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Exposure of Salmonella enterica Serovar Typhimurium to Three Humectants Used in the Food Industry Induces Different Osmoadaptation Systems.

Finn S, Rogers L, Händler K, McClure P, Amézquita A, Hinton JC, Fanning S - Appl. Environ. Microbiol. (2015)

Bottom Line: Common salt (NaCl) is frequently used by the food industry to add flavor and to act as a humectant in order to reduce the water content of a food product.The improved health awareness of consumers is leading to a demand for food products with reduced salt content; thus, manufacturers require alternative water activity-reducing agents which elicit the same general effects as NaCl.Typhimurium to different humectants does not simply reflect reduced water activity and likely involves systems that are linked to specific humectants.

View Article: PubMed Central - PubMed

Affiliation: UCD Centre for Food Safety, School of Public Health, Physiotherapy & Population Science, University College Dublin, Belfield, Dublin, Ireland.

No MeSH data available.


Related in: MedlinePlus

Comparison of genes differentially expressed over the course of the experiment. The numbers indicate the number of up- or downregulated genes. Red circles, NaCl-exposed samples; blue circles, KCl-exposed samples; yellow circles, glycerol-exposed samples.
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Figure 1: Comparison of genes differentially expressed over the course of the experiment. The numbers indicate the number of up- or downregulated genes. Red circles, NaCl-exposed samples; blue circles, KCl-exposed samples; yellow circles, glycerol-exposed samples.

Mentions: A comparison of the overlap between the humectant-induced gene expression profiles is outlined in Fig. 1. Full lists of the gene expression changes detected after exposure to NaCl, KCl, and glycerol are included in Data Sets S1, S2, and S3 in the supplemental material, respectively. Table 1 outlines the total number of differentially expressed genes across all conditions. The transcriptomic data were confirmed by qRT-PCR (see Fig. S1 in the supplemental material) and showed statistically significant (P < 0.05) changes in the levels of expression of the genes tested compared to those for the control. The same expression patterns of the selected genes were observed both in the transcriptomic arrays and by qRT-PCR, thereby validating these data.


Exposure of Salmonella enterica Serovar Typhimurium to Three Humectants Used in the Food Industry Induces Different Osmoadaptation Systems.

Finn S, Rogers L, Händler K, McClure P, Amézquita A, Hinton JC, Fanning S - Appl. Environ. Microbiol. (2015)

Comparison of genes differentially expressed over the course of the experiment. The numbers indicate the number of up- or downregulated genes. Red circles, NaCl-exposed samples; blue circles, KCl-exposed samples; yellow circles, glycerol-exposed samples.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4561688&req=5

Figure 1: Comparison of genes differentially expressed over the course of the experiment. The numbers indicate the number of up- or downregulated genes. Red circles, NaCl-exposed samples; blue circles, KCl-exposed samples; yellow circles, glycerol-exposed samples.
Mentions: A comparison of the overlap between the humectant-induced gene expression profiles is outlined in Fig. 1. Full lists of the gene expression changes detected after exposure to NaCl, KCl, and glycerol are included in Data Sets S1, S2, and S3 in the supplemental material, respectively. Table 1 outlines the total number of differentially expressed genes across all conditions. The transcriptomic data were confirmed by qRT-PCR (see Fig. S1 in the supplemental material) and showed statistically significant (P < 0.05) changes in the levels of expression of the genes tested compared to those for the control. The same expression patterns of the selected genes were observed both in the transcriptomic arrays and by qRT-PCR, thereby validating these data.

Bottom Line: Common salt (NaCl) is frequently used by the food industry to add flavor and to act as a humectant in order to reduce the water content of a food product.The improved health awareness of consumers is leading to a demand for food products with reduced salt content; thus, manufacturers require alternative water activity-reducing agents which elicit the same general effects as NaCl.Typhimurium to different humectants does not simply reflect reduced water activity and likely involves systems that are linked to specific humectants.

View Article: PubMed Central - PubMed

Affiliation: UCD Centre for Food Safety, School of Public Health, Physiotherapy & Population Science, University College Dublin, Belfield, Dublin, Ireland.

No MeSH data available.


Related in: MedlinePlus