Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Fat Contents on Thermal Resistance, Antibiotic Sensitivity, and Caco-2 Cell Invasion of Listeria monocytogenes

  • Lee, Jinhee (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Yoon, Hyunjoo (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Sunah (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Heeyoung (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
  • Received : 2013.05.01
  • Accepted : 2013.07.30
  • Published : 2013.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study evaluates the effects of fat contents on the thermal resistance, antibiotic sensitivity, and Caco-2 cell invasion of Listeria monocytogenes. Ten strain mixture of L. monocytogenes in milk (0, 1, and 4% fat) and pork sausage patties (10, 20, and 30% fat) were exposed to $63^{\circ}C$. To evaluate effects of fat on the antibiotic sensitivity of L. monocytogenes, the L. monocytogenes strains NCCP10811 (most antibiotic resistant to streptomycin) and NCCP10943 (most antibiotic sensitive to streptomycin) were exposed to different fat contents in milk and pork sausage patties, and L. monocytogenes from the foods were used for antibiotic sensitivity assays. The most invasive L. monocytogenes strains (NCCP10943) was exposed to different fat contents in milk or pork sausage patties, and L. monocytogenes from the foods were used for the Caco-2 cell invasion assays. The reductions of L. monocytogenes populations were not generally influenced by fat contents. The L. monocytogenes subjected to milk fat had increased sensitivities (p<0.05) due to some antibiotics. In addition, Caco-2 cell invasion efficiency of L. monocytogenes NCCP10943 increased (p<0.05) as fat contents increased. These results indicated that higher fat contents may be related to L. monocytogenes invasions and heat resistances in pork sausage patties, but the relationship between fat and antibiotic sensitivity varied according to antibiotics, strains, and fat contents.

Keywords

References

  1. Beckingsale, T. B., Page, J. E., Jennings, A., and Fawcett, T. (2011) Increased sodium and potassium concentrations lead to increased penicillin resistance and increased biofilm formation in Staphylococcus aureus. J. Bone Joint Surg. Br. 93-B: Supp III. 319.
  2. Bradley, D., McNeil, B., Laffey, J. G., and Rowan, N. J. (2012) Studies on the pathogenesis and survival of different culture forms of Listeria monocytogenes on pulsed UV-light irradiation after exposure to mild-food processing stresses. Food Mi-crobiol. 30, 330-339. https://doi.org/10.1016/j.fm.2011.12.024
  3. Buchanan, R. L., Smith, J. L., and Long, V. (2000) Microbial risk assessment: Dose-response relations and risk characterization. Int. J. Food Microbiol. 58, 159-172. https://doi.org/10.1016/S0168-1605(00)00270-1
  4. Burall, L. S., Laksanalamai, P., and Datta, A. R. (2012) Listeria monocytogenes mutants with altered growth phenotypes at refrigeration temperature and high salt concentrations. Appl. Environ. Microb. 78, 1265-1272. https://doi.org/10.1128/AEM.06576-11
  5. Charpentier, E. and Courvalin, P. (1999) Antibiotic resistance in Listeria spp. Antimicrob. Agents Chemother. 43, 2103-2108.
  6. CLSI (Clinical Laboratory Standards Institute). (2010) Performance standards for antimicrobial disk susceptibility tests. M100-S20.
  7. Fain, Jr. A. R., Line, J. E., Moran, A. B., Martin, L. M., Lechowich, R. V., Carosella, J. M., and Brown, W. L. (1991) Lethality of heat to Listeria monocytogenes Scott A: D-value and Z-value determinations in ground beef and turkey. J. Food Prot. 54, 756-761.
  8. Gancz, H., Jones, K. R., and Merrell, D. S. (2008) Sodium chloride affects Helicobacter pylori growth and gene expression. J. Bacteriol. 190, 4100-4105. https://doi.org/10.1128/JB.01728-07
  9. Garner, M. R., James, K. E., Callahan, M. C., Wiedmann, M., and Boor, K. J. (2006) Exposure to salt and organic acids increases the ability of Listeria monocytogenes to invade Caco- 2 cells but decreases its ability to survive gastric stress. Appl. Environ. Microb. 72, 5384-5395. https://doi.org/10.1128/AEM.00764-06
  10. He, Y., Guo, D., Yang, J., Tortorello, M. L., and Zhang, W. (2011) Survival and heat resistance of Salmonella enterica and Escherichia coli O157:H7 in peanut butter. Appl. Environ. Microbiol. 77, 8434-8438. https://doi.org/10.1128/AEM.06270-11
  11. Hood, M. I., Jacobs, A. C., Sayood, K., Dunman, P. M., and Skaar, E. P. (2010) Acinetobacter baumannii increases tolerance to antibiotics in response to monovalent cations. Antimicrobiol. Agents Chemother. 54, 1029-1041. https://doi.org/10.1128/AAC.00963-09
  12. Jensen, A., Larsen, M. H., Ingmer, H., Vogel, B. F., and Gram, L. (2007) Sodium chloride enhances adherence and aggregation and strain variation influences invasiveness of Listeria monocytogenes strains. J. Food Prot. 70, 592-599.
  13. Juneja, V. K. and Eblen, B. S. (2000) Heat inactivation of Salmonella typhimurium DT104 in beef as affected by fat content. Lett. Appl. Microbiol. 30, 461-467. https://doi.org/10.1046/j.1472-765x.2000.00755.x
  14. Kim, H. Y., Lee, E. S., Jeong, J. Y., Choi, J. H., Choi, Y. S., Han, D. J., Lee, M. A., Kim, S. Y., and Kim, C. J. (2010) Effect of bamboo salt on the physicochemical properties of meat emulsion systems. Meat Sci. 86, 960-965. https://doi.org/10.1016/j.meatsci.2010.08.001
  15. Kuda, T., Nakamura, S., An, C., Takahashi, H., and Kimura, B. (2012) Effect of soy and milk protein-related compounds on Listeria monocytogenes infection in human enterocyte Caco-2 cells and A/J mice. Food Chem. 134, 1719-1723. https://doi.org/10.1016/j.foodchem.2012.03.031
  16. Lee, C. H., Oon, J. S. H, Lee, K. C., and Ling, M. H. T. (2012) Escherichia coli ATCC8739 adapts to the presence of sodium chloride, monosodium glutamate, and benzoic acid after extended culture. ISRN Microbiol. Article ID 965356.
  17. Morvan, A., Moubareck, C., Leclercq, A., Herve-Bazin, M., Bremont, S., Lecuit, M., Courvalin, P., and Monnier, Le A. (2010) Antimicrobial resistance of Listeria monocytogenes strains isolated from humans in France. Antimicrob. Agents Chemother. 54, 2728-2731. https://doi.org/10.1128/AAC.01557-09
  18. SAS. (2012) SAS version 9.2 User's guide, second edition. Available at http://support.sas.com/documentation/cdl/en/statug/63347/HTML/default/viewer.htm#statug_glm_sect016.htm. Accessed on Oct. 8, 2012.
  19. Sleator, R. D., Francis, G. A., O'Beirne, D., Gahan, C. G. M., and Hill, C. (2003) Betaine and carnitine uptake systems in Listeria monocytogenes affect growth and survival in foods and during infection. J. Appl. Microbiol. 95, 839-846. https://doi.org/10.1046/j.1365-2672.2003.02056.x
  20. Wang, F. I., Chern, M. K., Li, C. W., Yan, M., and Hsieh, Y. H. (2012) Prevalence and antibiotic resistance of Listeria species in food products in Taipei, Taiwan. Afr. J. Microbiol. Res. 6, 4702-4706.
  21. Wieczorek, K. W., Dmowska, K., and Osek, J. (2012) Prevalence, characterization, and antimicrobial resistance of Listeria monocytogenes isolates from bovine hides and carcasses. Appl. Environ. Microb. 78, 2043-2045. https://doi.org/10.1128/AEM.07156-11
  22. Yoon, Y., Mukherjee, A., Belk, K. E., Scanga, J. A., Smith, G. C., and Sofos, J. N. (2009) Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef. Int. J. Food Microbiol. 133, 78-85. https://doi.org/10.1016/j.ijfoodmicro.2009.05.004

Cited by

  1. The Correlation between NaCl Adaptation and Heat Sensitivity of Listeria monocytogenes, a Foodborne Pathogen through Fresh and Processed Meat vol.36, pp.4, 2016, https://doi.org/10.5851/kosfa.2016.36.4.469