000145323 001__ 145323
000145323 005__ 20241030085551.0
000145323 0247_ $$2doi$$a10.1016/j.fm.2019.103246
000145323 0248_ $$2sideral$$a112920
000145323 037__ $$aART-2019-112920
000145323 041__ $$aeng
000145323 100__ $$0(orcid)0000-0002-0397-1676$$aMarcen, M.$$uUniversidad de Zaragoza
000145323 245__ $$aCellular events involved in E. coli cells inactivation by several agents for food preservation: A comparative study
000145323 260__ $$c2019
000145323 5060_ $$aAccess copy available to the general public$$fUnrestricted
000145323 5203_ $$aTraditional and novel technologies for food preservation are being investigated to obtain safer products and fulfil consumer demands for less processed foods. These technologies inactivate microorganisms present in foods through their action on different cellular targets, but the final cause of cell loss of viability often remains not well characterized. The main objective of this work was to study and compare cellular events that could play a role on E. coli inactivation upon exposure to treatments with technologies of different nature. E. coli cells were exposed to heat, high hydrostatic pressure (HHP), pulsed electric fields (PEF) and acid treatments, and the occurrence of several alterations, including presence of sublethal injury, membrane permeabilization, increased levels of reactive oxygen species (ROS), DNA damage and protein damage were studied. Results reflected differences among the relevance of the several cellular events depending on the agent applied. Sublethally injured cells appeared after all the treatments. Cells consistently recovered in a higher percentage in non-selective medium, particularly in minimal medium, as compared to selective medium; however this effect was less relevant in PEF-treated cells. Increased levels of ROS were detected inside cells after all the treatments, although their order of appearance and relationship with membrane permeabilization varied depending on the technology. A high degree of membrane permeabilization was observed in PEF treated cells, DNA damage appeared as an important target in acid treatment, and protein damage, in HHP treated cells. Results obtained help to understand the mode of action of food preservation technologies on bacterial cells.
000145323 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2012-33522$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
000145323 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000145323 590__ $$a4.155$$b2019
000145323 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b33 / 156 = 0.212$$c2019$$dQ1$$eT1
000145323 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b25 / 138 = 0.181$$c2019$$dQ1$$eT1
000145323 591__ $$aMICROBIOLOGY$$b36 / 133 = 0.271$$c2019$$dQ2$$eT1
000145323 592__ $$a1.318$$b2019
000145323 593__ $$aFood Science$$c2019$$dQ1
000145323 593__ $$aMicrobiology$$c2019$$dQ2
000145323 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000145323 700__ $$0(orcid)0000-0002-5049-3646$$aCebrian, G.$$uUniversidad de Zaragoza
000145323 700__ $$0(orcid)0000-0002-7640-8534$$aRuiz-Artiga, V.$$uUniversidad de Zaragoza
000145323 700__ $$0(orcid)0000-0002-1902-0648$$aCondon, S.$$uUniversidad de Zaragoza
000145323 700__ $$0(orcid)0000-0002-7971-4828$$aMañas, P.$$uUniversidad de Zaragoza
000145323 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000145323 773__ $$g84 (2019), UNSP 103246 [9 pp]$$pFood microbiol.$$tFOOD MICROBIOLOGY$$x0740-0020
000145323 8564_ $$s4739734$$uhttps://zaguan.unizar.es/record/145323/files/texto_completo.pdf$$yPostprint
000145323 8564_ $$s755611$$uhttps://zaguan.unizar.es/record/145323/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000145323 909CO $$ooai:zaguan.unizar.es:145323$$particulos$$pdriver
000145323 951__ $$a2024-10-30-08:53:10
000145323 980__ $$aARTICLE