Effects of food preservatives and local anesthetics on synthesis of outer membrane proteins in Vibrio parahaemolyticus.
The effects of seven food preservatives including salicylate, benzoate, dehydroacetate, sorbate and propionate, and two local anesthetics, phenethyl alcohol and procaine, on the synthesis of major outer membrane proteins in Vibrio parahaemolyticus strain 3283-61 were investigated. The synthesis of the outer membrane proteins a, b, c and e was remarkably inhibited by all the food preservatives except propionate and two additional outer membrane proteins with respective molecular weights of about 35,000 (protein b') and 32,000 (protein c') were induced. Similar effects were encountered by the local anesthetics except that the synthesis of protein e was only weakly depressed.
Koga
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Kawata
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D000779:Anesthetics, Local / Q000494:pharmacology*; D001425:Bacterial Outer Membrane Proteins / Q000096:biosynthesis*; D002462:Cell Membrane / Q000378:metabolism; D004591:Electrophoresis, Polyacrylamide Gel; D005520:Food Preservatives / Q000494:pharmacology*; D012965:Sodium Chloride / Q000494:pharmacology; D014736:Vibrio parahaemolyticus / Q000187:drug effects / Q000378:metabolism*
D000779:Anesthetics, Local; D001425:Bacterial Outer Membrane Proteins; D005520:Food Preservatives; D012965:Sodium Chloride