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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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He R, Chen H, Wu H, Liu J, Chen W, Zhang M, Chen W, Zhong Q. Proteomics reveals energy limitation and amino acid consumption as antibacterial mechanism of linalool against Shigella sonnei and its application in fresh beef preservation. Food Chem X 2023; 19:100837. [PMID: 37780265 PMCID: PMC10534181 DOI: 10.1016/j.fochx.2023.100837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 07/07/2023] [Accepted: 08/11/2023] [Indexed: 10/03/2023] Open
Abstract
Meat is often contaminated by food-borne pathogens, resulting in significant economic losses. Linalool from plant essential oils (EOs) has been reported to have excellent antibacterial properties. Therefore, this study aims to elucidate the mechanism of linalool against Shigella sonnei (S. sonnei) based on proteomic and physiological indicators. The results indicated that linalool severely perturbed the expression levels of intracellular proteins, of which 208 were up-regulated and 49 were down-regulated. Moreover, linalool exerted its inhibitory effect mainly through the induction of amino acid limitation and insufficient energy levels based on the pathways involved in differential expressed proteins (DEPs). After 8 h, alkaline phosphatase (AKP) leakage increased 20.96 and 21.52-fold in the MIC and 2MIC groups while protein leakage increased 2.17 and 2.50-fold, respectively, which revealed the potential of linalool on cell structure damage combined with nucleic acid leakage. In addition, the ATP content decreased to 36.92% and 18.84% in the MIC and 2MIC groups, respectively when processed for 8 h. In particular, linalool could effectively control the quality change of fresh beef by measuring pH, total volatile basic nitrogen (TVB-N), total viable counts (TVC) while not affecting its sensory acceptability based on the result of sensory evaluation. This research provides theoretical insights for the development of linalool as a new natural antibacterial agent.
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Affiliation(s)
- Rongrong He
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Haiming Chen
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Hao Wu
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Jicai Liu
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Weijun Chen
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
- Chunguang Agro-product Processing Institute, Wenchang 571333, China
| | - Ming Zhang
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Wenxue Chen
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Qiuping Zhong
- HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
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Antibacterial mechanism of lactobionic acid against Shewanella baltica and Shewanella putrefaciens and its application on refrigerated shrimp. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Li H, Huang YY, Addo KA, Huang ZX, Yu YG, Xiao XL. Transcriptomic and proteomic analysis of Staphylococcus aureus response to cuminaldehyde stress. Int J Food Microbiol 2022; 382:109930. [PMID: 36122481 DOI: 10.1016/j.ijfoodmicro.2022.109930] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 09/04/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022]
Abstract
The previous study indicated that cuminaldehyde (CUM) could be used as an antibacterial agent in sauced beef to reduce the propagation of Staphylococcus aureus (S. aureus). This research took sauced beef treated with 0.4 μL/mL CUM as the research object. Transcriptomic and proteomic methods were used to comprehensively analyze the changes in genes and proteins of S. aureus under CUM stress. A total of 258 differentially expressed genes (DEGs, 178 up-regulated and 80 down-regulated) and 384 differentially expressed proteins (DEPs, 61 up-regulated and 323 down-regulated) were found. It was observed that CUM destroyed the cell wall and cell membrane by inhibiting the synthesis of peptidoglycan and fatty acid. Low energy consumption strategies were formed by reducing glycolysis and ribosome de novo synthesis. The levels of genes and proteins associated with the glycine, serine, threonine, methionine, cysteine, and branched-chain amino acids were dramatically changed, which impaired protein synthesis and reduced bacterial viability. In addition, the up-regulated DEGs and DEFs involved in DNA replication, recombination and single-stranded DNA-binding contributed to DNA repair. Moreover, ATP-binding cassettes (ABC) transporters were also perturbed, such as the uptake of betaine and iron were inhibited. Thus, this study revealed the response mechanism of S. aureus under the stress of CUM, and provided a theoretical basis for the application of CUM in meat products.
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Affiliation(s)
- Hui Li
- Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Yan-Yan Huang
- College of Food Science and Engineering, Foshan University, Foshan 528225, PR China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, PR China
| | - Keren Agyekumwaa Addo
- Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Ze-Xuan Huang
- Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Yi-Gang Yu
- Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510006, PR China.
| | - Xing-Long Xiao
- Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510006, PR China.
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Li Y, Ren F, Chen D, Chen H, Chen W. Antibacterial Mechanism of Linalool against Pseudomonas fragi: A Transcriptomic Study. Foods 2022; 11:foods11142058. [PMID: 35885301 PMCID: PMC9323977 DOI: 10.3390/foods11142058] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/02/2022] [Accepted: 07/06/2022] [Indexed: 11/19/2022] Open
Abstract
Pseudomonas fragi is the dominant spoilage bacterium that causes the deterioration of chilled meat. Our previous study showed that linalool has potent antibacterial activity against P. fragi, but its antibacterial mechanism is unclear. To explore the antibacterial mechanism of linalool against P. fragi, this study used RNA-seq technology to perform transcriptome analysis of P. fragi samples with or without linalool treatment (1.5 mL/L) for 2 h. The results showed that linalool treatment disrupted the extracellular lipopolysaccharide synthesis pathway in P. fragi and activated fatty acid metabolism and ribosomal function to compensate for cell membrane damage. The energy metabolism of P. fragi was severely disturbed by linalool, and multiple ATP synthases and ATP transportases were overexpressed in the cells but could not guarantee the consumption of ATP. The simultaneous overexpression of multiple ribosomal functional proteins and transporters may also place an additional burden on cells and cause them to collapse.
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Affiliation(s)
- Yuansong Li
- School of Precision Instrument and Opto-Electronics Engineering, Tianjin University, 92 Weijin Road, Tianjin 300072, China; (Y.L.); (D.C.)
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (F.R.); (W.C.)
| | - Fei Ren
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (F.R.); (W.C.)
| | - Da Chen
- School of Precision Instrument and Opto-Electronics Engineering, Tianjin University, 92 Weijin Road, Tianjin 300072, China; (Y.L.); (D.C.)
- Tianjin Engineering Research Center of Civil Aviation Energy Environment and Green Development, Civil Aviation University of China, 2898 Jinbei Road, Tianjin 300300, China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (F.R.); (W.C.)
- Innovation Department, Hainan Province Hochung Corporation Areca-Nut Deep Processing Technology Research Institute, 45 Yuesong Road, Dingan 571299, China
- Correspondence: ; Tel./Fax: +86-0898-6625-6495
| | - Wenxue Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (F.R.); (W.C.)
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Sáez-Orviz S, Marcet I, Rendueles M, Díaz M. The antimicrobial and bioactive properties of lactobionic acid. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3495-3502. [PMID: 35174887 DOI: 10.1002/jsfa.11823] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 02/01/2022] [Accepted: 02/17/2022] [Indexed: 06/14/2023]
Abstract
Lactobionic acid (LBA) is a bioactive molecule that has generated keen interest in different industries. However, its future application in the food area is one of the most promising. Chemically, it is a polyhydroxy acid formed by the union of two molecules (galactose and gluconic acid) linked by an ether-bond, showing many interesting and unusual properties due to its structure and composition, although it is traditionally known in the food industry for its chelating, moisturizing, gelling, and antioxidant properties. There has been much research into the production of LBA, either by microbial fermentation or biocatalytic approaches such as enzymatic synthesis, but its use in foodstuffs, to produce new functional products and to evaluate its antimicrobial activity against food-borne pathogens, is a relatively new topic that has attracted the interest of the international research community recently. Furthermore, in spite of the potential of LBA, it has been approved only by the US Food and Drug Administration, and for its use as the salt form, but the publication of new comprehensive studies, able to agglutinate all the new food-related LBA research results, could disseminate knowledge about this compound and have an influence on its current regulation status. The aim of the present review is to describe the most recent advances and research on its antimicrobial potential, as well as summarizing the significant aspects that make LBA a promising bioactive compound for the food sector. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Sara Sáez-Orviz
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
| | - Ismael Marcet
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
| | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
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Proteomic analysis of Aspergillus flavus reveals the antifungal action of Perilla frutescens essential oil by interfering with energy metabolism and defense function. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112660] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Deng H, Kong Y, Zhu J, Jiao X, Tong Y, Wan M, Zhao Y, Lin S, Ma Y, Meng X. Proteomic analyses revealed the antibacterial mechanism of Aronia melanocarpa isolated anthocyanins against Escherichia coli O157: H7. Curr Res Food Sci 2022; 5:1559-1569. [PMID: 36147549 PMCID: PMC9486179 DOI: 10.1016/j.crfs.2022.09.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 09/12/2022] [Accepted: 09/14/2022] [Indexed: 11/26/2022] Open
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Hao Y, Li J, Shi L. A Carvacrol-Rich Essential Oil Extracted From Oregano ( Origanum vulgare "Hot & Spicy") Exerts Potent Antibacterial Effects Against Staphylococcus aureus. Front Microbiol 2021; 12:741861. [PMID: 34803958 PMCID: PMC8602913 DOI: 10.3389/fmicb.2021.741861] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 10/12/2021] [Indexed: 01/16/2023] Open
Abstract
Oregano essential oil (OEO), as a natural antimicrobial, has gained increased interest from food researchers and manufacturers. However, a few studies have investigated its possible antibacterial effects against Staphylococcus aureus using the proteomic tool. The present study aimed to explore the antibacterial effect and mechanism of a carvacrol-rich OEO extracted from Origanum vulgare “Hot & Spicy” on the inactivation of S. aureus. The gas chromatography–mass spectrometry analysis of the OEO allowed the detection of 27 compounds; the major constituent was carvacrol (84.38% of total compounds). The average diameter of the inhibitory zone (DIZ) value was 29.10 mm, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of OEO against S. aureus were 0.125 and 0.25 mg/mL, respectively. The growth curve assay indicated that the OEO prolonged the lag phase of S. aureus. The decrease in cell viability, changes in the integrity of cell membrane, and abnormal cell morphology further reflected the cell damage of S. aureus caused by the OEO. In addition, a label-free proteomic analysis was applied to analyze the regulatory networks of S. aureus in response to 1/2 MIC OEO-treatment stress. Of the 56 differentially expressed proteins (DEPs) identified, 26 were significantly upregulated and 30 downregulated. The Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis indicated that the DEPs were mainly involved in pathways of ribosomes; valine, leucine, and isoleucine biosynthesis; and phenylalanine, tyrosine, and tryptophan biosynthesis, which suggested that the growth inhibition of S. aureus might be due to the disordered effect of the OEO on protein synthesis and amino acid metabolism. These findings deepened our understanding regarding S. aureus survival and metabolism responses to the OEO treatment and suggested that the carvacrol-rich OEO could be used in food production environments to effectively control S. aureus.
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Affiliation(s)
- Yuanpeng Hao
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing, China.,University of Chinese Academy of Sciences, Beijing, China
| | - Jingyi Li
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing, China
| | - Lei Shi
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing, China
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Insights from label free-based proteomic analysis into inhibitory effects ε-Poly-lysine against Vibrio parahaemolyticus. Microb Pathog 2021; 160:105169. [PMID: 34509528 DOI: 10.1016/j.micpath.2021.105169] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 08/28/2021] [Accepted: 08/29/2021] [Indexed: 11/23/2022]
Abstract
Vibrio parahaemolyticus is one of the most common pathogenic bacteria that pose a threat to human health. The purpose of this study was to investigate antibacterial mechanisms of ε-poly-lysine (ε-PL) against V. parahaemolyticus using a lable free-based proteomic analysis. The differentially expressed proteins (DEPs) were subjected to bioinformatics analysis. The results indicated that a total of 196 DEPs, including 118 up-regulated and 78 down-regulated, were identified in the ε-PL-treated cells compared with control group. Upon Go functional enrichment, 13, 9, and 8 specific Go terms in biological processes, molecular functions and cellular components were identified, respectively. KEGG pathways analysis indicated that the DEPs were mainly involved in bacterial chemotaxis, RNA transport and two-component system, which were significantly enriched (P < 0.05). In PPI analysis, Che R and Che V, both involved in bacterial chemotaxis and RNA transport pathways, are closely related to other DEPs. Therefore, the down-regulation of Che R and Che V in ε-PL-treated cells resulted in the reduction or even loss of bacterial adaptability, and they were the critical action sites of ε-PL to inactivate V. parahaemolyticus.
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Enhanced Antibacterial Potential of Amoxicillin against Helicobacter pylori Mediated by Lactobionic Acid Coated Zn-MOFs. Antibiotics (Basel) 2021; 10:antibiotics10091071. [PMID: 34572653 PMCID: PMC8470299 DOI: 10.3390/antibiotics10091071] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/16/2021] [Accepted: 07/22/2021] [Indexed: 01/02/2023] Open
Abstract
H. pylori (Helicobacter pylori) causes a common chronic infectious disease and infects around 4.4 billion people worldwide. H. pylori was classified as a member of the primary class of stomach cancer (stomach adenocarcinoma). Hence, this study was conducted to design a novel lactobionic acid (LBA)-coated Zn-MOFs to enhance bactericidal activity of Amoxicillin (AMX) against H. pylori. The synthesized Zn-MOFs were characterized by various techniques which included Dynamic Light Scattering (DLS), Fourier Transform Infrared (FT-IR) Spectroscopy, Powder X-ray diffraction, scanning electron microscope, and atomic force microscope. They were capable of encapsulating an increased amount of AMX and investigated for their efficacy to enhance the antibacterial potential of their loaded drug candidate. Interestingly, it was found that LBA-coated Zn-MOFs significantly reduced the IC50, MIC, and MBIC values of AMX against H. pylori. Morphological investigation of treated bacterial cells further authenticated the above results as LBA-coated Zn-MOFs-treated cells underwent complete distortion compared with non-coated AMX loaded Zn-MOFs. Based on the results of the study, it can be suggested that LBA-coated Zn-MOFs may be an effective alternate candidate to provide new perspective for the treatment of H. pylori infections.
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Walker N, Li S, Strauss H, Pokharel S. Salmonella Typhimurium DT 104 response to Lytic bacteriophage and Lactobionic acid on raw chicken breast. Food Microbiol 2021; 100:103862. [PMID: 34416962 DOI: 10.1016/j.fm.2021.103862] [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: 12/13/2020] [Revised: 06/18/2021] [Accepted: 06/19/2021] [Indexed: 01/18/2023]
Abstract
Bacterial food poisoning cases due to Salmonella have been linked with a variety of poultry products. This study evaluated the effects of a Salmonella-specific Lytic bacteriophage and Lactobionic acid (LBA) on Salmonella Typhimurium DT 104 growth on raw chicken breast meat. Each chicken breast was randomly assigned to a treatment group (Control, DI water, phage 1%, phage 5%, LBA 10 mg/mL, LBA 20 mg/mL, and phage 5% + LBA 20 mg/mL) with four chicken breasts per group. Samples were inoculated with 106 CFU/mL of Salmonella and stored at 4 °C for 30 min. The inoculated chicken breasts were randomly assigned to different storage time (0 h, 1 h, 24 h, or 48 h). Both time and treatment showed significance reduction (P < 0.0001) of microbial growth. The weight loss was significantly different (P < 0.0001) between treatments. The LBA treatments were not effective when compared to the control group, but Lytic bacteriophage significantly reduced the amount of microbial growth.
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Affiliation(s)
- Nicole Walker
- Biological Sciences Department, California Polytechnic State University, San Luis Obispo, 93407, USA
| | - Sherita Li
- Animal Science Department, California Polytechnic State University, San Luis Obispo, 93407, USA
| | - Hannah Strauss
- Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, 93407, USA
| | - Siroj Pokharel
- Animal Science Department, California Polytechnic State University, San Luis Obispo, 93407, USA.
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