Relationship between iron bioavailability and Salmonella Typhimurium fitness in raw and pasteurized liquid whole egg
Guillén, Silvia (Universidad de Zaragoza) ; Cebrián, Guillermo (Universidad de Zaragoza)
Resumen: Salmonella
Enteritidis growth rates in liquid whole egg have been shown to be dependent on the initial inoculum dose and on the egg product's thermal history. This study's objective is to obtain further insight into the mechanisms underlying both phenomena. First we verified that Salmonella Typhimurium ATCC 14028s cells displayed the behavior already described for S. Enteritidis cells. Then, we carried out supplementation assays by adding different concentrations of egg-white antimicrobial proteins, iron, or siderophores to the egg samples (raw or pasteurized liquid whole egg, depending on the assay). These experiments revealed that addition of lysozyme (at the concentration at which it is present in liquid whole egg) did not affect Salmonella growth in pasteurized liquid whole egg, but that ovotransferrin as well as Ex-FABP caused a significant (p < 0.05) reduction in Salmonella growth rates in whole egg pasteurized at 70 °C for 1.5 min. Furthermore, we observed that the inactivation of ovotransferrin was dependent on treatment intensity within the range studied. On the other hand, addition of iron or siderophores to raw or low temperature (60 °C/3.5 min) pasteurized liquid whole egg increased the growth rate of Salmonella cells inoculated at a low initial dose. The concentration of these supplements required to reach the growth rate of cells inoculated at a high dose was lower for pasteurized than for raw egg. Finally, growth of a set of deletion mutants in genes coding for proteins related to different iron uptake systems, along with supplementation assays using spent medium revealed the key role of salmochelin in growth of S. Typhimurium in raw whole egg. In summary, our results strongly suggest that iron bioavailability determines the fitness (growth rates) of Salmonella cells in liquid whole egg. Thus, the higher the intensity of the thermal treatment applied to liquid egg, the more iron would be available, a phenomenon that would be linked to the denaturation of iron and/or siderophore binding egg proteins. Further work is still required to fully elucidate why lower Salmonella initial doses lead to lower growth rates, but it can be hypothesized that this might be related to a lower amount of siderophores being released to the medium (especially salmochelin), which would also limit iron bioavailability.
Idioma: Inglés
DOI: 10.1016/j.fm.2022.104008
Año: 2022
Publicado en: FOOD MICROBIOLOGY 104 (2022), 104008 [12 p.]
ISSN: 0740-0020
Factor impacto JCR: 5.3 (2022)
Categ. JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY rank: 30 / 158 = 0.19 (2022) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 32 / 142 = 0.225 (2022) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 37 / 135 = 0.274 (2022) - Q2 - T1
Factor impacto CITESCORE: 11.4 - Immunology and Microbiology (Q1) - Agricultural and Biological Sciences (Q1)
Factor impacto SCIMAGO: 1.036 - Food Science (Q1) - Microbiology (Q2)
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-84084-R
Tipo y forma: Artículo (Versión definitiva)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
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Enteritidis growth rates in liquid whole egg have been shown to be dependent on the initial inoculum dose and on the egg product's thermal history. This study's objective is to obtain further insight into the mechanisms underlying both phenomena. First we verified that Salmonella Typhimurium ATCC 14028s cells displayed the behavior already described for S. Enteritidis cells. Then, we carried out supplementation assays by adding different concentrations of egg-white antimicrobial proteins, iron, or siderophores to the egg samples (raw or pasteurized liquid whole egg, depending on the assay). These experiments revealed that addition of lysozyme (at the concentration at which it is present in liquid whole egg) did not affect Salmonella growth in pasteurized liquid whole egg, but that ovotransferrin as well as Ex-FABP caused a significant (p < 0.05) reduction in Salmonella growth rates in whole egg pasteurized at 70 °C for 1.5 min. Furthermore, we observed that the inactivation of ovotransferrin was dependent on treatment intensity within the range studied. On the other hand, addition of iron or siderophores to raw or low temperature (60 °C/3.5 min) pasteurized liquid whole egg increased the growth rate of Salmonella cells inoculated at a low initial dose. The concentration of these supplements required to reach the growth rate of cells inoculated at a high dose was lower for pasteurized than for raw egg. Finally, growth of a set of deletion mutants in genes coding for proteins related to different iron uptake systems, along with supplementation assays using spent medium revealed the key role of salmochelin in growth of S. Typhimurium in raw whole egg. In summary, our results strongly suggest that iron bioavailability determines the fitness (growth rates) of Salmonella cells in liquid whole egg. Thus, the higher the intensity of the thermal treatment applied to liquid egg, the more iron would be available, a phenomenon that would be linked to the denaturation of iron and/or siderophore binding egg proteins. Further work is still required to fully elucidate why lower Salmonella initial doses lead to lower growth rates, but it can be hypothesized that this might be related to a lower amount of siderophores being released to the medium (especially salmochelin), which would also limit iron bioavailability.
Idioma: Inglés
DOI: 10.1016/j.fm.2022.104008
Año: 2022
Publicado en: FOOD MICROBIOLOGY 104 (2022), 104008 [12 p.]
ISSN: 0740-0020
Factor impacto JCR: 5.3 (2022)
Categ. JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY rank: 30 / 158 = 0.19 (2022) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 32 / 142 = 0.225 (2022) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 37 / 135 = 0.274 (2022) - Q2 - T1
Factor impacto CITESCORE: 11.4 - Immunology and Microbiology (Q1) - Agricultural and Biological Sciences (Q1)
Factor impacto SCIMAGO: 1.036 - Food Science (Q1) - Microbiology (Q2)
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-84084-R
Tipo y forma: Artículo (Versión definitiva)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
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 (2024-03-18-13:42:58)
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Artículos > Artículos por área > Tecnología de Alimentos
Registro creado el 2022-05-03, última modificación el 2024-03-19