70804 20190709135422.0 doi 10.1016/j.ijfoodmicro.2016.10.023 sideral 97058 ART-2017-97058 eng (orcid)0000-0002-0397-1676 Marcén, M. Universidad de Zaragoza Oxidative stress in E. coli cells upon exposure to heat treatments 2017 Access copy available to the general public Unrestricted Heat treatments are widely used by the food industry to inactivate microorganisms, however their mode of action on microbial cells is not fully known. In the last years, it has been proposed that the generation of oxidative species could be an important factor contributing to cell death by heat and by other stresses; however, investigations in this field are scarce. The present work studies the generation of reactive oxygen species (ROS) upon heat treatment in E. coli, through the use of cell staining with specific fluorochromes. Results obtained demonstrate that ROS are detected in E. coli cells when they are subjected to heat exposure, and the amount of fluorescence increases with temperature and time, as does the cellular inactivation. The addition of glutathione or tiron, a potent antioxidant and a superoxide quencher, respectively, to the heating medium protected E. coli against heat inactivation and concurrently reduced the detection of ROS, especially in the case of glutathione. Finally, recovery of heated cells under conditions that relief oxidative stress produced an increase in cell survival. Data presented in this work support the view that ROS generation and subsequent control in bacterial cells could be an essential factor determining inactivation and survival upon exposure to heat, and it could be a potential target to increase the efficacy of current treatments. info:eu-repo/grantAgreement/ES/DGA/C093-2014 info:eu-repo/grantAgreement/ES/MINECO/AGL2012-33522 info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 3.451 2017 FOOD SCIENCE & TECHNOLOGY 17 / 133 = 0.128 2017 Q1 T1 MICROBIOLOGY 43 / 125 = 0.344 2017 Q2 T2 1.366 2017 Food Science 2017 Q1 Safety, Risk, Reliability and Quality 2017 Q1 Medicine (miscellaneous) 2017 Q1 Microbiology 2017 Q2 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Ruiz, V. (orcid)0000-0003-3850-9833 Serrano, M. J. (orcid)0000-0002-1902-0648 Condón, S. Universidad de Zaragoza (orcid)0000-0002-7971-4828 Mañas, P. Universidad de Zaragoza 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 241 (2017), 198-205 Int. j. food microbiol. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 0168-1605 341759 http://zaguan.unizar.es/record/70804/files/texto_completo.pdf Postprint 34022 http://zaguan.unizar.es/record/70804/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:70804 articulos driver 2019-07-09-11:27:05 ARTICLE