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Membrane proteins and stress resistance in foodborne bacteria

食源性细菌的膜蛋白和应激抵抗力

基本信息

批准号：
327230-2012
负责人：
Gaenzle, Michael
金额：
$ 2.26万
依托单位：
University of Alberta
依托单位国家：
加拿大
项目类别：
Discovery Grants Program - Individual
财政年份：
2018
资助国家：
加拿大
起止时间：
2018-01-01 至 2019-12-31
项目状态：
已结题

来源：
https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=651323
关键词：
Membrane proteins stress resistance foodborne

项目摘要

The control of bacteria in food processing depends on the knowledge of bacterial resistance to chemical, physical, and biological preservation methods. A detailed characterisation of bacterial stress resistance is particularly required for novel, non-thermal preservation technologies that are currently adopted by the Canadian food industry. **Many mechanisms of bacterial stress resistance are almost universally employed by foodborne bacteria. Their role in food processing, however, has opposite meaning when employed by bacteria that are detrimental to food quality and safety (spoilage organisms or pathogens), or when employed by organisms that improve food quality (fermentation organisms or probiotic bacteria). For example, glutamate-based acid resistance of pathogens improves their survival during gastric passage and hence increases their virulence. The same mechanism, glutamate based acid resistance, also improves the survival of probiotics during gastric passage and thus improves their beneficial effect on human health.**The applicant's research has recently discovered novel mechanisms for heat and acid resistance in pathogens and probiotics. This proposal will characterize these mechanisms on a molecular and physiological level, and determine their relevance in food and food model system. The short term objectives of this proposal are the characterisation of heat, acid, and salt resistance in two model organisms, Escherichia coli and Lactobacillus reuteri. **This improved understanding of bacterial resistance to processes used in food production will benefit Canada by providing novel tools to increase food safety and food quality. The project will train six highly qualified personnel that are available for employment by the Canadian food industry or related sectors after graduation. **********

食品加工中的细菌控制取决于细菌对化学、物理和生物保存方法的抗性知识。一个详细的表征细菌的抗应激性是特别需要的新的，非热保存技术，目前采用的加拿大食品工业。** 食源性细菌几乎普遍采用许多细菌应激抗性机制。然而，当它们被有害于食品质量和安全的细菌（腐败生物或病原体）使用时，或者当它们被改善食品质量的生物（发酵生物或益生菌）使用时，它们在食品加工中的作用具有相反的意义。例如，病原体基于谷氨酸的耐酸性提高了它们在胃通道期间的存活率，因此增加了它们的毒力。同样的机制，基于谷氨酸的耐酸性，也提高了益生菌在胃通道中的存活率，从而提高了它们对人类健康的有益作用。申请人的研究最近发现了病原体和益生菌耐热和耐酸的新机制。该建议将在分子和生理水平上表征这些机制，并确定它们在食品和食品模型系统中的相关性。该提案的短期目标是表征两种模式生物（大肠杆菌和罗伊氏乳杆菌）的耐热性、耐酸性和耐盐性。** 这种对食品生产过程中细菌耐药性的进一步了解将通过提供新的工具来提高食品安全和食品质量，从而使加拿大受益。该项目将培养六名高素质的人才，毕业后可在加拿大食品工业或相关部门就业。**********