Identification of potential virulence factors of Cronobacter sakazakii isolates by comparative proteomic analysis
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- 作者：Yingwang Yea ; b ; 1 ; Hui Lia ; 1 ; Na Linga ; b ; 1 ; Yongjia Hana ; 1 ; Qingping Wub ; wuqp203@163.com" class="auth_mail" title="E-mail the corresponding author ; Xiaoke Xub ; Rui Jiaoa ; Jina Gaoa
- 关键词：Cronobacter sakazakii ; Comparative proteomic analysis ; Histologic analysis ; Virulence factors
- 刊名：International Journal of Food Microbiology
- 出版年：2016
- 出版时间：18 January 2016
- 年：2016
- 卷：217
- 期：Complete
- 页码：182-188
- 全文大小：1157 K
文摘
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The virulence differences of C. sakazakii isolates were determined by animal experiment and histological analysis.
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Proteomic profiles of virulent and attenuated isolates were firstly developed by 2-DE.
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Potential virulence factors such as Dps, OmpA, LuxS were identified by MAIDI/TOF/TOF coupled with MS.
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Expression abundance of Dps, OmpA, and LuxS genes in G362 were increased using qPCR.