regulatory responses (20% genes affected) were observed both with and without egg-white proteins following incubation for 45 min at 45°C. Egg-white proteins caused a significant change in expression for just 64 genes, including the psp and lysozyme-inhibitor responses genes which is suggestive of an early membrane perturbation effect. Such damage was supported by disruption of the proton motive force by egg-white proteins. In summary, the results suggest that low-mass components of egg white are largely responsible for the bactericidal activity of egg white at 45°C.
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影响因子：
4.4
作者：
De Vylder, J.;Raspoet, R.;Van Immerseel, F.
通讯作者：
Van Immerseel, F.
DOI：
10.1016/j.bbapap.2008.11.005
发表时间：
2009-05
期刊：
Biochimica et biophysica acta
影响因子：
--
作者：
Delcour AH
通讯作者：
Delcour AH
影响因子：
2
作者：
Baron, Florence;Jan, Sophie;Nau, Fracoise
通讯作者：
Nau, Fracoise
影响因子：
2
作者：
Alabdeh, Maria;Lechevalier, Valerie;Baron, Florence
通讯作者：
Baron, Florence
DOI：
10.1051/lait:2006005
发表时间：
2006-05-01
期刊：
LAIT
影响因子：
--
作者：
Baron, F;Cochet, MF;Gautier, M
通讯作者：
Gautier, M