Catalogo Articoli (Spogli Riviste)

OPAC HELP

Titolo:
HEAT-STABILITY OF VIRULENCE-ASSOCIATED ENZYMES FROM LISTERIA-MONOCYTOGENES SLCC-5764
Autore:
ZEMSER RB; MARTIN SE;
Indirizzi:
UNIV ILLINOIS,DEPT FOOD SCI & HUMAN NUTR,ANIM SCI LAB 486,1207 W GREGORY DR URBANA IL 61801 UNIV ILLINOIS,DEPT FOOD SCI & HUMAN NUTR,ANIM SCI LAB 486 URBANA IL 61801
Titolo Testata:
Journal of food protection
fascicolo: 7, volume: 61, anno: 1998,
pagine: 899 - 902
SICI:
0362-028X(1998)61:7<899:HOVEFL>2.0.ZU;2-L
Fonte:
ISI
Lingua:
ENG
Soggetto:
SUPEROXIDE-DISMUTASE; PHOSPHOLIPASE-C; CATALASE; GROWTH; SHOCK; AVIRULENT; HEMOLYSIN; MEDIA; FOOD; PH;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
27
Recensione:
Indirizzi per estratti:
Citazione:
R.B. Zemser e S.E. Martin, "HEAT-STABILITY OF VIRULENCE-ASSOCIATED ENZYMES FROM LISTERIA-MONOCYTOGENES SLCC-5764", Journal of food protection, 61(7), 1998, pp. 899-902

Abstract

The enzyme activities of Listeriolysin O (LLO), phosphatidylinositol-specific phospholipase C (PI-PLC), catalase (CA), and superoxide dismutase (SOD) from Listeria monocytogenes SLCC 5764 were examined after heat treatment, growth at elevated temperatures, and anaerobic growth. Growth at elevated temperatures may influence virulence as expressed by virulence enzyme activity. The enzymes were heated for 0 and 10 min at temperatures ranging from 40 to 100 degrees C. The production of LLO was examined when the bacterium was grown at elevated temperatures, and the production of LLO, CA, and SOD were examined after anaerobic growth. LLO was the most heat-labile factor, losing almost all activitywhen heated above 50 degrees C. CA was more heat stable, showing no decrease in activity until it was heated at 55 degrees C. The PI-PLC enzyme was most heat resistant: the activity decreased between 40 and 50degrees C and continued to decrease when heated between 65 and 100 degrees C. When L. monocytogenes was grown at elevated temperatures, it produced less LLO than when grown at the optimum growth temperature of37 degrees C. When the organism was grown under anaerobic conditions,the levels of CA and LLO decreased, while the SOD level remained unchanged.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 19/01/20 alle ore 21:03:10