title: Application of PCDA/SPH/CHO/Lysine vesicles to detect pathogenic bacteria in chicken.
abstract: 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.
authors.affiliation: Food Technology Department, Universidade Federal de Viçosa, Avenida PH Holfs, s/n, Campus Universitário, 36.570-000 Viçosa, Minas Gerais, Brazil. Electronic address: taveloso@yahoo.com.br.
authors.forename: Taíla V
authors.initials: TV
authors.lastname: de Oliveira
authors.affiliation: Food Technology Department, Universidade Federal de Viçosa, Avenida PH Holfs, s/n, Campus Universitário, 36.570-000 Viçosa, Minas Gerais, Brazil. Electronic address: nfsoares@ufv.br.
authors.forename: Nilda de F F
authors.initials: Nde F
authors.lastname: Soares
authors.affiliation: Food Technology Department, Universidade Federal de Viçosa, Avenida PH Holfs, s/n, Campus Universitário, 36.570-000 Viçosa, Minas Gerais, Brazil. Electronic address: nandrade@ufv.br.
authors.forename: Nélio J
authors.initials: NJ
authors.lastname: de Andrade
authors.affiliation: Chemistry Engineering Department, Universidade Federal de Viçosa, Avenida PH Holfs, s/n, Campus Universitário, 36.570-000 Viçosa, Minas Gerais, Brazil. Electronic address: deusanilde@gmail.com.
authors.forename: Deusanilde J
authors.initials: DJ
authors.lastname: Silva
authors.affiliation: Food Technology Department, Universidade Federal de Viçosa, Avenida PH Holfs, s/n, Campus Universitário, 36.570-000 Viçosa, Minas Gerais, Brazil. Electronic address: ebermedeiros@yahoo.com.br.
authors.forename: Eber Antônio A
authors.initials: EA
authors.lastname: Medeiros
authors.affiliation: Food Technology Department, Universidade Federal de Viçosa, Avenida PH Holfs, s/n, Campus Universitário, 36.570-000 Viçosa, Minas Gerais, Brazil. Electronic address: amanda.badaro@ufv.br.
authors.forename: Amanda T
authors.initials: AT
authors.lastname: Badaró
mesh_terms: D000818:Animals; D002645:Chickens; D002784:Cholesterol / Q000737:chemistry; D003124:Colorimetry; D005516:Food Microbiology / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008081:Liposomes / Q000737:chemistry*; D008239:Lysine / Q000737:chemistry; D008460:Meat / Q000382:microbiology; D000078789:Polyacetylene Polymer; D011108:Polymers / Q000737:chemistry; D053279:Polyynes / Q000737:chemistry; D019779:Salmonella enterica / Q000302:isolation & purification*; D013109:Sphingomyelins / Q000737:chemistry
chemical_list: D008081:Liposomes; D000078789:Polyacetylene Polymer; D011108:Polymers; D013109:Sphingomyelins; D053279:Polyynes; C082361:polydiacetylene; D002784:Cholesterol; D008239:Lysine
keywords: Chicken meat; Limit detection of Salmonella choleraesuis; Polydiacetylene vesicle