{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T17:38:58Z","timestamp":1790098738148,"version":"4.0.1"},"reference-count":92,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2022,6,14]],"date-time":"2022-06-14T00:00:00Z","timestamp":1655164800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Cell. Infect. Microbiol."],"abstract":"<jats:p>\n                    Contribution of food vehicles to pathogenicity of disease-causing microorganisms is an important but overlooked research field. The current study was initiated to reveal the relationship between virulence of\n                    <jats:italic>Salmonella enterica<\/jats:italic>\n                    serovar Enteritidis and egg yolk as a hosting medium. Mice were orally challenged with\n                    <jats:italic>Salmonella<\/jats:italic>\n                    Enteritidis cultured in egg yolk or tryptic soy broth (TSB). Additionally, mice were challenged with\n                    <jats:italic>Salmonella<\/jats:italic>\n                    Enteritidis cultured in TSB, followed by administration of sterile egg yolk, to discern the difference between pre-growth of the pathogen and its mere presence in egg yolk during infection. The pathogen\u2019s Lethal dose 50 (LD\n                    <jats:sub>50<\/jats:sub>\n                    ) was the lowest when grown in yolk (2.8\u00d710\n                    <jats:sup>2<\/jats:sup>\n                    CFU), compared to 1.1\u00d710\n                    <jats:sup>3<\/jats:sup>\n                    CFU in TSB, and 4.6\u00d710\n                    <jats:sup>3<\/jats:sup>\n                    CFU in TSB followed by administration of sterile yolk. Additionally, mice that orally received\n                    <jats:italic>Salmonella<\/jats:italic>\n                    Enteritidis grown in egg yolk expressed a high death rate. These findings were supported by transcriptional analysis results. Expression of promoters of virulence-related genes (\n                    <jats:italic>sopB<\/jats:italic>\n                    and\n                    <jats:italic>sseA<\/jats:italic>\n                    ) in genetically modified\n                    <jats:italic>Salmonella<\/jats:italic>\n                    Enteritidis reporter strains was significantly higher (\n                    <jats:italic>p<\/jats:italic>\n                    &amp;lt; 0.05) when the bacterium was grown in the yolk, compared to that grown in TSB. Sequencing of RNA (RNA-seq) revealed 204 differentially transcribed genes in\n                    <jats:italic>Salmonella<\/jats:italic>\n                    Enteritidis grown in yolk\n                    <jats:italic>vs<\/jats:italic>\n                    . TSB. Yolk-grown\n                    <jats:italic>Salmonella<\/jats:italic>\n                    Enteritidis exhibited upregulated virulence pathways, including type III secretion systems, epithelial cell invasion, and infection processes; these observations were confirmed by RT-qPCR results. The transcriptomic analysis suggested that upregulation of virulence machinery of\n                    <jats:italic>Salmonella<\/jats:italic>\n                    Enteritidis grown in egg yolk was related to increased iron uptake, biotin utilization, flagellar biosynthesis, and export of virulence proteins encoded on\n                    <jats:italic>Salmonella<\/jats:italic>\n                    pathogenicity island 1, 2, 4, and 5. These biological responses may have acted in concert to increase the virulence of\n                    <jats:italic>Salmonella<\/jats:italic>\n                    infection in mice. In conclusion, growth in egg yolk enhanced\n                    <jats:italic>Salmonella<\/jats:italic>\n                    Enteritidis virulence, indicating the significance of this food vehicle to the risk assessment of salmonellosis.\n                  <\/jats:p>","DOI":"10.3389\/fcimb.2022.903979","type":"journal-article","created":{"date-parts":[[2022,6,14]],"date-time":"2022-06-14T00:56:35Z","timestamp":1655168195000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":16,"title":["The Role of Egg Yolk in Modulating the Virulence of Salmonella Enterica Serovar Enteritidis"],"prefix":"10.3389","volume":"12","author":[{"given":"Yumin","family":"Xu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ahmed G.","family":"Abdelhamid","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anice","family":"Sabag-Daigle","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michael G.","family":"Sovic","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Brian M.M.","family":"Ahmer","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ahmed E.","family":"Yousef","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2022,6,14]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"153","DOI":"10.1111\/J.1365-2672.2006.03054.X","article-title":"Mechanisms of Heat Inactivation in Salmonella Serotype Typhimurium as Affected by Low Water Activity at Different Temperatures","volume":"102","author":"Aljarallah","year":"2007","journal-title":"J. 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