1
|
Ghoshal M, Bechtel TD, Gibbons JG, McLandsborough L. Transcriptomic analysis using RNA sequencing and phenotypic analysis of Salmonella enterica after acid exposure for different time durations using adaptive laboratory evolution. Front Microbiol 2024; 15:1348063. [PMID: 38476938 PMCID: PMC10929716 DOI: 10.3389/fmicb.2024.1348063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Accepted: 01/30/2024] [Indexed: 03/14/2024] Open
Abstract
Introduction This study is the final part of a two-part series that delves into the molecular mechanisms driving adaptive laboratory evolution (ALE) of Salmonella enterica in acid stress. The phenotypic and transcriptomic alterations in the acid-evolved lineages (EL) of Salmonella enterica serovar Enteritidis after 70 days of acid stress exposure were analyzed. Materials and methods The stability of phenotypic changes observed after 70 days in acetic acid was explored after stress removal using a newly developed evolutionary lineage EL5. Additionally, the impact of short-term acid stress on the previously adapted lineage EL4 was also examined. Results The results indicate that the elevated antibiotic minimum inhibitory concentration (MIC) observed after exposure to acetic acid for 70 days was lost when acid stress was removed. This phenomenon was observed against human antibiotics such as meropenem, ciprofloxacin, gentamicin, and streptomycin. The MIC of meropenem in EL4 on day 70 was 0.094 mM, which dropped to 0.032 mM when removed from acetic acid stress after day 70. However, after stress reintroduction, the MIC swiftly elevated, and within 4 days, it returned to 0.094 mM. After 20 more days of adaptation in acetic acid, the meropenem MIC increased to 0.125 mM. The other human antibiotics that were tested exhibited a similar trend. The MIC of acetic acid in EL4 on day 70 was observed to be 35 mM, which remained constant even after the removal of acetic acid stress. Readaptation of EL4 in acetic acid for 20 more days caused the acetic acid MIC to increase to 37 mM. Bacterial whole genome sequencing of EL5 revealed base substitutions in several genes involved in pathogenesis, such as the phoQ and wzc genes. Transcriptomic analysis of EL5 revealed upregulation of virulence, drug resistance, toxin-antitoxin, and iron metabolism genes. Unstable Salmonella small colony variants (SSCV) of S. Enteritidis were also observed in EL5 as compared to the wild-type unevolved S. Enteritidis. Discussion This study presents a comprehensive understanding of the evolution of the phenotypic, genomic, and transcriptomic changes in S. Enteritidis due to prolonged acid exposure through ALE.
Collapse
Affiliation(s)
- Mrinalini Ghoshal
- Department of Microbiology, University of Massachusetts, Amherst, MA, United States
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Tyler D. Bechtel
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - John G. Gibbons
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Lynne McLandsborough
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| |
Collapse
|
2
|
Chen S, Fu J, Zhao K, Yang S, Li C, Penttinen P, Ao X, Liu A, Hu K, Li J, Yang Y, Liu S, Bai L, Zou L. Class 1 integron carrying qacEΔ1 gene confers resistance to disinfectant and antibiotics in Salmonella. Int J Food Microbiol 2023; 404:110319. [PMID: 37473468 DOI: 10.1016/j.ijfoodmicro.2023.110319] [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: 04/08/2023] [Revised: 07/04/2023] [Accepted: 07/10/2023] [Indexed: 07/22/2023]
Abstract
Salmonella has presented increasingly alarming rates of antimicrobial resistance believed to be a result of a high prevalence of integrons. It is speculated that disinfectant-resistant isolates are due to the expression of qacEΔ1, an efflux pump located in the 3' conserved sequence (3'CS) of class 1 integrons. With this concern, we tested the antibiotic and disinfectant resistance of 581 Salmonella strains collected from different sources, and characterized their integron structures. Gene expression and induction experiments were also performed. Results showed that Salmonella have high resistance to antimicrobials, especially to sulfonamides (SAs, 78.83 %), tetracyclines (TCs, 75.04 %) and benzalkonium chloride (BC, 87.26 %). The multi-drug resistance (MDR) frequency reached up to 63.17 %, and the prevalence of intI1 was 45.78 %. Molecular characterization of class 1 integrons exhibited nine different gene cassette arrays, of these, dfrA12-orf-aadA2 (n = 75), EstX (n = 25) and aadA2 (n = 14) were the most frequent. Importantly, 74.06 % of intI1-positive isolates were carrying qacEΔ1-sul1 genes in the 3'CS. This study also demonstrated that phenotypic resistance to both antibiotics and disinfectants was significantly correlated with the emergence of intI1 (p < 0.05). 91.37 % of qacEΔ1-sul1 positive Salmonella were found with disinfectant resistance. Additionally, expression of qacEΔ1 gene in Escherichia coli confirmed qacEΔ1 is predominantly involved in conferring disinfectant resistance. Disinfectant induction experiments further implicated qacEΔ1 in disinfectant resistance. RT-qPCR revealed a disinfectant-mediated increase in the relative expression of antibiotic-resistant genes (ARGs), aadA2 and dfrA12 on the integron, and efflux pump genes (mdtH and acrD) indicating that disinfectant could trigger co or cross-resistance. Therefore, our study confirmed that using disinfectant could provide selection pressure for strains with acquired resistance to antibiotics, providing new insights into the public health impact of Salmonella and guide continued efforts in antimicrobial stewardship and prevention of antibiotic resistance.
Collapse
Affiliation(s)
- Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Jingxia Fu
- College of Resource, Sichuan Agricultural University, Chengdu, Sichuan, China; College of Environment, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Ke Zhao
- College of Resource, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Shengzhi Yang
- College of Resource, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Chun Li
- Sichuan Province Center for Animal Disease Prevention and Control, Chengdu, Sichuan, China
| | - Petri Penttinen
- College of Resource, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Li Bai
- National Health Commission Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing, China.
| | - Likou Zou
- College of Resource, Sichuan Agricultural University, Chengdu, Sichuan, China.
| |
Collapse
|
3
|
Li X, Tan G, Chen P, Cai K, Dong W, Peng N, Zhao S. Uncovering acid resistance genes in lactic acid bacteria and impact of non-viable bacteria on bacterial community during Chinese strong-flavor baijiu fermentation. Food Res Int 2023; 167:112741. [PMID: 37087286 DOI: 10.1016/j.foodres.2023.112741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 03/13/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023]
Abstract
Chinese strong-flavor baijiu (CSFB) brewing is a spontaneously solid-state fermentation process for approximately 60 days. Numerous microorganisms grow, die, and spark a series of metabolic reactions during fermentation. In this study, the microbial community and structure between total and viable bacteria in zaopei from the 5- and 20-year pits of CSFB are revealed by amplicon sequencing. Metagenome sequencing was applied to investigate acid resistance genes in Lactobacillus and predict carbohydrate active enzyme in zaopei. Besides, SourceTracker was conducted to expose bacterial sources. Results revealed that there was no significant difference in the bacterial community and structure between the total and viable bacteria; Lactobacillus was the most dominant bacterium in zaopei of two types of pits. Meanwhile, acid resistance genes argR, aspA, ilvE, gshA, DnaK, and cfa were genes that sustained Lactobacillus survival in the late stages of fermentation with high contents of acid and ethanol, and glycosyltransferases were identified as the predominated enzymes during the CSFB fermentation which catalyzed the process of lactic acid generation via Embden-Meyerhof-Parnas pathway and Hexose Monophosphate Pathway. Moreover, the environment contributed most bacteria to zaopei of the 5- and 20-year pits. These findings will provide a deeper understanding of the microbial community structure of viable and total bacteria and the reason for the dominance of Lactobacillus in the later stages of CSFB fermentation.
Collapse
|
4
|
Liao X, Xia X, Yang H, Zhu Y, Deng R, Ding T. Bacterial drug-resistance and viability phenotyping upon disinfectant exposure revealed by single-nucleotide resolved-allele specific isothermal RNA amplification. JOURNAL OF HAZARDOUS MATERIALS 2023; 448:130800. [PMID: 36716555 PMCID: PMC9883656 DOI: 10.1016/j.jhazmat.2023.130800] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/22/2022] [Accepted: 01/14/2023] [Indexed: 06/18/2023]
Abstract
Disinfectant abuse poses a risk of bacterial evolution against stresses, especially during the coronavirus disease 2019 (COVID-19) pandemic. However, bacterial phenotypes, such as drug resistance and viability, are hard to access quickly. Here, we reported an allele specific isothermal RNA amplification (termed AlleRNA) assay, using an isothermal RNA amplification technique, i.e., nucleic acid sequence-based amplification (NASBA), integrated the amplification refractory mutation system (ARMS), involving the use of sequence-specific primers to allow the amplification of the targets with complete complementary sequences. AlleRNA assay enables rapid and simultaneous detection of the single nucleotide polymorphism (SNP) (a detection limit, a LOD of 0.5 % SNP) and the viability (a LOD of 80 CFU) of the quinolone resistant Salmonella enterica. With the use of AlleRNA assay, we found that the quinolone resistant S. enterica exhibited higher survival ability during exposure toquaternary ammonium salt, 75 % ethanol and peracetic acid, which might be attributed to the upregulation of stress response-associated genescompared with the susceptible counterparts. Additionally, the AlleRNA assay indicated the potential risk in a high-frequency occurrence of viable but nonculturable (VBNC) quinolone resistant S. enterica induced by disinfectants due to the depression of ATP biosynthesis. The excessive usage of disinfectants during the COVID-19 pandemic should be carefully evaluated due to the latent threat to ecological and human health.
Collapse
Affiliation(s)
- Xinyu Liao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China; School of Mechanical and Energy Engineering, NingboTech University, Ningbo, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, 314100, Jiashan, China
| | - Xuhan Xia
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Hao Yang
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Yulin Zhu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Ruijie Deng
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China.
| | - Tian Ding
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, 314100, Jiashan, China.
| |
Collapse
|
5
|
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]
|
6
|
Characterization and comparative transcriptome analyses of Salmonella enterica Enteritidis strains possessing different chlorine tolerance profiles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
7
|
Li D, He S, Dong R, Cui Y, Shi X. Stress Response Mechanisms of Salmonella Enteritidis to Sodium Hypochlorite at the Proteomic Level. Foods 2022; 11:foods11182912. [PMID: 36141039 PMCID: PMC9498478 DOI: 10.3390/foods11182912] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/24/2022] Open
Abstract
Salmonella Enteritidis (S. Enteritidis) can adapt to sublethal sodium hypochlorite conditions, which subsequently triggers stress resistance mechanisms in this pathogen. Hence, the current work aimed to reveal the underlying stress adaptation mechanisms in S. Enteritidis by phenotypic, proteomic, and physiological analyses. It was found that 130 ppm sodium hypochlorite resulted in a moderate inhibitory effect on bacterial growth and an increased accumulation of intracellular reactive oxygen species. In response to this sublethal treatment, a total of 492 proteins in S. Enteritidis showed significant differential abundance (p < 0.05; fold change >2.0 or <0.5), including 225 more abundant proteins and 267 less abundant proteins, as revealed by the tandem-mass-tags-based quantitative proteomics technology. Functional characterization further revealed that proteins related to flagellar assembly, two-component system, and phosphotransferase system were in less abundance, while those associated with ABC transporters were generally in more abundance. Specifically, the repression of flagellar-assembly-related proteins led to diminished swimming motility, which served as a potential energy conservation strategy. Moreover, altered abundance of lipid-metabolism-related proteins resulted in reduced cell membrane fluidity, which provided a survival advantage to S. Enteritidis. Taken together, these results indicate that S. Enteritidis employs multiple adaptation pathways to cope with sodium hypochlorite stress.
Collapse
|
8
|
He S, Zhan Z, Shi C, Wang S, Shi X. Ethanol at Subinhibitory Concentrations Enhances Biofilm Formation in Salmonella Enteritidis. Foods 2022; 11:foods11152237. [PMID: 35954005 PMCID: PMC9367854 DOI: 10.3390/foods11152237] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 12/29/2022] Open
Abstract
The survival of Salmonella Enteritidis in the food chain is relevant to its biofilm formation capacity, which is influenced by suboptimal environmental conditions. Here, biofilm formation pattern of this bacterium was assessed in the presence of ethanol at sub-minimal inhibitory concentrations (sub-MICs) by microtiter plate assays, cell characteristic analyses, and gene expression tests. It was observed that ethanol at subinhibitory concentrations (1/4 MIC, 2.5%; 1/2 MIC, 5.0%) was able to stimulate biofilm formation in S. Enteritidis. The OD595 value (optical density at 595 nm) used to quantify biofilm production was increased from 0.14 in control groups to 0.36 and 0.63 under 2.5% and 5.0% ethanol stresses, respectively. Ethanol was also shown to reduce bacterial swimming motility and enhance cell auto-aggregation ability. However, other cell characteristics such as swarming activity, initial attachment and cell surface hydrophobicity were not remarkedly impacted by ethanol. Reverse transcription quantitative real-time PCR (RT-qPCR) analysis further revealed that the luxS gene belonging to a quorum-sensing system was upregulated by 2.49- and 10.08-fold in the presence of 2.5% and 5.0% ethanol, respectively. The relative expression level of other biofilm-related genes (adrA, csgB, csgD, and sdiA) and sRNAs (ArcZ, CsrB, OxyS, and SroC) did not obviously change. Taken together, these findings suggest that decrease in swimming motility and increase in cell auto-aggregation and quorum sensing may result in the enhancement of biofilm formation by S. Enteritidis under sublethal ethanol stress.
Collapse
Affiliation(s)
- Shoukui He
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, China; (S.H.); (Z.Z.); (C.S.)
| | - Zeqiang Zhan
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, China; (S.H.); (Z.Z.); (C.S.)
| | - Chunlei Shi
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, China; (S.H.); (Z.Z.); (C.S.)
| | - Siyun Wang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - Xianming Shi
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, China; (S.H.); (Z.Z.); (C.S.)
- Correspondence:
| |
Collapse
|
9
|
Jiao S, Zhang H, Liao M, Hayouka Z, Jing P. Investigation of the potential direct and cross protection effects of sublethal injured Salmonella Typhimurium induced by radio frequency heating stress. Food Res Int 2021; 150:110789. [PMID: 34865804 DOI: 10.1016/j.foodres.2021.110789] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 09/22/2021] [Accepted: 10/24/2021] [Indexed: 10/20/2022]
Abstract
Many studies demonstrated that radio frequency (RF) was an effective pasteurization method for low-moisture foods (LMFs), and our previous study confirmed RF heating stress generated sublethal injured cells (SICs) of Salmonella enterica serovar Typhimurium (S. Typhimurium) in red pepper powder with initial aw ≥ 0.53. So this study investigated the potential direct protection and cross protection effects of the SICs of S. Typhimurium to multiple stresses, and analyzed fatty acid composition and cell morphology. Results showed that the SICs were repaired after incubating for 5 h, and there were no obvious direct and cross protection effects by exposing to different external stresses (heat, 15% ethanol, pH 3.0 acid buffer solution, 10% salt). According to the fatty acid composition analysis, no significant difference (p > 0.05) between the ratio of unsaturated to saturated fatty acids (UFA/SFA) was observed for SICs of S. Typhimurium and control cells, indicating the same membrane fluidity which can support the experimental results. This study investigated and confirmed there are no direct and cross protection effects for the SICs of S. Typhimurium induced by RF heating stress, and it would be helpful for deeply understand the response of pathogens under RF heating stress.
Collapse
Affiliation(s)
- Shunshan Jiao
- SJTU-OSU Innovation Center for Environmental Sustainability and Food Control, Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Rd., Shanghai 200240, China
| | - Hangjin Zhang
- SJTU-OSU Innovation Center for Environmental Sustainability and Food Control, Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Rd., Shanghai 200240, China
| | - Meiji Liao
- SJTU-OSU Innovation Center for Environmental Sustainability and Food Control, Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Rd., Shanghai 200240, China
| | - Zvi Hayouka
- Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Pu Jing
- SJTU-OSU Innovation Center for Environmental Sustainability and Food Control, Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Rd., Shanghai 200240, China.
| |
Collapse
|
10
|
Zhao N, Xu J, Jiao L, Qiu M, Zhang J, Wei X, Fan M. Transcriptome-Based Selection and Validation of Reference Genes for Gene Expression Analysis of Alicyclobacillus acidoterrestris Under Acid Stress. Front Microbiol 2021; 12:731205. [PMID: 34512609 PMCID: PMC8430261 DOI: 10.3389/fmicb.2021.731205] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Accepted: 08/10/2021] [Indexed: 11/13/2022] Open
Abstract
Alicyclobacillus acidoterrestris is a major concern in fruit juice industry due to its spoilage potential of acidic fruit juice. Quantifying the expression levels of functional genes by real-time quantitative polymerase chain reaction (RT-qPCR) is necessary to elucidate the response mechanisms of A. acidoterrestris to acid stress. However, appropriate reference genes (RGs) for data normalization are required to obtain reliable RT-qPCR results. In this study, eight novel candidate RGs were screened based on transcriptome datasets of A. acidoterrestris under acid stress. The expression stability of eight new RGs and commonly used RG 16s rRNA was assessed using geNorm, NormFinder, and BestKeeper algorithms. Moreover, the comprehensive analysis using the RefFinder program and the validation using target gene ctsR showed that dnaG and dnaN were the optimal multiple RGs for normalization at pH 4.0; ytvI, dnaG, and 16s rRNA at pH 3.5; icd and dnaG at pH 3.0; and ytvI, dnaG, and spoVE at pH 2.5. This study revealed for the first time that A. acidoterrestris had different suitable RGs under different acid conditions, with implications for further deciphering the acid response mechanisms of this spoilage-causing bacterium.
Collapse
Affiliation(s)
- Ning Zhao
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Junnan Xu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Lingxia Jiao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Mengzhen Qiu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Jie Zhang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| |
Collapse
|
11
|
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.
Collapse
Affiliation(s)
| | - Karen Fong
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | | | | |
Collapse
|
12
|
Chen G, Lin M, Chen Y, Xu W, Zhang H. Induction of a Viable but Nonculturable State, Thermal and Sanitizer Tolerance, and Gene Expression Correlation with Desiccation-Adapted Biofilm and Planktonic Salmonella in Powdered Infant Formula. J Food Prot 2021; 84:1194-1201. [PMID: 33770177 DOI: 10.4315/jfp-20-402] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Accepted: 03/19/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study was conducted to investigate the effects of the physiological state, desiccation adaptation, and storage of powdered infant formula on Salmonella cell survival and expression of desiccation stress-related genes. Powdered infant formula was inoculated with Salmonella Typhimurium in the biofilm state on beads and in the planktonic state on nitrocellulose filters and stored at 25°C for up to 270 days. Both 5-cyano-2,3-ditoyl tetrazolium chloride flow cytometry and xylose lysine deoxycholate agar plate counts revealed that biofilm-forming Salmonella cells tended to enter the viable but nonculturable (VBNC) state (P < 0.05). The population reduction of all desiccation-adapted Salmonella Typhimurium decreased significantly in both physiological states after exposure to mild heat (60°C) compared with nonadapted control cells (P < 0.05). Salmonella cells were cross-protected from heat in both physiological states, but cross-protection against hydrogen peroxide was induced for only planktonic Salmonella cells. The reverse transcription quantitative PCR results revealed that the rpoS gene in biofilm Salmonella cells on all desiccation adaption days and in planktonic Salmonella cells on day 7 of dry storage was significantly upregulated (P < 0.05). The rpoE, grpE, and invA genes in Salmonella cells in both physiological states were significantly down-regulated (P < 0.05). Physiological state and storage time might affect expression of these genes. Prior exposure to adverse conditions, including low water activity, and the physiological state impacted Salmonella survival, and its ability to enter the VBNC state and gene expression. HIGHLIGHTS
Collapse
Affiliation(s)
- Guiliu Chen
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Mengzhe Lin
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Yingqi Chen
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Weiying Xu
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Hongmei Zhang
- College of Biological and Pharmaceutical Science, Guangdong University of Technology, 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| |
Collapse
|
13
|
Wu RA, Yuk HG, Liu D, Ding T. Recent advances in understanding the effect of acid-adaptation on the cross-protection to food-related stress of common foodborne pathogens. Crit Rev Food Sci Nutr 2021; 62:7336-7353. [PMID: 33905268 DOI: 10.1080/10408398.2021.1913570] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Acid stress is one of the most common stresses that foodborne pathogens encounter. It could occur naturally in foods as a by-product of anaerobic respiration (fermentation), or with the addition of acids. However, foodborne pathogens have managed to survive to acid conditions and consequently develop cross-protection to subsequent stresses, challenging the efficacy of hurdle technologies. Here, we cover the studies describing the cross-protection response following acid-adaptation, and the possible molecular mechanisms for cross-protection. The current and future prospective of this research topic with the knowledge gaps in the literature are also discussed. Exposure to acid conditions (pH 3.5 - 5.5) could induce cross-protection for foodborne pathogens against subsequent stress or multiple stresses such as heat, cold, osmosis, antibiotic, disinfectant, and non-thermal technology. So far, the known molecular mechanisms that might be involved in cross-protection include sigma factors, glutamate decarboxylase (GAD) system, protection or repair of molecules, and alteration of cell membrane. Cross-protection could pose a serious threat to food safety, as many hurdle technologies are believed to be effective in controlling foodborne pathogens. Thus, the exact mechanisms underlying cross-protection in a diversity of bacterial species, stress conditions, and food matrixes should be further studied to reduce potential food safety risks. HighlightsFoodborne pathogens have managed to survive to acid stress, which may provide protection to subsequent stresses, known as cross-protection.Acid-stress may induce cross-protection to many stresses such as heat, cold, osmotic, antibiotic, disinfectant, and non-thermal technology stress.At the molecular level, foodborne pathogens use different cross-protection mechanisms, which may correlate with each other.
Collapse
Affiliation(s)
- Ricardo A Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Hyun-Gyun Yuk
- Department of Food Science and Technology, Korea National University of Transportation, Chungbuk, Republic of Korea
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| |
Collapse
|
14
|
Yang H, Jin L, Zhao D, Lian Z, Appu M, Huang J, Zhang Z. Antibacterial and Antibiofilm Formation Activities of Pyridinium-Based Cationic Pillar[5]arene Against Pseudomonas aeruginosa. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4276-4283. [PMID: 33793240 DOI: 10.1021/acs.jafc.1c01032] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
An omnipresent pathogenic bacterium, Pseudomonas aeruginosa (P. aeruginosa PAO1), is easy to contaminate environmental water or foods, causing daily food spoilage and infections. The biofilm-forming ability and bacterial resistance of P. aeruginosa PAO1 make it difficult to be eradicated by traditional bacteriostatic agents. In this work, we designed and synthesized a pyridinium-based pillar[5]arene (PP5), while trimethylammonium-based pillar[5]arene (TP5) was used as a control compound. After clear characterization, the antibacterial and antibiofilm activities as well as the microbial resistance of TP5 and PP5 against P. aeruginosa PAO1 were extensively examined. It was revealed that PP5 exhibited good inhibition activity with the minimum inhibitory concentration (MIC) of 0.051 mmol/L, while no significant antibacterial and biofilm formation activity for TP5 against P. aeruginosa PAO1 was observed. More importantly, PP5 had negligible antimicrobial resistance even after 18th passages. A transmission electron microscope (TEM) showed that PP5 could physically disrupt the cell membranes, causing the leakage of internal constituents, which is possibly ascribed to the synergistic penetrability and π-π interactions of strain, thus greatly reduced the development of bacterial resistance. Overall, the presented studies indicated that pyridinium moieties could facilitate the cationic pillar[5]arene to generate surprising antibacterial and antibiofilm formation ability against P. aeruginosa PAO1.
Collapse
Affiliation(s)
- Hua Yang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Leqiong Jin
- College of Material, Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, P. R. China
| | - Dengqi Zhao
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Zhifeng Lian
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Manikandan Appu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Jianying Huang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Zibin Zhang
- College of Material, Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, P. R. China
| |
Collapse
|
15
|
New insights into thermo-acidophilic properties of Alicyclobacillus acidoterrestris after acid adaptation. Food Microbiol 2020; 94:103657. [PMID: 33279082 DOI: 10.1016/j.fm.2020.103657] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/25/2020] [Accepted: 10/01/2020] [Indexed: 12/31/2022]
Abstract
Alicyclobacillus acidoterrestris has unique thermo-acidophilic properties and is the main cause of fruit juice deterioration. Given the acidic environment and thermal treatment during juice processing, the effects of acid adaptation (pH 3.5, 3.2, and 3.0) on the resistance of A. acidoterrestris to heat (65 °C, 5 min) and acid (pH = 2.2, 1 h) stresses were investigated for the first time. The results showed that acid adaptation induced cross-protection against heat stress of A. acidoterrestris and acid tolerance response, and the extent of induced tolerance was increased with the decrease of adaptive pH values. Acid adaptation treatments did not disrupt the membrane potential stability and intracellular pH homeostasis, but reduced intracellular ATP concentration, increased cyclic fatty acids content, and changed the acquired Fourier transform infrared spectra. Transcription levels of stress-inducible (dnaK, grpE, clpP, ctsR) genes and genes related to spore formation (spo0A, ctoX) were up-regulated after acid adaptation, and spore formation was observed by scanning electron microscopy. This study revealed that the intracellular microenvironment homeostasis, expression of chaperones and proteases, and spore formation played a coordinated role in acid stress adaptive responses, with implications for applications in fruit juice processing.
Collapse
|
16
|
Kutyła M, Fiedurek J, Gromada A, Jędrzejewski K, Trytek M. Mutagenesis and Adaptation of the Psychrotrophic Fungus Chrysosporium pannorum A-1 as a Method for Improving β-pinene Bioconversion. Molecules 2020; 25:molecules25112589. [PMID: 32498456 PMCID: PMC7321369 DOI: 10.3390/molecules25112589] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 05/31/2020] [Accepted: 06/01/2020] [Indexed: 11/17/2022] Open
Abstract
Mutagenesis and adaptation of the psychrotrophic fungus Chrysosporium pannorum A-1 to the toxic substrate β-pinene were used to obtain a biocatalyst with increased resistance to this terpene and improved bioconversion properties. Mutants of the parental strain were induced with UV light and N-methyl-N′-nitro-N-nitrosoguanidine. Mutants resistant to β-pinene were isolated using agar plates with a linear gradient of substrate concentrations. Active mutants were selected based on their general metabolic activity (GMA) expressed as oxygen consumption rate. Compared to the parental strain, the most active mutant showed an enhanced biotransformation ability to convert β-pinene to trans-pinocarveol (315 mg per g of dry mycelium), a 4.3-fold greater biocatalytic activity, and a higher resistance to H2O2-induced oxidative stress. Biotransformation using adapted mutants yielded twice as much trans-pinocarveol as the reaction catalyzed by non-adapted mutants. The results indicate that mutagenesis and adaptation of C. pannorum A-1 is an effective method of enhancing β-bioconversion of terpenes.
Collapse
|
17
|
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
| |
Collapse
|
18
|
Qin X, Dong R, He S, Zhou X, Zhang Z, Cui Y, Shi C, Liu Y, Shi X. Characterization of the role of ybgC in lysozyme resistance of Salmonella Enteritidis. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106732] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
19
|
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.
Collapse
|
20
|
Ye B, He S, Zhou X, Cui Y, Zhou M, Shi X. Response to Acid Adaptation in Salmonella enterica Serovar Enteritidis. J Food Sci 2019; 84:599-605. [PMID: 30730584 DOI: 10.1111/1750-3841.14465] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 01/01/2019] [Accepted: 01/15/2019] [Indexed: 11/26/2022]
Abstract
Acid adaptation in Salmonella Enteritidis was characterized by phenotypic and gene-expression analyses. S. Enteritidis cells at log-phase and stationary-phase were kept at pH 4.5 to 6.0 for 1 to 4 hours. All treatments induced various levels of acid tolerance response that were dependent on pH, exposure time and growth phase. This acid adaptation resulted in tolerance to 50 °C and 8% NaCl regardless of the growth phase. However, the tolerance of log-phase and stationary-phase cells to low temperatures (4 and -20 °C) was increased and decreased, respectively. RT-qPCR analysis revealed that genes involved in tolerance to acid (SEN1564A and cfa), heat (rpoH, uspB, and htrA), salt (proP, proV, and osmW), and cold (cspA, cspC, and csdA) stress were generally upregulated after acid adaptation. These results provide an initial insight into mechanisms of acid adaptation and induced cross protection in S. Enteritidis. PRACTICAL APPLICATION: Stress tolerance acquisition resulting from acid adaptation in foodborne pathogens poses a great threat to food safety. The current work showed that acid adaptation induced direct tolerance and cross-tolerance to high temperature, low temperature, and salt in Salmonella Enteritidis, possibly due to the upregulation of stress tolerance-related genes. These results provide key insights into acid adaptation mechanisms and efficient control of S. Enteritidis.
Collapse
Affiliation(s)
- Beining Ye
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Lab of Microbial Metabolism, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Shoukui He
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Lab of Microbial Metabolism, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Xiujuan Zhou
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Lab of Microbial Metabolism, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Yan Cui
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Lab of Microbial Metabolism, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Min Zhou
- School of Food Science and Engineering, Wuhan Polytechnic Univ., Wuhan, 430023, Hubei, China
| | - Xianming Shi
- MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Lab of Microbial Metabolism, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| |
Collapse
|
21
|
Song X, Sun Y, Zhang Q, Yang X, Zheng F, He S, Wang Y. Failure of Staphylococcus aureus to Acquire Direct and Cross Tolerance after Habituation to Cinnamon Essential Oil. Microorganisms 2019; 7:E18. [PMID: 30641977 PMCID: PMC6352263 DOI: 10.3390/microorganisms7010018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 01/06/2019] [Accepted: 01/08/2019] [Indexed: 11/16/2022] Open
Abstract
Utilization of sublethal concentrations of cinnamon essential oil (CEO) for food preservation has been proposed. However, exposure to stressful, sublethal growth conditions may induce bacterial tolerance to homologous or heterologous stressing agents. Hence, the ability of CEO to stimulate bacterial stress response was evaluated in the current work. Staphylococcus aureus was exposed to 1/4 and 1/2 of the minimum inhibitory concentration (MIC, 500 μL/L) of CEO for 18 h. It was found that overnight habituation to CEO failed to induce direct tolerance and cross-tolerance to lactic acid (pH 4.5), NaCl (10 g/100 mL) and high temperature (45 °C) in S. aureus. Likewise, S. aureus cells subjected to successive habituation with increasing amounts (1/16 MIC to 2× MIC) of CEO developed no direct tolerance. Taken together, CEO has no inductive effect on the acquisition of stress tolerance in S. aureus.
Collapse
Affiliation(s)
- Xiaoqiu Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
| | - Yue Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
| | - Qian Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
| | - Xiaobo Yang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
| | - Feng Zheng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
| | - Shoukui He
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
| | - Yifei Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
| |
Collapse
|
22
|
Qin X, He S, Zhou X, Cheng X, Huang X, Wang Y, Wang S, Cui Y, Shi C, Shi X. Quantitative proteomics reveals the crucial role of YbgC for Salmonella enterica serovar Enteritidis survival in egg white. Int J Food Microbiol 2019; 289:115-126. [DOI: 10.1016/j.ijfoodmicro.2018.08.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 08/07/2018] [Accepted: 08/09/2018] [Indexed: 12/19/2022]
|
23
|
Horn N, Bhunia AK. Food-Associated Stress Primes Foodborne Pathogens for the Gastrointestinal Phase of Infection. Front Microbiol 2018; 9:1962. [PMID: 30190712 PMCID: PMC6115488 DOI: 10.3389/fmicb.2018.01962] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Accepted: 08/02/2018] [Indexed: 12/13/2022] Open
Abstract
The incidence of foodborne outbreaks and product recalls is on the rise. The ability of the pathogen to adapt and survive under stressful environments of food processing and the host gastrointestinal tract may contribute to increasing foodborne illnesses. In the host, multiple factors such as bacteriolytic enzymes, acidic pH, bile, resident microflora, antimicrobial peptides, and innate and adaptive immune responses are essential in eliminating pathogens. Likewise, food processing and preservation techniques are employed to eliminate or reduce human pathogens load in food. However, sub-lethal processing or preservation treatments may evoke bacterial coping mechanisms that alter gene expression, specifically and broadly, resulting in resistance to the bactericidal insults. Furthermore, environmentally cued changes in gene expression can lead to changes in bacterial adhesion, colonization, invasion, and toxin production that contribute to pathogen virulence. The shared microenvironment between the food preservation techniques and the host gastrointestinal tract drives microbes to adapt to the stressful environment, resulting in enhanced virulence and infectivity during a foodborne illness episode.
Collapse
Affiliation(s)
- Nathan Horn
- Department of Animal Sciences, Purdue University, West Lafayette, IN, United States
| | - Arun K. Bhunia
- Molecular Food Microbiology Laboratory, Department of Food Science, Purdue University, West Lafayette, IN, United States
- Department of Comparative Pathobiology, Purdue University, West Lafayette, IN, United States
| |
Collapse
|
24
|
Faour-Klingbeil D, Todd ECD. The inhibitory effect of traditional pomegranate molasses onS. typhimuriumgrowth on parsley leaves and in mixed salad vegetables. J Food Saf 2018. [DOI: 10.1111/jfs.12469] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Ewen C. D. Todd
- Department of Nutrition and Food Science; American University of Beirut; Beirut Lebanon
| |
Collapse
|