TY - JOUR
T1 - Listeria monocytogenes dairy isolates show a different proteome response to sequential exposure to gastric and intestinal fluids
AU - Melo, J.
AU - Schrama, D.
AU - Hussey, S.
AU - Andrew, P. W.
AU - Faleiro, M. L.
N1 - Funding Information:
This work was partially financed by Fundação para a Ciência e Tecnologia (PTDC/AGRI-ALI/2006 and IBB/CBME, LA, FEDER/POCI) . J. Melo is thankful to Fundação para a Ciência e Tecnologia for the PhD grant PROTEC SFRH/BD/494037/2009. The authors are grateful to Andrew R. Bottrill and Shairbanu Ashra from the University of Leicester Proteomics Facility for the protein identification work.
PY - 2013/5/5
Y1 - 2013/5/5
N2 - The gastrointestinal system poses different stresses to the foodborne pathogen, Listeria monocytogenes, including the low pH of the stomach and the presence of bile and the high osmolality of the intestinal fluid. The present study evaluated how previous exposure of three L. monocytogenes dairy isolates (C882 and T8, serovar 4b isolates and A9 serovar 1/2a or 3b isolate) to a cheese-simulated medium (pH. 5.5 and 3.5% NaCl [w/v], adapted cultures) affected subsequent survival in a simulated gastrointestinal system. Listerial cultures exposed to the cheese-simulated medium at pH. 7.0, with no added NaCl, were considered non-adapted. To investigate the main events involved in listerial survival during the gastric and intestinal subsequent challenge, a proteomic approach was used. All L. monocytogenes strains were able to survive the deleterious effects of the gastrointestinal fluids and no significant differences were observed between adapted and non-adapted cells. However the L. monocytogenes strains showed a different protein pattern in response to the gastrointestinal stress. Data indicated that synthesis of stress related proteins is more pronounced in non-adapted cells. Although, a significant number of enzymes involved in glycolysis and energy production were also consistently over-produced by the three strains. These findings provided new insights into the means used by L. monocytogenes to overcome the gastrointestinal system and allow the pathogen to move to the next phase of the infectious process.
AB - The gastrointestinal system poses different stresses to the foodborne pathogen, Listeria monocytogenes, including the low pH of the stomach and the presence of bile and the high osmolality of the intestinal fluid. The present study evaluated how previous exposure of three L. monocytogenes dairy isolates (C882 and T8, serovar 4b isolates and A9 serovar 1/2a or 3b isolate) to a cheese-simulated medium (pH. 5.5 and 3.5% NaCl [w/v], adapted cultures) affected subsequent survival in a simulated gastrointestinal system. Listerial cultures exposed to the cheese-simulated medium at pH. 7.0, with no added NaCl, were considered non-adapted. To investigate the main events involved in listerial survival during the gastric and intestinal subsequent challenge, a proteomic approach was used. All L. monocytogenes strains were able to survive the deleterious effects of the gastrointestinal fluids and no significant differences were observed between adapted and non-adapted cells. However the L. monocytogenes strains showed a different protein pattern in response to the gastrointestinal stress. Data indicated that synthesis of stress related proteins is more pronounced in non-adapted cells. Although, a significant number of enzymes involved in glycolysis and energy production were also consistently over-produced by the three strains. These findings provided new insights into the means used by L. monocytogenes to overcome the gastrointestinal system and allow the pathogen to move to the next phase of the infectious process.
KW - Gastrointestinal system
KW - Listeria monocytogenes
KW - Proteome
KW - Stress response
UR - http://www.scopus.com/inward/record.url?scp=84875793251&partnerID=8YFLogxK
U2 - 10.1016/j.ijfoodmicro.2013.03.001
DO - 10.1016/j.ijfoodmicro.2013.03.001
M3 - Article
AN - SCOPUS:84875793251
SN - 0168-1605
VL - 163
SP - 51
EP - 63
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
IS - 2-3
ER -