Changes in membrane fatty acids and murein composition of Bacillus cereus and Salmonella Typhi induced by gamma irradiation treatment

被引：36

作者：

Ayari, Samia ^{[2
,3
]}

Dussault, Dominic

Millette, Mathieu ^{[4
]}

Hamdi, Mokhtar ^{[3
]}

Lacroix, Monique ^{[1
]}

机构：

[1] Canadian Irradiat Ctr, Res Lab Sci Appl Food, INRS Inst Armand Frappier, Laval, PQ H7V 1B7, Canada

[2] Natl Ctr Nucl Sci & Technol CNSTN, Tunis 2020, Tunisia

[3] Natl Inst Appl Sci & Technol INSAT, Tunis 1080, Tunisia

[4] BioK Int Inc, Laval, PQ H7V 4A7, Canada

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2009年 / 135卷 / 01期

基金：

加拿大自然科学与工程研究理事会;

关键词：

Gamma irradiation; Fatty acids; Muropeptides; Radiotolerance; Bacillus cereus; Salmonella Typhi; OREGANO ESSENTIAL OIL; ENTEROCOCCUS-FAECALIS; ATP CONCENTRATION; ADAPTATION; MUROPEPTIDES; TEMPERATURE; RADIATION; BACTERIA; LIPIDS;

D O I：

10.1016/j.ijfoodmicro.2009.07.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This present study was carried out to evaluate the effects of gamma irradiation on the fatty acids (FA) and mureins composition of two different radiotolerant bacteria. Bacillus cereus LSPQ 2872 and Salmonella Typhi ATCC 19430 were used for this study. The bacterial strains were treated with a sublethal radiation dose of 1 kGy to cause a cellular damage. Gas chromatography (GC) and high performance liquid chromatography (HPLC) analysis were performed to demonstrate respectively the modification of the FA composition and the changes in muropeptide profile. Results obtained show, for both bacteria, that this treatment had a significant effect (P <= 0.05) on the FA content with an increase of unsaturated FA percentage. Substantial changes were also noticed for the relative percentage and the number of the muropeptides. This study represents one of the few to demonstrate the modifications on bacterial membrane as a cellular response to survive the ionising radiation stress. Crown Copyright (C) 2009 Published by Elsevier B.V. All rights reserved.

引用

页码：1 / 6

页数：6

共 30 条

[11] The effect of growth temperature on the phospholipid and fatty acyl compositions of non-proteolytic Clostridium botulinum [J].