000086449 001__ 86449
000086449 005__ 20200716101515.0
000086449 0247_ $$2doi$$a10.1016/j.foodres.2018.12.063
000086449 0248_ $$2sideral$$a110405
000086449 037__ $$aART-2019-110405
000086449 041__ $$aeng
000086449 100__ $$0(orcid)0000-0002-0397-1676$$aMarcén, M.$$uUniversidad de Zaragoza
000086449 245__ $$aProtective effect of glutathione on Escherichia coli cells upon lethal heat stress
000086449 260__ $$c2019
000086449 5060_ $$aAccess copy available to the general public$$fUnrestricted
000086449 5203_ $$aHeat treatments are widely used by the food industry to obtain safe and stable products, therefore a deeper knowledge of its mode of action on microorganisms would allow a better profit of this technology. Heat shows a multitarget mechanism of action on bacteria, affecting various cellular structures, and causing unbalances in several homeostatic parameters. The aim of this work was to study the effect of glutathione on bacterial survival against heat treatments, in order to acquire knowledge about the mode of action of heat on bacterial cells. Cells were treated in presence or absence of added glutathione and the level of inactivation, soluble protein concentration, enzymatic activities, intracellular ROS level and membrane damages were studied. Results showed that glutathione protected microorganisms against heat inactivation. Moreover, glutathione in the treatment medium preserved intracellular enzyme activity, membrane structure and reduced ROS detection. Besides, glutathione decreased sublethal injury in E. coli. Data presented in this work add new knowledge about bacterial inactivation and survival by heat.
000086449 536__ $$9info:eu-repo/grantAgreement/ES/DGA/C093-2014$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2012-33522$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
000086449 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000086449 590__ $$a4.972$$b2019
000086449 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b11 / 139 = 0.079$$c2019$$dQ1$$eT1
000086449 592__ $$a1.44$$b2019
000086449 593__ $$aFood Science$$c2019$$dQ1
000086449 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000086449 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, G.$$uUniversidad de Zaragoza
000086449 700__ $$0(orcid)0000-0002-7640-8534$$aRuiz-Artiga, V.$$uUniversidad de Zaragoza
000086449 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, S.$$uUniversidad de Zaragoza
000086449 700__ $$0(orcid)0000-0002-7971-4828$$aMañas, P.$$uUniversidad de Zaragoza
000086449 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000086449 773__ $$g121 (2019), 806-811$$pFood res. int.$$tFood Research International$$x0963-9969
000086449 8564_ $$s167956$$uhttps://zaguan.unizar.es/record/86449/files/texto_completo.pdf$$yPostprint
000086449 8564_ $$s47459$$uhttps://zaguan.unizar.es/record/86449/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000086449 909CO $$ooai:zaguan.unizar.es:86449$$particulos$$pdriver
000086449 951__ $$a2020-07-16-09:22:41
000086449 980__ $$aARTICLE