Naslov
Microbial omics for food safety

Autori
Josic, Djuro ; Gašo-Sokač, Dajana ; Šrajer Gajdošik, Martina ; Clifton, James

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Book of Abstracts 7th Central European Congress on Food / Kukurinov, Vladimir - Skopje, 2014, 118-118

Skup
7th Central European Congress on Food

Mjesto i datum
Ohrid, Sjeverna Makedonija, 21.05.2014. - 24.05.2014

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Food microbial safety; foodomics; sample preparation; mass spectrometry

Sažetak
Fungi, bacteria and other organisms secrete into the extracellular environment numerous compounds that are required for their survival. The secreted proteins and the components of the translocation systems themselves can be scrutinized in-depth by the proteomic and other “omic” tools. Many of these secretion systems are involved in pathogenic processes and indicate mechanisms of pathogenesis and could as well be of great interest for the applications in food technology and biotechnology. Further improvements in existing and developing “omic” strategies and techniques will enable studies of fungal, plant and microorganism secretomes in order to build comprehensive and confident data sets of secreted proteins and other metabolites. Network of these components will lead to the increased understanding of interactions between the host and pathogen. The identification of proteins and small molecules that are produced by a still unknown pathogen will be the first step on the way of detection and further prevention of food borne diseases. We investigated 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 some of 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 is down regulated in two strains, B. subtilis and E. coli. 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 microbial food contamination.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

POVEZANOST RADA