Proteomic Differences between Listeria monocytogenes Isolates from Food and Clinical Environments

Pathogens

Ge Huang³  Susan L. Mason³  J. Andrew Hudson¹  Stefan Clerens²  Jeffrey E. Plowman²  Malik A. Hussain³ 

[1] Food Programme, Institute of Environmental Science Research, Christchurch 8540, New Zealand; E-Mail:;AgResearch Ltd., Lincoln 7608, New Zealand; E-Mails:;Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7674, New Zealand; E-Mails:

关键词: proteomics;    L. monocytogenes;    foodborne pathogen;    stress proteins;   

DOI  :  10.3390/pathogens3040920

来源: mdpi

【 摘 要 】

Listeria monocytogenes is an organism associated with a wide range of foods. It causes listeriosis, a severe illness that mainly affects people with weakened immune systems. Proteomic profiles of three different L. monocytogenes isolates were studied using 1D SDS PAGE, 2DE and mass spectrometry. The protein banding patterns generated by 1D SDS PAGE of three strains of L. monocytogenes were found to be similar. Visual observations from 2DE gel maps revealed that certain spots appeared to have intensity differences. Key differences in proteins synthesis of three strains of L. monocytogenes were found using the PDQest TM 2DE Analysis software. Comparison showed that the clinical isolate (strain SB92/844) had 53.4% and 53.9% protein profile similarity with dairy isolate (strain V7) and seafood isolate (SB92/870), respectively. The identity of selected protein spots was achieved using MALDI-TOF and ion trap mass spectrometry. It was found that certain identified proteins (i.e., a major cold shock protein and superoxide dismutase) were expressed differently between two local strains of L. monocytogenes (SB92/844, SB92/870) and one strain from overseas (V7).

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.