High pressure represses expression of the malB operon in Escherichia coli

Mild hydrostatic pressure triggers oxidative responses in Escherichia coli

Hydrostatic pressure is an important physical stimulus which can cause various responses in bacterial cells. The survival and cellular processes of Escherichia coli under hydrostatic pressures between 10 MPa and 110 MPa have been studied. However, understanding bacterial responses to moderately elevated pressure of up to 10 MPa is useful for a range of different applications including for example in smart and responsive materials. In this study, the genetic responses of E. coli K-12 MG1655 to 1 MPa pressure was examined using transcriptomic analysis by RNA-Seq. The results show that 101 genes were differentially expressed under 1 MPa pressure in E. coli cells, with 85 of them up-regulated. The analysis suggested that some genes were over expressed to adapt the increase of oxygen levels in our system, and several functional categories are involved including oxidative stress responses, Fe-S cluster assembly and iron acquisition. Two differentially expressed genes azuC and entC were further investigated using RT-qPCR, and GFP reported strains of those two genes were created, AG1319 (P_azuCazuC-msfgfp) and AG1321 (P_entCentC-msfgfp). A linear response of azuC expression was observed between 0 MPa to 1 MPa by monitoring the fluorescence signal of strain AG1319 (P_azuCazuC-msfgfp). This study is the first report to demonstrate the genetic response of bacterial cells under 1 MPa hydrostatic pressure, and provides preliminary data for creating pressure sensing bacterial strains for a wide range of applications.

Adaptive laboratory evolution of Escherichia coli K-12 MG1655 for growth at high hydrostatic pressure

Much of microbial life on Earth grows and reproduces under the elevated hydrostatic pressure conditions that exist in deep-ocean and deep-subsurface environments. In this study adaptive laboratory evolution (ALE) experiments were conducted to investigate the possible modification of the piezosensitive Escherichia coli for improved growth at high pressure. After approximately 500 generations of selection, a strain was isolated that acquired the ability to grow at pressure non-permissive for the parental strain. Remarkably, this strain displayed growth properties and changes in the proportion and regulation of unsaturated fatty acids that indicated the acquisition of multiple piezotolerant properties. These changes developed concomitantly with a change in the gene encoding the acyl carrier protein, which is required for fatty acid synthesis.

Analysis of hydrostatic pressure effects on transcription in Escherichia coli by DNA microarray procedure

Hydrostatic pressure is a well-known physical stimulus, but its effects on cell physiology have not been clarified. To investigate pressure effects on Escherichia coli, we carried out DNA microarray analysis of the entire E. coli genome. The microarray results showed pleiotropic effects on gene expression. In particular, heat- and cold-stress responses were induced simultaneously by the elevated pressure. Upon temperature stress (including both temperature up- and down-shifts) and other environmental stresses, gene expression adjusts to adapt to such environmental changes through regulations by several DNA-binding proteins. An E. coli mutant, which deleted the hns gene encoding one of the regulator proteins, exhibited great pressure sensitivity. The result suggested that the H-NS protein was a possible transcriptional regulator for adaptation of the high-pressure stress.

Physiological and mathematical aspects in setting criteria for decontamination of foods by physical means

In heat processing, microbial inactivation is traditionally described as log-linear. As a general rule, the relation between rate of inactivation and temperature is also described as a log-linear relation. The model is also sometimes applied in pressure and in pulsed electric field (PEF) processing. The model has proven its value by the excellent safety record of the last 80 years, but there are many deviations from log-linearity. This could lead to either over-processing or under-processing resulting in safety problems or, more likely, spoilage problems. As there is a need for minimal processing, accurate information of the inactivation kinetics is badly needed. To predict inactivation more precisely, models have been developed that can cope with deviations of linearity. As extremely low probabilities of survival must be predicted, extrapolation is almost always necessary. However, extrapolation is hardly possible without knowledge of the nature of nonlinearity. Therefore, knowledge of the physiology of inactivation is necessary. This paper discusses the physiology of denaturation by heat, high pressure and pulse electric field. After discussion of the physiological aspects, the various aspects of the development of inactivation models will be addressed. Both general and more specific aspects are discussed such as choice of test strains, effect of the culture conditions, conditions during processing and recovery conditions and mathematical modelling of inactivation. In addition to lethal inactivation, attention will be paid to sublethal inactivation because of its relevance to food preservation. Finally, the principles of quantitative microbiological risk assessment are briefly mentioned to show how appropriate inactivation criteria can be set.