Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented food
In this study, the acid resistance and the changes in outer membrane protein (Omps) profiles of Escherichia coli strains isolated from pozol, an acid-fermented maize beverage consumed in Southeastern Mexico, were determined. Results showed that adaptation to acid by these E. coli strains significant...
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| creator | Sainz, Teresita Pérez, Julia Villaseca, Jorge Hernández, Ulises Eslava, Carlos Mendoza, Guillermo Wacher, Carmen |
| description | In this study, the acid resistance and the changes in outer membrane protein (Omps) profiles of
Escherichia coli strains isolated from pozol, an acid-fermented maize beverage consumed in Southeastern Mexico, were determined. Results showed that adaptation to acid by these
E. coli strains significantly enhances their survival in acid conditions. Changes in Omp profiles were found in non-adapted acid challenged cells compared with non-challenged cells that had not been adapted to acid. Challenged adapted cells showed no significant changes in these profiles when compared with the acid adapted non-challenged strains. N-terminal sequences of some of the Omps were determined. The intensity of the main porins OmpC and OmpA was lower in the acid challenged strains, than in the non-challenged ones. The OmpF porin was identified in non-challenged K12 strain, but did not appear in adapted or non-adapted pozol strains nor in
E.
coli O157:H7.
A protein band with an approximate molecular mass of 22 kDa corresponds to OmpW and its expression decreased in pozol strains challenged with HCl and lactic acid.
OmpX was one of the main proteins expressed when strains were acid challenged with organic acids. Seventy out of seventy-three
E. coli strains isolated from pozol in a previous work [Sainz, T., Wacher, C., Espinoza, J., Centurion, D., Navarro, A., Molina, J., Cravioto, A., Eslava, C., 2001. Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food. International Journal of Food Microbiology 71, 169–176] carry this gene and belong to a reported pathogenic class of
E. coli strains, or have virulence factors or survived at pH values less than 4.8. We suggest this protein could be involved in survival to stress conditions. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2005.04.017 |
| format | Article |
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Escherichia coli strains isolated from pozol, an acid-fermented maize beverage consumed in Southeastern Mexico, were determined. Results showed that adaptation to acid by these
E. coli strains significantly enhances their survival in acid conditions. Changes in Omp profiles were found in non-adapted acid challenged cells compared with non-challenged cells that had not been adapted to acid. Challenged adapted cells showed no significant changes in these profiles when compared with the acid adapted non-challenged strains. N-terminal sequences of some of the Omps were determined. The intensity of the main porins OmpC and OmpA was lower in the acid challenged strains, than in the non-challenged ones. The OmpF porin was identified in non-challenged K12 strain, but did not appear in adapted or non-adapted pozol strains nor in
E.
coli O157:H7.
A protein band with an approximate molecular mass of 22 kDa corresponds to OmpW and its expression decreased in pozol strains challenged with HCl and lactic acid.
OmpX was one of the main proteins expressed when strains were acid challenged with organic acids. Seventy out of seventy-three
E. coli strains isolated from pozol in a previous work [Sainz, T., Wacher, C., Espinoza, J., Centurion, D., Navarro, A., Molina, J., Cravioto, A., Eslava, C., 2001. Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food. International Journal of Food Microbiology 71, 169–176] carry this gene and belong to a reported pathogenic class of
E. coli strains, or have virulence factors or survived at pH values less than 4.8. We suggest this protein could be involved in survival to stress conditions.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2005.04.017</identifier><identifier>PMID: 16169107</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Acid resistance ; acid tolerance ; acid treatment ; Acid-fermented foods ; Adaptation, Physiological ; bacterial contamination ; Bacterial Outer Membrane Proteins - analysis ; Bacterial Outer Membrane Proteins - chemistry ; Biological and medical sciences ; Cereal and baking product industries ; Consumer Product Safety ; corn products ; DNA, Bacterial - analysis ; Escherichia coli ; Escherichia coli - drug effects ; Escherichia coli - growth & development ; Fermentation ; fermented foods ; food contamination ; Food industries ; Food Microbiology ; food pathogens ; Fundamental and applied biological sciences. Psychology ; genes ; Hydrochloric Acid - pharmacology ; Hydrogen-Ion Concentration ; isolation ; Lactic Acid - pharmacology ; Mexico ; microbial resuscitation ; Molecular Weight ; OmpX ; Outer membrane proteins ; Pozol ; Time Factors ; traditional foods ; virulence ; Virulence genes ; Zea mays ; Zea mays - microbiology</subject><ispartof>International journal of food microbiology, 2005-01, Vol.105 (3), p.357-367</ispartof><rights>2005 Elsevier B.V.</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c611t-2d8b8007f5ec3d8ca673a10ee7f9ca6f68ba141546efd2b9869f3178627835803</citedby><cites>FETCH-LOGICAL-c611t-2d8b8007f5ec3d8ca673a10ee7f9ca6f68ba141546efd2b9869f3178627835803</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2005.04.017$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27907,27908,45978</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17322520$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16169107$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sainz, Teresita</creatorcontrib><creatorcontrib>Pérez, Julia</creatorcontrib><creatorcontrib>Villaseca, Jorge</creatorcontrib><creatorcontrib>Hernández, Ulises</creatorcontrib><creatorcontrib>Eslava, Carlos</creatorcontrib><creatorcontrib>Mendoza, Guillermo</creatorcontrib><creatorcontrib>Wacher, Carmen</creatorcontrib><title>Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented food</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>In this study, the acid resistance and the changes in outer membrane protein (Omps) profiles of
Escherichia coli strains isolated from pozol, an acid-fermented maize beverage consumed in Southeastern Mexico, were determined. Results showed that adaptation to acid by these
E. coli strains significantly enhances their survival in acid conditions. Changes in Omp profiles were found in non-adapted acid challenged cells compared with non-challenged cells that had not been adapted to acid. Challenged adapted cells showed no significant changes in these profiles when compared with the acid adapted non-challenged strains. N-terminal sequences of some of the Omps were determined. The intensity of the main porins OmpC and OmpA was lower in the acid challenged strains, than in the non-challenged ones. The OmpF porin was identified in non-challenged K12 strain, but did not appear in adapted or non-adapted pozol strains nor in
E.
coli O157:H7.
A protein band with an approximate molecular mass of 22 kDa corresponds to OmpW and its expression decreased in pozol strains challenged with HCl and lactic acid.
OmpX was one of the main proteins expressed when strains were acid challenged with organic acids. Seventy out of seventy-three
E. coli strains isolated from pozol in a previous work [Sainz, T., Wacher, C., Espinoza, J., Centurion, D., Navarro, A., Molina, J., Cravioto, A., Eslava, C., 2001. Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food. International Journal of Food Microbiology 71, 169–176] carry this gene and belong to a reported pathogenic class of
E. coli strains, or have virulence factors or survived at pH values less than 4.8. We suggest this protein could be involved in survival to stress conditions.</description><subject>Acid resistance</subject><subject>acid tolerance</subject><subject>acid treatment</subject><subject>Acid-fermented foods</subject><subject>Adaptation, Physiological</subject><subject>bacterial contamination</subject><subject>Bacterial Outer Membrane Proteins - analysis</subject><subject>Bacterial Outer Membrane Proteins - chemistry</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Consumer Product Safety</subject><subject>corn products</subject><subject>DNA, Bacterial - analysis</subject><subject>Escherichia coli</subject><subject>Escherichia coli - drug effects</subject><subject>Escherichia coli - growth & development</subject><subject>Fermentation</subject><subject>fermented foods</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>genes</subject><subject>Hydrochloric Acid - pharmacology</subject><subject>Hydrogen-Ion Concentration</subject><subject>isolation</subject><subject>Lactic Acid - pharmacology</subject><subject>Mexico</subject><subject>microbial resuscitation</subject><subject>Molecular Weight</subject><subject>OmpX</subject><subject>Outer membrane proteins</subject><subject>Pozol</subject><subject>Time Factors</subject><subject>traditional foods</subject><subject>virulence</subject><subject>Virulence genes</subject><subject>Zea mays</subject><subject>Zea mays - microbiology</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc1uEzEQx1cIREPhFcAc4ESCvd717h5RVFqkIg6lZ8uxx8lE3nWwnYj2mXhIJkqkcuQ0svSb8f-jqt4LvhBcqM_bBW59jG5Em-Ki5rxd8GbBRfesmom-G-ayUfx5NSO2nwvF24vqVc5bTqCU_GV1IZRQg-DdrPpzt08HPJjASmQOvYcEU2HGomN2Y0KAaQ2ZmcmxuC-Q2AjjKpkJ2C7FAjgdp8dATPRsZ8omrmFCy66y3UBCu0HDbAzIckkGp8wwx2AKOOZTHNkuPsbwiRn2HX6jNRMrDzuagY0GH4GRnJH0HGny-7p64U3I8OY8L6v7r1c_lzfz2x_X35ZfbudWCVHmtetXPeedb8FK11ujOmkEB-j8QA-v-pURjWgbBd7Vq6FXg5ei61Xd9bLtubysPp7ukrdfe8hFj5gthEC-4z5rMQxKtLUkcDiB1EPOCbzeJRxNetCC62NVeqv_qUofq9K80VQV7b49f7JfjeCeNs_dEPDhDJhMiXhK3WJ-4jpZ1219VPvuxHkTtVknYu7vai4kpyvkqiFieSKAQjsgJJ0twmTBYQJbtIv4H4L_Ao99xWI</recordid><startdate>20050101</startdate><enddate>20050101</enddate><creator>Sainz, Teresita</creator><creator>Pérez, Julia</creator><creator>Villaseca, Jorge</creator><creator>Hernández, Ulises</creator><creator>Eslava, Carlos</creator><creator>Mendoza, Guillermo</creator><creator>Wacher, Carmen</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20050101</creationdate><title>Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented food</title><author>Sainz, Teresita ; Pérez, Julia ; Villaseca, Jorge ; Hernández, Ulises ; Eslava, Carlos ; Mendoza, Guillermo ; Wacher, Carmen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c611t-2d8b8007f5ec3d8ca673a10ee7f9ca6f68ba141546efd2b9869f3178627835803</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Acid resistance</topic><topic>acid tolerance</topic><topic>acid treatment</topic><topic>Acid-fermented foods</topic><topic>Adaptation, Physiological</topic><topic>bacterial contamination</topic><topic>Bacterial Outer Membrane Proteins - analysis</topic><topic>Bacterial Outer Membrane Proteins - chemistry</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Consumer Product Safety</topic><topic>corn products</topic><topic>DNA, Bacterial - analysis</topic><topic>Escherichia coli</topic><topic>Escherichia coli - drug effects</topic><topic>Escherichia coli - growth & development</topic><topic>Fermentation</topic><topic>fermented foods</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>genes</topic><topic>Hydrochloric Acid - pharmacology</topic><topic>Hydrogen-Ion Concentration</topic><topic>isolation</topic><topic>Lactic Acid - pharmacology</topic><topic>Mexico</topic><topic>microbial resuscitation</topic><topic>Molecular Weight</topic><topic>OmpX</topic><topic>Outer membrane proteins</topic><topic>Pozol</topic><topic>Time Factors</topic><topic>traditional foods</topic><topic>virulence</topic><topic>Virulence genes</topic><topic>Zea mays</topic><topic>Zea mays - microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sainz, Teresita</creatorcontrib><creatorcontrib>Pérez, Julia</creatorcontrib><creatorcontrib>Villaseca, Jorge</creatorcontrib><creatorcontrib>Hernández, Ulises</creatorcontrib><creatorcontrib>Eslava, Carlos</creatorcontrib><creatorcontrib>Mendoza, Guillermo</creatorcontrib><creatorcontrib>Wacher, Carmen</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sainz, Teresita</au><au>Pérez, Julia</au><au>Villaseca, Jorge</au><au>Hernández, Ulises</au><au>Eslava, Carlos</au><au>Mendoza, Guillermo</au><au>Wacher, Carmen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented food</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2005-01-01</date><risdate>2005</risdate><volume>105</volume><issue>3</issue><spage>357</spage><epage>367</epage><pages>357-367</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>In this study, the acid resistance and the changes in outer membrane protein (Omps) profiles of
Escherichia coli strains isolated from pozol, an acid-fermented maize beverage consumed in Southeastern Mexico, were determined. Results showed that adaptation to acid by these
E. coli strains significantly enhances their survival in acid conditions. Changes in Omp profiles were found in non-adapted acid challenged cells compared with non-challenged cells that had not been adapted to acid. Challenged adapted cells showed no significant changes in these profiles when compared with the acid adapted non-challenged strains. N-terminal sequences of some of the Omps were determined. The intensity of the main porins OmpC and OmpA was lower in the acid challenged strains, than in the non-challenged ones. The OmpF porin was identified in non-challenged K12 strain, but did not appear in adapted or non-adapted pozol strains nor in
E.
coli O157:H7.
A protein band with an approximate molecular mass of 22 kDa corresponds to OmpW and its expression decreased in pozol strains challenged with HCl and lactic acid.
OmpX was one of the main proteins expressed when strains were acid challenged with organic acids. Seventy out of seventy-three
E. coli strains isolated from pozol in a previous work [Sainz, T., Wacher, C., Espinoza, J., Centurion, D., Navarro, A., Molina, J., Cravioto, A., Eslava, C., 2001. Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food. International Journal of Food Microbiology 71, 169–176] carry this gene and belong to a reported pathogenic class of
E. coli strains, or have virulence factors or survived at pH values less than 4.8. We suggest this protein could be involved in survival to stress conditions.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>16169107</pmid><doi>10.1016/j.ijfoodmicro.2005.04.017</doi><tpages>11</tpages></addata></record> |
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| subjects | Acid resistance acid tolerance acid treatment Acid-fermented foods Adaptation, Physiological bacterial contamination Bacterial Outer Membrane Proteins - analysis Bacterial Outer Membrane Proteins - chemistry Biological and medical sciences Cereal and baking product industries Consumer Product Safety corn products DNA, Bacterial - analysis Escherichia coli Escherichia coli - drug effects Escherichia coli - growth & development Fermentation fermented foods food contamination Food industries Food Microbiology food pathogens Fundamental and applied biological sciences. Psychology genes Hydrochloric Acid - pharmacology Hydrogen-Ion Concentration isolation Lactic Acid - pharmacology Mexico microbial resuscitation Molecular Weight OmpX Outer membrane proteins Pozol Time Factors traditional foods virulence Virulence genes Zea mays Zea mays - microbiology |
| title | Survival to different acid challenges and outer membrane protein profiles of pathogenic Escherichia coli strains isolated from pozol, a Mexican typical maize fermented food |
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