Factors Involved in the Inhibition of Growth of Salmonella enteritidis in Liquid Egg White

1997 ◽  
Vol 60 (11) ◽  
pp. 1318-1323 ◽  
Author(s):  
FLORENCE BARON ◽  
MICHEL GAUTIER ◽  
GERARD BRULE
Keyword(s):  
Salmonella Enteritidis ◽  
Egg White ◽  
Growth Potential ◽  
Major Protein ◽  
Inhibition Of Growth ◽  
Cell Counts ◽  
Inhibitory Factors ◽  
Egg White Proteins ◽  
White Resistance

This study was designed to investigate the growth potential of Salmonella enteritidis in liquid egg white at 30°C and to examine the mechanism of egg white resistance to Salmonella growth. We observed a low and variable growth in whole egg white: Salmonella cell counts rose by 2 log units during the 4 to 6 days of incubation. Treatments to render the egg white components more homogeneous and to facilitate the circulation of nutrients had no effect on the low and variable growth of Salmonella cells. To investigate whether a lack of nutrients or the presence of inhibitory factors could explain this low growth, the growth of various strains at 30°C in egg white filtrate (egg white without protein) was examined. Growth was fast and comparable with growth observed in optimum medium (tryptic soy broth). The addition of 10% egg white to the filtrate decreased the growth of Salmonella enteritidis to the same level observed in egg white, leading us to conclude that inhibitory factors, probably proteins, inhibit the growth of S. enteritidis. To determine the role of the different egg white proteins and to identify which of these inhibit S. enteritidis growth, the effect of each protein added to the filtrate was evaluated. To test the inhibitory potency of three binding proteins, supplementation with their corresponding ligands was also studied. Our study shows that ovotransferrin, or iron deficiency resulting from iron binding to ovotransferrin, was the major protein or mechanism implicated in the inhibition of the growth of S. enteritidis in egg white.

Rapid Growth of Salmonella Enteritidis in Egg White Reconstituted from Industrial Egg White Powder

1999 ◽  
Vol 62 (6) ◽  
pp. 585-591 ◽  
Author(s):  
FLORENCE BARON ◽  
MICHEL GAUTIER ◽  
GÉRARD BRULÉ
Keyword(s):  
Rapid Growth ◽  
Salmonella Enteritidis ◽  
Protein Denaturation ◽  
Egg White ◽  
Iron Availability ◽  
Drying Process ◽  
Egg White Protein ◽  
Cell Counts ◽  
White Resistance ◽  
Egg White Powder

The aim of this study was to evaluate the consequences of the egg white-drying process on egg white ability to limit Salmonella Enteritidis growth in addition to the elucidation of the factors involved. We observed rapid growth of Salmonella Enteritidis inoculated in egg white reconstituted from industrial powder in comparison with that observed in liquid egg white collected in the laboratory: Salmonella cell counts rose from 103 to 108 cells/ml of egg white from powder during 24 h incubation at 30°C. This rapid growth was observed in powder from all egg-breaking factories investigated, and it was comparable to that observed in optimum medium (tryptone soy broth). In view of the mechanism of egg white resistance and the major role played by iron availability and by ovotransferrin, we investigated several hypotheses to explain this rapid growth: iron provided during the drying process and/or denaturation of protein (especially ovotransferrin). The rapid growth observed in egg white reconstituted from powder was in relation to egg white protein denaturation and especially ovotransferrin denaturation during powder pasteurization that enhanced the availability of iron necessary for Salmonella growth. The major role played by ovotransferrin and iron deficiency on Salmonella growth in egg white was illustrated in this study.

Role of Incubation Conditions and Protein Fraction on the Antimicrobial Activity of Egg White against Salmonella Enteritidis and Escherichia coli

2011 ◽  
Vol 74 (1) ◽  
pp. 24-31 ◽  
Author(s):  
MARIA ALABDEH ◽  
VALÉRIE LECHEVALIER ◽  
FRANÇOISE NAU ◽  
MICHEL GAUTIER ◽  
MARIE-FRANÇOISE COCHET ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Bacterial Growth ◽  
Protein Concentration ◽  
Salmonella Enteritidis ◽  
Egg White ◽  
Effect Of Temperature ◽  
Egg White Protein ◽  
Egg White Proteins

The mechanism of egg white antimicrobial activity involves specific molecules and environmental factors. However, it is difficult to compare the data from the literature because of the use of various bacterial strains and incubation conditions. The aim of our study was to determine the effect of temperature, pH, inoculum size, and egg white protein concentration on egg white antimicrobial activity and to investigate the putative interactions among these factors by conducting a complete factorial design analysis. The behavior of Salmonella Enteritidis and Escherichia coli was studied after precultivation in tryptic soy broth and Luria-Bertani broth, respectively, using three different egg white protein concentrations (0, 10, and 100%), five temperatures (37, 40, 42, 45, and 48°C), two pHs (7.8 and 9.3), and six inoculum levels (3 to 8 log CFU/ml). The essential role of temperature was identified. An inverse relationship was observed between bacterial growth and an increase in temperature. The role of egg white proteins was clearly demonstrated. In the absence of egg white proteins, bacterial growth occurred under most incubation conditions, whereas the presence of 10 and 100% protein produced bacteriostatic or bactericidal effects. The interaction between temperature and protein concentration was significant. At the highest tested temperatures, proteins were less involved in the bactericidal effect. Bacterial destruction was higher at pH 9.3 than at pH 7.8. Under our experimental conditions, Salmonella Enteritidis was more resistant to inactivation by egg white than was E. coli.

scholarly journals Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C

2020 ◽  
Vol 11 ◽  
Author(s):  
Florence Baron ◽  
Marie-Françoise Cochet ◽  
Mariah Alabdeh ◽  
Catherine Guérin-Dubiard ◽  
Michel Gautier ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Egg White ◽  
Bactericidal Action ◽  
Egg White Proteins ◽  
A Minor

Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins

2016 ◽  
Vol 61 ◽  
pp. 409-414 ◽  
Author(s):  
Lomme J. Deleu ◽  
Edith Wilderjans ◽  
Ingrid Van Haesendonck ◽  
Kristof Brijs ◽  
Jan A. Delcour
Keyword(s):  
Wheat Flour ◽  
Network Formation ◽  
Egg White ◽  
Protein Network ◽  
Egg White Proteins

The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins

2014 ◽  
Vol 121 ◽  
pp. 128-134 ◽  
Author(s):  
Daniel Żmudziński ◽  
Paweł Ptaszek ◽  
Joanna Kruk ◽  
Kacper Kaczmarczyk ◽  
Wojciech Rożnowski ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Egg White ◽  
Egg White Proteins

ROLE OF THE THYROID GLAND IN DEVELOPMENT AND MAINTENANCE OF RENAL HYPERTENSION IN RATS

1960 ◽  
Vol XXXIV (III) ◽  
pp. 411-429 ◽  
Author(s):  
Melvin J. Fregly ◽  
Kenneth M. Cook
Keyword(s):  
Blood Pressure ◽  
Rate Increase ◽  
Renal Hypertension ◽  
The Other ◽  
Elevated Blood Pressure ◽  
Unit Weight ◽  
Elevated Blood ◽  
Inhibition Of Growth ◽  
Testicular Size

ABSTRACT The anti-thyroid drugs, thiouracil, propylthiouracil, and methimazole, prevented both development of elevated blood pressure and cardiac hypertrophy usually accompanying kidney encapsulation with latex envelopes. These drugs also reduced elevated blood pressure of rats with hypertension of 13 to 40 weeks' duration prior to drug administration. Addition of desiccated thyroid powder to diet containing an anti-thyroid drug overcame the anti-hypertensive effect of the latter. Withdrawal of thyroid powder only was followed by return of blood pressure to previous low level within 3 weeks. The results suggest that the anti-hypertensive effect of these drugs is related directly to the hypothyroidism produced rather than to extrathyroidal effects of the drugs. Comparison of potencies of the 3 drugs in terms of anti-hypertensive effect, inhibition of growth rate, increase in testicular size, and increase in thyroid size suggests that propylthiouracil and methimazole are equally potent per unit weight of drug. Thiouracil has approximately half the potency of the other two.

Identification of Egg White Proteins and Divergence in the Regulatory Region of the Ovalbumin Gene in Avians

2016 ◽  
Vol 24 (1) ◽  
pp. 12-25 ◽  
Author(s):  
Jindong Ren ◽  
Jianhong Hu ◽  
Li Chen ◽  
Yali Liu ◽  
Xiaoqin Xu ◽  
...  
Keyword(s):  
Regulatory Region ◽  
Egg White ◽  
Egg White Proteins

scholarly journals EGG WHITE PROTEINS

1950 ◽  
Vol 184 (1) ◽  
pp. 377-383 ◽  
Author(s):  
Richard H. Forsythe ◽  
Joseph F. Foster
Keyword(s):  
Egg White ◽  
Egg White Proteins

Intracellular signaling molecules of nerve tissue progenitors as pharmacological targets for treatment of ethanol-induced neurodegeneration

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Gleb Nikolaevich Zyuz’kov ◽  
Larisa Arkad`evna Miroshnichenko ◽  
Elena Vladislavovna Simanina ◽  
Larisa Alexandrovna Stavrova ◽  
Tatyana Yur`evna Polykova
Keyword(s):  
Stem Cells ◽  
Alcohol Abuse ◽  
Intracellular Signaling ◽  
Signaling Molecules ◽  
Growth Potential ◽  
Nerve Tissue ◽  
Intracellular Signaling Molecules

Abstract Objectives The development of approaches to the treatment of neurodegenerative diseases caused by alcohol abuse by targeted pharmacological regulation of intracellular signaling transduction of progenitor cells of nerve tissue is promising. We studied peculiarities of participation of NF-кB-, сАМР/РКА-, JAKs/STAT3-, ERK1/2-, p38-pathways in the regulation of neural stem cells (NSC) and neuronal-committed progenitors (NCP) in the simulation of ethanol-induced neurodegeneration in vitro and in vivo. Methods In vitro, the role of signaling molecules (NF-кB, сАМР, РКА, JAKs, STAT3, ERK1/2, p38) in realizing the growth potential of neural stem cells (NSC) and neuronal-committed progenitors (NCP) in ethanol-induced neurodegeneration modeled in vitro and in vivo was studied. To do this, the method of the pharmacological blockade with the use of selective inhibitors of individual signaling molecules was used. Results Several of fundamental differences in the role of certain intracellular signaling molecules (SM) in proliferation and specialization of NSC and NCP have been revealed. It has been shown that the effect of ethanol on progenitors is accompanied by the formation of a qualitatively new pattern of signaling pathways. Data have been obtained on the possibility of stimulation of nerve tissue regeneration in ethanol-induced neurodegeneration by NF-кB and STAT3 inhibitors. It has been found that the blockage of these SM stimulates NSC and NCP in conditions of ethanol intoxication and does not have a «negative» effect on the realization of the growth potential of intact progenitors (which will appear de novo during therapy). Conclusions The results may serve as a basis for the development of fundamentally new drugs to the treatment of alcoholic encephalopathy and other diseases of the central nervous system associated with alcohol abuse.

Sign in / Sign up

Export Citation Format

Share Document