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2015 ; 6
(ä): 599
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English Wikipedia
Mechanisms of pressure-mediated cell death and injury in Escherichia coli: from
fundamentals to food applications
#MMPMID26157424
Gänzle M
; Liu Y
Front Microbiol
2015[]; 6
(ä): 599
PMID26157424
show ga
High hydrostatic pressure is commercially applied to extend the shelf life of
foods, and to improve food safety. Current applications operate at ambient
temperature and 600 MPa or less. However, bacteria that may resist this pressure
level include the pathogens Staphylococcus aureus and strains of Escherichia
coli, including shiga-toxin producing E. coli. The resistance of E. coli to
pressure is variable between strains and highly dependent on the food matrix. The
targeted design of processes for the safe elimination of E. coli thus
necessitates deeper insights into mechanisms of interaction and matrix-strain
interactions. Cellular targets of high pressure treatment in E. coli include the
barrier properties of the outer membrane, the integrity of the cytoplasmic
membrane as well as the activity of membrane-bound enzymes, and the integrity of
ribosomes. The pressure-induced denaturation of membrane bound enzymes results in
generation of reactive oxygen species and subsequent cell death caused by
oxidative stress. Remarkably, pressure resistance at the single cell level
relates to the disposition of misfolded proteins in inclusion bodies. While the
pressure resistance E. coli can be manipulated by over-expression or deletion of
(stress) proteins, the mechanisms of pressure resistance in wild type strains is
multi-factorial and not fully understood. This review aims to provide an overview
on mechanisms of pressure-mediated cell death in E. coli, and the use of this
information for optimization of high pressure processing of foods.
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