prikaz prve stranice dokumenta Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives
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Scientific paper - Original scientific paper
Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives
Food Research International, 99 (2017), 1; 560-570. https://doi.org/10.1016/j.foodres.2017.06.016
Šrajer Gajdošik, Martina; Andjelković, Uroš; Gašo-Sokač, Dajana; Pavlović, Hrvoje; Shevchuk, Olga; Martinović, Tamara; Clifton, James; Josić, Djuro

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Šrajer Gajdošik, M., Andjelković, U., Gašo Sokač, D., Pavlović, H., Shevchuk, O., Martinović, T. ... Josić, D. (2017). Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives. Food Research International, 99. (1), 560-570. doi: 10.1016/j.foodres.2017.06.016

Šrajer Gajdošik, Martina, et al. "Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives." Food Research International, vol. 99, no. 1, 2017, pp. 560-570. https://doi.org/10.1016/j.foodres.2017.06.016

Šrajer Gajdošik, Martina, Uroš Andjelković, Dajana Gašo Sokač, Hrvoje Pavlović, Olga Shevchuk, Tamara Martinović, James Clifton and Djuro Josić. "Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives." Food Research International 99, no. 1 (2017): 560-570. https://doi.org/10.1016/j.foodres.2017.06.016

Šrajer Gajdošik, M., et al. (2017) 'Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives', Food Research International, 99(1), pp. 560-570. doi: 10.1016/j.foodres.2017.06.016

Šrajer Gajdošik M, Andjelković U, Gašo Sokač D, Pavlović H, Shevchuk O, Martinović T, and sur.. Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives. Food Research International [Internet]. 2017 [cited 2024 June 20];99(1):560-570. doi: 10.1016/j.foodres.2017.06.016

M. Šrajer Gajdošik, et al., "Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives", Food Research International, vol. 99, no. 1, pp. 560-570, 2017. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:920567. [Accessed: 20 June 2024]

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Metadata
Title (english)Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives
AuthorMartina Šrajer Gajdošik
MBZ: 309652
AuthorUroš Andjelković
AuthorDajana Gašo-Sokač
MBZ: 231541
AuthorHrvoje Pavlović
MBZ: 236370
AuthorOlga Shevchuk
AuthorTamara Martinović
MBZ: 365066
AuthorJames Clifton
AuthorDjuro Josić
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Center for Proteomics)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleFood Research International
Numberingvol. 99, no. 1, pp. 560-570
p-ISSN0963-9969
DOIhttps://doi.org/10.1016/j.foodres.2017.06.016
URN:NBNurn:nbn:hr:184:920567
Publication2017
Document URLhttp://bib.irb.hr/884408
Type of resourceText
Access conditionsClosed access
Terms of useLicence In copyright icon
Created on2022-03-03 12:04:14