論文

査読有り
2017年10月

Sequential transition of the injury phenotype, temperature-dependent survival and transcriptional response in Listeria monocytogenes following lethal H2O2 exposure

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
  • Yoshitsugu Ochiai
  • ,
  • Fumiya Yamada
  • ,
  • Yuko Yoshikawa
  • ,
  • Mariko Mochizuki
  • ,
  • Takashi Takano
  • ,
  • Ryo Hondo
  • ,
  • Fukiko Ueda

259
開始ページ
52
終了ページ
58
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.ijfoodmicro.2017.08.001
出版者・発行元
ELSEVIER SCIENCE BV

The food-borne pathogen Listeria monocytogenes is present persistently in food processing environments, where this bacterium is exposed to various stress factors, including oxidative stress. This study aimed to elucidate the temperature-dependent response of L. monocytogenes to H2O2 exposure and the phenotypic changes in colony formation by H2O2-treated bacteria. Survival curves indicated an increase in the resistance to H2O2 in L. monocytogenes as the temperature decreased during the stress exposure procedure. Transcriptional induction of genes with key roles in response to H2O2, including sigB and kat, was observed at 37 degrees C, but not at 20 degrees C, whereas other stress response genes were induced at both temperatures. Following H2O2 exposure, L. monocytogenes produced small colony phenotypes and the colony size decreased in a stress exposure duration-dependent manner. Resuscitated cells with no ability to form colonies in the absence of sodium pyruvate were also found. Our findings show the possibility that a sequential transition in the injury phenotype from small colony phenotype to resuscitated cells occurred during the course of exposure to H2O2. The higher H2O2 resistance at 20 degrees C than 37 degrees C suggests further investigation of the response to H2O2 exposure under the lower temperatures, including refrigeration temperature, which may contribute to elucidation of bacterial survival over extended time periods in food-processing environments.

Web of Science ® 被引用回数 : 5

リンク情報
DOI
https://doi.org/10.1016/j.ijfoodmicro.2017.08.001
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000412039300008&DestApp=WOS_CPL

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