The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella - Institut Agro Rennes-Angers Accéder directement au contenu
Article Dans Une Revue BioMetals Année : 2019

The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella

Résumé

Salmonella enterica serovar Enteritidis (SE) is the most frequently-detected Salmonella in foodborne outbreaks in the European Union. Among such outbreaks, egg and egg products were identified as the most common vehicles of infection. Possibly, the major antibacterial property of egg white is iron restriction, which results from the presence of the ironbinding protein, ovotransferrin. To circumvent iron restriction, SE synthesise catecholate siderophores (i.e. enterobactin and salmochelin) that can chelate iron from host iron-binding proteins. Here, we highlight the role of lipocalin-like proteins found in egg white that could enhance egg-white iron restriction through sequestration of certain siderophores, including enterobactin. Indeed, it is now apparent that the egg-white lipocalin, Ex-FABP, can inhibit bacterial growth via its siderophore-binding capacity in vitro. However, it remains unclear whether Ex-FABP performs such a function in egg white or during bird infection. Regarding the two other lipocalins of egg white (Cal-c and a-1-glycoprotein), there is currently no evidence to indicate that they sequester siderophores.
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hal-02054473 , version 1 (13-11-2019)

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Louis Alex Julien, Florence Baron, Sylvie Bonnassie, Francoise Nau, Catherine Guérin-Dubiard, et al.. The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella. BioMetals, 2019, 32 (3), ⟨10.1007/s10534-019-00180-w⟩. ⟨hal-02054473⟩
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