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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Hyunjin Yoon | - |
| dc.contributor.author | 김미혜 | - |
| dc.date.issued | 2024-08 | - |
| dc.identifier.other | 34230 | - |
| dc.identifier.uri | https://aurora.ajou.ac.kr/handle/2018.oak/38937 | - |
| dc.description | 학위논문(석사)--분자과학기술학과,2024. 8 | - |
| dc.description.abstract | Beef, along with poultry, is among the most consumed meats in the United States. However, excessive consumption poses health risks, prompting exploration of alternatives like plant-based options. Heme, produced by Corynebacterium glutamicum, is a potential key additive mimicking beef's flavor. In order to extrapolate the potential of hSCP as a dietary supplement, the influence of hSCP on the growth and virulence of foodborne pathogens was investigated, using Salmonella enterica serovar Typhimurium (S. Tm) and E. coli O157:H7 (EHEC). Supplementation with hSCP increased the growth of both species but decreased their motility and biofilm formation ability, two primary virulence determinants implicated in colonization during infection. Transcriptome analysis revealed that the genes required for motility and biofilm formation were accordantly downregulated by hSCP in both strains. Besides, hSCP caused transcriptional decreases in genes associated with Salmonella pathogenicity islands in S. Tm and the locus of enterocyte effacement pathogenicity in EHEC. Collectively, these findings underscore the advantageous impact of dietary hSCP on controlling the virulence of foodborne pathogens such as S. Tm and EHEC. Key words: virulence, biofilm formation, heme-enriched Corynebacterium extract | - |
| dc.description.tableofcontents | 1. Introduction 1_x000D_ <br>2. Materials and Methods 6_x000D_ <br> 2.1 Bacterial strains and culture condition 6_x000D_ <br> 2.2 Heme-enriched Corynebacterium extract and hemin treatment 7_x000D_ <br> 2.3 RNA extraction 8_x000D_ <br> 2.4 RNA sequencing (RNA-Seq) and analysis 9_x000D_ <br> 2.5 Quantitative real-time PCR analysis (qRT-PCR) 9_x000D_ <br> 2.6 Motility assay 14_x000D_ <br> 2.7 Biofilm assay 14_x000D_ <br> 2.8 Determining Lactobacillus gasseri cholesterol assimilation in MRS 15_x000D_ <br> 2.9 Bile salt hydrolase (BSH) activity 16_x000D_ <br>3. Results 17_x000D_ <br> 3.1 Influence of hSCP and hemin on the growth of S. Typhimurium 14028s, E. coli O157:H7 ATCC 35150 17_x000D_ <br> 3.2 Comprehensive transcriptomic analysis of S. Tm and EHEC under hSCP 19_x000D_ <br> 3.3 Functional categorization of genes with significant transcriptional alterations 23_x000D_ <br> 3.4 Differential effects between hSCP and hemin on the transcription of virulence-associated gene 27_x000D_ <br> 3.5 Validation of the transcriptomes data using qRT-PCR. 30_x000D_ <br> 3.6 Attenuated biofilm formation by hSCP in S. Tm and EHEC 38_x000D_ <br> 3.7 Impact of hSCP on beneficial bacterium Lactobacillus gasseri 40_x000D_ <br> 3.8 hSCP increased the beneficial cholesterol assimilation ability in L. gasseri 44_x000D_ <br>4.Discussion 47_x000D_ <br>5. Reference 50_x000D_ | - |
| dc.language.iso | eng | - |
| dc.publisher | The Graduate School, Ajou University | - |
| dc.rights | 아주대학교 논문은 저작권에 의해 보호받습니다. | - |
| dc.title | Inhibition of Virulence Gene Expression and Biofilm Formation by Heme-Enriched Corynebacterium Extract in Salmonella enterica and Escherichia coli | - |
| dc.type | Thesis | - |
| dc.contributor.affiliation | 아주대학교 대학원 | - |
| dc.contributor.department | 일반대학원 분자과학기술학과 | - |
| dc.date.awarded | 2024-08 | - |
| dc.description.degree | Master | - |
| dc.identifier.url | https://dcoll.ajou.ac.kr/dcollection/common/orgView/000000034230 | - |
| dc.subject.keyword | biofilm formation | - |
| dc.subject.keyword | heme-enriched Corynebacterium extract | - |
| dc.subject.keyword | virulence | - |
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