000070804 001__ 70804
000070804 005__ 20190709135422.0
000070804 0247_ $$2doi$$a10.1016/j.ijfoodmicro.2016.10.023
000070804 0248_ $$2sideral$$a97058
000070804 037__ $$aART-2017-97058
000070804 041__ $$aeng
000070804 100__ $$0(orcid)0000-0002-0397-1676$$aMarcén, M.$$uUniversidad de Zaragoza
000070804 245__ $$aOxidative stress in E. coli cells upon exposure to heat treatments
000070804 260__ $$c2017
000070804 5060_ $$aAccess copy available to the general public$$fUnrestricted
000070804 5203_ $$aHeat treatments are widely used by the food industry to inactivate microorganisms, however their mode of action on microbial cells is not fully known. In the last years, it has been proposed that the generation of oxidative species could be an important factor contributing to cell death by heat and by other stresses; however, investigations in this field are scarce. The present work studies the generation of reactive oxygen species (ROS) upon heat treatment in E. coli, through the use of cell staining with specific fluorochromes. Results obtained demonstrate that ROS are detected in E. coli cells when they are subjected to heat exposure, and the amount of fluorescence increases with temperature and time, as does the cellular inactivation. The addition of glutathione or tiron, a potent antioxidant and a superoxide quencher, respectively, to the heating medium protected E. coli against heat inactivation and concurrently reduced the detection of ROS, especially in the case of glutathione. Finally, recovery of heated cells under conditions that relief oxidative stress produced an increase in cell survival. Data presented in this work support the view that ROS generation and subsequent control in bacterial cells could be an essential factor determining inactivation and survival upon exposure to heat, and it could be a potential target to increase the efficacy of current treatments.
000070804 536__ $$9info:eu-repo/grantAgreement/ES/DGA/C093-2014$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2012-33522$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
000070804 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000070804 590__ $$a3.451$$b2017
000070804 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b17 / 133 = 0.128$$c2017$$dQ1$$eT1
000070804 591__ $$aMICROBIOLOGY$$b43 / 125 = 0.344$$c2017$$dQ2$$eT2
000070804 592__ $$a1.366$$b2017
000070804 593__ $$aFood Science$$c2017$$dQ1
000070804 593__ $$aSafety, Risk, Reliability and Quality$$c2017$$dQ1
000070804 593__ $$aMedicine (miscellaneous)$$c2017$$dQ1
000070804 593__ $$aMicrobiology$$c2017$$dQ2
000070804 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000070804 700__ $$aRuiz, V.
000070804 700__ $$0(orcid)0000-0003-3850-9833$$aSerrano, M. J.
000070804 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, S.$$uUniversidad de Zaragoza
000070804 700__ $$0(orcid)0000-0002-7971-4828$$aMañas, P.$$uUniversidad de Zaragoza
000070804 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000070804 773__ $$g241 (2017), 198-205$$pInt. j. food microbiol.$$tINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY$$x0168-1605
000070804 8564_ $$s341759$$uhttps://zaguan.unizar.es/record/70804/files/texto_completo.pdf$$yPostprint
000070804 8564_ $$s34022$$uhttps://zaguan.unizar.es/record/70804/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000070804 909CO $$ooai:zaguan.unizar.es:70804$$particulos$$pdriver
000070804 951__ $$a2019-07-09-11:27:05
000070804 980__ $$aARTICLE