Affiliation:
1. Department of Food Science, Cornell University, Ithaca, New York
Abstract
ABSTRACT
To measure σ
B
activation in
Listeria monocytogenes
under environmental or energy stress conditions, quantitative reverse transcriptase PCR (TaqMan) was used to determine the levels of transcripts for the σ
B
-dependent
opuCA
and
clpC
genes in strains having null mutations in genes encoding
r
egulator of
s
igma
B
proteins (
rsbT
and
rsbV
) and sigma B (
sigB
) and in the
L. monocytogenes
wild-type 10403S strain under different stress conditions. The Δ
sigB
, Δ
rsbT
, and Δ
rsbV
strains previously exhibited increased hemolytic activities compared to the hemolytic activity of the wild-type strain; therefore, transcript levels for
hly
were also determined. RsbT, RsbV, and σ
B
were all required for
opuCA
expression during growth under carbon-limiting conditions or following exposure to pH 4.5, salt, ethanol, or the protonophore carbonyl cyanide
m
-chlorophenylhydrazone (CCCP). Expression of
clpC
was RsbT, RsbV, and σ
B
dependent in the presence of CCCP but not under the other conditions.
hly
expression was not RsbT, RsbV, or σ
B
dependent in the presence of either CCCP or salt.
opuCA
transcript levels did not increase in the presence of rapidly lethal stresses (i.e., pH 2.5 or 13 mM cumene hydroperoxide) despite the enhanced survival of the wild type compared with the survival of the mutant strains under these conditions. These findings highlight the importance of complementing phenotypic characterizations with gene expression studies to identify direct and indirect effects of null mutations in regulatory genes, such as
sigB
. Overall, our data show that while σ
B
activation occurs through a single pathway under both environmental and energy stress conditions, regulation of expression of some stress response and virulence genes in the σ
B
regulon (e.g.,
clpC
) appears to require networks involving multiple transcriptional regulators.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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