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Wang Z, Tang M, Chen M, Luo X, Xing J, Zhang X, Li C, Liu Y. FengycinA-M3 Inhibits Listeria monocytogenes by Binding to Penicillin-Binding Protein 2B Targets to Disrupt Cell Structure. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10371-8. [PMID: 39375277 DOI: 10.1007/s12602-024-10371-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/25/2024] [Indexed: 10/09/2024]
Abstract
The contamination of food with Listeria monocytogenes threatens food safety and human health, and developing a novel, green, and safe antimicrobial substance will offer a new food preservation strategy. FengycinA-M3 is a novel lipid peptide with low cytotoxicity and resistance and has effective antibacterial activity against L. monocytogenes with a minimum inhibitory concentration (MIC) of 4 µg/mL. Further combined transcriptomics and proteomics analysis yielded 20 differentially expressed genes (DEGs). The MICs of the combined use of FengycinA-M3 and Cefalexin on L. monocytogenes were further determined as FengycinA-M3 (2 µg/mL) and Cefalexin (8 µg/mL) using the checkerboard method. In addition, FengycinA-M3 was found to play a role in delaying pork deterioration. This study explored the inhibitory effect of FengycinA-M3 on L. monocytogenes and its mechanism of action. FengycinA-M3 interacted with penicillin-binding protein 2B on the cell membrane of L. monocytogenes, destroying the permeability of the membrane, causing cell membrane rupture, thereby inhibiting the growth of L. monocytogenes. Overall, FengycinA-M3 is a promising candidate for preventing the emergence and spread of L. monocytogenes with potential applications in food processing.
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Affiliation(s)
- Ziruo Wang
- Department of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Provincial Key Laboratory of Animal Protein Food Intensive Processing Technology, Ningbo University, Ningbo, 315800, PR China
| | - Mengsheng Tang
- Department of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Provincial Key Laboratory of Animal Protein Food Intensive Processing Technology, Ningbo University, Ningbo, 315800, PR China
| | - Ming Chen
- Department of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Provincial Key Laboratory of Animal Protein Food Intensive Processing Technology, Ningbo University, Ningbo, 315800, PR China
| | - Xiaohu Luo
- Department of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Provincial Key Laboratory of Animal Protein Food Intensive Processing Technology, Ningbo University, Ningbo, 315800, PR China
| | - Jiali Xing
- Ningbo Key Laboratory of Detection, Control, and Early Warning of Key Hazardous Materials in Food, Ningbo Academy of Product and Food Quality Inspection (Ningbo Fibre Inspection Institute), Ningbo, 315048, China
| | - Xin Zhang
- Department of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Provincial Key Laboratory of Animal Protein Food Intensive Processing Technology, Ningbo University, Ningbo, 315800, PR China
| | - Chunbao Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
| | - Yanan Liu
- Department of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Provincial Key Laboratory of Animal Protein Food Intensive Processing Technology, Ningbo University, Ningbo, 315800, PR China.
- Ningbo Key Laboratory of Detection, Control, and Early Warning of Key Hazardous Materials in Food, Ningbo Academy of Product and Food Quality Inspection (Ningbo Fibre Inspection Institute), Ningbo, 315048, China.
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
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Wang Y, Ling N, Jiao R, Zhang X, Ren Y, Zhao W, Chen H, Ye Y. A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR. Food Microbiol 2024; 119:104455. [PMID: 38225055 DOI: 10.1016/j.fm.2023.104455] [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: 06/13/2023] [Revised: 12/04/2023] [Accepted: 12/20/2023] [Indexed: 01/17/2024]
Abstract
Cronobacter (seven species) can survive in dry powdered infant formula for a long time, but the thorough molecular mechanism of resistance to desiccation remains elusive. Here we examine the regulation mechanism of Cronobacter's tolerance to desiccation by the typical two-component system (TCS) EnvZ/OmpR. When exposed to desiccation conditions, Cronobacter showed higher survival than other pathogens, as well as significantly up-regulated expression of ompR and otsAB genes with markedly decreased survival of their mutants, suggesting their relationship with desiccation tolerance. OmpR directly binds to the promoter of trehalose biosynthesis operon otsBA, significantly enhancing their expression, and boosting the trehalose levels. The ompR-deletion in other six species further confirmed its positive regulation in desiccation tolerance. Our data present a hypothesis that EnvZ/OmpR increases intracellular trehalose levels against damage to the cells, which prompts Cronobacter to survive in desiccation conditions. This study reveals a universal molecular mechanism for desiccation resistance in Cronobacter species.
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Affiliation(s)
- Yang Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Na Ling
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Rui Jiao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Xiyan Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yuwei Ren
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Wenhua Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Hanfang Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yingwang Ye
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China; State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Institute of Microbiology, Guangzhou, China.
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