000148785 001__ 148785
000148785 005__ 20250121150754.0
000148785 0247_ $$2doi$$a10.1016/j.ifset.2014.09.003
000148785 0248_ $$2sideral$$a90328
000148785 037__ $$aART-2015-90328
000148785 041__ $$aeng
000148785 100__ $$aChueca, B.$$uUniversidad de Zaragoza
000148785 245__ $$aTranscriptomic analysis of Escherichia coli MG1655 cells exposed to pulsed electric fields
000148785 260__ $$c2015
000148785 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148785 5203_ $$aDNA microarrays were used for the first time to study the mechanism of bacterial inactivation by pulsed electric fields (PEF). Escherichia coli MG1655 cells were PEF-treated for 50 pulses (0.08 Hz) at 20 kV/cm (2.10 kJ/kg per pulse) in buffer at pH 4.0 (100 μs PEF treatment time). After this PEF treatment, 47 genes demonstrated transcriptional differences. Among the 20 up-regulated genes, we found cytochrome bo oxidase genes (cyoB, cyoC, cyoD) and heme O synthase (cyoE), succinate dehydrogenase (sdhCDAB) operon, and transcriptional repressors of bet genes and chromosomal ars operon (betI and arsR, respectively). Gene class testing showed relevance of the tricarboxylic acid (TCA) cycle pathway, confirming cell requirement for energy and reducing power after PEF treatments. Transcriptomics after this PEF treatment were compared with cell transcriptome after a heat treatment using the same experimental setup, revealing a weaker cell response to PEF, which mainly involves components and functions directly associated with the cytoplasmic membrane. Resistance experiments confirmed results observed by transcriptomics, showing the lack of cross-resistance phenomena by PEF treatments.
000148785 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2012-32165
000148785 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148785 590__ $$a2.997$$b2015
000148785 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b18 / 125 = 0.144$$c2015$$dQ1$$eT1
000148785 592__ $$a1.675$$b2015
000148785 593__ $$aChemistry (miscellaneous)$$c2015$$dQ1
000148785 593__ $$aIndustrial and Manufacturing Engineering$$c2015$$dQ1
000148785 593__ $$aFood Science$$c2015$$dQ1
000148785 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148785 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000148785 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000148785 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000148785 773__ $$g29 (2015), 78-86$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000148785 8564_ $$s1522265$$uhttps://zaguan.unizar.es/record/148785/files/texto_completo.pdf$$yPostprint
000148785 8564_ $$s602349$$uhttps://zaguan.unizar.es/record/148785/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000148785 909CO $$ooai:zaguan.unizar.es:148785$$particulos$$pdriver
000148785 951__ $$a2025-01-21-14:45:30
000148785 980__ $$aARTICLE