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Sample preparation and further proteomic investigation of the inhibitory activity of pyridinium oximes to Gram-positive and Gram- negative food pathogens (CROSBI ID 596531)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | domaća recenzija

Šrajer Gajdošik, Martina ; Gašo-Sokač, Dajana ; Pavlović, Hrvoje ; Clifton, James ; Breen, Lucas ; Cao, Lulu ; Giacometti, Jasminka ; Josić, Djuro Sample preparation and further proteomic investigation of the inhibitory activity of pyridinium oximes to Gram-positive and Gram- negative food pathogens // Knjiga sažetaka XXIII. hrvatskog skupa kemičara i kemijskih inženjera / Hadžiev, Andrea ; Blažeković, Zdenko (ur.). Zagreb: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2013. str. 100-100

Podaci o odgovornosti

Šrajer Gajdošik, Martina ; Gašo-Sokač, Dajana ; Pavlović, Hrvoje ; Clifton, James ; Breen, Lucas ; Cao, Lulu ; Giacometti, Jasminka ; Josić, Djuro

engleski

Sample preparation and further proteomic investigation of the inhibitory activity of pyridinium oximes to Gram-positive and Gram- negative food pathogens

The antimicrobial activity of quaternary ammonium salts of pyridiniumoxime against four food pathogenic bacteria, the Gram positive Bacillus subtilis and Listeria monocytogenes, as well as the Gram negative Escherichia coli and Yersinia enterocolitica, were evaluated. Changes of proteome in these bacteria grown under stress conditions were identified. By the application of a new method for sample preparation, followed by both in-gel and in- solution digestion and LC– MS/MS, both characterization and comparison of proteomes of these food pathogens were achieved. It was shown in all investigated bacteria that someof the proteins of key importance for protein turnover and bacterial metabolism are down regulated. Some stress proteins involved in protein folding and degradation were up regulated. Most of both up- and down-regulated proteins belong to the group of proteins with high abundance. Flagellin is the only protein of lower abundance that was found to be down regulated in two strains, B. subtilis and E. coli. The presented results give the better view into the proteome of food pathogens, and pave the way for further investigation of their virulence, pathogenicity and detection of biomarkers for tracing the ways and sources of food contamination.

Food pathogens ; Sample preparation ; Proteome Biomarkers ; Food contamination

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Podaci o prilogu

100-100.

2013.

objavljeno

Podaci o matičnoj publikaciji

Knjiga sažetaka XXIII. hrvatskog skupa kemičara i kemijskih inženjera

Hadžiev, Andrea ; Blažeković, Zdenko

Zagreb: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI)

978-953-6894-50-5

Podaci o skupu

XXIII. Hrvatski skup kemičara i kemijskih inženjera

poster

21.04.2013-24.04.2013

Zagreb, Hrvatska

Povezanost rada

Biotehnologija, Kemija