Bacterial attachment to immobilized extracellular matrix proteins in vitro

Siti Shahara Zulfakar, Jason D. White, Tom Ross, Mark L. Tamplin

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Meat surfaces are contaminated with bacteria during slaughter and processing. Understanding bacterial attachment properties to specific structures of meat could result in more targeted interventions to improve its safety and quality. However, the influence of temperatures relevant to abattoir environments on bacterial attachment to specific meat structures is not known. In this study, the effect of temperature and protein concentration on attachment of 10 . Escherichia coli and seven . Salmonella strains to extracellular matrix (ECM) proteins (collagen I, fibronectin, collagen IV and laminin) was measured using crystal violet stain and epifluorescence microscopy assays. By crystal violet assay, only five of 17 strains showed significant attachment to any ECM protein and only one strain attached to all proteins. Strains that attached at all tested temperatures (4, 25, 37. °C) were . E. coli M23Sr and M23 (collagen I); . E. coli M23Sr (fibronectin); . E. coli M23Sr, O157:H12 and M23, (collagen IV); and . E. coli M23Sr, O157:H12, O78:K80:H1, O26:H11 and M23 (laminin). A higher proportion of strains attached to basement membrane proteins (laminin and collagen IV) than to interstitial proteins (collagen I and fibronectin). Highest attachment levels occurred at 4. °C for collagen I and at 25. °C for the other three proteins. Generally, the attachment levels of . Salmonella strains to all ECM proteins were lower than for . E. coli. No significant effect was found for concentration of collagen I, fibronectin and collagen IV, but was for higher laminin concentration. A strong positive correlation was found between results of both the crystal violet and epifluorescent methods (r. ≥. 0.905, . p<. 0.05). This study demonstrated that attachment properties to ECM proteins displayed distinct variation among strains, that temperature highly influenced attachment and that protein concentration had a minor effect.

Original languageEnglish
Pages (from-to)210-217
Number of pages8
JournalInternational Journal of Food Microbiology
Volume157
Issue number2
DOIs
Publication statusPublished - 2 Jul 2012

Fingerprint

Immobilized Proteins
Extracellular Matrix Proteins
extracellular matrix
Collagen
collagen
Proteins
Escherichia coli
laminin
fibronectins
Laminin
Gentian Violet
Fibronectins
gentian violet
proteins
Meats
Meat
Temperature
Escherichia coli O157
Salmonella
meat

Keywords

  • Attachment
  • Bacteria
  • Collagen
  • Fibronectin
  • Laminin

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Safety, Risk, Reliability and Quality

Cite this

Bacterial attachment to immobilized extracellular matrix proteins in vitro. / Zulfakar, Siti Shahara; White, Jason D.; Ross, Tom; Tamplin, Mark L.

In: International Journal of Food Microbiology, Vol. 157, No. 2, 02.07.2012, p. 210-217.

Research output: Contribution to journalArticle

Zulfakar, Siti Shahara ; White, Jason D. ; Ross, Tom ; Tamplin, Mark L. / Bacterial attachment to immobilized extracellular matrix proteins in vitro. In: International Journal of Food Microbiology. 2012 ; Vol. 157, No. 2. pp. 210-217.
@article{c44c3837cf6d4f429101b15d35872df9,
title = "Bacterial attachment to immobilized extracellular matrix proteins in vitro",
abstract = "Meat surfaces are contaminated with bacteria during slaughter and processing. Understanding bacterial attachment properties to specific structures of meat could result in more targeted interventions to improve its safety and quality. However, the influence of temperatures relevant to abattoir environments on bacterial attachment to specific meat structures is not known. In this study, the effect of temperature and protein concentration on attachment of 10 . Escherichia coli and seven . Salmonella strains to extracellular matrix (ECM) proteins (collagen I, fibronectin, collagen IV and laminin) was measured using crystal violet stain and epifluorescence microscopy assays. By crystal violet assay, only five of 17 strains showed significant attachment to any ECM protein and only one strain attached to all proteins. Strains that attached at all tested temperatures (4, 25, 37. °C) were . E. coli M23Sr and M23 (collagen I); . E. coli M23Sr (fibronectin); . E. coli M23Sr, O157:H12 and M23, (collagen IV); and . E. coli M23Sr, O157:H12, O78:K80:H1, O26:H11 and M23 (laminin). A higher proportion of strains attached to basement membrane proteins (laminin and collagen IV) than to interstitial proteins (collagen I and fibronectin). Highest attachment levels occurred at 4. °C for collagen I and at 25. °C for the other three proteins. Generally, the attachment levels of . Salmonella strains to all ECM proteins were lower than for . E. coli. No significant effect was found for concentration of collagen I, fibronectin and collagen IV, but was for higher laminin concentration. A strong positive correlation was found between results of both the crystal violet and epifluorescent methods (r. ≥. 0.905, . p<. 0.05). This study demonstrated that attachment properties to ECM proteins displayed distinct variation among strains, that temperature highly influenced attachment and that protein concentration had a minor effect.",
keywords = "Attachment, Bacteria, Collagen, Fibronectin, Laminin",
author = "Zulfakar, {Siti Shahara} and White, {Jason D.} and Tom Ross and Tamplin, {Mark L.}",
year = "2012",
month = "7",
day = "2",
doi = "10.1016/j.ijfoodmicro.2012.05.007",
language = "English",
volume = "157",
pages = "210--217",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "2",

}

TY - JOUR

T1 - Bacterial attachment to immobilized extracellular matrix proteins in vitro

AU - Zulfakar, Siti Shahara

AU - White, Jason D.

AU - Ross, Tom

AU - Tamplin, Mark L.

PY - 2012/7/2

Y1 - 2012/7/2

N2 - Meat surfaces are contaminated with bacteria during slaughter and processing. Understanding bacterial attachment properties to specific structures of meat could result in more targeted interventions to improve its safety and quality. However, the influence of temperatures relevant to abattoir environments on bacterial attachment to specific meat structures is not known. In this study, the effect of temperature and protein concentration on attachment of 10 . Escherichia coli and seven . Salmonella strains to extracellular matrix (ECM) proteins (collagen I, fibronectin, collagen IV and laminin) was measured using crystal violet stain and epifluorescence microscopy assays. By crystal violet assay, only five of 17 strains showed significant attachment to any ECM protein and only one strain attached to all proteins. Strains that attached at all tested temperatures (4, 25, 37. °C) were . E. coli M23Sr and M23 (collagen I); . E. coli M23Sr (fibronectin); . E. coli M23Sr, O157:H12 and M23, (collagen IV); and . E. coli M23Sr, O157:H12, O78:K80:H1, O26:H11 and M23 (laminin). A higher proportion of strains attached to basement membrane proteins (laminin and collagen IV) than to interstitial proteins (collagen I and fibronectin). Highest attachment levels occurred at 4. °C for collagen I and at 25. °C for the other three proteins. Generally, the attachment levels of . Salmonella strains to all ECM proteins were lower than for . E. coli. No significant effect was found for concentration of collagen I, fibronectin and collagen IV, but was for higher laminin concentration. A strong positive correlation was found between results of both the crystal violet and epifluorescent methods (r. ≥. 0.905, . p<. 0.05). This study demonstrated that attachment properties to ECM proteins displayed distinct variation among strains, that temperature highly influenced attachment and that protein concentration had a minor effect.

AB - Meat surfaces are contaminated with bacteria during slaughter and processing. Understanding bacterial attachment properties to specific structures of meat could result in more targeted interventions to improve its safety and quality. However, the influence of temperatures relevant to abattoir environments on bacterial attachment to specific meat structures is not known. In this study, the effect of temperature and protein concentration on attachment of 10 . Escherichia coli and seven . Salmonella strains to extracellular matrix (ECM) proteins (collagen I, fibronectin, collagen IV and laminin) was measured using crystal violet stain and epifluorescence microscopy assays. By crystal violet assay, only five of 17 strains showed significant attachment to any ECM protein and only one strain attached to all proteins. Strains that attached at all tested temperatures (4, 25, 37. °C) were . E. coli M23Sr and M23 (collagen I); . E. coli M23Sr (fibronectin); . E. coli M23Sr, O157:H12 and M23, (collagen IV); and . E. coli M23Sr, O157:H12, O78:K80:H1, O26:H11 and M23 (laminin). A higher proportion of strains attached to basement membrane proteins (laminin and collagen IV) than to interstitial proteins (collagen I and fibronectin). Highest attachment levels occurred at 4. °C for collagen I and at 25. °C for the other three proteins. Generally, the attachment levels of . Salmonella strains to all ECM proteins were lower than for . E. coli. No significant effect was found for concentration of collagen I, fibronectin and collagen IV, but was for higher laminin concentration. A strong positive correlation was found between results of both the crystal violet and epifluorescent methods (r. ≥. 0.905, . p<. 0.05). This study demonstrated that attachment properties to ECM proteins displayed distinct variation among strains, that temperature highly influenced attachment and that protein concentration had a minor effect.

KW - Attachment

KW - Bacteria

KW - Collagen

KW - Fibronectin

KW - Laminin

UR - http://www.scopus.com/inward/record.url?scp=84862892310&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84862892310&partnerID=8YFLogxK

U2 - 10.1016/j.ijfoodmicro.2012.05.007

DO - 10.1016/j.ijfoodmicro.2012.05.007

M3 - Article

VL - 157

SP - 210

EP - 217

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 2

ER -