scholarly journals Modulation of intracellular pH sensing of Escherichia coli by receptor methylation.

2000 ◽  
Vol 40 (supplement) ◽  
pp. S89
Author(s):  
T. Umemura ◽  
M. Homma ◽  
I. Kawagishi
Keyword(s):  
Escherichia Coli ◽  
Intracellular Ph ◽  
Ph Sensing

scholarly journals Intracellular pH sensing by the Escherichia coli chemoreceptors.

1999 ◽  
Vol 39 (supplement) ◽  
pp. S53
Author(s):  
T. Umemura ◽  
Y. Matsumoto ◽  
K. Oonishi ◽  
M. Homma ◽  
I. Kawagishi
Keyword(s):  
Escherichia Coli ◽  
Intracellular Ph ◽  
Ph Sensing

BSA-Coated Nanoparticles for Improved SERS-Based Intracellular pH Sensing

2014 ◽  
Vol 86 (24) ◽  
pp. 12250-12257 ◽  
Author(s):  
Xiao-Shan Zheng ◽  
Pei Hu ◽  
Yan Cui ◽  
Cheng Zong ◽  
Jia-Min Feng ◽  
...  
Keyword(s):  
Intracellular Ph ◽  
Ph Sensing ◽  
Coated Nanoparticles

Enzymatic Synthesis of Periodic DNA Nanoribbons for Intracellular pH Sensing and Gene Silencing

2015 ◽  
Vol 137 (11) ◽  
pp. 3844-3851 ◽  
Author(s):  
Gang Chen ◽  
Di Liu ◽  
Chunbai He ◽  
Theodore R. Gannett ◽  
Wenbin Lin ◽  
...  
Keyword(s):  
Gene Silencing ◽  
Intracellular Ph ◽  
Enzymatic Synthesis ◽  
Ph Sensing

Mechanism of Action of Spanish Oregano, Chinese Cinnamon, and Savory Essential Oils against Cell Membranes and Walls of Escherichia coli O157:H7 and Listeria monocytogenes

2006 ◽  
Vol 69 (5) ◽  
pp. 1046-1055 ◽  
Author(s):  
MOUNIA OUSSALAH ◽  
STÉPHANE CAILLET ◽  
MONIQUE LACROIX
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Intracellular Ph ◽  
Cell Membranes ◽  
Escherichia Coli O157 ◽  
Electronic Microscopy ◽  
Cinnamon Oil ◽  
E Coli ◽  
Atp Concentration

The mechanism of the antimicrobial action of Spanish oregano (Corydothymus capitatus), Chinese cinnamon (Cinnamomum cassia), and savory (Satureja montana) essential oils against cell membranes and walls of bacteria was studied by the measurement of the intracellular pH and ATP concentration, the release of cell constituents, and the electronic microscopy observations of the cells when these essential oils at their MICs were in contact with Escherichia coli O157:H7 and Listeria monocytogenes. E. coli O157:H7 and L. monocytogenes, two pathogenic foodborne bacteria, were used as gram-negative and gram-positive bacterial models, respectively. Treatment with these essential oils at their MICs affected the membrane integrity of bacteria and induced depletion of the intracellular ATP concentration. Spanish oregano and savory essential oils, however, induced more depletion than Chinese cinnamon oil. An increase of the extracellular ATP concentration was observed only when Spanish oregano and savory oils were in contact with E. coli O157:H7 and L. monocytogenes. Also, a significantly higher (P ≤0.05) cell constituent release was observed in the supernatant when E. coli O157:H7 and L. monocytogenes cells were treated with Chinese cinnamon and Spanish oregano oils. Chinese cinnamon oil was more effective to reduce significantly the intracellular pH of E. coli O157:H7, whereas Chinese cinnamon and Spanish oregano decreased more significantly the intracellular pH of L. monocytogenes. Electronic microscopy observations revealed that the cell membrane of both treated bacteria was significantly damaged. These results suggest that the cytoplasmic membrane is involved in the toxic action of essential oils.

A hemicyanine-based optical probe for biomembranes and intracellular pH sensing

2018 ◽  
Vol 202 ◽  
pp. 246-252 ◽  
Author(s):  
Qingyun Gao ◽  
Jinya Du ◽  
Han Liu ◽  
Shuang Lu ◽  
Xinwen Zhou ◽  
...  
Keyword(s):  
Intracellular Ph ◽  
Optical Probe ◽  
Ph Sensing

Label-Free Carbon-Dots-Based Ratiometric Fluorescence pH Nanoprobes for Intracellular pH Sensing

2016 ◽  
Vol 88 (15) ◽  
pp. 7837-7843 ◽  
Author(s):  
Jingfang Shangguan ◽  
Dinggeng He ◽  
Xiaoxiao He ◽  
Kemin Wang ◽  
Fengzhou Xu ◽  
...  
Keyword(s):  
Intracellular Ph ◽  
Carbon Dots ◽  
Free Carbon ◽  
Ph Sensing ◽  
Label Free ◽  
Ratiometric Fluorescence
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