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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

Summary of proposed changes occurring after 1 h of exposure to NaCl (a), KCl (b), or glycerol (c).
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Figure 2: Summary of proposed changes occurring after 1 h of exposure to NaCl (a), KCl (b), or glycerol (c).

Mentions: To determine the changes in gene expression relative to that of the inoculum, transcriptomic data were compared to those from an early-stationary-phase (ESP) culture. After 1 h, cells exposed to glycerol showed the most extensive changes in gene expression, with 363 genes being upregulated and 343 genes being downregulated in comparison to the gene expression profile in the control inoculum. This was followed by NaCl (with which 222 genes were differentially expressed) and, finally, KCl (with which 165 genes were differentially expressed). Interestingly, although the aw measurements of all three medium preparations were nearly identical, no upregulated genes were shared between all three conditions after 1 h of exposure. In contrast, a total of 40 of the same genes were upregulated following a 1-h exposure to NaCl and KCl. A summary of the transcriptional changes occurring in the bacterial cell at 1 h after exposure is outlined in Fig. 2.


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)

Summary of proposed changes occurring after 1 h of exposure to NaCl (a), KCl (b), or glycerol (c).
© Copyright Policy - open-access
Related In: Results  -  Collection

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

Figure 2: Summary of proposed changes occurring after 1 h of exposure to NaCl (a), KCl (b), or glycerol (c).
Mentions: To determine the changes in gene expression relative to that of the inoculum, transcriptomic data were compared to those from an early-stationary-phase (ESP) culture. After 1 h, cells exposed to glycerol showed the most extensive changes in gene expression, with 363 genes being upregulated and 343 genes being downregulated in comparison to the gene expression profile in the control inoculum. This was followed by NaCl (with which 222 genes were differentially expressed) and, finally, KCl (with which 165 genes were differentially expressed). Interestingly, although the aw measurements of all three medium preparations were nearly identical, no upregulated genes were shared between all three conditions after 1 h of exposure. In contrast, a total of 40 of the same genes were upregulated following a 1-h exposure to NaCl and KCl. A summary of the transcriptional changes occurring in the bacterial cell at 1 h after exposure is outlined in Fig. 2.

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