Naslov
Microbial omics for food safety

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

Izvornik
Journal of hygienic engineering and design (1857-8489) 6 (2014); 116-129

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

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 components can be scrutinized by 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 “omic” strategies and techniques will enable studies of pathogen secretomes in order to build data sets of 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 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. Changes of proteome in these bacteria grown under stress conditions were identified. By the application of a new method for sample preparation, followed by 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 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 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, Biotehnologija

POVEZANOST RADA