133380 20260217205504.0 doi 10.1128/mbio.03105-23 sideral 137963 ART-2024-137963 eng Berdejo, Daniel Universidad de Zaragoza (orcid)0000-0001-5053-8309 Evolutionary trade-off between heat shock resistance, growth at high temperature, and virulence expression in Salmonella Typhimurium 2024 Access copy available to the general public Unrestricted Understanding 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. info:eu-repo/grantAgreement/ES/MCINN/FPU15-02703 info:eu-repo/grantAgreement/ES/MICINN/PID2021-123404NB-I00 info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es 4.7 2024 MICROBIOLOGY 33 / 163 = 0.202 2024 Q1 T1 1.885 2024 Virology 2024 Q1 Microbiology 2024 Q1 9.0 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Mortier, Julien Cambré, Alexander Sobota, Malgorzata Van Eyken, Ronald Kim, Tom Dongmin Vanoirbeek, Kristof García Gonzalo, Diego Universidad de Zaragoza (orcid)0000-0002-7629-8101 Pagán, Rafael Universidad de Zaragoza (orcid)0000-0002-0238-6328 Diard, Médéric Aertsen, Abram 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 15, 3 (2024), 03105-23 [14 pp.] MBIO MBIO 2161-2129 1012352 http://zaguan.unizar.es/record/133380/files/texto_completo.pdf Versión publicada 2296007 http://zaguan.unizar.es/record/133380/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:133380 articulos driver 2026-02-17-20:23:01 ARTICLE