Transcriptional analysis on heat resistance and recovery from thermal damage in Salmonella under high salt condition

Xiaowen Cui, Chuanqi Hu, Liushu Ou, Yumiko Kuramitsu, Yoshimitsu Masuda, Ken-Ichi Honjoh, Takahisa Miyamoto

研究成果: ジャーナルへの寄稿記事

抄録

Sodium chloride maintains osmotic pressure of living cells including bacteria. Heat treatment is common for decontamination of bacteria in food. In this study, effects of NaCl on heat resistance of Salmonella Typhimurium were investigated. After cultivation in TSB containing 0.5% (TSB), 4% (4SC) and 8% (8SC) NaCl, S. Typhimurium cells were heated at 60 °C for 20 min. Total viable counts including intact cells and injured but recoverable cells determined by the plating method using TSA of S. Typhimurium cultured in 4SC and 8SC were significantly higher than those of the cells cultured in TSB. Meanwhile, changes of gene transcription were analyzed by DNA microarray. Transcription of genes involved in the colanic acid synthesis largely increased after cultivation in 4SC and 8SC. The amount of colanic acid significantly increased in the cells cultured in 4SC compared to that in M9-glucose medium. After recovery culture for 3 h, the genes involved in the phage shock response strongly up-regulated, suggesting contribution of these gene products in recovery of heat injured cells. The outcome of this study contributes to understand the mechanism of cross protection in Salmonella.

元の言語英語
ページ(範囲)194-200
ページ数7
ジャーナルLWT
106
DOI
出版物ステータス出版済み - 6 1 2019

Fingerprint

heat tolerance
Salmonella
Salts
Hot Temperature
salts
heat
Salmonella typhimurium
Salmonella Typhimurium
sodium chloride
cultured cells
Genes
cells
Cultured Cells
genes
transcription (genetics)
Cross Protection
Bacteria
Decontamination
acids
bacteria

All Science Journal Classification (ASJC) codes

  • Food Science

これを引用

Transcriptional analysis on heat resistance and recovery from thermal damage in Salmonella under high salt condition. / Cui, Xiaowen; Hu, Chuanqi; Ou, Liushu; Kuramitsu, Yumiko; Masuda, Yoshimitsu; Honjoh, Ken-Ichi; Miyamoto, Takahisa.

:: LWT, 巻 106, 01.06.2019, p. 194-200.

研究成果: ジャーナルへの寄稿記事

@article{8bccd7f71dad48edb0c7e8b74ca3ff19,
title = "Transcriptional analysis on heat resistance and recovery from thermal damage in Salmonella under high salt condition",
abstract = "Sodium chloride maintains osmotic pressure of living cells including bacteria. Heat treatment is common for decontamination of bacteria in food. In this study, effects of NaCl on heat resistance of Salmonella Typhimurium were investigated. After cultivation in TSB containing 0.5{\%} (TSB), 4{\%} (4SC) and 8{\%} (8SC) NaCl, S. Typhimurium cells were heated at 60 °C for 20 min. Total viable counts including intact cells and injured but recoverable cells determined by the plating method using TSA of S. Typhimurium cultured in 4SC and 8SC were significantly higher than those of the cells cultured in TSB. Meanwhile, changes of gene transcription were analyzed by DNA microarray. Transcription of genes involved in the colanic acid synthesis largely increased after cultivation in 4SC and 8SC. The amount of colanic acid significantly increased in the cells cultured in 4SC compared to that in M9-glucose medium. After recovery culture for 3 h, the genes involved in the phage shock response strongly up-regulated, suggesting contribution of these gene products in recovery of heat injured cells. The outcome of this study contributes to understand the mechanism of cross protection in Salmonella.",
author = "Xiaowen Cui and Chuanqi Hu and Liushu Ou and Yumiko Kuramitsu and Yoshimitsu Masuda and Ken-Ichi Honjoh and Takahisa Miyamoto",
year = "2019",
month = "6",
day = "1",
doi = "10.1016/j.lwt.2019.02.056",
language = "English",
volume = "106",
pages = "194--200",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",

}

TY - JOUR

T1 - Transcriptional analysis on heat resistance and recovery from thermal damage in Salmonella under high salt condition

AU - Cui, Xiaowen

AU - Hu, Chuanqi

AU - Ou, Liushu

AU - Kuramitsu, Yumiko

AU - Masuda, Yoshimitsu

AU - Honjoh, Ken-Ichi

AU - Miyamoto, Takahisa

PY - 2019/6/1

Y1 - 2019/6/1

N2 - Sodium chloride maintains osmotic pressure of living cells including bacteria. Heat treatment is common for decontamination of bacteria in food. In this study, effects of NaCl on heat resistance of Salmonella Typhimurium were investigated. After cultivation in TSB containing 0.5% (TSB), 4% (4SC) and 8% (8SC) NaCl, S. Typhimurium cells were heated at 60 °C for 20 min. Total viable counts including intact cells and injured but recoverable cells determined by the plating method using TSA of S. Typhimurium cultured in 4SC and 8SC were significantly higher than those of the cells cultured in TSB. Meanwhile, changes of gene transcription were analyzed by DNA microarray. Transcription of genes involved in the colanic acid synthesis largely increased after cultivation in 4SC and 8SC. The amount of colanic acid significantly increased in the cells cultured in 4SC compared to that in M9-glucose medium. After recovery culture for 3 h, the genes involved in the phage shock response strongly up-regulated, suggesting contribution of these gene products in recovery of heat injured cells. The outcome of this study contributes to understand the mechanism of cross protection in Salmonella.

AB - Sodium chloride maintains osmotic pressure of living cells including bacteria. Heat treatment is common for decontamination of bacteria in food. In this study, effects of NaCl on heat resistance of Salmonella Typhimurium were investigated. After cultivation in TSB containing 0.5% (TSB), 4% (4SC) and 8% (8SC) NaCl, S. Typhimurium cells were heated at 60 °C for 20 min. Total viable counts including intact cells and injured but recoverable cells determined by the plating method using TSA of S. Typhimurium cultured in 4SC and 8SC were significantly higher than those of the cells cultured in TSB. Meanwhile, changes of gene transcription were analyzed by DNA microarray. Transcription of genes involved in the colanic acid synthesis largely increased after cultivation in 4SC and 8SC. The amount of colanic acid significantly increased in the cells cultured in 4SC compared to that in M9-glucose medium. After recovery culture for 3 h, the genes involved in the phage shock response strongly up-regulated, suggesting contribution of these gene products in recovery of heat injured cells. The outcome of this study contributes to understand the mechanism of cross protection in Salmonella.

UR - http://www.scopus.com/inward/record.url?scp=85062302514&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85062302514&partnerID=8YFLogxK

U2 - 10.1016/j.lwt.2019.02.056

DO - 10.1016/j.lwt.2019.02.056

M3 - Article

AN - SCOPUS:85062302514

VL - 106

SP - 194

EP - 200

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

ER -