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Akademický článek

AsnB Mediates Amidation of Meso-Diaminopimelic Acid Residues in the Peptidoglycan of Listeria monocytogenes and Affects Bacterial Surface Properties and Host Cell Invasion

Autor: Lei Sun, Gil Rogiers, Pascal Courtin, Marie-Pierre Chapot-Chartier, Hélène Bierne, Chris W. Michiels

Publikováno v: Frontiers in Microbiology, Vol 12 (2021)

A mutant of Listeria monocytogenes ScottA with a transposon in the 5' untranslated region of the asnB gene was identified to be hypersensitive to the antimicrobial t-cinnamaldehyde. Here, we report the functional characterization of AsnB in peptidogl

Externí odkaz: https://doaj.org/article/cbc4b093506f4cb9b236b76abf7d1c13

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Akademický článek

The Natural Antimicrobial trans-Cinnamaldehyde Interferes with UDP-N-Acetylglucosamine Biosynthesis and Cell Wall Homeostasis in Listeria monocytogenes

Autor: Lei Sun, Gil Rogiers, Chris W. Michiels

Publikováno v: Foods, Vol 10, Iss 7, p 1666 (2021)

Trans-cinnamaldehyde (t-CIN), an antimicrobial compound from cinnamon essential oil, is of interest because it inhibits various foodborne pathogens. In the present work, we investigated the antimicrobial mechanisms of t-CIN in Listeria monocytogenes

Externí odkaz: https://doaj.org/article/0396ab7022234acc90b2f6f274cb4c29

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AsnB Mediates Amidation of Meso-Diaminopimelic Acid Residues in the Peptidoglycan of Listeria monocytogenes and Affects Bacterial Surface Properties and Host Cell Invasion

Autor: Marie-Pierre Chapot-Chartier, Lei Sun, Hélène Bierne, Chris W. Michiels, Gil Rogiers, Pascal Courtin

Publikováno v: Frontiers in Microbiology, Vol 12 (2021)
Frontiers in Microbiology

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6723784d405b66c6c9e40e2a8c99d831
https://lirias.kuleuven.be/handle/123456789/684097

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Membrane fatty acid composition as a determinant of Listeria monocytogenes sensitivity to trans-cinnamaldehyde

Autor: Biniam Tamiru Kebede, Chris W. Michiels, Gil Rogiers, Ann Van Loey

Trans-cinnamaldehyde, the major compound of cinnamon essential oil, is a potentially interesting natural antimicrobial food preservative. Although a number of studies have addressed its mode of action, the factors that determine bacterial sensitivity

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56a643b6c8c32dde57790d49c6a33b0f
https://lirias.kuleuven.be/handle/123456789/577505

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