Egg-white proteins have a minor impact on the bactericidal action of egg white towards Salmonella Enteritidis at 45 °C
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ABSTRACT:
PROVIDER: PRJNA602934 | ENA |
REPOSITORIES: ENA
Similar Datasets
Project description:Transcriptional profiling of Salmonella Enteritidis to egg-white filtrate exposure at 45°C for 45 min
2020-09-29 | GSE144179 | GEO
Project description:Transcriptional profiling of Salmonella Enteritidis to egg-white exposure at 45°C for 7 min, 25 min and 45 min
2017-06-09 | GSE92545 | GEO
Project description:Salmonella enterica serovar Enteritidis is noted for its ability to survive the harsh antibacterial activity of egg white which is presumed to explain its occurrence as the major food-borne pathogen associated with the consumption of eggs and egg products. Liquid egg white is a major ingredient for the food industry but, because of its thermal fragility, pasteurization is performed at the modest temperature of 57°C (for 2-6 min). Unfortunately, such treatment does not lead to sufficient reduction in S. Enteritidis contamination, which is a clear health concern when the product is consumed without cooking. However, egg white is able to limit S. Enteritidis growth due to its alkaline pH, iron deficiency and multiple antimicrobial proteins. This anti-Salmonella activity of egg white is temperature dependent and becomes bactericidal once the incubation temperature exceeds 42°C. This property is exploited in the highly promising pasteurization treatment (42-45°C for 1-5 days) which achieves complete killing of S. Enteritidis. However, the precise mechanism and the role of the egg-white proteins are not fully understood. Here, the impact of exposure of S. Enteritidis to egg white-based media, with or without egg-white proteins (>10 kDa), under bactericidal conditions (45°C) was explored by measuring survival and global expression. Surprisingly, the bactericidal activity of egg white at 45°C was only slightly affected by egg-white proteins indicating that they play a minor role in the bactericidal activity observed. Moreover, egg-white proteins had minimal impact on the global-gene-expression response to egg white such that very similar, major regulatory responses (20% genes affected) were observed both with and without egg-white proteins following incubation for 45 min at 45°C. Egg-white proteins caused a significant change in expression for just 64 genes, including the psp and lysozyme-inhibitor responses genes which is suggestive of an early membrane perturbation effect. Such damage was supported by disruption of the proton motive force by egg-white proteins. In summary, the results suggest that low-mass components of egg white are largely responsible for the bactericidal activity of egg white at 45°C.
| S-EPMC7578404 | biostudies-literature
Project description:Purpose: To elucidated key metabolic pathways important for S. Enteritidis survival in egg white. Methods: RNA sample of Mid-log phase bacteria cultures that grown in M9FeS medium were taken as 0h sample, and bacteria incubated with egg white for 6h 12h and 24h were taken as 6,12,24h RNA sample respectively. Three biological replicates were carried out per sample. RNA sample was sequenced with Illumina HiSeq 2000 System. DESeq2 method was used to calculate the differentially expressed genes. qRT–PCR and gene mutation were used to validate RNA-seq result. Results: A total of 12 samples were sequenced. The average output of each sample was 1.33 Gb, and the average comparison rate with the reference genome was 97.51%. M9FeS and egg whites cultivation resulted in 2400 to 2700 expressed genes accounting for 53 to 58% of the whole genome. In this group, 1240 to 1470 genes had significant levels of log2 fold changes ≥1, (Padj <0.05) compared with control. These accounted for 27.3 to 32.2% of the whole genome indicating a large shift in the transcriptional response to egg whites. qRT–PCR result of 21 selected genes highly consistent with the RNAseq results at all three timepoints. 8 out of 12 DEGs mutants showed decreased survival ability in egg white, suggested that the DEGs from the RNAseq results correlated significantly with the egg white resistance phenotype. Conclusions: Using strand-specific RNA sequencing, we found pathways significantly changed in egg white. Genes involved in SOS-dependent and independent DNA damage repair, alkaline pH adaption, osmotic stress adaption, envelope damage repair including maintaining periplasm homeostasis and reinforcing peptidoglycan layer, nitrogen assimilation, Salmonella pathogenicity island 2, iron absorption and biotin synthesis, were significantly up regulated in bacteria surviving in egg whites. Differentially expressed genes involved in energy metabolism, translation, and cell motility, Salmonella pathogenicity island 1 were significantly down-regulated in egg whites.
2019-01-16 | GSE113880 | GEO
Project description:Purpose: To elucidate the survival strategies in egg white of Salmonella Pullorum, a host-restricted pathogen with vertical transmission capability. Methods: The logarithmic-phase wild-type and Δfim mutant strains were inoculated into LB medium and egg white (final concentration 80%) and statically cultured at 42°C for 6 hours. RNA samples were then extracted for sequencing. Three biological replicates were carried out per sample. RNA sample was sequenced with Illumina HiSeq 2000 System. EdgeR method was used to calculate the differentially expressed genes. qRT–PCR and gene mutation were used to validate RNA-seq result. Results: A total of 12 samples were sequenced. The average clean bases of each sample was 3.63 Gb, and the average comparison rate with the reference genome was more than 90%. Compared with LB broth, there were 1606 differentially expressed genes (FDR ≤0.05 and |Log2Fold change| ≥1) in egg white with 762 genes upregulated and 844 genes downregulated. These accounted for about 35% of the whole genome indicating a large shift in the transcriptional response to egg white. qRT–PCR result of 7 selected genes highly consistent with the RNA-seq results. Five mutants showed decreased survival ability in egg white, suggested that the DEGs from the RNAseq results correlated significantly with the egg white resistance phenotype.Moreover, a significant downregulation of all genes within the fim gene cluster was observed and the RNA-seq analysis of Δfim mutant in the egg white was further conducted. In comparison with wild-type in egg white, the fim mutant showed 36 differentially expressed genes, with most of them associated with energy metabolism pathways.
2024-05-13 | GSE256211 | GEO
Project description:Tryptic peptides and N-glycans were spatially mapped and visualised on formalin-fixed paraffin-embedded (FFPE) endometrial cancer tissue microarrays (TMAs) using an ultrafleXtreme MALDI-ToF/ToF MS instrument (Bruker Daltonics). FFPE egg white was placed either side of each TMA and used as an external control to monitor detector performance and sample preparation.
2019-12-11 | PXD014310 | Pride
Project description:We modeled profiles of ovary gene expression and their relationship to egg quality, evaluated as production of viable mid-blastula stage embryos, in striped bass (Morone saxatilis) using artificial neural networks and supervised machine learning. Collective changes in expression of a limited suite of genes (233) representing only 2% of the queried ovary transcriptome explained >90% of the eventual variance in embryo survival. Egg quality related to minor changes in expression (≤0.2-fold), with most gene transcripts making minor contribution (<1%) to the overall prediction of egg quality. Correlation analyses of this suite of candidate genes indicated that collective dysfunction of the ubiquitin-26S proteasome, COP9 signalosome, and subsequent control of the cell cycle engenders embryonic developmental incompetence in striped bass. Our results show that the transcriptomic signature evidencing this dysfunction is of, and therefore likely to influence, egg quality, a biologically complex trait that is crucial to reproductive fitness.
2012-12-10 | GSE42804 | GEO
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2015-01-29 | GSE59041 | GEO