Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
Become a Member | Sign in
Home>News>This Article

What Fuels Salmonella’s Invasion Strategy?

Published: Thursday, May 08, 2014
Last Updated: Tuesday, May 13, 2014
Bookmark and Share
As well as reducing the effects Salmonella can have we also need more effective ways to combat it once it's inside our bodies.

Certain strains of Salmonella bacteria such as Salmonella Typhimurium (S. Typhimurium) are among of the most common causes of food-borne gastroenteritis. Other strains of Salmonella such as S. Typhi are responsible for typhoid fever, which causes 200,000 deaths around the world each year. Ensuring food is clear of contamination, and water is clean are key to reducing the effects Salmonella can have, but we also need more effective ways to combat Salmonella once it's inside our bodies.

To address this the Institute of Food Research, strategically supported by BBSRC has been studying S.Typhimuriumbacteria to understand, not only how they transmit through the food chain, but why they are so effective and dangerous once inside us.

If we consume food or water contaminated with S. Typhimurium, the first stage of infection is to get into the cells that line our gut. These epithelial cells are adapted to defend against such attacks, but Salmonella has a wealth of strategies to overcome these and make it more virulent. It also needs these virulence genes to overcome the cells of the immune system, which it invades to move around the body. We are learning a lot about these virulence genes, but until this new study, published in the journal PLOS ONE, we didn't know how Salmonella fuelled itself for this. A source of energy and nutrition is vital, and knowing what Salmonella uses could inform new strategies to prevent infection.

To discover more about Salmonella's feeding habits, Dr Arthur Thompson and his team constructed S. Typhimurium strains lacking certain key genes in important metabolic pathways. They then examined how well these mutated strains reproduced in human epithelial cells, grown in cultures.

"We found that glucose is the major nutrient used by S.Typhimurium," said Dr Thompson. Salmonella converts glucose to pyruvate in a process called glycolysis, which also releases energy needed to fuel growth and reproduction. Knocking out one enzyme in glycolysis, and enzymes used to transport glucose into the bacteria severely reduced S. Typhimurium's ability to reproduce in epithelial cells, but didn't eradicate it completely. "This suggests that although S. Typhimurium requires glucose, it is also able to use other nutrients, and that's something we're now studying," said Dr Thompson.

This contrasts with previous findings from similar experiments on macrophage cells by the IFR team, as for successful macrophage invasion, glycolysis is absolutely essential. Macrophages are the immune cells sent to destroy Salmonella, but instead Salmonella invades the macrophages. Infected macrophages can carry Salmonella around the body causing a potentially fatal systemic infection.

"We now have a much more complete picture of the nutritional needs of Salmonella, which is important since this information may also suggest new ways to develop potential therapeutic interventions," said Dr Thompson.

Further Information
Access to this exclusive content is for Technology Networks Premium members only.

Join Technology Networks Premium for free access to:

  • Exclusive articles
  • Presentations from international conferences
  • Over 2,600+ scientific posters on ePosters
  • More than 3,800+ scientific videos on LabTube
  • 35 community eNewsletters

Sign In

Forgotten your details? Click Here
If you are not a member you can join here

*Please note: By logging into you agree to accept the use of cookies. To find out more about the cookies we use and how to delete them, see our privacy policy.

Scientific News
Arsenic Found in Many U.S. Red Wines
A new University of Washington study that tested 65 wines from America’s top four wine-producing states — California, Washington, New York and Oregon — found all but one have arsenic levels that exceed what’s allowed in drinking water.
Viruses Join Fight Against Harmful Bacteria
Engineered viruses could combat human disease and improve food safety.
Plastic for Dinner
Roughly a quarter of the fish sampled from fish markets in California and Indonesia contained man-made debris according to a study from the University of California, Davis, and Hasanuddin University in Indonesia.
Diet, Exercise, Smoking Habits and Genes Interact To Affect and Risk
NIH-funded study points to converging factors that drive disease-related inflammation.
Marzipan Made From Pure Almonds
Researchers carry out DNA analyses and use advanced protein identification techniques to determine whether marzipan is made from pure almonds or also contains other nuts or beans.
Natural Compound Prevents Obesity in Mice
Results show that lower doses of celastrol can prevent obesity without affecting hunger.
Health Risks of Saturated Fats Aggravated by Immune Response
Research shows that the presence of saturated fats resulted in monocytes migrating into the tissues of vital organs.
Decrease in Foodborne Outbreaks in Denmark
Almost every other registered salmonella infection in Denmark in 2014 was brought back by Danes travelling overseas.
How Safe Is Your Ground Beef?
If you don’t know how the ground beef you eat was raised, you may be putting yourself at higher risk of illness from dangerous bacteria. You okay with that?
Sweeteners Detected in Human Breast Milk
New data show that multiple types of NNS can be passed to nursing infants.

Skyscraper Banner
Go to LabTube
Go to eposters
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
2,600+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
3,800+ scientific videos