Comparative proteomic analysis of Escherichia coli O157:H7 following ohmic and water bath heating by capillary-HPLC-MS/MS

International Journal of Food Microbiology
Xiaojing TianRuitong Dai

Abstract

Escherichia coli O157:H7 is an important food-borne pathogenic microorganism that has been used as a model organism for studying microbial inactivation effects and inactivation mechanism in various sterilization technologies. The objective of this study was to investigate the effects of high voltage short time ohmic- (HVST), low voltage long time ohmic- (LVLT), and water bath- (WB) heating on inactivation and proteome changes of E. coli O157:H7 cells at the same endpoint temperature of 72 °C, and to analyze whether a non-thermal death effect existed in ohmic heating. The inactivation effect of E. coli cells after HVST was comparable to WB, and the largest inactivation was observed after LVLT. There was lower intracellular protein content detected in LVLT and HVST samples than those of WB (P < 0.05). Quantitative proteomic profiles using capillary-HPLC-MS/MS technology identified 2626 proteins, among them, a total of 142 (62 up-regulated and 80 down-regulated), 129 (37 up-regulated and 92 down-regulated), and 61 (20 up-regulated and 41 down-regulated) differential proteins were obtained by comparisons of HVST vs. CT (control), LVLT vs. CT, and WB vs. CT samples, respectively, and revealing a strongest cell response to HVST follo...Continue Reading

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