PMID:23451197

Citation	Salazar, JK, Deng, K, Tortorello, ML, Brandl, MT, Wang, H and Zhang, W (2013) Genes ycfR, sirA and yigG contribute to the surface attachment of Salmonella enterica Typhimurium and Saintpaul to fresh produce. PLoS ONE 8:e57272
Abstract	Salmonella enterica is a frequent contaminant of minimally-processed fresh produce linked to major foodborne disease outbreaks. The molecular mechanisms underlying the association of this enteric pathogen with fresh produce remain largely unexplored. In our recent study, we showed that the expression of a putative stress regulatory gene, ycfR, was significantly induced in S. enterica upon exposure to chlorine treatment, a common industrial practice for washing and decontaminating fresh produce during minimal processing. Two additional genes, sirA involved in S. enterica biofilm formation and yigG of unknown function, were also found to be differentially regulated under chlorine stress. To further characterize the roles of ycfR, sirA, and yigG in S. enterica attachment and survival on fresh produce, we constructed in-frame deletions of all three genes in two different S. enterica serovars, Typhimurium and Saintpaul, which have been implicated in previous disease outbreaks linked to fresh produce. Bacterial attachment to glass and polystyrene microtiter plates, cell aggregation and hydrophobicity, chlorine resistance, and surface attachment to intact spinach leaf and grape tomato were compared among wild-type strains, single-gene deletion mutants, and their respective complementation mutants. The results showed that deletions of ycfR, sirA, and yigG reduced bacterial attachment to glass and polystyrene as well as fresh produce surface with or without chlorine treatment in both Typhimurium and Saintpaul. Deletion of ycfR in Typhimurium significantly reduced bacterial chlorine resistance and the attachment to the plant surfaces after chlorinated water washes. Deletions of ycfR in Typhimurium and yigG in Saintpaul resulted in significant increase in cell aggregation. Our findings suggest that ycfR, sirA, and yigG collectively contribute to S. enterica surface attachment and survival during post-harvest minimal processing of fresh produce.
Links	PubMed PMC3579871 Online version:10.1371/journal.pone.0057272
Keywords	Bacterial Adhesion; Biofilms; Fruit/microbiology; Genes, Bacterial; Hydrophobic and Hydrophilic Interactions; Phylogeny; Salmonella enterica/classification; Salmonella enterica/genetics; Salmonella typhimurium/classification; Salmonella typhimurium/genetics; Vegetables/microbiology
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Annotations

Gene product	Qualifier	GO Term	Evidence Code	with/from	Aspect	Extension	Notes	Status
SALTY:Q8ZQ03		GO:0043709: cell adhesion involved in single-species biofilm formation	ECO:0000315:		P		Protein: ycfR Organism: Salmonella typhimurium strain LT2 A significant decrease in attachment to glass and polystyrene was observed in Salmonella typhimurium strain LT2 ycfR mutants when compared to attachment of the wild type strain (Figure 4 & Table 2)	complete CACAO 12314
SALTY:Q8ZQ03		GO:0043707: cell adhesion involved in single-species biofilm formation in or on host organism	ECO:0000315:		P		Figure 5: Salmonella enterica Typhimurium expressing mutant ycfR showed decreased cell adhesion on spinach leaves and grape tomatoes after chlorine treatment as compared to the wild type	complete CACAO 12421
SALTY:Q7CPD6		GO:0043709: cell adhesion involved in single-species biofilm formation	ECO:0000315:		P		Protein: yigG Organism: Salmonella typhimurium strain LT2 Salmonella typhimurium strain LT2 yigG mutants showed a significant decrease (P=0.0003) in attachment to polystyrene when compared to attachment of the wild type strain (Figure 4 & Table 2)	complete CACAO 12315
SALET:A0A0F7J832		GO:0043709: cell adhesion involved in single-species biofilm formation	ECO:0000315:		P		Protein: ycfR Organism: Salmonella enterica serovar Saintpaul strain 99A3746 As shown in Figure 4 and Table 2, ycfR mutants of Salmonella enterica serovar Saintpaul showed decreased attachment to glass surface when compared to the wild type strain (P=0.035).	complete CACAO 12347

References

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