Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives

- Action of pyridoxal oxime derivates as disinfectants against G(+) and G(-) food pathogens
- Quantitative changes in proteomes of B. subtilis and E. coli after growth in the presence of pyridoxal oxime derivates
- Main changes of membrane proteins and disturbance in their function occurs in Bacillus subtilis
- In Escherichia coli, cellular proteins are mostly effected
- Survival of food pathogens under stress conditions
- Investigation of disinfectants and their mechanisms of action

A comprehensive proteomic analysis of food borne pathogens after treatment with disinfectants based on ammonium salts of pyridinium oxime was performed. Changes in proteomes of the Gram-positive bacterium Bacillus subtilis and the Gram-negative one, Escherichia coli, were evaluated. Up and down-regulated proteins in these bacteria after growth under the inhibition with four different disinfectants based on chloride and bromide salts of pyridinium oxime were identified and their cellular localizations and functions were determined by gene ontology searching. Proteome changes presented here demonstrate different mechanisms of action of these disinfectants. In the Gram-positive food pathogen Bacillus subtilis, the inhibitory substances seem to act mainly at the cell surface and cause significant alterations of membrane and cell surface proteins. On the other hand, intracellular proteins were more affected in the Gram-negative pathogen Escherichia coli. This research is a contribution to the investigation of the virulence and pathogenicity of food borne bacteria and their survival under stress conditions, and can also lead the way for further development of new inhibitors of microbial growth and studies of mechanism of their actions.

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