000119729 001__ 119729
000119729 005__ 20240319081021.0
000119729 0247_ $$2doi$$a10.3390/foods11203282
000119729 0248_ $$2sideral$$a130551
000119729 037__ $$aART-2022-130551
000119729 041__ $$aeng
000119729 100__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, Daniel$$uUniversidad de Zaragoza
000119729 245__ $$aCarvacrol selective pressure allows the occurrence of genetic resistant variants of Listeria monocytogenes EGD-e
000119729 260__ $$c2022
000119729 5060_ $$aAccess copy available to the general public$$fUnrestricted
000119729 5203_ $$aEssential oils and their constituents, such as carvacrol, are potential food preservatives because of their great antimicrobial properties. However, the long-term effects of these compounds are unknown and raise the question of whether resistance to these antimicrobials could emerge. This work aims to evaluate the occurrence of genetic resistant variants (RVs) in Listeria monocytogenes EGD-e by exposure to carvacrol. Two protocols were performed for the RVs selection: (a) by continuous exposure to sublethal doses, where LmSCar was isolated, and (b) by reiterative exposure to short lethal treatments of carvacrol, where LmLCar was isolated. Both RVs showed an increase in carvacrol resistance. Moreover, LmLCar revealed an increased cross-resistance to heat treatments at acid conditions and to ampicillin. Whole-genome sequencing identified two single nucleotide variations in LmSCar and three non-silent mutations in LmLCar. Among them, those located in the genes encoding the transcriptional regulators RsbT (in LmSCar) and ManR (in LmLCar) could contribute to their increased carvacrol resistance. These results provide information regarding the mode of action of this antimicrobial and support the importance of knowing how RVs appear. Further studies are required to determine the emergence of RVs in food matrices and their impact on food safety.
000119729 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/PGC2018-093789-B-I00/AEI/10.13039/501100011033$$9info:eu-repo/grantAgreement/ES/FEDER/Una manera de hacer Europa
000119729 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000119729 590__ $$a5.2$$b2022
000119729 592__ $$a0.771$$b2022
000119729 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 142 = 0.239$$c2022$$dQ1$$eT1
000119729 593__ $$aFood Science$$c2022$$dQ1
000119729 593__ $$aHealth Professions (miscellaneous)$$c2022$$dQ1
000119729 593__ $$aPlant Science$$c2022$$dQ1
000119729 593__ $$aMicrobiology$$c2022$$dQ2
000119729 593__ $$aHealth (social science)$$c2022$$dQ2
000119729 594__ $$a5.8$$b2022
000119729 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000119729 700__ $$0(orcid)0000-0002-5895-2157$$aGayán, Elisa$$uUniversidad de Zaragoza
000119729 700__ $$0(orcid)0000-0003-3752-4660$$aPagán, Elisa$$uUniversidad de Zaragoza
000119729 700__ $$0(orcid)0000-0003-4460-3543$$aMerino, Natalia$$uUniversidad de Zaragoza
000119729 700__ $$0(orcid)0000-0003-2579-5375$$aCampillo, Raúl$$uUniversidad de Zaragoza
000119729 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, Rafael$$uUniversidad de Zaragoza
000119729 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, Diego$$uUniversidad de Zaragoza
000119729 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000119729 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000119729 773__ $$g11, 20 (2022), 3282 [15 pp.]$$pFoods$$tFoods$$x2304-8158
000119729 8564_ $$s1012741$$uhttps://zaguan.unizar.es/record/119729/files/texto_completo.pdf$$yVersión publicada
000119729 8564_ $$s2746719$$uhttps://zaguan.unizar.es/record/119729/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000119729 909CO $$ooai:zaguan.unizar.es:119729$$particulos$$pdriver
000119729 951__ $$a2024-03-18-16:12:27
000119729 980__ $$aARTICLE