000063296 001__ 63296
000063296 005__ 20171129112117.0
000063296 0247_ $$2doi$$a10.1371/journal.pone.0056769
000063296 0248_ $$2sideral$$a80507
000063296 037__ $$aART-2013-80507
000063296 041__ $$aeng
000063296 100__ $$aEspina, L.$$uUniversidad de Zaragoza
000063296 245__ $$aMechanism of Bacterial Inactivation by (+)-Limonene and Its Potential Use in Food Preservation Combined Processes
000063296 260__ $$c2013
000063296 5060_ $$aAccess copy available to the general public$$fUnrestricted
000063296 5203_ $$aThis work explores the bactericidal effect of (+)-limonene, the major constituent of citrus fruits' essential oils, against E. coli. The degree of E. coli BJ4 inactivation achieved by (+)-limonene was influenced by the pH of the treatment medium, being more bactericidal at pH 4.0 than at pH 7.0. Deletion of rpoS and exposure to a sub-lethal heat or an acid shock did not modify E. coli BJ4 resistance to (+)-limonene. However, exposure to a sub-lethal cold shock decreased its resistance to (+)-limonene. Although no sub-lethal injury was detected in the cell envelopes after exposure to (+)-limonene by the selective-plating technique, the uptake of propidium iodide by inactivated E. coli BJ4 cells pointed out these structures as important targets in the mechanism of action. Attenuated Total Reflectance Infrared Microspectroscopy (ATR-IRMS) allowed identification of altered E. coli BJ4 structures after (+)-limonene treatments as a function of the treatment pH: ß-sheet proteins at pH 4.0 and phosphodiester bonds at pH 7.0. The increased sensitivity to (+)-limonene observed at pH 4.0 in an E. coli MC4100 lptD4213 mutant with an increased outer membrane permeability along with the identification of altered ß-sheet proteins by ATR-IRMS indicated the importance of this structure in the mechanism of action of (+)-limonene. The study of mechanism of inactivation by (+)-limonene led to the design of a synergistic combined process with heat for the inactivation of the pathogen E. coli O157:H7 in fruit juices. These results show the potential of (+)-limonene in food preservation, either acting alone or in combination with lethal heat treatments.
000063296 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2009-11660$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2012-32165
000063296 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000063296 590__ $$a3.534$$b2013
000063296 591__ $$aMULTIDISCIPLINARY SCIENCES$$b8 / 56 = 0.143$$c2013$$dQ1$$eT1
000063296 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000063296 700__ $$aGelaw, T.K.
000063296 700__ $$ade Lamo-Castellvi, S.
000063296 700__ $$0(orcid)0000-0002-0238-6328$$aPagan, R.$$uUniversidad de Zaragoza
000063296 700__ $$0(orcid)0000-0002-7629-8101$$aGarcia-Gonzalo, D.$$uUniversidad de Zaragoza
000063296 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cTecnología de Alimentos
000063296 773__ $$g8, 2 (2013), e56769 [10 pp]$$pPLoS One$$tPLoS One$$x1932-6203
000063296 8564_ $$s328914$$uhttp://zaguan.unizar.es/record/63296/files/texto_completo.pdf$$yVersión publicada
000063296 8564_ $$s128047$$uhttp://zaguan.unizar.es/record/63296/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000063296 909CO $$ooai:zaguan.unizar.es:63296$$particulos$$pdriver
000063296 951__ $$a2017-11-28-12:45:54
000063296 980__ $$aARTICLE