RT Journal Article
T1 Characterization of damage on Listeria innocua surviving to pulsed light: Effect on growth, DNA and proteome
A1 Aguirre, Juan Salvador
A1 García De Fernando Minguillón, Gonzalo Doroteo
A1 Hierro Paredes, Eva
A1 Fernández Hospital, Xavier
A1 Espinosa, irene
A1 Fernández Álvarez, Manuela
AB The effect of pulsed light treatment on the lag phase and the maximum specific growth rate of Listeria innocua was determined in culture media at 7 °C. Fluences of 0.175, 0.350 and 0.525 J/cm2 were tested. The lag phase of the survivors increased as fluence did, showing significant differences for all the doses; an 8.7-fold increase was observed at 0.525 J/cm2. Pulsed light decreased the maximum specific growth rate by 38% at the same fluence. Both parameters were also determined by time-lapse microscopy at 25 °C in survivors to 0.525 J/cm2, with an increase of 13-fold of the lag phase and a 45% decrease of the maximum specific growth rate. The higher the fluence, the higher the variability of both parameters was. To characterize pulsed light damage on L. innocua, the formation of dimers on DNA was assessed, and a proteomic study was undertaken. In cells treated with 0.525 J/cm2, cyclobutane pyrimidine dimers and pyrimidine (6–4) pyrimidone photoproducts were detected at 5:1 ratio. Pulsed light induced the expression of three proteins, among them the general stress protein Ctc. Furthermore, treated cells showed an up-regulation of proteins related to metabolism of nucleotides and fatty acids, as well as with translation processes, whereas flagellin and some glucose metabolism proteins were down-regulated. Differences in the proteome of the survivors could contribute to explain the mechanisms of adaptation of L. innocua after pulsed light treatment.
PB Elsevier
SN 0168.1605
YR 2018
FD 2018
LK https://hdl.handle.net/20.500.14352/95215
UL https://hdl.handle.net/20.500.14352/95215
LA eng
NO Aguirre, Juan Salvador, et al. «Characterization of Damage on Listeria Innocua Surviving to Pulsed Light: Effect on Growth, DNA and Proteome». International Journal of Food Microbiology, vol. 284, noviembre de 2018, pp. 63-72. https://doi.org/10.1016/j.ijfoodmicro.2018.07.002.
NO Ministerio de Economía, Industria y Competitividad (España)
DS Docta Complutense
RD 18 abr 2025