engleski

Proteomic analysis of the mode of action of the disinfectants based on pyridoxal oxime derivatives against food borne pathogens

Comprehensive proteomic data and changes in proteomes of food borne pathogens after treatment with the disinfectants based on ammonium salts of pyridinium oxime were investigated. The Gram-positive bacterium Bacillus subtilis and the Gram-negative one, Escherichia coli were evaluated. Up and down- regulated proteins in these bacteria after growth under the inhibition with four different disinfectants based on chloride and bromide salts of pyridinium oxime were identified and their cellular localizations and functions were determined by gene ontology searching. Proteome changes presented here demonstrate different mechanism of action of these disinfectants. In Gram-positive food pathogen Bacillus subtilis, the inhibitory substances seem to act mainly at the cell surface and caused most changes in the integral membrane components. It results in significant alternations in membrane and cell surface proteins, while in the Gram-negative pathogen Escherichia coli intracellular proteins were more affected. These investigations are a contribution for investigation of the virulence and pathogenicity of food borne bacteria and their survival under stress conditions, and can also lead the way for further development of new inhibitors of microbial growth and studies of mechanism of their actions.

quantitative proteomics ; food borne pathogens ; disinfectants ; mechanism of action

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