The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella

Julien, Louis; Baron, Florence; Bonnassié, Sylvie; Nau, Françoise; Guerin, C.; Jan, Sophie; Andrews, Simon C.

doi:10.1007/s10534-019-00180-w

Cited by 11 publications

(8 citation statements)

References 118 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although the members of microbial communities are often described as commensals, the relationship between the host and a particular bacterial species can simply change to other forms of relationship as mutualistic or parasitic depending on the host’s genetic background, nutritional status, or co-infection of the host ( Belkaid and Harrison, 2017 ). One of the main aspects influencing the bacterial switch from commensal to pathogen is the availability of iron, which is strongly regulated by lipocalins ( Lechner et al, 2001 ; Goetz et al, 2002 ; Fluckinger et al, 2004 ; Julien et al, 2019 ). Iron is one of the essential nutrients for almost all aerobic organisms.…”

Section: Regulation Of Pathogens and Natural Microbiotamentioning

confidence: 99%

Biological Roles of Lipocalins in Chemical Communication, Reproduction, and Regulation of Microbiota

et al. 2021

View full text Add to dashboard Cite

Major evolutionary transitions were always accompanied by genetic remodelling of phenotypic traits. For example, the vertebrate transition from water to land was accompanied by rapid evolution of olfactory receptors and by the expansion of genes encoding lipocalins, which – due to their transporting functions – represent an important interface between the external and internal organic world of an individual and also within an individual. Similarly, some lipocalin genes were lost along other genes when this transition went in the opposite direction leading, for example, to cetaceans. In terrestrial vertebrates, lipocalins are involved in the transport of lipophilic substances, chemical signalling, odour reception, antimicrobial defence and background odour clearance during ventilation. Many ancestral lipocalins have clear physiological functions across the vertebrate taxa while many other have – due to pleiotropic effects of their genes – multiple or complementary functions within the body homeostasis and development. The aim of this review is to deconstruct the physiological functions of lipocalins in light of current OMICs techniques. We concentrated on major findings in the house mouse in comparison to other model taxa (e.g., voles, humans, and birds) in which all or most coding genes within their genomes were repeatedly sequenced and their annotations are sufficiently informative.

show abstract

Section: Regulation Of Pathogens and Natural Microbiotamentioning

confidence: 99%

Biological Roles of Lipocalins in Chemical Communication, Reproduction, and Regulation of Microbiota

et al. 2021

View full text Add to dashboard Cite

show abstract

“…When the outer protective system of an egg becomes compromised, the internal chemical defense mechanism plays a role [ 7 ]. Among the chemical defense mechanisms, the most important are various antibacterial proteins, especially lysozyme [ 8 ]. Egg white contains different proportions of antibacterial substances, mainly ovotransferrin, lysozyme, ovomucoid, and ovoid inhibitors [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs

Shi

et al. 2022

Foods

View full text Add to dashboard Cite

Studies on trimethylamine (TMA) in egg yolk have focused on how it impacts the flavor of eggs, but there has been little focus on its other functions. We designed an in vitro antibacterial test of TMA according to TMA concentrations that covered the TMA contents typically found in egg yolk. The change in TMA content in yolk was analyzed at different storage temperatures and for different storage durations. The known antibacterial components of eggs, including the cuticle quality of the eggshell and the lysozyme activity and content in egg white, were also assessed. The total bacterial count (TBC) of different parts of eggs were detected. The results showed that the inhibitory effect of TMA on Escherichia coli (E. coli) growth increased with increasing TMA concentration, and the yolk TMA content significantly increased with storage duration (p < 0.05). The cuticle quality and lysozyme content and activity significantly decreased with storage time and increasing temperature, accompanied by a significant increase in the TBC on the eggshell surface and in the egg white (p < 0.05). This work reveals a new role for trace TMA in yolks because it reduces the risk of bacterial colonization, especially when the antibacterial function of eggs is gradually weakened during storage.

show abstract

“…Previous studies have reported that genes involved in iron acquisition, cell envelope structure, osmotic and oxidative protection, amino acid and carbohydrate metabolism, motility, and stress responses may contribute to the survival of S. Enteritidis in egg albumen [ 31 , 33 , 34 , 35 ]. Egg white is a very unfavorable medium for bacteria, and the major factor limiting bacterial growth in it is iron restriction, having a concentration of iron between 3.6 and 18 µM [ 36 ]. Salmonella has the ability to produce siderophores in iron-restricted media to cope with this restriction, as in egg white, where iron is assumed to be chelated by ovotransferrin [ 37 ].…”

Section: Discussionmentioning

confidence: 99%

Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk

Guillén

Marcén

Álvarez

et al. 2021

Foods

View full text Add to dashboard Cite

Salmonella growth in egg and egg products has been widely studied, but there are still some aspects that are not fully known. The objective of this work was to study the influence of the initial cell number on the growth fitness of Salmonella Enteritidis in raw and pasteurized egg products. Growth curves of five Salmonella Enteritidis strains in raw and pasteurized egg products, starting from different initial numbers, were obtained and fitted to the Baranyi and Roberts model. The results revealed that lower initial numbers led to longer lag phases (λ) and lower maximum specific growth rates (μmax) in raw liquid whole egg. Similar results were observed in raw egg white (except for one strain). Conversely, no influence (p > 0.05) of the initial concentration on Salmonella growth parameters in raw egg yolk was observed. On the other hand, no influence of the initial number of cells on Salmonella growth fitness in commercial pasteurized liquid whole egg was observed. The results obtained demonstrate that the disappearance of this initial-dose dependency phenomenon was dependent on the intensity of the thermal treatment applied. Finally, the influence of the initial number was, in general, lower in pasteurized than in raw egg white, but large differences among strains were observed.

show abstract

The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella

Cited by 11 publications

References 118 publications

Biological Roles of Lipocalins in Chemical Communication, Reproduction, and Regulation of Microbiota

Biological Roles of Lipocalins in Chemical Communication, Reproduction, and Regulation of Microbiota

Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs

Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk

Contact Info

Product

Resources

About