Oxidative stress in E. coli cells upon exposure to heat treatments

Marcén, M. (Universidad de Zaragoza) ; Ruiz, V. ; Serrano, M. J. ; Condón, S. (Universidad de Zaragoza) ; Mañas, P. (Universidad de Zaragoza)
Oxidative stress in E. coli cells upon exposure to heat treatments
Resumen: Heat treatments are widely used by the food industry to inactivate microorganisms, however their mode of action on microbial cells is not fully known. In the last years, it has been proposed that the generation of oxidative species could be an important factor contributing to cell death by heat and by other stresses; however, investigations in this field are scarce. The present work studies the generation of reactive oxygen species (ROS) upon heat treatment in E. coli, through the use of cell staining with specific fluorochromes. Results obtained demonstrate that ROS are detected in E. coli cells when they are subjected to heat exposure, and the amount of fluorescence increases with temperature and time, as does the cellular inactivation. The addition of glutathione or tiron, a potent antioxidant and a superoxide quencher, respectively, to the heating medium protected E. coli against heat inactivation and concurrently reduced the detection of ROS, especially in the case of glutathione. Finally, recovery of heated cells under conditions that relief oxidative stress produced an increase in cell survival. Data presented in this work support the view that ROS generation and subsequent control in bacterial cells could be an essential factor determining inactivation and survival upon exposure to heat, and it could be a potential target to increase the efficacy of current treatments.
Idioma: Inglés
DOI: 10.1016/j.ijfoodmicro.2016.10.023
Año: 2017
Publicado en: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 241 (2017), 198-205
ISSN: 0168-1605

Factor impacto JCR: 3.451 (2017)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 17 / 133 = 0.128 (2017) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 43 / 125 = 0.344 (2017) - Q2 - T2

Factor impacto SCIMAGO: 1.366 - Food Science (Q1) - Safety, Risk, Reliability and Quality (Q1) - Medicine (miscellaneous) (Q1) - Microbiology (Q2)

Financiación: info:eu-repo/grantAgreement/ES/DGA/C093-2014
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2012-33522
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
Tipo y forma: Artículo (PostPrint)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)

Creative Commons Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace. No puede utilizar el material para una finalidad comercial. Si remezcla, transforma o crea a partir del material, no puede difundir el material modificado.


Exportado de SIDERAL (2019-07-09-11:27:05)


Visitas y descargas

Este artículo se encuentra en las siguientes colecciones:
Artículos



 Registro creado el 2018-05-30, última modificación el 2019-07-09


Postprint:
 PDF
Valore este documento:

Rate this document:
1
2
3
 
(Sin ninguna reseña)