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Yu H, Lin J, Wang M, Ying S, Yuan S, Guo Y, Xie Y, Yao W. Molecular and proteomic response of Pseudomonas fluorescens biofilm cultured on lettuce (Lactuca sativa L.) after ultrasound treatment at different intensity levels. Food Microbiol 2024; 117:104387. [PMID: 37919011 DOI: 10.1016/j.fm.2023.104387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 09/17/2023] [Indexed: 11/04/2023]
Abstract
Ultrasonic treatment is widely used for surface cleaning of vegetables in the processing of agricultural products. In the present study, the molecular and proteomic response of Pseudomonas fluorescens biofilm cultured on lettuce was investigated after ultrasound treatment at different intensity levels. The results show that the biofilm was efficiently removed after ultrasound treatment with intensity higher than 21.06 W/cm2. However, at an intensity of less than 18.42 W/cm2, P. fluorescens was stimulated by ultrasound leading to promoted bacterial growth, extracellular protease activity, extracellular polysaccharide secretion (EPS), and synthesis of acyl-homoserine lactones (AHLs) as quorum-sensing signaling molecules. The expression of biofilm-related genes, stress response, and dual quorum sensing system was upregulated during post-treatment ultrasound. Proteomic analysis showed that ultrasound activated proteins in the flagellar system, which led to changes in bacterial tendency; meanwhile, a large number of proteins in the dual-component system began to be regulated. ABC transporters accelerated the membrane transport of substances inside and outside the cell membrane and equalized the permeability conditions of the cell membrane. In addition, the expression of proteins related to DNA repair was upregulated, suggesting that bacteria repair damaged DNA after ultrasound exposure.
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Affiliation(s)
- Hang Yu
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.
| | - Jiang Lin
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Mengru Wang
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Su Ying
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.
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Manthou E, Coeuret G, Chaillou S, Nychas GJE. Metagenetic characterization of bacterial communities associated with ready-to-eat leafy vegetables and study of temperature effect on their composition during storage. Food Res Int 2022; 158:111563. [DOI: 10.1016/j.foodres.2022.111563] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 06/16/2022] [Accepted: 06/21/2022] [Indexed: 11/17/2022]
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Circella E, Casalino G, Camarda A, Schiavone A, D'Amico F, Dimuccio MM, Pugliese N, Ceci E, Romito D, Bozzo G. <em>Pseudomonas fluorescens</em> group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications. Ital J Food Saf 2022; 11:9998. [PMID: 35795461 PMCID: PMC9251874 DOI: 10.4081/ijfs.2022.9998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 02/21/2022] [Indexed: 11/23/2022] Open
Abstract
Bacteria belonging to the genus Pseudomonas are ubiquitous and characterized by a high adaptation capability to different environmental conditions and wide range of temperatures. They may colonize food, sometimes causing alteration. Quite recently, a blue pigmentation due to Pseudomonas fluorescens has been widely reported in mozzarella cheese. In this report, we describe a blue coloration occurred on rabbit meat stored in the refrigeration cell of a slaughterhouse. The alteration was observed after about 72 hours of storage at 4-6°C. Bacteriological analyses were performed, and a microorganism included in the Pseudomonas fluorescens group was identified. The experimental contamination was planned, using a bacterial suspension with 1×108 UFC/ml load to spread on rabbit carcasses. The blue pigmentation appeared after 24 hours of storage in a cell with the same conditions of temperature. The bacterium was reisolated and identified as responsible for the alteration on meat. These findings highlight the importance of considering the members of the genus Pseudomonas and, more specifically, of the P. fluorescens group when the microbiological quality of food is to be ascertained. In fact, even if these bacteria are not considered a public health problem, their presence should be monitored by food industry operators in self-control plans because they may cause alteration in food. In fact, any altered product should be withdrawn from the market in agreement with Regulation (EC) No 178/2002 of the European Parliament and of the Council.
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Petrova P, Arsov A, Tsvetanova F, Parvanova-Mancheva T, Vasileva E, Tsigoriyna L, Petrov K. The Complex Role of Lactic Acid Bacteria in Food Detoxification. Nutrients 2022; 14:2038. [PMID: 35631179 PMCID: PMC9147554 DOI: 10.3390/nu14102038] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 05/02/2022] [Accepted: 05/10/2022] [Indexed: 12/13/2022] Open
Abstract
Toxic ingredients in food can lead to serious food-related diseases. Such compounds are bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin, zearalenone, fumonisin), pesticides of different classes (organochlorine, organophosphate, synthetic pyrethroids), heavy metals, and natural antinutrients such as phytates, oxalates, and cyanide-generating glycosides. The generally regarded safe (GRAS) status and long history of lactic acid bacteria (LAB) as essential ingredients of fermented foods and probiotics make them a major biological tool against a great variety of food-related toxins. This state-of-the-art review aims to summarize and discuss the data revealing the involvement of LAB in the detoxification of foods from hazardous agents of microbial and chemical nature. It is focused on the specific properties that allow LAB to counteract toxins and destroy them, as well as on the mechanisms of microbial antagonism toward toxigenic producers. Toxins of microbial origin are either adsorbed or degraded, toxic chemicals are hydrolyzed and then used as a carbon source, while heavy metals are bound and accumulated. Based on these comprehensive data, the prospects for developing new combinations of probiotic starters for food detoxification are considered.
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Affiliation(s)
- Penka Petrova
- Institute of Microbiology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (P.P.); (A.A.)
| | - Alexander Arsov
- Institute of Microbiology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (P.P.); (A.A.)
| | - Flora Tsvetanova
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (F.T.); (T.P.-M.); (E.V.); (L.T.)
| | - Tsvetomila Parvanova-Mancheva
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (F.T.); (T.P.-M.); (E.V.); (L.T.)
| | - Evgenia Vasileva
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (F.T.); (T.P.-M.); (E.V.); (L.T.)
| | - Lidia Tsigoriyna
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (F.T.); (T.P.-M.); (E.V.); (L.T.)
| | - Kaloyan Petrov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (F.T.); (T.P.-M.); (E.V.); (L.T.)
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Alegbeleye O, Sant’Ana AS. Survival and growth behaviour of Listeria monocytogenes in ready-to-eat vegetable salads. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Guo F, Chen Q, Liang Q, Zhang M, Chen W, Chen H, Yun Y, Zhong Q, Chen W. Antimicrobial Activity and Proposed Action Mechanism of Linalool Against Pseudomonas fluorescens. Front Microbiol 2021; 12:562094. [PMID: 33584604 PMCID: PMC7875898 DOI: 10.3389/fmicb.2021.562094] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Accepted: 01/06/2021] [Indexed: 11/13/2022] Open
Abstract
In this study, linalool, one of the principal components of essential oils, was used as an antibacterial agent to investigate the antibacterial activity and mechanism of linalool against Pseudomonas fluorescens. The reduction in membrane potential (MP), leakage of alkaline phosphatase (AKP) and the release of macromolecules, including DNA, RNA and protein confirmed that damage to cell wall membrane structure and leakage of cytoplasmic contents were due to the linalool treatment. Furthermore, the decrease of enzyme activity, including the succinate dehydrogenase (SDH), malate dehydrogenase (MDH), pyruvate kinase (PK), and ATPase indicated that linalool could lead to metabolic dysfunction and inhibit energy synthesis. In addition, the activity of respiratory chain dehydrogenase and metabolic activity of respiration indicated that linalool inhibits cellular respiration. These results revealed that linalool had strong antibacterial activity against P. fluorescens via membrane damage, bacterial metabolic and oxidative respiratory perturbations, interfering in cellular functions and even causing cell death. It was suggested that linalool may be a new potential source as food antiseptics in food systems.
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Affiliation(s)
- Fengyu Guo
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Qianping Chen
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Qiong Liang
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Ming Zhang
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Wenxue Chen
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Haiming Chen
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Yonghuan Yun
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Qiuping Zhong
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Weijun Chen
- College of Food Science and Technology, Hainan University, Haikou, China
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Circella E, Schiavone A, Barrasso R, Camarda A, Pugliese N, Bozzo G. Pseudomonas azotoformans Belonging to Pseudomonas fluorescens Group as Causative Agent of Blue Coloration in Carcasses of Slaughterhouse Rabbits. Animals (Basel) 2020; 10:ani10020256. [PMID: 32041142 PMCID: PMC7070765 DOI: 10.3390/ani10020256] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Accepted: 01/29/2020] [Indexed: 11/18/2022] Open
Abstract
Simple Summary Bacteria belonging to the genus Pseudomonas are well known for their ubiquitous distribution and their high adaptation capability, which allows them to survive in a wide range of temperatures and other environmental conditions. Therefore, they may colonize food, and a number of cases of food contamination due to Pseudomonas spp. have been reported. Among them, in recent years, blue pigmentation due to Pseudomonas fluorescens has been widely described in mozzarella cheese, insomuch that it was dubbed the “blue mozzarella” case. Here, we report on the contamination of rabbit meat due to a member of the P. fluorescens group that conferred blue coloration to the food matrix. Specifically, colored meat was observed in the refrigeration cell of two butcher shops which had originated from the same slaughterhouse. Bacteriological sampling was performed on pigmented rabbit carcasses as well as from the labeling gun, knives, and water from the slaughterhouse. The same kind of bacterial colony was observed to grow from carcasses, labeling gun, and water. The first identification, performed using a miniaturized biochemical test, revealed it belonged to the P. fluorescens group, and further analysis of the 16S ribosomal RNA gene led to definitive identification as Pseudomonas azotoformans. These findings highlight the importance of considering the members of the genus Pseudomonas and, more specifically, of the P. fluorescens group when the microbiological quality of food is to be ascertained. Abstract The study describes the finding of an abnormal blue-tinged color found on rabbit carcasses in the refrigeration cell of two butcher shops in Apulia Region. The carcasses were from an industrial rabbitry for production of meat with a regularly authorized slaughterhouse. Pseudomonas azotoformans, a microorganism included in Pseudomonasfluorescens group, was isolated from samples collected by the altered carcasses, showing the growth of uniform bacterial colonies with fluorescent pigmentation. The bacterium was also isolated from an additional water sample and from the labelling gun collected in the slaughterhouse, whilst the knives used for slaughtering resulted negative. Chromatic alteration was experimentally reproduced on new carcasses using a 108 cfu/mL bacterial suspension prepared with the isolated strain. Due to their resistance characteristics, members of P. fluorescens group are very difficult to eradicate once introduced into the production environment. Therefore, their presence, even if not considered a public health problem, should be monitored by food industry operators in self-control plans.
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Pseudomonas fluorescens: a potential food spoiler and challenges and advances in its detection. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01501-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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Linares-Morales JR, Gutiérrez-Méndez N, Rivera-Chavira BE, Pérez-Vega SB, Nevárez-Moorillón GV. Biocontrol Processes in Fruits and Fresh Produce, the Use of Lactic Acid Bacteria as a Sustainable Option. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00050] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
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Fröhling A, Rademacher A, Rumpold B, Klocke M, Schlüter O. Screening of microbial communities associated with endive lettuce during postharvest processing on industrial scale. Heliyon 2018; 4:e00671. [PMID: 30094360 PMCID: PMC6076399 DOI: 10.1016/j.heliyon.2018.e00671] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2018] [Revised: 04/26/2018] [Accepted: 06/25/2018] [Indexed: 11/15/2022] Open
Abstract
In this study, the composition of the microbial community on endive lettuce (Cichorium endivia) was evaluated during different postharvest processing steps. Microbial community structure was characterized by culture-dependent and culture-independent methods. Endive lettuce was sampled exemplarily at four different stages of processing (raw material, cut endive lettuce, washed endive lettuce, and spin-dried (ready to pack) endive lettuce) and analysed by plate count analysis using non-selective and selective agar plates with subsequent identification of bacteria colonies by matrix-assisted laser desorption/ionization time-of light mass spectrometry (MALDI-TOF MS). Additionally, terminal-restriction fragment length polymorphism (TRFLP) analysis and 16S rRNA gene nucleotide sequence analysis were conducted. The results revealed structural differences in the lettuce microbiomes during the different processing steps. The most predominant bacteria on endive lettuce were detected by almost all methods. Bacterial species belonging to the families Pseudomonadaceae, Enterobacteriaceae, Xanthomonadaceae, and Moraxellaceae were detected in most of the examined samples including some unexpected potentially human pathogenic bacteria, especially those with the potential to build resistance to antibiotics (e.g., Stenotrophomonas maltophilia (0.9 % in cut sample, 0.4 % in spin-dried sample), Acinetobacter sp. (0.6 % in raw material, 0.9 % in cut sample, 0.9 % in washed sample, 0.4 % in spin-dried sample), Morganella morganii (0.2 % in cut sample, 3 % in washed sample)) revealing the potential health risk for consumers. However, more seldom occurring bacterial species were detected in varying range by the different methods. In conclusion, the applied methods allow the determination of the microbiome's structure and its dynamic changes during postharvest processing in detail. Such a combined approach enables the implementation of tailored control strategies including hygienic design, innovative decontamination techniques, and appropriate storage conditions for improved product safety.
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Affiliation(s)
- Antje Fröhling
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Quality and Safety of Food and Feed, Department of Horticultural Engineering, Max-Eyth-Allee 100, 14469 Potsdam, Germany
| | - Antje Rademacher
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Quality and Safety of Food and Feed, Department of Bioengineering, Max-Eyth-Allee 100, 14469 Potsdam, Germany
| | - Birgit Rumpold
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Quality and Safety of Food and Feed, Department of Horticultural Engineering, Max-Eyth-Allee 100, 14469 Potsdam, Germany
| | - Michael Klocke
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Quality and Safety of Food and Feed, Department of Bioengineering, Max-Eyth-Allee 100, 14469 Potsdam, Germany
| | - Oliver Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Quality and Safety of Food and Feed, Department of Horticultural Engineering, Max-Eyth-Allee 100, 14469 Potsdam, Germany
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Role of RpoS in stress resistance, quorum sensing and spoilage potential of Pseudomonas fluorescens. Int J Food Microbiol 2018; 270:31-38. [DOI: 10.1016/j.ijfoodmicro.2018.02.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 02/04/2018] [Accepted: 02/11/2018] [Indexed: 01/02/2023]
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Liu X, Shen B, Du P, Wang N, Wang J, Li J, Sun A. Transcriptomic analysis of the response of Pseudomonas fluorescens to epigallocatechin gallate by RNA-seq. PLoS One 2017; 12:e0177938. [PMID: 28545064 PMCID: PMC5435343 DOI: 10.1371/journal.pone.0177938] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Accepted: 05/05/2017] [Indexed: 12/19/2022] Open
Abstract
Epigallocatechin gallate (EGCG) is a main constituent of green tea polyphenols that are widely used as food preservatives and are considered to be safe for consumption. However, the underlying antimicrobial mechanism of EGCG and the bacterial response to EGCG are not clearly understood. In the present study, a genome-wide transcriptional analysis of a typical spoilage bacterium, Pseudomonas fluorescens that responded to EGCG was performed using RNA-seq technology. A total of 26,365,414 and 23,287,092 clean reads were generated from P. fluorescens treated with or without 1 mM EGCG and the clean reads were aligned to the reference genome. Differential expression analysis revealed 291 upregulated genes and 134 downregulated genes and the differentially expressed genes (DEGs) were verified using RT-qPCR. Most of the DGEs involved in iron uptake, antioxidation, DNA repair, efflux system, cell envelope and cell-surface component synthesis were significantly upregulated by EGCG treatment, while most genes associated with energy production were downregulated. These transcriptomic changes are likely to be adaptive responses of P. fluorescens to iron limitation and oxidative stress, as well as DNA and envelope damage caused by EGCG. The expression of specific genes encoding the extra-cytoplasmic function sigma factor (PvdS, RpoE and AlgU) and the two-component sensor histidine kinase (BaeS and RpfG) were markedly changed by EGCG treatment, which may play important roles in regulating the stress responses of P. fluorescens to EGCG. The present data provides important insights into the molecular action of EGCG and the possible cross-resistance mediated by EGCG on P. fluorescens, which may ultimately contribute to the optimal application of green tea polyphenols in food preservation.
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Affiliation(s)
- Xiaoxiang Liu
- Faculty of Basic Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
| | - Bimiao Shen
- Department of Laboratory Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
| | - Peng Du
- Faculty of Basic Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
| | - Nan Wang
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, P.R. China
| | - Jiaxue Wang
- Department of Laboratory Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
| | - Jianrong Li
- Food Safety Key Lab of Liaoning Province, Bohai University, Jinzhou, Liaoning, China
| | - Aihua Sun
- Faculty of Basic Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
- * E-mail:
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Chierici M, Picozzi C, La Spina MG, Orsi C, Vigentini I, Zambrini V, Foschino R. Strain Diversity of Pseudomonas fluorescens Group with Potential Blue Pigment Phenotype Isolated from Dairy Products. J Food Prot 2016; 79:1430-5. [PMID: 27497132 DOI: 10.4315/0362-028x.jfp-15-589] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The blue discoloration in Mozzarella cheese comes from bacterial spoilage due to contamination with Pseudomonas. Fourteen Pseudomonas fluorescens strains from international collections and 55 new isolates of dominant bacterial populations from spoiled fresh cheese samples were examined to assess genotypic and phenotypic strain diversity. Isolates were identified by 16S rRNA gene sequencing and tested for the production of the blue pigment at various temperatures on Mascarpone agar and in Mozzarella preserving fluid (the salty water in which the cheese is conserved, which becomes enriched by cheese minerals and peptides during storage). Pulsed-field gel electrophoresis analysis after treatment with the endonuclease SpeI separated the isolates into 42 genotypes at a similarity level of 80%. Based on the pulsotype clustering, 12 representative strains producing the blue discoloration were chosen for the multilocus sequence typing targeting the gyrB, glnS, ileS, nuoD, recA, rpoB, and rpoD genes. Four new sequence typing profiles were discovered, and the concatenated sequences of the investigated loci grouped the tested strains into the so-called ''blue branch'' of the P. fluorescens phylogenetic tree, confirming the linkage between pigment production and a specific genomic cluster. Growth temperature affected pigment production; the blue discoloration appeared at 4 and 14°C but not at 30°C. Similarly, the carbon source influenced the phenomenon; the blue phenotype was generated in the presence of glucose but not in the presence of galactose, sodium succinate, sodium citrate, or sodium lactate.
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Affiliation(s)
- Margherita Chierici
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy
| | - Claudia Picozzi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy
| | - Marisa Grazia La Spina
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy
| | - Carla Orsi
- Department of Quality, Innovation, Safety, and Environment, Granarolo S.p.A., Via Cadriano, 27/2-40127 Bologna, Italy
| | - Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy
| | - Vittorio Zambrini
- Department of Quality, Innovation, Safety, and Environment, Granarolo S.p.A., Via Cadriano, 27/2-40127 Bologna, Italy
| | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy.
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Di Carli M, De Rossi P, Paganin P, Del Fiore A, Lecce F, Capodicasa C, Bianco L, Perrotta G, Mengoni A, Bacci G, Daroda L, Dalmastri C, Donini M, Bevivino A. Bacterial community and proteome analysis of fresh-cut lettuce as affected by packaging. FEMS Microbiol Lett 2016; 363:fnv209. [PMID: 26511951 DOI: 10.1093/femsle/fnv209] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/26/2015] [Indexed: 01/11/2023] Open
Abstract
With the growing demand of fresh-cut vegetables, a variety of packaging films are produced specifically to improve safety and quality of the fresh vegetables over the storage period. The aim of our work was to evaluate the influence of different packaging films on the quality of fresh-cut lettuce analyzing changes in bacterial community composition and modifications at the proteome level, by means of culture-dependent/culture-independent methods and differential gel electrophoresis combined with mass spectrometry analysis. Total viable counts indicated the presence of a highly variable and complex microbial flora, around a mean value of 6.26 log10 CFU g(-1). Analysis of terminal-restriction fragment length polymorphism data indicated that bacterial communities changed with packaging films and time, showing differences in community composition and diversity indices between the commercially available package (F) and the new packages (A and C), in the first days after packaging. Also proteomic analysis revealed significant changes, involving proteins related to energy metabolism, photosynthesis, plant defense and oxidative stress processes, between F and A/C packages. In conclusion, microbiological and proteomic analysis have proved to be powerful tools to provide new insights into both the composition of leaf-associated bacterial communities and protein content of fresh-cut lettuce during the shelf-life storage process.
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Affiliation(s)
- Mariasole Di Carli
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Patrizia De Rossi
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Patrizia Paganin
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Antonella Del Fiore
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Francesca Lecce
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Cristina Capodicasa
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Linda Bianco
- Energy Technologies Department, Bioenergy, Biorefinery and Green Chemistry Division, ENEA Trisaia Research Center, 75026 Rotondella (MT), Italy
| | - Gaetano Perrotta
- Energy Technologies Department, Bioenergy, Biorefinery and Green Chemistry Division, ENEA Trisaia Research Center, 75026 Rotondella (MT), Italy
| | - Alessio Mengoni
- Biology Department, University of Florence, I-50019 Sesto F.no, Florence, Italy
| | - Giovanni Bacci
- Biology Department, University of Florence, I-50019 Sesto F.no, Florence, Italy
| | - Lorenza Daroda
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Claudia Dalmastri
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Marcello Donini
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
| | - Annamaria Bevivino
- Sustainable Territorial and Production Systems Department, Biotechnologies and Agro-Industry Division, ENEA Casaccia Research Center, 00123, Rome, Italy
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Andreani NA, Carraro L, Martino ME, Fondi M, Fasolato L, Miotto G, Magro M, Vianello F, Cardazzo B. A genomic and transcriptomic approach to investigate the blue pigment phenotype in Pseudomonas fluorescens. Int J Food Microbiol 2015; 213:88-98. [DOI: 10.1016/j.ijfoodmicro.2015.05.024] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2014] [Revised: 05/14/2015] [Accepted: 05/29/2015] [Indexed: 10/23/2022]
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