D'Onofrio Federica, Schirone Maria, Paparella Antonello, Krasteva Ivanka, Tittarelli Manuela, Pomilio Francesco, Iannetti Luigi, D'Alterio Nicola, Luciani Mirella
Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale", Via Campo Boario, 64100 Teramo, Italy.
Foods. 2023 May 27;12(11):2166. doi: 10.3390/foods12112166.
is a foodborne pathogen that is ubiquitous and largely distributed in food manufacturing environments. It is responsible for listeriosis, a disease that can lead to significant morbidity and fatality in immunocompromised patients, pregnant women, and newborns. Few reports have been published about proteome adaptation when . is cultivated in stress conditions. In this study, we applied one-dimensional electrophoresis and 2D-PAGE combined with tandem mass spectrometry to evaluate proteome profiling in the following conditions: mild acid, low temperature, and high NaCl concentration. The total proteome was analyzed, also considering the case of normal growth-supporting conditions. A total of 1,160 proteins were identified and those related to pathogenesis and stress response pathways were analyzed. The proteins involved in the expression of virulent pathways when . ST7 strain was grown under different stress conditions were described. Certain proteins, particularly those involved in the pathogenesis pathway, such as Listeriolysin regulatory protein and Internalin A, were only found when the strain was grown under specific stress conditions. Studying how adapts to stress can help to control its growth in food, reducing the risk for consumers.
是一种食源性病原体，广泛存在于食品制造环境中。它会引发李斯特菌病，这种疾病在免疫功能低下的患者、孕妇和新生儿中可导致严重的发病和死亡。关于在应激条件下培养时蛋白质组适应性的报道很少。在本研究中，我们应用一维电泳和二维聚丙烯酰胺凝胶电泳结合串联质谱法来评估在以下条件下的蛋白质组图谱：弱酸、低温和高氯化钠浓度。对总蛋白质组进行了分析，同时也考虑了正常生长支持条件的情况。共鉴定出1160种蛋白质，并对与发病机制和应激反应途径相关的蛋白质进行了分析。描述了在不同应激条件下生长时参与毒力途径表达的蛋白质。某些蛋白质，特别是那些参与发病机制途径的蛋白质，如李斯特菌溶血素调节蛋白和内化素A，仅在菌株在特定应激条件下生长时才被发现。研究如何适应应激有助于控制其在食品中的生长，降低消费者面临的风险。
