Os produtos cárneos prontos para consumo estão entre os principais alimentos associados a surtos de listeriose, uma doença causada por Listeria monocytogenes. Este estudo objetivou avaliar a ação antimicrobiana do lactato de sódio e de duas formulações comerciais à base de nisina (produtos A e B) em mortadela, e do lactato de sódio e fumaça líquida em salsicha, experimentalmente contaminadas com um pool de seis cepas de L. monocytogenes, durante o armazenamento à vácuo à 8 ºC. Os aditivos com melhor atividade anti-listeria também foram avaliados quanto ao controle de bactérias láticas (BAL) e bolores e leveduras em produto cárneo, durante o armazenamento à 8 ºC. O produto A é uma mistura de nisina encapsulada, nisina livre e extrato de alecrim, enquanto o produto B é uma mistura de nisina livre e extrato de alecrim. L. monocytogenes foi capaz de se multiplicar em todas as formulações de mortadela ao longo do período de armazenamento. Entretanto, o produto A exerceu efeito antimicrobiano contra este patógeno. Após 10 dias de armazenamento, as contagens de L. monocytogenes nas mortadelas formuladas com o produto A foram 3 log UFC/g inferiores às contagens observadas nas demais formulações avaliadas (produto B, lactato de sódio e controle), além disso, o produto A foi capaz de reduzir a velocidade de multiplicação deste microrganismo. Em relação às salsichas tratadas com fumaça líquida, as contagens de L. monocytogenes, no oitavo dia de armazenamento foram 3 log UFC/g inferiores às contagens de L. monocytogenes nas salsichas formuladas com lactato de sódio e controle. Ao final do período de armazenamento (28 dias) observou-se diferença de 2 log UFC/g nas contagens de L. monocytogenes entre as salsichas formuladas com lactato de sódio + fumaça líquida e as demais formulações. A fumaça líquida foi capaz de inibir a multiplicação de bolores e leveduras por 21 dias de armazenamento, observando-se diferença de 2 log UFC/g entre as contagens observadas nas salsichas imersas em fumaça líquida e não imersas. As contagens de BAL permaneceram baixas ao longo do período de armazenamento (< 2 log UFC/g). Também não foi observada alteração nos valores de pH e atividade de água dos produtos cárneos, o que permite concluir que as diferenças observadas nas contagens de L. monocytogenes e bolores e leveduras são devidas à ação dos antimicrobianos adicionados aos produtos cárneos. A partir destes resultados é possível concluir que o produto A e a fumaça líquida são uma barreira adicional para o controle de L. monocytogenes em mortadela e salsichas, respectivamente, durante armazenamento a 8ºC. / Ready-to-eat meat products are among the foods most frequently associated to outbreaks of listeriosis, a disease caused by Listeria monocytogenes. The objective of the present study was to evaluate the antimicrobial activity of sodium lactate and two nisin-based commercial products (A and B) in bologna, and sodium lactate and liquid smoke in frankfurters, experimentally contaminated with a pool of six strains of L. monocytogenes, during storage at 8 ºC under vacuum. The antimicrobial with better activity against L. monocytogenes was also evaluated against yeasts and molds and lactic acid bacteria. Product A is a mixture of encapsulated nisin, free nisin and rosemary extract, and product B is a mixture of free nisin and rosemary extract. L. monocytogenes was able to grow in all bologna formulations during storage. However, product A was capable of reducing the growth rate of the microorganism. Besides, L. monocytogenes populations in bologna formulated with product A were 3 log CFU/g lower than the population observed for control samples, after 10 days of storage at 8 ºC. Regarding frankfurter samples, the use of liquid smoke alone or in combination with sodium lactate resulted in a 3 log CFU/g difference between L. monocytogenes counts found in control and treated samples, after 8 days of storage at 8 ºC. However, after 28 days only the samples treated with liquid smoke combined with sodium lactate presented lower counts than controls (2 log CFU/g). Liquid smoke was also able to inhibit the growth of yeasts and molds in frankfurters, for 21 days of storage at 8 ºC. Low counts of lactic acid bacteria (< 2 log CFU/g) were detected in frankfurters during the storage. There was no variation on pH and water activity values in the meat products during storage period; therefore, the differences found in counts of L. monocytogenes in the meat products can be attributed to the presence of the antimicrobials added in the formulations. Hence, product A and liquid smoke appear to be an additional barrier to control L. monocytogenes in bologna and frankfurters, respectively, during storage at 8 ºC.

A nisina é uma bacteriocina produzida por Lactococcus factis subsp. lactis e seu uso é permitido como conservador de alimentos em diversos países. Em 1998, o Ministério da Agricultura e Abastecimento do Brasil, em atitude pioneira, autorizou a aplicação de 200 ppm de Nisaplin® em solução de ácido fosfórico grau alimentício na superfície de produtos cárneos embutidos, tais como salsichas, como alternativa tecnológica para aumentar a segurança microbiológica e a vida-de-prateleira desses produtos. Este trabalho avaliou a eficiência deste tratamento na inibição da deterioração microbiana e controle da multiplicação de Listeria monocytogenes em salsichas tratadas com nisina conforme preconizado, e armazenadas sob refrigeração (8°C) e abuso de temperatura (12°C). Salsichas foram coletadas em uma planta processadora da cidade de São Paulo e submetidas a tratamento por imersão em solução de 200 ppm de Nisaplin® em ácido fosfórico grau alimentício a 0,1 % durante 1 minuto. Para o estudo da eficiência do tratamento sobre Listeria monocytogenes, as salsichas foram contaminadas experimentalmente após o tratamento através de imersão em suspensões contendo L. monocytogenes Scott A, resultando em dois níveis de contaminação superficial denominados baixo (103-104UFC/cm2) e alto (106-107 UFOcm2). Controles não tratados e não inoculados foram realizados concomitantemente. As amostras foram embaladas a vácuo e armazenadas a 8°C e 12°C durante 42 dias. A enumeração das populações de microrganismos aeróbios mesófilos, bactérias láticas, microrganismos psicrotróficos e L. monocytogenes foi realizada semanalmente até o final do período de estocagem. Os resultados indicam que não há diferença estatisticamente significativa entre as populações de bactérias aeróbias mesófilas, psicrotróficas e bactérias láticas em produtos tratados e não tratados com solução de Nisaplin® e armazenados a 8°C ou a 12°C. A redução das populações de L. monocytogenes em salsichas tratadas com Nisaplin® quando a contaminação superficial foi de 103 a 104UFC/cm2 e o produto foi armazenado a 8°e foi pequena (<1 log UFC/cm2), porém estatisticamente significativa. Esses resultados indicam serem necessárias medidas adicionais para garantir a segurança do produto. / Nisin is a bacteriocin produced by Lactococcus lactis subsp lactis and its use is permitted as a food preservative in severaI countries. In 1998, the Brazilian Ministry of Agriculture authorized the application of 200 ppm nisin (Nisaplin®) on the surface of meat products by immersion or spraying, as a technological alternative to increase safety and shelf-life of cooked frankfurters. This work intended to evaluate the effectiveness of this treatment on inhibition of microbial spoilage and control of growth of Listeria monocytogenes in frankfurters during storage under refrigeration (8°C) and temperature abuse (12°C). Frankfurters from a local meat industry were submerged for 1 min in nisin solution (200 ppm) in 0.1% phosphoric acid and experimentally contaminated with low (103-104 CFU/cm2) and high (106-107CFU/cm2) levels of L. monocytogenes. Non-treated and non-inoculated controls were also prepared. Counts of lactic acid bacteria, aerobes (mesophilic and psychrotrophic) and L. monocytogenes were carried out weekly up to 42 days, in four genuine repetitions. Results available indicate that the differences of counts of mesophilic and psychrotrophic aerobes, lactic acid bacteria in nisin-treated and non-treated controls are not significant. Reduction of L. monocytogenes populations in nisin-treated frankfurters experimentally contaminated with low (103-104CFU/cm2) leveis of L. monocytogenes stored under refrigeration (8°C) was low (<1 log UFC/cm<SUP2), but statistically significant. Results indicate that additional measures are necessary to ensure the safety of these products.

Ready to eat (RTE) meat products are subject to recontamination after industrial processing, mainly by Listeria monocytogenes, a pathogenic microorganism that can persist for a long time in the environment. A RTE meat product that is contaminated with L. monocytogenes due to cross contamination during some stage after industrial processing, such as weighing, slicing or wrapping, can be an important causer of disease, due to absence of a kill step before consumption. The objective of this project was to measure the transfer of L. monocytogenes during slicing of cooked ham (cross contamination) at retail, simulating in the laboratory the practices in commercial slicing, and to develop a predictive model capable of describing this transfer. It was observed that in the first slices obtained after the experimental contamination of the slicer, the counts and the transfer rates of L. monocytogenes were higher than in the subsequent slices, and the counting curves presented a long tail as the slices were obtained. The data demonstrate that the slicer may be a relevant source of cross contamination of L. monocytogenes for RTE meat products, regardless of the level of contamination of the slicer. With the data obtained, a new transfer model was proposed called 4p-2se, as it contained four parameters (4p) and two environments (2se), and was independent of the quantification of the pathogen transferred to the slicer. The proposed model was compared to two pathogen transfer models previously described, and the predicted data presented lower RMSE (Root Mean Sum of squared errors) values than the other models. The 4p-2se model was able to satisfactorily predict the pathogen transfer data during slicing of cooked ham, which could assist the food retail establishments and regulatory agencies in the evaluation and control of cross contamination of RTE foods and in the design of proper risk management strategies. / Os produtos derivados da carne que são prontos para consumo estão sujeitos à recontaminação após o processamento industrial, principalmente por Listeria monocytogenes, um microrganismo patogênico capaz de persistir por longo tempo no ambiente. Um produto cárneo pronto para consumo que se contamina com L. monocytogenes devido à contaminação cruzada durante alguma etapa após o processamento industrial, tal como pesagem, fatiamento ou acondicionamento, pode ser um importante causador de enfermidade, pois não há uma etapa de eliminação do patógeno antes do consumo. Este projeto teve por objetivo mensurar a transferência de L. monocytogenes durante o fatiamento de presunto cozido (contaminação cruzada), simulando em laboratório práticas adotadas nos estabelecimentos comerciais de fatiamento de produtos prontos para o consumo, e desenvolver um modelo preditivo capaz de descrever esta transferência. Foi observado que nas primeiras fatias obtidas após a contaminação experimental do fatiador, as contagens e as taxas de transferência de L. monocytogenes eram mais altas que nas subsequentes, observando-se que as curvas de contagem apresentavam uma longa cauda ao longo do fatiamento. Os dados demonstram que o fatiador pode ser uma fonte importante de contaminação cruzada de L. monocytogenes para produtos cárneos prontos para o consumo fatiados, independentemente do nível de contaminação do fatiador. Com os dados obtidos, foi possível sugerir um novo modelo de transferência, denominado 4p-2se, formado por uma equação com apenas quatro parâmetros (4p) e dois ambientes (2se,) sendo esse modelo independente da quantificação do patógeno transferido para o fatiador. O modelo sugerido foi comparado a outros dois modelos de transferência previamente descritos, observando os dados preditos no modelo 4p-2se apresentavam valores de RMSE (Root Mean Sum of squared erros) mais baixos que os demais modelos. O modelo proposto mostrou-se capaz de predizer satisfatoriamente os dados de transferência de patógeno durante o fatiamento de presunto cozido, podendo auxiliar os estabelecimentos comerciais de alimentos e as agências reguladoras na avaliação e controle da contaminação cruzada de alimento prontos para consumo e na concepção de estratégias adequadas de gestão de risco.

Listeria monocytogenes est une bactérie pathogène intracellulaire facultative responsable d’une pathologie grave, la listériose. Si de très nombreux travaux ont permis de caractériser les mécanismes de virulence de cette bactérie, il existe peu de données sur les mécanismes conduisant au portage asymptomatique de L. monocytogenes dans les hôtes mammifères. L’un de ces mécanismes pourrait être une phase de persistance intracellulaire. Lors d’infections prolongées de cellules épithéliales humaines en culture, comme des hépatocytes et des cellules de trophoblastes, L. monocytogenes change de mode de vie intracellulaire. Après la phase active de dissémination de cellule en cellule, les bactéries arrêtent de polymériser l’actine et se retrouvent piégées dans des vacuoles à simple membrane marquées par la protéine endosomale LAMP1. L’objectif de ma thèse était de caractériser ces « Listeria-Containing Vacuoles » (LisCVs). Nous avons montré que les LisCVs sont des compartiments acides, partiellement-dégradatifs, marquées par la protéase lysosomale cathépsine D. Leur formation coïncide avec la disparition du facteur de polymérisation d’actine ActA de la surface bactérienne et la capture des bactéries cytosoliques dépourvues d’actine par des membranes cellulaires. Dans ces compartiments, les bactéries entrent en croissance ralentie ; une sous-population résiste aux stress et peut survivre au-delà de trois jours d’infection. L’utilisation de la gentamicine lors du protocole d’infection n’est pas responsable de la formation des LisCVs. Cependant, cet antibiotique permet la sélection des bactéries vacuolaires, en inhibant spécifiquement la croissance des bactéries cytosoliques. La formation des LisCVs n’est pas spécifique des souches de laboratoire. Toutefois l’efficacité du phénomène pourrait diverger selon les séquençotypes des souches de L. monocytogenes. Les bactéries vacuolaires ont la capacité de sortir des vacuoles et de retourner vers un état motile et réplicatif, après le passage des cellules infectées. Lorsque l’expression du gène actA reste inactive, comme dans les mutants ∆actA, des formes de Listeria vacuolaires persistent dans les cellules hôtes dans un état viable mais non cultivable (VBNC). Ces formes VBNC peuvent être transmises au cours des divisions des cellules hôtes. L’ensemble de ces résultats révèle une nouvelle phase de persistance dans le processus infectieux intracellulaire de L. monocytogenes lors des infections prolongées de certaines cellules épithéliales. Cette propriété pourrait contribuer au portage asymptomatique de ce pathogène dans les tissus épithéliaux, allonger la période d'incubation de la listériose, et rendre les bactéries tolérantes à l’antibiothérapie. / Listeria monocytogenes is a facultative intracellular pathogenic bacterium responsible for a serious disease, listeriosis. Although much work has been done to characterize the virulence mechanisms of this bacterium, there is little data on the mechanisms leading to the asymptomatic carriage of L. monocytogenes in mammalian hosts. One of these mechanisms could be a phase of intracellular persistence. During prolonged infections of human epithelial cells in culture, such as hepatocytes and trophoblast cells, L. monocytogenes changes its intracellular lifestyle. After the active phase of cell-to-cell spread, the bacteria stop polymerizing actin and become trapped in single-membrane vacuoles labeled with the endosomal protein LAMP1.The aim of my thesis was to characterize these "Listeria-Containing Vacuoles" (LisCVs). We have shown that LisCVs are acidic, partially degradative compartments, labeled by the lysosomal protease cathepsin D. Their formation coincides with the disappearance of actin polymerization factor ActA from the bacterial surface and the capture of actin-free cytosolic bacteria by cell membranes. In these compartments, bacterial growth is slowed; a subpopulation is resistant to stress and can survive beyond three days of infection. The use of gentamicin during the infection protocol is not responsible for the formation of LisCVs. However, this antibiotic allows selection of vacuolar bacteria, by specifically inhibiting the growth of cytosolic bacteria. The formation of LisCVs is not specific to laboratory strains. However, the efficacy of the phenomenon could diverge according to the sequence types of L. monocytogenes strains. Vacuolar bacteria have the ability to exit the vacuoles and return to a motile and replicative state during the subculture of infected cells. When expression of the actA gene remains inactive, as in ΔactA mutants, vacuolar Listeria forms persist in host cells in a viable but non-culturable (VBNC) state. These VBNC forms can be transmitted during host cell divisions. All these results reveal a new phase of persistence in the intracellular infectious process of L. monocytogenes during prolonged infections of a subset of epithelial cells. This property could contribute to asymptomatic carriage of this pathogen in epithelial tissues, extend the incubation period of listeriosis, and make bacteria tolerant to antibiotic therapy.

Thesis (MSc)--Stellenbosch University, 2015. / ENGLISH ABSTRACT: Lactic acid bacteria (LAB) are common inhabitants of the human gastro-intestinal tract (GIT). Some LAB, especially lactobacilli, are well known for their application in fermented foods and probiotic properties. These microorganisms exert many beneficial effects on human health, such as digestion and assimilation of food and preventing pathogens colonising the GIT. Furthermore, some selected probiotic strains are believed to perform a critical role in the treatment of gastro-intestinal disorders, lactose intolerance and in the stimulation of the immune system. Despite the ever increasing consumer interest in probiotic LAB, the mechanisms by which they exert their beneficial effects and the activities of probiotics in the GIT often remain poorly understood. Understanding survival mechanisms of LAB in the GIT, especially the interaction between LAB and pathogens, would be facilitated by the direct in vivo monitoring of these processes. Using the mCherry fluorescence gene, we successfully constructed Lactobacillus plantarum 423 and Enterococcus mundtii ST4SA reporter strains. With this study we showed that fluorescence imaging can be used to detect Lb. plantarum 423 and Ent. mundtii ST4SA in the GIT of mice. The two species colonized the cecum and colon for at least 24 h after one oral administration. To our knowledge, this is the first report on fluorescence imaging of LAB expressing mCherry in a mouse model. Using a bioluminescence marker system, we evaluated the impact of Lb. plantarum 423 and Ent. mundtii ST4SA on orally acquired Listeria monocytogenes infection and the ability of the probiotics to compete with the pathogen in the GIT of mice. Challenging Lb. plantarum 423 and Ent. mundtii ST4SA that were already established in the GIT of mice with L. monocytogenes EGDe had no effect on the survival and persistence of the probiotic strains. We demonstrated that the colonization of mice with Lb. plantarum 423 and Ent. mundtii ST4SA, or a combination of the strains, protected the animals against colonization of the GIT by L. monocytogenes EGDe. Enterococcus mundtii proved more effective than Lb. plantarum 423 in reducing the number of L. monocytogenes EGDe in the mouse model. / AFRIKAANSE OPSOMMING: Melksuurbakterieë (MSB) kom algemeen in die mens se spysverteringkanaal (SVK) voor. Verskeie MSB, veral lactobacilli, is bekend vir hul gebruik in gefermenteerde voedsel en as probiotika. Die bakterieë het baie eienskappe wat die mens se gesondheid kan bevoordeel, insluitend vertering en assimilasie van voedsel en voorkoming van kolonisering van die SVK deur patogeniese bakterieë. Sekere probiotiese rasse speel ook ʼn belangrike rol in die behandeling van SVK versteurings, laktose intoleransie en die stimulering van die immuun stelsel. Alhoewel die belangstelling in probiotiese bakterieë toeneem, is daar min inligting bekend oor die meganismes wat MSB gebruik om hulle voordelige eienskappe in die SVK uit te voer. Die oorlewing van MSB in die SVK, veral die interaksies tussen MSB en patogene, kan met behulp van ʼn in vivo moniteringsisteem bestudeer word. Deur die mCherry fluorisensie geen in Lactobacillus plantarum 423 en Enterococcus mundtii ST4SA te kloneer, het ons daarin geslaag om ʼn effektiewe verklikker sisteem te ontwikkel en kon die voorkoms en migrasie van die twee spesies in die SVK van muise bestudeer word. Lactobacillus plantarum 423 en Ent. mundtii ST4SA het veral die blindederm en kolon gekoloniseer. Beide rasse het na ʼn enkele mondelingse toediening vir ten minste 24 h in die SVK oorleef. Sover ons kennis strek, is hierdie die eerste verslag van fluoriserende MSB wat met behulp van die mCherry geenproduk in die SVK bestudeer is. Deur gebruik te maak van ʼn bioliggewende verklikker sisteem, het ons die vermoë van Lb. plantarum 423 en Ent. mundtii ST4SA om met Listeria monocytogenes in die SVK te kompeteer, bestudeer. Listeria monocytogenes het geen invloed gehad op die kolonisering van Lb. plantarum 423 en Ent. mundtii ST4SA nie. Deur die muise vooraf met Lb. plantarum 423 en Ent. mundtii ST4SA te koloniseer (in kombinasie of met net een van die twee rasse), kon ons daarin slaag om kolonisering van die SVK met L. monocytogenes te voorkom. In die muis model wat in hierdie studie gebruik is, was Ent. mundtii ST4SA meer effektief as Lb. plantarum 423 in die verlaging van Listeria selgetalle.

Thesis (PhD)--Stellenbosch University, 2003. / ENGLISH ABSTRACT: Please refer to fulltext for abstract / AFRIKAANSE OPSOMMING: Sien volteks vir opsomming

β-lactoglobulin (β-Lg), bovine serum albumin (BSA), α-lactalbumin (α-Lac), and β-casein were adsorbed onto silanized silica surfaces of low and high hydrophobicity for 8 h, and β-Lg and BSA for 1 h. The surfaces were incubated in buffer for 0, 5, 10, or 15 h and then contacted with Listeria monocytogenes for 3 h. Cell adhesion was quantified using image analysis. Following 8 h of protein contact, adhesion to both surfaces was greatest when β-Lg was present and lowest when BSA was present. Preadsorption of α-Lac and β-casein showed an intermediate effect on cell adhesion. Adsorption of β-Lg for 1 h resulted in lower numbers of cells adhered as compared to the 8 h adsorption time, while the opposite was observed with BSA, but adhesion to BSA was observed to decrease slowly with film age to values comparable to the 8 h tests. The adsorption of BSA and β-Lg to both surfaces was also carried out where each protein was allowed to contact the surface in sequence and simultaneously. In sequential tests performed with an 8 h contact/protein, cell numbers on each surface were near that expected for the bare hydrophobic surface when β-Lg contact preceded introduction of BSA, whereas adhesion was reduced to values below that expected for the bare hydrophilic surface when BSA preceded β-Lg contact. In short-term sequential tests (1 h contact/protein), adhesion was lower than that recorded on bare hydrophilic surfaces in each case. Adhesion to each surface following contact with an equimolar mixture of β-Lg and BSA was lower than that measured on the bare hydrophilic surface in each case, with adhesion following 1 h contact being greater than that following 8 h contact. Adhesion following competitive adsorption was greater to hydrophobic than to hydrophilic surfaces. These results were explained with reference to the surface passivating character of BSA, and its ability to rapidly attain a nonexchangeable state upon adsorption, relative to β-Lg. / Graduation date: 1995

Doctor of Philosophy / Food Science Institute / Kelly J. K. Getty / Salt is used as a preservative in food. Reducing sodium in food, due to its link to hypertension, and replacing NaCl with other types of salt could have an effect on food safety. The main objective was to determine differences in salts and salt substitutes on growth of Listeria monocytogenes in broth and meat and poultry systems. Salts (NaCl, KCl, CaCl2, MgCl2, sea salt, and replacement salt) were added (0.5, 1, and 2.5%) to Listeria monocytogenes (five-strain cocktail) inoculated Listeria enrichment broth at 25 °C and sampled at 0, 24, and 48 h. Results showed that MgCl2, regardless of concentration, caused Listeria monocytogenes populations to grow approximately 0.6 log CFU/mL more (P < 0.05) than the other salts. Fresh ground beef, pork, and turkey with NaCl, KCl, CaCl2, MgCl2, sea salt, and replacement salt (2.0%) were inoculated with Listeria monocytogenes (five-strain cocktail) to determine growth/survival during 5 d at 4 °C to simulate a pre-blend process. Listeria monocytogenes populations significantly decreased (0.41 log CFU/g) during the storage time in beef, however no differences (P > 0.05) were observed over time in pork or turkey. Salt type did not affect (P > 0.05) Listeria monocytogenes populations during pre-blend storage. However, salts (MgCl2 and NaCl) allowed growth (P < 0.05) of aerobic populations during storage. Emulsified beef and pork products were processed with NaCl, KCl, sea salt and a NaCl/KCl blend (2%) and post-processed surface inoculated with Listeria monocytogenes (five-strain cocktail) to determine growth/survival at 4 °C for 28 d. Pork products showed greater (P < 0.05) Listeria monocytogenes population growth at all sampling times (0, 7, 14, 21, and 28 d) than beef products; whereas salt type had no effect on Listeria monocytogenes populations with sampling times pooled for data analysis. Although salt types were not shown to have an impact on Listeria monocytogenes growth/survival in pre-blend and emulsified post-processed surface inoculated meat products, pork and turkey pre-blends and emulsified pork had greater Listeria monocytogenes populations compared to beef products. These studies demonstrate that sodium reduction or replacement may not affect safety of pre-blends and emulsified meat and poultry products.

In dieser Arbeit wurden neue Methoden zur Analyse des Proteoms von Listeria monocytogenes in infizierten Wirtszellen entwickelt und evaluiert. Proteomische Analysen können im Vergleich zu transkriptomischen Analysen durch Erfassung von Proteinmengen und eventuell auch posttranslationalen Modifikationen, sowie von Abbauprozessen ein genaueres Abbild des Funktionszustands einer Zelle unter unterschiedlichen Umweltbedingungen darstellen. Das Hauptproblem bei proteomischen Untersuchungen an in eukaryontischen Wirtszellen gewachsenen Bakterien, nämlich die Überlagerung des bakteriellen Proteinmusters durch die im Überschuss vorhandenen Wirtszellproteine, musste in dieser Arbeit überwunden werden. Es wurde eine Methode etabliert, intrazellulär gewachsene Bakterien über Bindung an paramagnetische Partikel („Beads“) und anschließende Magnetseparation selektiv von Wirtszellkomponenten abzutrennen. Dabei wurden drei Beads-Varianten mit unterschiedlicher Beschichtung gewählt: Dynabeads anti Listeria (Dynal, Oslo), Kieselgel &#61483; Magnetit Beads (MERCK in Entwicklung), Dynabeads M-270 Epoxy – CBD Beads (Beschichtung mit Phagenlysin Ply 118). Hierbei konnte nur für die Kieselgel + Magnetit Beads eine hinreichende Isolierungsrate für die Methode der 2-D-Gelelektrophorese von 6-7* 10**7 Listerien/ Zellkulturflasche erreicht werden. Im 2-D-Proteingel zeigte sich jedoch eine starke Streifenbildung, wodurch sich dieser Ansatz als nicht auswertbar erwies. In einem alternativen Ansatz gelang es, aus Infektionen an J774-Makrophagen, die Listerien mittels konsekutiver Waschschritte von Wirtszellproteinen aufzureinigen. Es konnten aus den Infektionen 30-50 µg listerielles Protein isoliert und zweidimensional aufgetrennt werden, wobei das Proteinpattern qualitativ eindeutig dem von in vitro gewachsenen Listeria monocytogenes entsprach. Auf diese Weise konnten 38 Proteine von Listeria monocytogenes, welche von Listerien während der Infektion in Makrophagen induziert oder reprimiert werden anhand der Deta-2-D Software identifiziert, quantifiziert und statistisch ausgewertet werden. Für einige der hier mittels der neu entwickelten Methode identifizierten Proteine konnte anhand der der vorliegenden Literatur (zu Transkriptom, Sekretom, Virulenz von Listeria) bereits eine Beteiligung am Virulenzgeschehen nachgewiesen werden. Zum jetzigen Zeitpunkt unterliegt die proteomische Analyse einigen Limitierungen, z.B. beim Nachweis von schwach exprimierten, stark alkalischen, stark hydrophoben, hochmolekularen und niedermolekularen Proteinen, so dass die derzeitige Methodik noch nicht das gesamte Proteom abdecken kann. Dass die „klassischen“ Virulenzfaktoren pathogener Listerien, Listeriolysin O (LLO), die Phospholipasen PlcA und PlcB, sowie ActA hier nicht erfasst wurden, ist darin begründet, dass es sich um sekretierte Proteine handelt. Besondere Bedeutung kommt der Beobachtung zu, dass nur in ganz wenigen Fällen (z.B. Pgm, ClpP, Pgi, TrxB, MurC) die nachgewiesenen intrazellulären Veränderungen der Proteinmenge mit den von anderen publizierten Transkriptionsdaten übereinstimmen. Diese Diskrepanzen stellen keine Artefakte dar, sondern sind durch intrazelluläre posttranskriptionelle Mechanismen begründet. Insgesamt zeigte auch diese Proteinanalyse , dass bei Replikation von Listeria monocytogenes im Cytosol eukaryontischer Wirtszellen zahlreiche komplexe Anpassungen von teils zentralen aber auch peripheren Stoffwechselwegen und Biosynthesen der Bakterien an dieses spezielle Milieu ablaufen. / In this thesis new methods to analyse the proteome of Listeria monocytogens in infected host cells have been developed. Proteomic analyses, in comparison to transcriptomic analysis, by their capacity to detect actual protein amounts and possibly post translational modifications as well as degradation processes are able to give a more precise picture of the functional status of a cell under diverse environmental conditions.The main problem of proteomic analyses, with bacteria grown inside eukaryotic host cells, the superimposition of the bacterial protein pattern by the exceedingly present host cell proteins had to be overcome. Methods have been established to selectively isolate intracellularly grown bacteria by binding to paramagnetic beads and subsequent magnetic separation from the host cell components. At this three differently coated types of beads [Dynabeads anti Listeria (Dynal, Oslo), silica gel &#61483; magnetite Beads (MERCK under way), Dynabeads M-270 Epoxy – CBD Beads (coated with phagolysine Ply 118)] have been used. At this it was only possible for the “Kieselgel + Magnetit Beads” to reach a sufficient isolation rate for the method of 2-D-electrophoresis of 6-7 * 10**7 Listeria/ cell culture flask. In the 2-D-proteingel there showed up a bad streaking whereby this approach proved not to be evaluable. In an alternative approach at infections of J774-macrophages it succeded to purify the listeria by consecutive washing steps out of the host cells. It was possible to isolate 30-50 µg listerial proteins out of infections in J774-macrophages and to have them two-dimensionally separated whereby the protein pattern qualitatively clearly matched that of in vitro grown Listeria monocytogenes. In such way it was possible to identify 38 proteins of Listeria monocytogenes, which have been induced or suppressed during the infections in macrophages and to have them identified, quantified and statistically evaluated with the Delta-2-D software. There was already evidence for some of the proteins that have been identified by the newly established method, on the basis of the present literature (on transcriptome, secretome, virulence of Listeria), for a participation in the course of infection. Up to now the proteomic analysis is subject to some restrictions for example in the detection of weakly expressed, strong alkaline, strong hydrophobic, high-molecular weight and low-molecular weight proteins so that the current methodology can not cover the whole proteome. That the “classic” virulence factors of pathogenic listeria, listeriolysin O (LLO), the phospholipases PlcA and PlcB, as well as ActA are not captured is caused by the fact that these proteins are secreted. Of particular importance is the observation that in very little cases (e.g. Pgm, ClpP, Pgi, TrxB, MurC) the detected intracellular changes in protein amount are consistent with the published transcription data. These discrepancies constitute no artefacts but are caused by intracellular posttranscriptional mechanisms. Altogether also this protein analysis reveals that during replication of Listeria monocytogenes in the eucaryotic host cell cytosol numerous complex adaptations of partly central but also peripheral metabolic pathways and biosyntheses to that specific milieu take place.

Food borne pathogens that cause systemic disease must cross the intestinal barrier. Many of these pathogens, eg Salmonella typhimurium and Shigella flexneri, use M cells, found only within the follicle associated epithelium (FAE) that overlies Peyer’s patches and other lymphoid follicles, to enter the host. This study is primarily an investigation into the interaction of S. typhimurium and Listeria monocytogenes with the intestinal epithelium, representing the early stage of an infection. / Alle in Nahrungsmitteln vorkommenden Pathogene, die eine systemische Infektion auslösen, müssen die Darmwand überwinden. Für die Invasion bevorzugtes Ziel vieler Lebensmittelpathogene, wie z.B. Salmonella typhimurium und Shigella flexneri, sind M-Zellen, die nur innerhalb des Follikel-assoziierten Epithels (FAE) über den Peyer’schen Plaques und anderen Lymphoid-Follikel vorkommen. In dieser Arbeit wurde in erster Linie die Interaktion von S. typhimurium und Listeria monocytogenes mit dem FAE untersucht, welche die frühe Phase einer Infektion repräsentiert.