Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives

A comprehensive proteomic analysis of food borne pathogens after treatment with disinfectants based on ammonium salts of pyridinium oxime was performed. Changes in proteomes of the Gram-positive bacterium Bacillus subtilis and the Gram-negative one, Escherichia coli, were evaluated. Up and down-regu...

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Bibliographic Details
Published in:Food research international 2017-09, Vol.99 (Pt 1), p.560-570
Main Authors: Šrajer Gajdošik, Martina, Andjelković, Uroš, Gašo-Sokač, Dajana, Pavlović, Hrvoje, Shevchuk, Olga, Martinović, Tamara, Clifton, James, Josić, Djuro
Format: Article
Language:English
Subjects:
Bacillus subtilis - drug effects
Bacillus subtilis - growth & development
Bacillus subtilis - metabolism
Bacillus subtilis - pathogenicity
Biomarkers - metabolism
Chromatography, Liquid
Disinfectants
Disinfectants - pharmacology
Escherichia coli - drug effects
Escherichia coli - growth & development
Escherichia coli - metabolism
Escherichia coli - pathogenicity
Escherichia coli Proteins - metabolism
Food borne pathogens
Food Microbiology - methods
Foodborne Diseases - microbiology
Foodborne Diseases - prevention & control
Mechanism of action
Microbial Viability - drug effects
Proteomics - methods
Pyridoxal - analogs & derivatives
Pyridoxal - pharmacology
Quantitative proteomics
Spectrometry, Mass, Electrospray Ionization
Tandem Mass Spectrometry
Virulence - drug effects
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Summary:A comprehensive proteomic analysis of food borne pathogens after treatment with disinfectants based on ammonium salts of pyridinium oxime was performed. Changes in proteomes of the Gram-positive bacterium Bacillus subtilis and the Gram-negative one, Escherichia coli, were evaluated. Up and down-regulated proteins in these bacteria after growth under the inhibition with four different disinfectants based on chloride and bromide salts of pyridinium oxime were identified and their cellular localizations and functions were determined by gene ontology searching. Proteome changes presented here demonstrate different mechanisms of action of these disinfectants. In the Gram-positive food pathogen Bacillus subtilis, the inhibitory substances seem to act mainly at the cell surface and cause significant alterations of membrane and cell surface proteins. On the other hand, intracellular proteins were more affected in the Gram-negative pathogen Escherichia coli. This research is a contribution to the investigation of the virulence and pathogenicity of food borne bacteria and their survival under stress conditions, and can also lead the way for further development of new inhibitors of microbial growth and studies of mechanism of their actions. [Display omitted] •Action of pyridoxal oxime derivates as disinfectants against G(+) and G(-) food pathogens•Quantitative changes in proteomes of B. subtilis and E. coli after growth in the presence of pyridoxal oxime derivates•Main changes of membrane proteins and disturbance in their function occurs in Bacillus subtilis•In Escherichia coli, cellular proteins are mostly effected•Survival of food pathogens under stress conditions•Investigation of disinfectants and their mechanisms of action
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.06.016