Dataset Information

Foodborne Lactic Acid Bacteria Inactivate Planktonic and Ses-sile Escherichia coli O157:H7 in a meat processing environment: A Physiological and Proteomic Study

ABSTRACT: Enterohemorrhagic Escherichia coli (EHEC) is a major foodborne pathogen capable of forming persistent biofilms on surfaces in meat processing environments, posing a risk of cross-contamination. This study aimed to evaluate the inhibitory potential of food-derived lactic acid bacteria (LAB) against EHEC under conditions that simulate meat processing. In summary, the combined physiological and proteomic analyses provide evidence that competition, as the most efficient inhibition strategy, involves the metabolic su-premacy of the LAB strain, physical interaction and secretion of antagonistic compounds. The study provides new insights into the physiological and molecular mechanisms un-derlying LAB–EHEC interactions and supports the development of LAB-based inter-ventions to enhance food safety.

INSTRUMENT(S):

ORGANISM(S): Escherichia Coli Lactic Acid Bacterium Zjgs0101

DISEASE(S): Hemolytic-uremic Syndrome

SUBMITTER: Maria Pia Valacco

LAB HEAD: Silvina Fadda

PROVIDER: PXD067300 | Pride | 2025-11-17

REPOSITORIES: Pride

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Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile <i>Escherichia coli</i> O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study.

Cisneros Lucia L Baillo Ayelen Antonella AA Ploper Diego D Valacco María Pia MP Moreno Silvia S Yantorno Osvaldo O Fusco Vincenzina V Fadda Silvina S

Foods (Basel, Switzerland) 20251028 21

Enterohemorrhagic <i>Escherichia coli</i> (EHEC) forms persistent biofilms on meat processing surfaces, posing a significant cross-contamination risk. This study assessed the antagonistic capacity of lactic acid bacteria (LAB) against EHEC under meat-processing-like conditions. Three LAB strains were tested in planktonic co-culture with EHEC at 12 °C, all displaying bactericidal activity. In biofilm assays on stainless steel, LAB reduced EHEC biofilms without affecting their own viability. LAB c ...[more]

PMID: 41227642

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Project description:Previously, we reported that mammalian cells, specifically human dermal fibroblasts (HDFs), could be transdifferentiated by lactic acid bacteria (LAB). Later, we observed that HDFs incorporated LAB-derived ribosomes, forming the ribosome-induced cell clusters (RICs) and transdifferentiating into cells derived from all three germ layers. Based on this insight, we hypothesized that incorporating ribosomes into non-mammalian cells could reveal the universality of this mechanism and open the door to commercial applications. Our current study demonstrates that ribosome incorporation can transdifferentiate chick primary muscle-derived cells (CMCs) into adipocytes, osteoblasts, and chondrocytes. Furthermore, the culture medium supernatant from ribosome-incorporated CMCs was found to significantly enhance CMCs proliferation. RNA-seq analysis revealed that RICs-CMC exhibit increased expression of genes related to multi-lineage cell growth. In addition, we developed a novel technological shift in meat production—the "CulNet System"—which replicates organ interactions within mechanical systems for cell-cultured meat production. While significant efforts are still required to implement this technology in a cost-effective manner, we believe that combining the "CulNet System" with ribosome-incorporated multipotent cells that have prolonged culture capability could substantially improve the scalability and cost-effectiveness of cultured chicken meat production. This report highlights a promising approach for cell-culture-based meat production, offering a sustainable alternative to traditional methods. Type of manuscript: Article Title: Ribosome incorporation transdifferentiates chick primary cells and induces their proliferation by secreting growth factors Authors: Shota Inoue, Arif Istiaq, Anamika Datta, Mengxue Lu, Shintaro Nakayama, Kousei Takashi, Nobushige Nakajo, Shigehiko Tamura, Ikko Kawashima, Kunimasa Ohta Journal: Journal of Developmental Biology issue and page numbers: Volume 13, Issue 2,19 DOI: 10.3390/jdb13020019

			Action	DRS
	LC01.msf	Msf
	LC01.raw	Raw
	LC02.msf	Msf
	LC02.raw	Raw
	LC03.msf	Msf

Dataset Information

Foodborne Lactic Acid Bacteria Inactivate Planktonic and Ses-sile Escherichia coli O157:H7 in a meat processing environment: A Physiological and Proteomic Study

Dataset's files

Publications

Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile <i>Escherichia coli</i> O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study.

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Dataset Information

Foodborne Lactic Acid Bacteria Inactivate Planktonic and Ses-sile Escherichia coli O157:H7 in a meat processing environment: A Physiological and Proteomic Study

Dataset's files

Publications

Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile &lt;i&gt;Escherichia coli&lt;/i&gt; O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study.

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OmicsDI is part of the ELIXIR infrastructure

Tweets

Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile <i>Escherichia coli</i> O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study.