A gel-free quantitative proteomics approach to investigate temperature adaptation of the food-borne pathogen Cronobacter turicensis 3032.
The opportunistic food-borne pathogen Cronobacter sp. causes rare but significant illness in neonates and is capable to grow at a remarkably wide range of temperatures from 5.5 to 47 degrees C. A gel-free quantitative proteomics approach was employed to investigate the molecular basis of the Cronobacter sp. adaptation to heat and cold-stress. To this end the model strain Cronobacter turicensis 3032 was grown at 25, 37, 44, and 47 degrees C, and whole-cell and secreted proteins were iTRAQ-labelled and identified/quantified by 2-D-LC-MALDI-TOF/TOF-MS. While 44 degrees C caused only minor changes in C. turicensis growth rate and protein profile, 47 degrees C affected the expression of about 20% of all 891 identified proteins and resulted in a reduced growth rate and rendered the strain non-motile and filamentous. Among the heat-induced proteins were heat shock factors, transcriptional and translational proteins, whereas proteins affecting cellular morphology, proteins involved in motility, central metabolism and energy production were down-regulated. Notably, numerous potential virulence factors were found to be up-regulated at higher temperatures, suggesting an elevated pathogenic potential of Cronobacter sp. under these growth conditions. Significant alterations in the protein expression profile and growth rate of C. turicensis exposed to 25 degrees C indicate that at this temperature the organism is cold-stressed. Up-regulated gene products comprised cold-shock, DNA-binding and ribosomal proteins, factors that support protein folding and proteins opposing cold-induced decrease in membrane fluidity, whereas down-regulated proteins were mainly involved in central metabolism.
Carranza
Paula
P
Department of Microbiology, Institute of Plant Biology, UZH, Zurich, Switzerland.
Grunau
Alexander
A
Schneider
Thomas
T
Hartmann
Isabel
I
Lehner
Angelika
A
Stephan
Roger
R
Gehrig
Peter
P
Grossmann
Jonas
J
Groebel
Katrin
K
Hoelzle
Ludwig E
LE
Eberl
Leo
L
Riedel
Kathrin
K
D001426:Bacterial Proteins / Q000032:analysis / Q000235:genetics; D004755:Enterobacteriaceae / Q000235:genetics / Q000302:isolation & purification* / Q000648:ultrastructure; D005506:Food Contamination; D040901:Proteomics / Q000379:methods*; D013696:Temperature
D001426:Bacterial Proteins