000133380 001__ 133380
000133380 005__ 20240705134214.0
000133380 0247_ $$2doi$$a10.1128/mbio.03105-23
000133380 0248_ $$2sideral$$a137963
000133380 037__ $$aART-2024-137963
000133380 041__ $$aeng
000133380 100__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, Daniel$$uUniversidad de Zaragoza
000133380 245__ $$aEvolutionary trade-off between heat shock resistance, growth at high temperature, and virulence expression in Salmonella Typhimurium
000133380 260__ $$c2024
000133380 5060_ $$aAccess copy available to the general public$$fUnrestricted
000133380 5203_ $$aUnderstanding the evolutionary dynamics of foodborne pathogens throughout our food production chain is of utmost importance. In this study, we reveal that Salmonella Typhimurium can readily and reproducibly acquire vastly increased heat shock resistance upon repeated exposure to heat shock. Counterintuitively, this boost in heat shock resistance was invariantly acquired through loss-of-function mutations in the dnaJ gene, encoding a heat shock protein that acts as a molecular co-chaperone of DnaK and enables its role in protein folding and disaggregation. As a trade-off, however, the acquisition of heat shock resistance inevitably led to attenuated growth at 37°C and higher temperatures. Interestingly, loss of DnaJ also downregulated the activity of the master virulence regulator HilD, thereby lowering the fraction of virulence-expressing cells within the population and attenuating virulence in mice. By connecting heat shock resistance evolution to attenuation of HilD activity, our results confirm the complex interplay between stress resistance and virulence in Salmonella Typhimurium.
000133380 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/PID2021-123404NB-I00$$9info:eu-repo/grantAgreement/ES/MCINN/FPU15-02703
000133380 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000133380 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000133380 700__ $$aMortier, Julien
000133380 700__ $$aCambré, Alexander
000133380 700__ $$aSobota, Malgorzata
000133380 700__ $$aVan Eyken, Ronald
000133380 700__ $$aKim, Tom Dongmin
000133380 700__ $$aVanoirbeek, Kristof
000133380 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía Gonzalo, Diego$$uUniversidad de Zaragoza
000133380 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, Rafael$$uUniversidad de Zaragoza
000133380 700__ $$aDiard, Médéric
000133380 700__ $$aAertsen, Abram
000133380 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000133380 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000133380 773__ $$g15, 3 (2024), 03105-23 [14 pp.]$$pMBIO$$tMBIO$$x2161-2129
000133380 8564_ $$s1012352$$uhttps://zaguan.unizar.es/record/133380/files/texto_completo.pdf$$yVersión publicada
000133380 8564_ $$s2296007$$uhttps://zaguan.unizar.es/record/133380/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000133380 909CO $$ooai:zaguan.unizar.es:133380$$particulos$$pdriver
000133380 951__ $$a2024-07-05-12:52:26
000133380 980__ $$aARTICLE