Effects of iron and selenium on the production of catalase, superoxide dismutase, and listeriolysin O in <i>Listeria monocytogenes</i>

作     者：Fisher, CW Martin, SE 

作者机构：Univ Illinois Dept Food Sci & Human Nutr Anim Sci Lab 486 Urbana IL 61801 USA 

出 版 物：《JOURNAL OF FOOD PROTECTION》 (食品保护杂志)

年 卷 期：1999年第62卷第10期

页      面：1206-1209页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0836[工学-生物工程] 

主　　题：细菌毒素类 过氧化氢酶/生物合成 热休克蛋白质类/生物合成 溶血素蛋白质类 铁/药理学 单核细胞增生利斯特菌/药物作用 单核细胞增生利斯特菌/生长和发育 单核细胞增生利斯特菌/代谢 硒/药理学 超氧化物歧化酶/生物合成 

摘      要：Listeria monocytogenes 19112, Scott A, and 10403S were grown in tryptic soy broth (TSB) and TSB supplemented with 25 to 100 mu g/ml of iron (Fe) and 0.5 to 2.5 mu g/ml selenium (Se) to examine the effects on catalase (CA), superoxide dismutase (SOD), and listeriolysin O (LLO) activities. Growth in TSB supplemented with Fe resulted in significant increases in CA, SOD, and LLO activities in all three strains when compared to growth in TSB. The addition of 0.5 mu g/ml Se to TSB resulted in significantly higher CA and LLO activities in L. monocytogenes 19112 but showed no effect on Scott A or 10403S. These results suggest that Fe plays a role in increasing the activities of CA, SOD, and LLO.