Application of PCDA/SPH/CHO/Lysine vesicles to detect pathogenic bacteria in chicken
| Autor: | Amanda T. Badaró, Deusanilde de Jesus Silva, Eber Antonio Alves Medeiros, Taíla Veloso de Oliveira, Nilda de Fátima Ferreira Soares, Nélio José de Andrade |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
Salmonella
Meat Decarboxylation Polymers Lysine Biology medicine.disease_cause Analytical Chemistry chemistry.chemical_compound medicine Animals chemistry.chemical_classification Cadaverine Vesicle Polyynes Salmonella enterica Pathogenic bacteria General Medicine Hydrogen-Ion Concentration Polyacetylene Polymer Amino acid Sphingomyelins Cholesterol Biochemistry chemistry Liposomes Food Microbiology Colorimetry Sphingomyelin Chickens Food Science |
| Zdroj: | Food chemistry. 172 |
| ISSN: | 1873-7072 |
| Popis: | During the course of infection, Salmonella must successively survive the harsh acid stress of the stomach and multiply into a mild acidic compartment within macrophages. Inducible amino acid decarboxylases are known to promote adaptation to acidic environments, as lysine decarboxylation to cadaverine. The idea of Salmonella defenses responses could be employed in systems as polydiacetylene (PDA) to detect this pathogen so important to public health system. Beside that PDA is an important substance because of the unique optical property; that undergoes a colorimetric transitions by various external stimuli. Therefore 10,12-pentacosadyinoic acid (PCDA)/Sphingomyelin(SPH)/Cholesterol(CHO)/Lysine system was tested to determine the colorimetric response induced by Salmonella choleraesuis. PCDA/SPH/CHO/Lysine vesicles showed a colour change even in low S. choleraesuis concentration present in laboratory conditions and in chicken meat. Thus, this work showed a PCDA/SPH/CHO/Lysine vesicle application to simplify routine analyses in food industry, as chicken meat industry. |
| Databáze: | OpenAIRE |
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