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卵转铁蛋白在蛋清条件下对肠炎沙门氏菌细胞膜完整性的影响。

Impact of ovotransferrin on the membrane integrity of Enteritidis under egg-white conditions.

作者信息

Legros Julie, Bonnassie Sylvie, Cochet Marie-Françoise, Jan Sophie, Andrews Simon C, Baron Florence

机构信息

STLO, INRAE, Institut Agro, Rennes, France.

School of Biological Sciences, Health & Life Sciences Building, University of Reading, Reading, United Kingdom.

出版信息

Front Microbiol. 2025 Jan 17;16:1539663. doi: 10.3389/fmicb.2025.1539663. eCollection 2025.

DOI:10.3389/fmicb.2025.1539663
PMID:39896437
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11782147/
Abstract

INTRODUCTION

Eggs can mediate foodborne disease resulting in salmonellosis outbreaks that are most commonly caused by serovar Enteritidis. Ovotransferrin is a prominent egg-white antimicrobial glycoprotein belonging to the transferrin family, members of which exhibit powerful iron-chelating activity. However, several studies have also described the ability of transferrin proteins to disrupt bacterial membranes. This study aimed to investigate the antimicrobial activity of ovotransferrin toward Enteritidis membranes at 30°C under egg-white conditions.

MATERIALS AND METHODS

This aim was supported by the deployment of a synthetic medium designed to mimic egg-white (matching the ionic composition and pH). The ability of ovotransferrin to induce bacterial membrane permeabilization in Enteritidis was investigated by measuring substrate accessibility to periplasmic -lactamase and cytosolic -galactosidase.

RESULTS

The depolarization of the inner membrane of Enteritidis was measured using a fluorescence probe [DiSC(5)]. The results show that ovotransferrin induces permeabilization of the outer membrane but not the inner membrane whereas egg white permeabilizes both membranes. In addition, the dissipation of the proton motive force by egg white was found to involve a contribution by ovotransferrin since this protein provoked inner-membrane depolarization.

DISCUSSION

It can thus be concluded that ovotransferrin exerts a membranes perturbation activity on S. Enteritidis under egg-white conditions, in addition to its well-known iron-chelation activity.

摘要

引言

鸡蛋可介导食源性疾病，导致沙门氏菌病爆发，其中最常见的是由肠炎血清型引起的。卵转铁蛋白是蛋清中一种重要的抗菌糖蛋白，属于转铁蛋白家族，该家族成员具有强大的铁螯合活性。然而，多项研究也描述了转铁蛋白破坏细菌膜的能力。本研究旨在探究在蛋清条件下，30°C时卵转铁蛋白对肠炎沙门氏菌膜的抗菌活性。

材料与方法

通过使用一种旨在模拟蛋清（匹配离子组成和pH值）的合成培养基来支持这一目标。通过测量底物对周质β-内酰胺酶和胞质β-半乳糖苷酶的可及性，研究了卵转铁蛋白诱导肠炎沙门氏菌膜通透性的能力。

结果

使用荧光探针[DiSC(5)]测量肠炎沙门氏菌内膜的去极化。结果表明，卵转铁蛋白可诱导外膜通透性增加，但不能诱导内膜通透性增加，而蛋清可使内外膜均通透。此外，发现蛋清引起的质子动力势耗散涉及卵转铁蛋白的作用，因为这种蛋白质会引起内膜去极化。

讨论

因此可以得出结论，在蛋清条件下，卵转铁蛋白除了具有众所周知的铁螯合活性外，还对肠炎沙门氏菌具有膜扰动活性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/cef0f7a44b0f/fmicb-16-1539663-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/bf1d117a57bc/fmicb-16-1539663-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/39d3db4cf73f/fmicb-16-1539663-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/a8e594371d14/fmicb-16-1539663-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/f6a3e6bda44d/fmicb-16-1539663-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/54ab10809d1a/fmicb-16-1539663-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/03ea64b21419/fmicb-16-1539663-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/804b4e8834e8/fmicb-16-1539663-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/cef0f7a44b0f/fmicb-16-1539663-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/bf1d117a57bc/fmicb-16-1539663-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/39d3db4cf73f/fmicb-16-1539663-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/a8e594371d14/fmicb-16-1539663-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/f6a3e6bda44d/fmicb-16-1539663-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/54ab10809d1a/fmicb-16-1539663-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/03ea64b21419/fmicb-16-1539663-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/804b4e8834e8/fmicb-16-1539663-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7cef/11782147/cef0f7a44b0f/fmicb-16-1539663-g008.jpg

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EFSA J. 2024 Dec 10;22(12):e9106. doi: 10.2903/j.efsa.2024.9106. eCollection 2024 Dec.
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Foods. 2021 Apr 10;10(4):823. doi: 10.3390/foods10040823.
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Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Serovar Enteritidis at 45 °C.鉴定有助于蛋清在45℃下对肠炎血清型细菌产生杀菌活性的新型抗菌肽。
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Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Enteritidis at 45°C.蛋清蛋白对蛋清在45°C时针对肠炎沙门氏菌的杀菌作用影响较小。
Front Microbiol. 2020 Oct 8;11:584986. doi: 10.3389/fmicb.2020.584986. eCollection 2020.
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Role of Gene Regulated by CpxR in the Survival of Serovar Enteritidis in Antibacterial Egg White.CpxR 调控基因在抗菌卵清白对肠炎沙门氏菌存活中的作用
mSphere. 2020 Jan 8;5(1):e00638-19. doi: 10.1128/mSphere.00638-19.
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J Food Prot. 1997 Nov;60(11):1318-1323. doi: 10.4315/0362-028X-60.11.1318.
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The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health.金蛋：营养价值、生物活性及对人类健康的新益处。
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