The sigma factor sB is required for the development of the growth phase- and temperature-dependent increases in thermoresistance and membrane rigidity in Staphylococcus aureus
Nadal, Laura (Universidad de Zaragoza) ; Mañas, Pilar (Universidad de Zaragoza) ; Cebrián, Guillermo (Universidad de Zaragoza)
Resumen: The aim of this study is to determine the role that σB factor plays in the development of growth phase- and temperature-dependent thermoresistance in Staphylococcus aureus cells and its possible relationship with membrane fluidity. Cells of S. aureus strain Newman and its isogenic ΔsigB mutant (strain IK184) were grown at different temperatures to exponential and stationary growth phases, and the relationship between σB activity (estimated by RT-qPCR), heat resistance, and membrane fluidity (fatty acid profiles and DPH fluorescence anisotropy) was assessed. σB was required for the development of the growth phase- and temperature-dependent increases in thermoresistance and membrane rigidity (up to 37 °C), although a direct correlation between σB activity and heat resistance or membrane fluidity in S. aureus could not be established. Results obtained also revealed the existence of σB-independent growth phase and temperature (>37 °C) heat adaptation mechanisms. Moreover, it was demonstrated that σB does not control the fatty acid synthesis in S. aureus. Results obtained in this work contribute to a deeper knowledge of S. aureus physiology and to the development and design of more effective processes used by the food industry for microbial inactivation.
Idioma: Inglés
DOI: 10.1016/j.lwt.2024.116814
Año: 2024
Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY 210 (2024), 116814 [10 pp.]
ISSN: 0023-6438
Financiación: info:eu-repo/grantAgreement/ES/DGA/A03-23R
Financiación: info:eu-repo/grantAgreement/ES/MEFPD/FPU18-04898
Financiación: info:eu-repo/grantAgreement/ES/UZ/JIUZ-2017-CIE-01
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes.
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Idioma: Inglés
DOI: 10.1016/j.lwt.2024.116814
Año: 2024
Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY 210 (2024), 116814 [10 pp.]
ISSN: 0023-6438
Financiación: info:eu-repo/grantAgreement/ES/DGA/A03-23R
Financiación: info:eu-repo/grantAgreement/ES/MEFPD/FPU18-04898
Financiación: info:eu-repo/grantAgreement/ES/UZ/JIUZ-2017-CIE-01
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. Exportado de SIDERAL (2024-10-15-10:51:06)
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Record created 2024-10-15, last modified 2024-10-15