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Cross-protective effect of acid adaptation on ethanol tolerance in Salmonella Enteritidis. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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He S, Fong K, Shi C, Shi X. Proteomic and mutagenic analyses for cross-protective mechanisms on ethanol adaptation to freezing stress in Salmonella Enteritidis. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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He S, Cui Y, Dong R, Chang J, Cai H, Liu H, Shi X. Global transcriptomic analysis of ethanol tolerance response in Salmonella Enteritidis. Curr Res Food Sci 2022; 5:798-806. [PMID: 35600539 PMCID: PMC9114158 DOI: 10.1016/j.crfs.2022.04.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 04/07/2022] [Accepted: 04/26/2022] [Indexed: 11/03/2022] Open
Abstract
Adaptation to sublethal amounts of ethanol enables Salmonella Enteritidis to survive under normally lethal ethanol conditions, which is referred to as the ethanol tolerance response (ETR). To uncover mechanisms underlying this adaptative response, RNA-seq and RT-qPCR techniques were employed to reveal global gene expression patterns in S. Enteritidis after sublethal ethanol treatment. It was observed that 811 genes were significantly differentially expressed in ethanol-treated cells compared with control cells, among which 328 were up-regulated and 483 were down-regulated. Functional analysis revealed that these genes were enriched in different pathways, including signal transduction, membrane transport, metabolism, transcription, translation, and cell motility. Specifically, a couple of genes encoding histidine kinases and response regulators in two-component systems were up-regulated to activate sensing and signaling pathways. Membrane function was also influenced by ethanol treatment since ABC transporter genes for transport of glutamate, phosphate, 2-aminoethylphosphonate, and osmoprotectant were up-regulated, while those for transport of iron complex, manganese, and ribose were down-regulated. Accompanied with this, diverse gene expression alterations related to the metabolism of amino acids, carbohydrates, vitamins, and nucleotides were observed, which suggested nutritional requirements for S. Enteritidis to mount the ETR. Furthermore, genes associated with ribosomal units, bacterial chemotaxis, and flagellar assembly were generally repressed as a possible energy conservation strategy. Taken together, this transcriptomic study indicates that S. Enteritidis employs multiple genes and adaptation pathways to develop the ETR. A total of 811 genes were involved in ethanol tolerance of Salmonella Enteritidis. Certain genes encoding two-component signaling systems were upregulated. Differential expression of many metabolism-related genes was observed. Bacterial chemotaxis and flagellar assembly were repressed by ethanol stress. Diverse membrane transport functions were influenced by ethanol stress.
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Pazhani GP, Chowdhury G, Ramamurthy T. Adaptations of Vibrio parahaemolyticus to Stress During Environmental Survival, Host Colonization, and Infection. Front Microbiol 2021; 12:737299. [PMID: 34690978 PMCID: PMC8530187 DOI: 10.3389/fmicb.2021.737299] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 09/08/2021] [Indexed: 02/03/2023] Open
Abstract
Vibrio parahaemolyticus (Vp) is an aquatic Gram-negative bacterium that may infect humans and cause gastroenteritis and wound infections. The first pandemic of Vp associated infection was caused by the serovar O3:K6 and epidemics caused by the other serovars are increasingly reported. The two major virulence factors, thermostable direct hemolysin (TDH) and/or TDH-related hemolysin (TRH), are associated with hemolysis and cytotoxicity. Vp strains lacking tdh and/or trh are avirulent and able to colonize in the human gut and cause infection using other unknown factors. This pathogen is well adapted to survive in the environment and human host using several genetic mechanisms. The presence of prophages in Vp contributes to the emergence of pathogenic strains from the marine environment. Vp has two putative type-III and type-VI secretion systems (T3SS and T6SS, respectively) located on both the chromosomes. T3SS play a crucial role during the infection process by causing cytotoxicity and enterotoxicity. T6SS contribute to adhesion, virulence associated with interbacterial competition in the gut milieu. Due to differential expression, type III secretion system 2 (encoded on chromosome-2, T3SS2) and other genes are activated and transcribed by interaction with bile salts within the host. Chromosome-1 encoded T6SS1 has been predominantly identified in clinical isolates. Acquisition of genomic islands by horizontal gene transfer provides enhanced tolerance of Vp toward several antibiotics and heavy metals. Vp consists of evolutionarily conserved targets of GTPases and kinases. Expression of these genes is responsible for the survival of Vp in the host and biochemical changes during its survival. Advanced genomic analysis has revealed that various genes are encoded in Vp pathogenicity island that control and expression of virulence in the host. In the environment, the biofilm gene expression has been positively correlated to tolerance toward aerobic, anaerobic, and micro-aerobic conditions. The genetic similarity analysis of toxin/antitoxin systems of Escherichia coli with VP genome has shown a function that could induce a viable non-culturable state by preventing cell division. A better interpretation of the Vp virulence and other mechanisms that support its environmental fitness are important for diagnosis, treatment, prevention and spread of infections. This review identifies some of the common regulatory pathways of Vp in response to different stresses that influence its survival, gut colonization and virulence.
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Affiliation(s)
- Gururaja Perumal Pazhani
- School of Pharmaceutical Sciences, Chettinad Academy of Research and Education, Kelambakkam, India
| | - Goutam Chowdhury
- ICMR-National Institute of Cholera and Enteric Diseases, Kolkata, India
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He S, Fong K, Wang S, Shi X. Meat juice contributes to the stability of ethanol adaptation in Salmonella enterica serovar Enteritidis. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Stability assessment of observed tolerance phenotypes is integral in understanding stress adaptation in food-borne pathogens. Therefore, the current work was carried out to determine whether ethanol adaptation induced by exposure to 5 per cent ethanol for 60 min is a stable phenomenon in Salmonella enterica serovar Enteritidis. The capacity of Salmonella Enteritidis (S. Enteritidis) to maintain the acquired ethanol adaptation in the absence of sublethal ethanol stress was investigated at 37 °C, 25 °C or 4 °C in Luria–Bertani broth and two types of meat juice. It was found that ethanol adaptation was completely reversed within 40 min at 37 °C or within 60 min at 25 °C, but was stable at 4 °C for at least 48 h in the broth assay. Ethanol adaptation was retained in chicken juice during 60-min incubation at 25 °C or 48-h incubation at 4 °C. Moreover, exposure to pork juice stored at either 25 °C or 4 °C significantly (P<0.05) increased the ethanol tolerance of ethanol-adapted cells. Collectively, these findings suggest that ethanol adaptation stability in S. Enteritidis under cold conditions and in meat juices should be taken into account when conducting a comprehensive risk analysis during food processing.
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Affiliation(s)
| | - Karen Fong
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
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He S, Fong K, Wang S, Shi X. Ethanol adaptation in foodborne bacterial pathogens. Crit Rev Food Sci Nutr 2020; 61:777-787. [DOI: 10.1080/10408398.2020.1746628] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Shoukui He
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, Canada
| | - Karen Fong
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, Canada
| | - Siyun Wang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, Canada
| | - Xianming Shi
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
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Ethanol Adaptation Strategies in Salmonella enterica Serovar Enteritidis Revealed by Global Proteomic and Mutagenic Analyses. Appl Environ Microbiol 2019; 85:AEM.01107-19. [PMID: 31375481 DOI: 10.1128/aem.01107-19] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Accepted: 07/21/2019] [Indexed: 01/07/2023] Open
Abstract
Salmonella enterica subsp. enterica serovar Enteritidis is able to adapt to sublethal concentrations of ethanol, which subsequently induce tolerance of this pathogen to normally lethal ethanol challenges. This work aims to elucidate the underlying ethanol adaptation mechanisms of S Enteritidis by proteomic and mutagenic analyses. The global proteomic response of S Enteritidis to ethanol adaptation (5% ethanol for 1 h) was determined by isobaric tags for relative and absolute quantification (iTRAQ), and it was found that a total of 138 proteins were differentially expressed in ethanol-adapted cells compared to nonadapted cells. A total of 56 upregulated proteins were principally associated with purine metabolism and as transporters for glycine betaine, phosphate, d-alanine, thiamine, and heme, whereas 82 downregulated proteins were mainly involved in enterobactin biosynthesis and uptake, the ribosome, flagellar assembly, and virulence. Moreover, mutagenic analysis further revealed the functions of two highly upregulated proteins belonging to purine metabolism (HiuH, 5-hydroxyisourate hydrolase) and glycine betaine transport (ProX, glycine betaine-binding periplasmic protein) pathways. Deletion of either hiuH or proX resulted in the development of a stronger ethanol tolerance response, suggesting negative regulatory roles in ethanol adaptation. Collectively, this work suggests that S Enteritidis employs multiple strategies to coordinate ethanol adaptation.IMPORTANCE Stress adaptation in foodborne pathogens has been recognized as a food safety concern since it may compromise currently employed microbial intervention strategies. While adaptation to sublethal levels of ethanol is able to induce ethanol tolerance in foodborne pathogens, the molecular mechanism underlying this phenomenon is poorly characterized. Hence, global proteomic analysis and mutagenic analysis were conducted in the current work to understand the strategies employed by Salmonella enterica subsp. enterica serovar Enteritidis to respond to ethanol adaptation. It was revealed that coordinated regulation of multiple pathways involving metabolism, ABC transporters, regulators, enterobactin biosynthesis and uptake, the ribosome, flagellar assembly, and virulence was responsible for the development of ethanol adaptation response in this pathogen. Such knowledge will undoubtedly contribute to the development and implementation of more-effective food safety interventions.
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Influence of ethanol adaptation on Salmonella enterica serovar Enteritidis survival in acidic environments and expression of acid tolerance-related genes. Food Microbiol 2018; 72:193-198. [DOI: 10.1016/j.fm.2017.12.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 10/18/2017] [Accepted: 12/07/2017] [Indexed: 12/13/2022]
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He S, Zhou X, Shi C, Shi X. Ethanol adaptation induces direct protection and cross-protection against freezing stress in Salmonella enterica serovar Enteritidis. J Appl Microbiol 2016; 120:697-704. [PMID: 26743544 DOI: 10.1111/jam.13042] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2015] [Revised: 12/14/2015] [Accepted: 12/16/2015] [Indexed: 12/01/2022]
Abstract
AIMS Salmonella enterica serovar Enteritidis (Salm. Enteritidis) encounters mild ethanol stress during its life cycle. However, adaptation to a stressful condition may affect bacterial resistance to subsequent stresses. Hence, this work was undertaken to investigate the influences of ethanol adaptation on stress tolerance of Salm. Enteritidis. METHODS AND RESULTS Salmonella Enteritidis was subjected to different ethanol adaptation treatments (2·5-10% ethanol for 1 h). Cellular morphology and tolerance to subsequent environmental stresses (15% ethanol, -20°C, 4°C, 50°C and 10% NaCl) were evaluated. It was found that 10% was the maximum ethanol concentration that allowed growth of the target bacteria. Ethanol adaptation did not cause cell-surface damage in Salm. Enteritidis as revealed by membrane permeability measurements and electron micrograph analysis. Salmonella Enteritidis adapted with 2·5-10% ethanol displayed an enhanced resistance to a 15%-ethanol challenge compared with an unchallenged control. The maximum ethanol resistance was observed when ethanol concentration used for ethanol adaptation was increased to 5·0%. Additionally, pre-adaptation to 5·0% ethanol cross-protected Salm. Enteritidis against -20°C, but not against 4°C, 50°C or 10% NaCl. CONCLUSIONS Ethanol adaptation provided Salm. Enteritidis direct protection from a high level ethanol challenge and cross-protection from freezing, but not other stresses tested (low temperature, high salinity or high temperature). SIGNIFICANCE AND IMPACT OF THE STUDY The results are valuable in developing adequate and efficient control measures for Salm. Enteritidis in foods.
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Affiliation(s)
- S He
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, and State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
| | - X Zhou
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, and State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
| | - C Shi
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, and State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
| | - X Shi
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, and State Key Lab of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
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Urmersbach S, Aho T, Alter T, Hassan SS, Autio R, Huehn S. Changes in global gene expression of Vibrio parahaemolyticus induced by cold- and heat-stress. BMC Microbiol 2015; 15:229. [PMID: 26498286 PMCID: PMC4618957 DOI: 10.1186/s12866-015-0565-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Accepted: 10/12/2015] [Indexed: 11/11/2022] Open
Abstract
BACKGROUND Vibrio (V.) parahaemolyticus causes seafood-borne gastro-intestinal bacterial infections in humans worldwide. It is widely found in marine environments and is isolated frequently from seawater, estuarine waters, sediments and raw or insufficiently cooked seafood. Throughout the food chain, V. parahaemolyticus encounters different temperature conditions that might alter metabolism and pathogenicity of the bacterium. In this study, we performed gene expression profiling of V. parahaemolyticus RIMD 2210633 after exposure to 4, 15, 20, 37 and 42 °C to describe the cold and heat shock response. METHODS Gene expression profiles of V. parahaemolyticus RIMD 2210633 after exposure to 4, 15, 20, 37 and 42 °C were investigated via microarray. Gene expression values and RT-qPCR experiments were compared by plotting the log2 values. Moreover, volcano plots of microarray data were calculated to visualize the distribution of differentially expressed genes at individual temperatures and to assess hybridization qualities and comparability of data. Finally, enriched terms were searched in annotations as well as functional-related gene categories using the Database for Annotation, Visualization and Integrated Discovery. RESULTS Analysis of 37 °C normalised transcriptomics data resulted in differential expression of 19 genes at 20 °C, 193 genes at 4 °C, 625 genes at 42 °C and 638 genes at 15 °C. Thus, the largest number of significantly expressed genes was observed at 15 and 42 °C with 13.3 and 13%, respectively. Genes of many functional categories were highly regulated even at lower temperatures. Virulence associated genes (tdh1, tdh2, toxR, toxS, vopC, T6SS-1, T6SS-2) remained mostly unaffected by heat or cold stress. CONCLUSION Along with folding and temperature shock depending systems, an overall temperature-dependent regulation of expression could be shown. Particularly the energy metabolism was affected by changed temperatures. Whole-genome gene expression studies of food related pathogens such as V. parahaemolyticus reveal how these pathogens react to stress impacts to predict its behaviour under conditions like storage and transport.
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Affiliation(s)
- Sara Urmersbach
- Institute of Food Hygiene, Freie Universität Berlin, Berlin, Germany.
| | - Tommi Aho
- Department of Chemistry and Bioengineering, Tampere University of Technology, Tampere, Finland.
| | - Thomas Alter
- Institute of Food Hygiene, Freie Universität Berlin, Berlin, Germany.
| | - Syeda Sakira Hassan
- Department of Chemistry and Bioengineering, Tampere University of Technology, Tampere, Finland.
- Department of Signal Processing, Tampere University of Technology, Tampere, Finland.
| | - Reija Autio
- Department of Signal Processing, Tampere University of Technology, Tampere, Finland.
- School of Health Sciences, University of Tampere, Tampere, Finland.
| | - Stephan Huehn
- Institute of Food Hygiene, Freie Universität Berlin, Berlin, Germany.
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Strain-level visualized analysis of cold-stressed Vibrio parahaemolyticus based on MALDI-TOF mass fingerprinting. Microb Pathog 2015; 88:16-21. [PMID: 26255031 DOI: 10.1016/j.micpath.2015.08.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2015] [Revised: 07/29/2015] [Accepted: 08/03/2015] [Indexed: 11/23/2022]
Abstract
In this study, strain-level visualized analysis of cold-stressed Vibrio parahaemolyticus based on matrix-assisted laser desorption ionization time-of-flight (MALDI-TOF) mass fingerprinting was investigated. All the peptide mass fingerprinting profiles obtained were analyzed by self-organized map (SOM) and cluster analysis. Our results showed that the peptide mass fingerprinting profiles of V. parahaemolyticus substantially changed under cold stress at strain level. The cold-stressed V. parahaemolyticus strains were distributed to 14 neurons by SOM classification, almost totally different from the controls. This is the first time that so many strains had been chosen to study bacterial cold stress responses, which can help promote an overall understanding to stress responses of cold-stressed strains.
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Zarei M, Eskandari MH, Keshtkaran S. Survival of Normal and Chlorine-Stressed Pathogenic and Non-Pathogenic Vibrio parahaemolyticus Under Adverse Conditions. Jundishapur J Microbiol 2014; 7:e9313. [PMID: 25147689 PMCID: PMC4138652 DOI: 10.5812/jjm.9313] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2012] [Revised: 03/03/2013] [Accepted: 03/17/2013] [Indexed: 11/16/2022] Open
Abstract
Background: Vibrio parahaemolyticus is an important human pathogen which can cause gastroenteritis when consumed in raw or partially-cooked seafood. The pathogenesis of V. parahaemolyticus is based on the presence of virulence factors: the thermostable direct hemolysin (TDH) and TDH-related hemolysin (TRH), encoded by the tdh and trh genes, respectively. Objectives: The present study aimed to evaluate the survival of normal and chlorine-stressed cells of pathogenic and non-pathogenic V. parahaemolyticus under adverse conditions. Materials and Methods: Normal and chlorine-stressed cells of pathogenic and non-pathogenic V. parahaemolyticus were subjected to environmental stresses such as low storage temperature (4°C and -18°C), high incubation temperature (50°C) and high NaCl content (20%). Viable counts were then made at various time intervals by surface plating on TSA-2.0% NaCl, and the survival rates of the cells were determined and compared. Results: Findings of the current study revealed that the normal cells of pathogenic and non-pathogenic V. parahaemolyticus, as well as the chlorine-stressed cells of both strains behave similarly under adverse conditions. In addition, chlorine stress increased the susceptibility of pathogenic and non-pathogenic V. parahaemolyticus to incubation at 4°C, and the presence of high NaCl content in the medium. However, chlorine stress did not significantly affect the thermal tolerance of pathogenic and non-pathogenic V. parahaemolyticus, and the susceptibility to incubation at -18°C. Conclusions: Chlorine-stressed cells of V. parahaemolyticus were more susceptible to adverse conditions than the non-stressed ones. Pathogenic and non-pathogenic strains showed the same survival characteristics under the adverse conditions. These results should be considered in the development of food preservation measures.
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Affiliation(s)
- Mehdi Zarei
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, IR Iran
- Corresponding author: Mehdi Zarei, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, IR Iran. Tel.: +98-9173021142; Fax: +98-6113360807, E-mail:
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, IR Iran
| | - Somayeh Keshtkaran
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, IR Iran
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Chiang ML, Chen HC, Wu C, Chen MJ. Effect of Acid Adaptation on the Environmental Stress Tolerance of Three Strains ofVibrio parahaemolyticus. Foodborne Pathog Dis 2014; 11:287-94. [DOI: 10.1089/fpd.2013.1641] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Ming-Lun Chiang
- Department of Tourism and Hospitality, Kainan University, Taoyuan, Taiwan
| | - Hsi-Chia Chen
- Food and Drug Administration, Ministry of Health and Welfare, Taipei, Taiwan
| | - Chieh Wu
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Ming-Ju Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
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Lin MH, Tsai TY, Hsieh SC, Yu RC, Chou CC. Susceptibility of Vibrio parahaemolyticus to disinfectants after prior exposure to sublethal stress. Food Microbiol 2013; 34:202-6. [DOI: 10.1016/j.fm.2012.12.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2012] [Revised: 11/26/2012] [Accepted: 12/27/2012] [Indexed: 11/30/2022]
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Huang YT, Cheng KC, Yu RC, Chou CC. Effect of Ethanol Shock Pretreatment on the Tolerance ofCronobacter sakazakiiBCRC 13988 Exposed to Subsequent Lethal Stresses. Foodborne Pathog Dis 2013; 10:165-70. [DOI: 10.1089/fpd.2012.1291] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Yi-Ting Huang
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Kuan-Chen Cheng
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Roch-Chui Yu
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Cheng-Chun Chou
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
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Chiang ML, Chou CC, Chen HC, Tseng YT, Chen MJ. Adaptive Acid Tolerance Response ofVibrio parahaemolyticusas Affected by Acid Adaptation Conditions, Growth Phase, and Bacterial Strains. Foodborne Pathog Dis 2012; 9:734-40. [DOI: 10.1089/fpd.2011.1112] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Ming-Lun Chiang
- Department of Tourism and Hospitality, Kainan University, Taoyuan, Taiwan
| | - Cheng-Chun Chou
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Hsi-Chia Chen
- Food and Drug Administration, Department of Health, Executive Yuan, Taipei, Taiwan
| | - Yu-Ting Tseng
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Ming-Ju Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
- Center of Biotechnology, National Taiwan University, Taipei, Taiwan
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Chang CH, Chiang ML, Chou CC. The effect of temperature and length of heat shock treatment on the thermal tolerance and cell leakage of Cronobacter sakazakii BCRC 13988. Int J Food Microbiol 2009; 134:184-9. [DOI: 10.1016/j.ijfoodmicro.2009.06.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2009] [Revised: 06/09/2009] [Accepted: 06/12/2009] [Indexed: 11/24/2022]
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Taylor M, Tuffin M, Burton S, Eley K, Cowan D. Microbial responses to solvent and alcohol stress. Biotechnol J 2008; 3:1388-97. [PMID: 18956369 DOI: 10.1002/biot.200800158] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mark Taylor
- Institute for Microbial Biotechnology and Metagenomics (IMBM), University of the Western Cape, Cape Town, South Africa
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Chiang ML, Ho WL, Yu RC, Chou CC. Protein expression in Vibrio parahaemolyticus 690 subjected to sublethal heat and ethanol shock treatments. J Food Prot 2008; 71:2289-94. [PMID: 19044275 DOI: 10.4315/0362-028x-71.11.2289] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Cells of Vibrio parahaemolyticus 690 were subjected either to heat shock at 42 degrees C for 45 min or to ethanol shock in the presence of 5% ethanol for 60 min. The protein profiles of the unstressed and stressed V. parahaemolyticus cells were compared. Additionally, the induction of DnaK- and GroEL-like proteins in the unstressed and stressed cells of V. parahaemolyticus was also examined. Analysis with one-dimensional sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated that three proteins with molecular masses of 93, 77, and 58 kDa were induced by both heat shock and ethanol shock. The protein patterns revealed by two-dimensional electrophoresis were more detailed than those revealed by one-dimensional SDS-PAGE. It was found that heat shock and ethanol shock affected the expression of a total of 28 proteins. Among them, four proteins with molecular masses of 94, 32.1, 26.7, and 25.7 kDa were enhanced by both heat shock and ethanol shock. Furthermore, immunoblot analysis showed the presence of a GroEL-like protein with a molecular mass of 61 kDa in the test organism, with the heat-shocked and ethanol-shocked cells producing a GroEL-like protein in a larger quantity than the unstressed cells. However, DnaK-like protein was not detectable in either the unstressed or the stressed cells.
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Affiliation(s)
- Ming-Lun Chiang
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
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