Article
Food Science & Technology
Zhipeng Gao, Weiming Zhong, Ting Liu, Tianyu Zhao, Jiajing Guo
Summary: In this study, the response of Listeria monocytogenes exposed to linalool was explored using iTRAQ-based quantitative proteomics analysis to uncover the mode of action and drug targets of linalool against LM. A total of 445 differentially expressed proteins were identified, with 31 significantly enriched gene ontology functional categories and 60 significantly enriched biological pathways. The analysis suggested that cell membranes, cell walls, nucleoids, and ribosomes might be the targets of linalool against LM.
Article
Food Science & Technology
Xiaobing Jiang, Siyu Ren, Yimin Geng, Congyi Jiang, Guosheng Liu, Hailei Wang, Tao Yu, Yu Liang
Summary: This study revealed the crucial roles of VirAB and VirS in biofilm formation of L. monocytogenes EGD-e, showing that they are essential for biofilm formation and can function together. While involved in attachment, both VirAB and VirS are not associated with swarming motility. Downregulation of genes flaA, motA, and motB in mutant strains might be the reason for reduced attachment and biofilm formation.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
Bingren Tian, Dan Xu, Wanrong Li, Jie Wang, Jianhua Cheng, Yumei Liu
Summary: This study aimed to investigate the regulatory and shaping effects of HBA/HP-beta-CD on the proteome of L. monocytogenes. The results showed that HBA/HP-beta-CD exhibited significant antibacterial activity against L. monocytogenes, and the changes in the proteome were mainly associated with carbohydrate metabolism, protein synthesis, cell wall composition, and cell division.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Carolina Ibarguren, M. Virginia Guitian, Romina M. Lenz, Soria M. Cecilia, M. Carina Audisio
Summary: Listeria monocytogenes is a foodborne pathogen that can survive in harsh food processing environments. The use of bacteriocins as a natural alternative to control this pathogen has been hindered by the emergence of resistant strains. This study compares the properties of susceptible and resistant strains, including growth, antibiotic susceptibility, cell morphology, virulence factor expression, and biofilm formation. The results contribute to the understanding of bacteriocin-resistance development in L. monocytogenes and its implications for the use of these peptides as biopreservatives.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Microbiology
Zexuan Song, Shunshi Ji, Yan Wang, Lijuan Luo, Yiqian Wang, Pan Mao, Lingling Li, Huaying Jiang, Changyun Ye
Summary: This study analyzed the whole-genome sequences of 207 ST9 isolates from different sources, geographical locations, and isolated years. The analysis revealed different features in ST9 isolates, such as the presence of plasmids, prophages insertion, premature stop codon mutations in inlA, and the presence of arsenic resistance genes and environment-resistance genes. These findings can help in developing effective strategies to control Listeria monocytogenes in the food chain.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Multidisciplinary Sciences
Lauren K. Hudson, Harleen K. Chaggar, Claire N. Schamp, Michelle L. Claxton, Daniel W. Bryan, Tracey L. Peters, Yaxiong Song, Catharine R. Carlin, Henk C. den Bakker, Thomas G. Denes
Summary: In this study, two strains of Listeria bacteria obtained from soil samples were phenotypically and genotypically characterized and compared to a reference strain. Genomic analysis showed high nucleotide identity between these strains and the reference strain, and some phenotypic differences were observed.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Rene Koppel, Jasmin Schade, Martin Peier
Summary: Listeria in food poses a serious risk to consumer health, and reliable methods are needed for detection. While various PCR systems have been developed for identifying Listeria strains, they may not detect all known strains. This study introduces a novel multiplex real-time PCR method that can simultaneously detect multiple common and known Listeria strains.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Biochemical Research Methods
Hanbing Huang, Jialin He, Xiangyu Gao, Jun Lei, Yuxi Zhang, Yan Wang, Xueqiang Liu, Jianxiong Hao
Summary: This study investigated the deactivation mechanisms of Listeria monocytogenes by acidic electrolyzed water treatment. Proteomic analysis showed that this treatment affected protein transcription and extension, RNA processing and synthesis, gene regulation, sugar and amino acid transport and metabolism, signal transduction, and ATP binding. The findings contribute to the understanding of the development of electrolyzed water as a method for removing biofilms and provide theoretical support for addressing microbial contamination in food processing.
JOURNAL OF PROTEOMICS
(2023)
Article
Food Science & Technology
Svetoslav Dimitrov Todorov, Wilhelm Heinrich Holzapfel, Luis Augusto Nero
Summary: The Pediococcus acidilactici strains isolated from Brazilian artisanal cheese showed high bacteriocin activity against Listeria monocytogenes and Enterococcus spp. The bacteriocins produced by these strains exhibited bactericidal mode of action against certain strains and displayed safety-related genes, although the presence of possible virulence factors and antibiotic resistance should be further investigated.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biology
Yi-An Chen, Guan-Wen Chen, Hao-Hsiang Ku, Tsui-Chin Huang, Hsin-Yi Chang, Cheng- Wei, Yung-Hsiang Tsai, Tai-Yuan Chen
Summary: This study investigated the inactivation mechanisms of Listeria monocytogenes under high-pressure processing (HPP) through label-free quantitative proteomic analysis. The results revealed that HPP can promote translation initiation but impairs protein synthesis due to a shortage of proteins responsible for elongation, termination, and recycling. These findings provide theoretical support for using HPP to combat Listeriosis illness and improve the safety of ready-to-eat foods.
Article
Food Science & Technology
Daniel Berdejo, Elisa Gayan, Elisa Pagan, Natalia Merino, Raul Campillo, Rafael Pagan, Diego Garcia-Gonzalo
Summary: This study evaluated the occurrence of genetic resistant variants in Listeria monocytogenes exposed to carvacrol. Results showed an increase in carvacrol resistance in the selected variants, along with cross-resistance to heat and ampicillin. Whole-genome sequencing identified specific mutations that may contribute to the increased resistance. These findings provide important insights into the mode of action of carvacrol and the emergence of genetic resistant variants.
Article
Biochemistry & Molecular Biology
Cong Zhou, Yafang Zou, Jie Huang, Ziyu Zhao, Yanning Zhang, Yeyu Wei, Keping Ye
Summary: This study revealed that highly toxic L. monocytogenes 10403s caused more severe infections and lower survival rates. The analysis of protein responses in infected organoids showed that both highly toxic and low toxic strains induced similar biological functions and immune responses, but regulated differential proteins in different pathways.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Microbiology
Constanza Melian, Patricia Castellano, Franco Segli, Lucia M. Mendoza, Graciela Margarita Vignolo
Summary: The study showed that treating Listeria monocytogenes with sublethal dose of lactocin AL705 can reduce biofilm formation and induce adaptation mechanisms in the treated cells. This approach targets specific proteins to control L. monocytogenes biofilm, providing valuable data for future research.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Infectious Diseases
Pavel A. Andriyanov, Pavel A. Zhurilov, Elena A. Liskova, Tatyana I. Karpova, Elena V. Sokolova, Yulia K. Yushina, Elena V. Zaiko, Dagmara S. Bataeva, Olga L. Voronina, Ekaterina K. Psareva, Igor S. Tartakovsky, Denis V. Kolbasov, Svetlana A. Ermolaeva
Summary: Susceptibility testing of 117 L. monocytogenes strains to 23 antibiotics revealed a varied response, with most strains showing sensitivity to multiple antibiotics but some strains exhibiting resistance to specific drugs. There was a shift in the proportion of resistant strains over time, with different antibiotics showing unique patterns of resistance evolution.
Article
Food Science & Technology
Danielle Nader Furtado, Bernadette Dora Gombossy de Melo Franco, Svetoslav Dimitrov Todorov
Summary: Differentiated Lactococcus lactis bacteriocin producers' strains using repPCR technique. The stability of bacteriocin was found to be influenced by applied chemicals, pH, and temperature. The addition of bacteriocin completely inhibited the growth of Listeria monocytogenes ScottA, Lactobacillus sakei ATCC 15521, or Enterococcus faecium ATCC 19434 in the study.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)