prikaz prve stranice dokumenta Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives
Rad nije dostupan
Znanstveni rad - Izvorni znanstveni rad
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

Citirajte ovaj rad

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, br. 1, 2017, str. 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 i 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, br. 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), str. 560-570. doi: 10.1016/j.foodres.2017.06.016

Šrajer Gajdošik M, Andjelković U, Gašo Sokač D, Pavlović H, Shevchuk O, Martinović T, i 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. [pristupljeno 22.10.2024.];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, br. 1, str. 560-570, 2017. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:920567. [Citirano: 22.10.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:920567
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives
AutorMartina Šrajer Gajdošik
MBZ: 309652
AutorUroš Andjelković
AutorDajana Gašo-Sokač
MBZ: 231541
AutorHrvoje Pavlović
MBZ: 236370
AutorOlga Shevchuk
AutorTamara Martinović
MBZ: 365066
AutorJames Clifton
AutorDjuro Josić
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Centar za proteomiku)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Interdisciplinarne biotehničke znanosti
Znanstveno / umjetničko
područje, polje i grana		PRIRODNE ZNANOSTI
Kemija
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Biotehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Research International
Brojčani podacivol. 99, br. 1, str. 560-570
p-ISSN0963-9969
DOIhttps://doi.org/10.1016/j.foodres.2017.06.016
URN:NBNurn:nbn:hr:184:920567
Datum objave publikacije2017
URL dokumentahttp://bib.irb.hr/884408
Vrsta resursaTekst
Prava pristupaZatvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-03-03 12:04:14