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Rodrigues RDS, Machado SG, de Carvalho AF, Nero LA. Pseudomonas carnis isolated from blue discolored fresh cheese and insights into the phylogeny. World J Microbiol Biotechnol 2023; 40:3. [PMID: 37923846 DOI: 10.1007/s11274-023-03817-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Accepted: 10/25/2023] [Indexed: 11/06/2023]
Abstract
Most Pseudomonas spp. are responsible for spoilage in refrigerated foods such as alteration in flavor, texture and appearance. Samples of Minas Frescal cheese with blue discoloration were analysed and contained a high Pseudomonas concentration (7.72 ± 0.36 log CFU/g). Out of the 26 Pseudomonas isolates that were analyzed in our study, 19 demonstrated the capability of producing a diffusible dark pigment. Thus, a pigment-producing isolate (C020) was selected by rep-PCR fingerprinting and subsequently subjected to whole-genome sequencing. The draft genome assembled comprises 42 contigs totaling 6,366,75 bp with an average G + C content of 59.97%, and the species prediction performed by TYGS server, based on the draft genome sequence, identified the C020 as Pseudomonas carnis. In order to investigate the phylogenetic relationships of this isolate with strains already identified of this species, we performed an analysis based on whole-genomic sequences. First, an analysis of all P. carnis genomes deposited in GenBank to date shows that 11% (4/37) are misidentified, and belong to the Pseudomonas paracarnis species. A comparative analysis based on phylogenomic analysis has showed that there is no evolutionary relationship between P. carnis strains carrying second copies of trp genes related to blue discoloration (trpABCDF). This finding reinforces the assertion that these genes are contained in a mobile genetic element. However, it is worth noting that all strains carrying these secondary gene copies have exclusively been isolated from food sources. This observation provides valuable insights into the potential origins and dispersion dynamics of this genetic trait within the species.
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Affiliation(s)
| | | | | | - Luís Augusto Nero
- InsPOA, Department of Veterinary Medicine, Federal University of Viçosa, Viçosa, MG, Brazil.
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2
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da Silva Rodrigues R, Machado SG, de Carvalho AF, Nero LA. Comparative genomic and functional annotation of Pseudomonas spp. genomes responsible for blue discoloration of Brazilian fresh soft cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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3
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Zhuang Q, Peng Y, Yang D, Nie S, Guo Q, Wang Y, Zhao R. UV-fluorescence imaging for real-time non-destructive monitoring of pork freshness. Food Chem 2022; 396:133673. [PMID: 35849984 DOI: 10.1016/j.foodchem.2022.133673] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 05/20/2022] [Accepted: 07/08/2022] [Indexed: 11/26/2022]
Abstract
This study aimed to develop a cost-effective fluorescence imaging system to rapidly monitor pork freshness indicators during chilled storage. The system acquired fluorescence images of pork and the color features were extracted from these images to establish partial least squares regression (PLSR) models to predict total volatile basic nitrogen (TVB-N), total viable count (TVC), pH for pork. For TVB-N, TVC and pH values, Rp were 0.92, 0.88 and 0.74, residual predictive deviation (RPD) were 2.24, 2.03, and 1.19, respectively. For TVB-N and TVC indicators showed that the predictive ability of this model was largely comparable to that of fluorescence hyperspectral imaging. However, combining fluorescence and color imaging improved the model's predictive ability. For TVB-N, TVC and pH, Rp were 0.94, 0.93 and 0.85, RPD were 2.62, 2.59, and 1.95, respectively. Therefore, this study developed a system with great potential for detecting the value of most pork quality indicators in real-time.
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Affiliation(s)
- Qibin Zhuang
- College of Engineering, China Agricultural University, Beijing 100083, China; College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Yankun Peng
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Deyong Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Sen Nie
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Qinghui Guo
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yali Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Renhong Zhao
- College of Engineering, China Agricultural University, Beijing 100083, China
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4
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Caputo L, Quintieri L, Bugatti V, Gorrasi G. A salicylate-functionalized PET packaging to counteract blue discoloration on mozzarella cheese under cold storage. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100850] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Niu H, Zhou X, Gong P, Jiao Y, Zhang J, Wu Y, Lyu L, Liang C, Chen S, Han X, Zhang L. Effect of Lactobacillus rhamnosus MN-431 Producing Indole Derivatives on Complementary Feeding-Induced Diarrhea Rat Pups Through the Enhancement of the Intestinal Barrier Function. Mol Nutr Food Res 2021; 66:e2100619. [PMID: 34806832 DOI: 10.1002/mnfr.202100619] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 10/26/2021] [Indexed: 12/22/2022]
Abstract
SCOPE Many infants suffer from complementary feeding-induced diarrhea (CFID). Studies have shown that intestinal microbes can enhance the intestinal barrier and prevent diarrhea by producing indole derivatives that promote pregnane X receptor (PXR) expression. METHODS AND RESULTS In this study, the indole test and determination of the PXR concentration are performed on tryptophan broth cultures of 320-suspected Lactobacillus and Enterococcus strains. Four strains that produce indole derivatives that promote the expression of PXR are screened as potential functional probiotics. Both Lactobacillus rhamnosus MN-431 (L. rhamnosus MN-431) and Lactobacillus oris FN-448 (L. oris FN-448) can colonize the intestine of rat pups, and L. rhamnosus MN-431 can significantly decrease the incidence of diarrhea and intestinal permeability in rat pups. Using real-time qPCR and the analysis of the intestinal morphology using immunohistochemistry, it is observed that the metabolized tryptophan from L. rhamnosus MN-431 can reduce small intestinal mucosal damage by stimulating PXR/NF-κB signaling and activating PXR and aryl hydrocarbon receptor. The intestinal barrier is also enhanced by promoting the expression of tight junction proteins such as Occludin and zonula occludens-1 in baby rats. CONCLUSION The results demonstrate that L. rhamnosus MN-431 can metabolize tryptophan to prevent infantile CFID by promoting the expression of PXR.
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Affiliation(s)
- Haiyue Niu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang, 150001, China
| | | | - Pimin Gong
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Yuehua Jiao
- Drug Safety Evaluation Center, Heilongjiang University of Chinese Medicine, Harbin, Heilongjiang, 150040, China
| | - Jiliang Zhang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang, 150001, China
| | - Yifan Wu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang, 150001, China
| | - Linzheng Lyu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang, 150001, China
| | - Cong Liang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang, 150001, China
| | - Shiwei Chen
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang, 150001, China
| | - Xue Han
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang, 150001, China
| | - Lanwei Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
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6
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Effect of UV Irradiation (A and C) on Casuarina equisetifolia-Mediated Biosynthesis and Characterization of Antimicrobial and Anticancer Activity of Biocompatible Zinc Oxide Nanoparticles. Pharmaceutics 2021; 13:pharmaceutics13111977. [PMID: 34834392 PMCID: PMC8622962 DOI: 10.3390/pharmaceutics13111977] [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: 09/11/2021] [Revised: 10/19/2021] [Accepted: 11/01/2021] [Indexed: 11/23/2022] Open
Abstract
The green synthesis of nanoparticles has emerged as a simple, safe, sustainable, reliable and eco-friendly protocol. Among different types of NPs, green-synthesized zinc oxide NPs (ZnONPs) show various promising biological uses due to their interesting magnetic, electrical, optical and chemical characteristics. Keeping in view the dependence of the therapeutic efficacy of NPs on their physico-chemical characteristics, the green synthesis of ZnONPs using Casuarina equisetifolia leaf extract under UV-A and UV-C light was carried out in this study. UV-irradiation helped to control the size and morphology of ZnONPs by exciting the electrons in the photoactive compounds of plant extracts to enhance the bio-reduction of ZnO into ZnONPs. C. equisetifolia leaf extract was found enriched with phenolic (2.47 ± 0.12 mg GAE/g DW) and flavonoid content (0.88 ± 0.28 mg QE/g DW) contributing to its 74.33% free-radical scavenging activity. FTIR spectra showed the involvement of polyphenols in the bio-reduction, stabilization and capping of ZnONPs. Moreover, SEM-EDX and XRD analyses showed great potential of UV-C light in yielding smaller (34–39 nm) oval-shaped ZnONPs, whereas UV-A irradiation resulted in the formation of fairly spherical 67–71 nm ZnONPs and control ZnONPs were of mixed shape and even larger size (84–89 nm). Green-synthesized ZnONPs, notably CE-UV-C-ZnONPs, showed promising anti-bacterial activities against Bacillus subtilis, Pseudomonas fluorescens and Pseudomonas aeruginosa. Moreover, ZnONPs also enhanced ROS production which led to a significant loss of mitochondrial membrane potential and activated caspase-3 gene expression and caspase-3/7 activity in human hepatocellular carcinoma (HepG2) cells. CE-UV-C-ZnONP treatment reduced HepG2 cell viability to as low as 36.97% owing to their unique shape and smaller size. Lastly, ZnONPs were found to be highly biocompatible towards brine shrimp and human red blood cells suggesting their bio-safe nature. This research study sheds light on the plausible role of UV radiation in the green synthesis of ZnONPs with reasonable control over their size and morphology, thus improving their biological efficacy.
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De León ME, Wilson HS, Jospin G, Eisen JA. Draft Genome Sequences and Genomic Analysis for Pigment Production in Bacteria Isolated from Blue Discolored Soymilk and Tofu. J Genomics 2021; 9:55-67. [PMID: 34646396 PMCID: PMC8490086 DOI: 10.7150/jgen.65500] [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: 07/29/2021] [Accepted: 09/15/2021] [Indexed: 11/05/2022] Open
Abstract
Cold-tolerant bacteria are known to contaminate and cause defects in refrigerated foods. Defects in food products can be observed as changes in appearance, texture, and/or flavor that detract from the product's intended look, feel, or taste. Two distinct organisms were cultured from blue pigmented soymilk and tofu that had been left opened and expired in a home refrigerator. The blue coloration was reproduced when isolates were cultured in fresh, sterile soymilk. These strains also produced a variety of colony color morphologies when cultured on different media types. We report two draft genome sequences of the potential causative agents of blue discoloration of soy foods, Pseudomonas carnis strains UCD_MED3 and UCD_MED7 as well as the 16S rRNA gene sequences of co-occurring strains isolated from the defective soy samples but that did not cause blue discoloration when cultured in fresh soymilk; Serratia liquefaciens strains UCD_MED2 and UCD_MED5.
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Affiliation(s)
- Marina E De León
- Department of Microbiology & Molecular Genetics, University of California, Davis, California 95616 USA.,UC Davis Genome Center, 451 Health Science Drive, Davis, CA 95616 USA
| | - Harriet S Wilson
- Department of Biological Sciences, Sierra College, 5100 Sierra College Blvd, Rocklin, CA 95677 USA
| | - Guillaume Jospin
- UC Davis Genome Center, 451 Health Science Drive, Davis, CA 95616 USA.,AnimalBiome, Oakland, CA 94609 USA
| | - Jonathan A Eisen
- Department of Microbiology & Molecular Genetics, University of California, Davis, California 95616 USA.,UC Davis Genome Center, 451 Health Science Drive, Davis, CA 95616 USA.,Department of Evolution and Ecology, University of California, Davis, California 95616 USA.,Department of Medical Microbiology and Immunology, University of California, Davis, California 95616 USA
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8
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Transcriptomic analysis of the food spoilers Pseudomonas fluorescens reveals the antibiofilm of carvacrol by interference with intracellular signaling processes. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108115] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Adaptive remodelling of blue pigmenting Pseudomonas fluorescens pf59 proteome in response to different environmental conditions. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Carrascosa C, Martínez R, Sanjuán E, Millán R, Del Rosario-Quintana C, Acosta F, García A, Jaber JR. Identification of the Pseudomonas fluorescens group as being responsible for blue pigment on fresh cheese. J Dairy Sci 2021; 104:6548-6558. [PMID: 33838893 DOI: 10.3168/jds.2020-19517] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 11/10/2020] [Indexed: 11/19/2022]
Abstract
New cases of blue cheese discoloration has led to recent research to identify the causal agent and factors that favor blue pigment appearing. Nonetheless, very few reports have described the source of contamination and the measurements to eradicate the microbiological source on cheese farms by determining the relation between blue discoloration on fresh cheese and the Pseudomonas fluorescens group. Thus, 60 samples from a cheese farm (cheese, equipment surfaces, tap water, and raw and pasteurized milk) were analyzed by phenotypical, MALDI-TOF, 16S rRNA sequencing and pulsed-field gel electrophoresis tests to determine the causal agent. The results obtained by pulsed-field gel electrophoresis with restriction enzymes XbaI and SpeI confirmed tap water as the initial contaminated source. The above-mentioned result was essential to avoid Pseudomonas contamination due to the most residual microorganisms being inactivated through a new disinfection program.
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Affiliation(s)
- Conrado Carrascosa
- Food Hygiene Unit, Department of Animal Pathology, Animal Production, Bromatology, and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Arucas, 35413 Las Palmas, Spain.
| | - Remigio Martínez
- Red de Grupos de Investigación en Recursos Faunísticos, Instituto de Biotecnología Ganadera y Cinegética (INBIO), Facultad de Veterinaria, Universidad de Extremadura, 10003 Cáceres, Spain
| | - Esther Sanjuán
- Food Hygiene Unit, Department of Animal Pathology, Animal Production, Bromatology, and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Arucas, 35413 Las Palmas, Spain
| | - Rafael Millán
- Food Hygiene Unit, Department of Animal Pathology, Animal Production, Bromatology, and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Arucas, 35413 Las Palmas, Spain
| | - Cristóbal Del Rosario-Quintana
- Microbiology Service, Complejo Hospitalario Materno-Insular de Gran Canaria, Canary Health Service, 35016, Las Palmas de Gran Canaria, Spain
| | - Félix Acosta
- Grupo de Investigación de Acuicultura (GIA), Instituto EcoAqua, Universidad de Las Palmas de Gran Canaria, Spain
| | - Alfredo García
- Department of Animal Production, CICYTEX-La Orden, 06187 Junta de Extremadura, Spain
| | - José R Jaber
- Department of Morphology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Arucas, 35413 Las Palmas, Spain
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11
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Maggio F, Rossi C, Chaves-López C, Serio A, Valbonetti L, Pomilio F, Chiavaroli AP, Paparella A. Interactions between L. monocytogenes and P. fluorescens in Dual-Species Biofilms under Simulated Dairy Processing Conditions. Foods 2021; 10:foods10010176. [PMID: 33467189 PMCID: PMC7829993 DOI: 10.3390/foods10010176] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/07/2021] [Accepted: 01/14/2021] [Indexed: 12/13/2022] Open
Abstract
In dairy processing environments, many bacterial species adhere and form biofilms on surfaces and equipment, leading to foodborne illness and food spoilage. Among them, Listeria monocytogenes and Pseudomonas spp. could be present in mixed-species biofilms. This study aimed to evaluate the interactions between L. monocytogenes and P. fluorescens in biofilms simulating dairy processing conditions, as well as the capability of P. fluorescens in co-culture to produce the blue pigment in a Ricotta-based model system. The biofilm-forming capability of single- and mixed-cultures was evaluated on polystyrene (PS) and stainless steel (SS) surfaces at 12 °C for 168 h. The biofilm biomass was measured, the planktonic and sessile cells and the carbohydrates in biofilms were quantified. The biofilms were also observed through Confocal Laser Scanning Microscopy analysis. Results showed that only P. fluorescens was able to form biofilms on PS. Moreover, in dual-species biofilms at the end of the incubation time (168 h at 12 °C), a lower biomass compared to P. fluorescens mono-species was observed on PS. On SS, the biofilm cell population of L. monocytogenes was higher in the dual-species than in mono-species, particularly after 48 h. Carbohydrates quantity in the dual-species system was higher than in mono-species and was revealed also at 168 h. The production of blue pigment by P. fluorescens was revealed both in single- and co-culture after 72 h of incubation (12 °C). This work highlights the interactions between the two species, under the experimental conditions studied in the present research, which can influence biofilm formation (biomass and sessile cells) but not the capability of P. fluorescens to produce blue pigment.
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Affiliation(s)
- Francesca Maggio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
| | - Luca Valbonetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
| | - Francesco Pomilio
- Food Hygiene Unit, NRL for L. monocytogenes, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, 64100 Teramo, Italy;
| | - Alessio Pio Chiavaroli
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
- Correspondence: ; Tel.: +39-0861-266944
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12
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Reichler SJ, Murphy SI, Martin NH, Wiedmann M. Identification, subtyping, and tracking of dairy spoilage-associated Pseudomonas by sequencing the ileS gene. J Dairy Sci 2021; 104:2668-2683. [PMID: 33455773 DOI: 10.3168/jds.2020-19283] [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: 07/13/2020] [Accepted: 10/25/2020] [Indexed: 11/19/2022]
Abstract
Pseudomonas spp. are important spoilage bacteria that negatively affect the quality of refrigerated fluid milk and uncultured cheese by generating unwanted odors, flavors, and pigments. They are frequently found in dairy plant environments and enter dairy products predominantly as postpasteurization contaminants. Current subtyping and characterization methods for dairy-associated Pseudomonas are often labor-intensive and expensive or provide limited and possibly unreliable classification information (e.g., to the species level). Our goal was to identify a single-copy gene that could be analyzed in dairy spoilage-associated Pseudomonas for preliminary species-level identification, subtyping, and phenotype prediction. We tested 7 genes previously targeted in a Pseudomonas fluorescens multilocus sequence typing scheme for their individual suitability in this application using a set of 113 Pseudomonas spp. isolates representing the diversity of typical pasteurized milk contamination. For each of the 7 candidate genes, we determined the success rate of PCR and sequencing for these 113 isolates as well as the level of discrimination for species identification and subtyping that the sequence data provided. Using these metrics, we selected a single gene, isoleucyl tRNA synthetase (ileS), which had the most suitable traits for simple and affordable single-gene Pseudomonas characterization. This was based on the number of isolates successfully sequenced for ileS (113/113), the number of unique allelic types assigned (83, compared with 50 for 16S rDNA), nucleotide and sequence diversity measures (e.g., number of unique SNP and Simpson index), and tests for genetic recombination. The discriminatory ability of ileS sequencing was confirmed by separation of 99 additional dairy Pseudomonas spp. isolates, which were indistinguishable by 16S rDNA sequencing, into 28 different ileS allelic types. Further, we used whole-genome sequencing data to demonstrate the similarities in ileS-based phylogenetic clustering to whole-genome-based clustering for 27 closely related dairy-associated Pseudomonas spp. isolates and for 178 Pseudomonas type strains. We also found that dairy-associated Pseudomonas within an ileS cluster typically shared the same proteolytic and lipolytic activities. Use of ileS sequencing provides a promising strategy for affordable initial characterization of Pseudomonas isolates, which will help the dairy industry identify, characterize, and track Pseudomonas in their facilities and products.
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Affiliation(s)
- S J Reichler
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - S I Murphy
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - N H Martin
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - M Wiedmann
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853.
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13
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Pailliè-Jiménez ME, Stincone P, Brandelli A. Natural Pigments of Microbial Origin. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.590439] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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14
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Genomic Analysis of Three Cheese-Borne Pseudomonas lactis with Biofilm and Spoilage-Associated Behavior. Microorganisms 2020; 8:microorganisms8081208. [PMID: 32784363 PMCID: PMC7464908 DOI: 10.3390/microorganisms8081208] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/03/2020] [Accepted: 08/05/2020] [Indexed: 12/22/2022] Open
Abstract
Psychrotrophic pseudomonads cause spoilage of cold fresh cheeses and their shelf-life reduction. Three cheese-borne Pseudomonas sp., ITEM 17295, ITEM 17298, and ITEM 17299 strains, previously isolated from mozzarella cheese, revealed distinctive spoilage traits based on molecular determinants requiring further investigations. Genomic indexes (ANI, isDDH), MLST-based phylogeny of four housekeeping genes (16S rRNA, gyrB, rpoB and rpoD) and genome-based phylogeny reclassified them as Pseudomonas lactis. Each strain showed distinctive phenotypic traits at 15 and 30 °C: ITEM 17298 was the highest biofilm producer at both temperatures, whilst ITEM 17295 and ITEM 17299 showed the strongest proteolytic activity at 30 °C. A wider pattern of pigments was found for ITEM 17298, while ITEM 17295 colonies were not pigmented. Although the high genomic similarity, some relevant molecular differences supported this phenotypic diversity: ITEM 17295, producing low biofilm amount, missed the pel operon involved in EPS synthesis and the biofilm-related Toxin-Antitoxin systems (mqsR/mqsA, chpB/chpS); pvdS, required for the pyoverdine synthesis, was a truncated gene in ITEM 17295, harboring, instead, a second aprA involved in milk proteolysis. This work provided new insight into the food spoiler microbiota by identifying these mozzarella cheese spoilers as P. lactis; molecular targets to be exploited in the development of novel preservative strategies were also revealed.
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15
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Quintieri L, Fanelli F, Zühlke D, Caputo L, Logrieco AF, Albrecht D, Riedel K. Biofilm and Pathogenesis-Related Proteins in the Foodborne P. fluorescens ITEM 17298 With Distinctive Phenotypes During Cold Storage. Front Microbiol 2020; 11:991. [PMID: 32670211 PMCID: PMC7326052 DOI: 10.3389/fmicb.2020.00991] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Accepted: 04/23/2020] [Indexed: 12/22/2022] Open
Abstract
In food chain, Pseudomonas spp. cause spoilage by reducing shelf life of fresh products, especially during cold storage, with a high economic burden for industries. However, recent studies have shed new light on health risks occurring when they colonize immunocompromised patient tissues. Likewise to P. aeruginosa, they exhibit antibiotic resistance and biofilm formation, responsible for their spread and persistence in the environment. Biofilm formation might be induced by environmental stresses, such as temperature fluctuations causing physiological and metabolic changes exacerbating food spoilage (by protease and pigment synthesis), and the production of adhesion molecules, chemotactic or underestimated virulence factors. In order to provide a new insight into phenotypic biodiversity of Pseudomonas spoilers isolated from cold stored cheese, in this work 19 Pseudomonas spp. were investigated for biofilm, pigments, exopolysaccharide production and motility at low temperature. Only nine strains showed these phenotypic traits and the blue pigmenting cheese strain P. fluorescens ITEM 17298 was the most distinctive. In addition, this strain decreased the survival probability of infected Galleria mellonella larvae, showing, for the first time, a pathogenic potential. Genomic and proteomic analyses performed on the ITEM 17298 planktonic cells treated or not with lactoferrin derived antibiofilm peptides allowed to reveal specific biofilm related-pathways as well as proteins involved in pathogenesis. Indeed, several genes were found related to signaling system by cGMP-dependent protein kinases, cellulose, rhamnolipid and alginate synthesis, antibiotic resistance, adhesion and virulence factors. The proteome of the untreated ITEM 17298, growing at low temperature, showed that most of the proteins associated with biofilm regulation, pigmentation motility, antibiotic resistance and pathogenecity were repressed, or decreased their levels in comparison to that of the untreated cultures. Thus, the results of this work shed light on the complex pathways network allowing psychrotrophic pseudomonads to adapt themselves to food-refrigerated conditions and enhance their spoilage. In addition, the discovery of virulence factors and antibiotic resistance determinants raises some questions about the need to deeper investigate these underestimated bacteria in order to increase awareness and provide input to update legislation on their detection limits in foods.
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Affiliation(s)
- Laura Quintieri
- Institute of Sciences of Food Production, Italian National Research Council, Bari, Italy
| | - Francesca Fanelli
- Institute of Sciences of Food Production, Italian National Research Council, Bari, Italy
| | - Daniela Zühlke
- Institute of Microbiology, University of Greifswald, Greifswald, Germany
| | - Leonardo Caputo
- Institute of Sciences of Food Production, Italian National Research Council, Bari, Italy
| | | | - Dirk Albrecht
- Institute of Microbiology, University of Greifswald, Greifswald, Germany
| | - Katharina Riedel
- Institute of Microbiology, University of Greifswald, Greifswald, Germany
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16
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Ricciardi EF, Pedros-Garrido S, Papoutsis K, Lyng JG, Conte A, Del Nobile MA. Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet-Visible Light. Foods 2020; 9:E580. [PMID: 32380636 PMCID: PMC7278879 DOI: 10.3390/foods9050580] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 04/03/2020] [Accepted: 04/23/2020] [Indexed: 12/01/2022] Open
Abstract
Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet-visible light (NUV-vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV-vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV-vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV-vis light for cheese decontamination.
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Affiliation(s)
- Emilio Francesco Ricciardi
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; (E.F.R.); (M.A.D.N.)
| | - Selene Pedros-Garrido
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland; (S.P.-G.); (K.P.); (J.G.L.)
| | - Kostas Papoutsis
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland; (S.P.-G.); (K.P.); (J.G.L.)
| | - James G. Lyng
- School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland; (S.P.-G.); (K.P.); (J.G.L.)
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; (E.F.R.); (M.A.D.N.)
| | - Matteo A. Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; (E.F.R.); (M.A.D.N.)
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17
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18
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Bare Iron Oxide Nanoparticles: Surface Tunability for Biomedical, Sensing and Environmental Applications. NANOMATERIALS 2019; 9:nano9111608. [PMID: 31726776 PMCID: PMC6915624 DOI: 10.3390/nano9111608] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 11/07/2019] [Accepted: 11/11/2019] [Indexed: 12/20/2022]
Abstract
Surface modification is widely assumed as a mandatory prerequisite for the real applicability of iron oxide nanoparticles. This is aimed to endow prolonged stability, electrolyte and pH tolerance as well as a desired specific surface chemistry for further functionalization to these materials. Nevertheless, coating processes have negative consequences on the sustainability of nanomaterial production contributing to high costs, heavy environmental impact and difficult scalability. In this view, bare iron oxide nanoparticles (BIONs) are arousing an increasing interest and the properties and advantages of pristine surface chemistry of iron oxide are becoming popular among the scientific community. In the authors’ knowledge, rare efforts were dedicated to the use of BIONs in biomedicine, biotechnology, food industry and environmental remediation. Furthermore, literature lacks examples highlighting the potential of BIONs as platforms for the creation of more complex nanostructured architectures, and emerging properties achievable by the direct manipulation of pristine iron oxide surfaces have been little studied. Based on authors’ background on BIONs, the present review is aimed at providing hints on the future expansion of these nanomaterials emphasizing the opportunities achievable by tuning their pristine surfaces.
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19
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Magro M, Baratella D, Jakubec P, Corraducci V, Fasolato L, Cardazzo B, Novelli E, Zoppellaro G, Zboril R, Vianello F. H 2O 2Tolerance in Pseudomonas Fluorescens: Synergy between Pyoverdine‐Iron(III) Complex and a Blue Extracellular Product Revealed by a Nanotechnology‐Based Electrochemical Approach. ChemElectroChem 2019. [DOI: 10.1002/celc.201900902] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Massimiliano Magro
- Department of Comparative Biomedicine and Food ScienceUniversity of Padua Legnaro 35026 Italy
- Regional Centre of Advanced Technologies and MaterialsPalacký University Olomouc Olomouc 77146 Czech Republic
| | - Davide Baratella
- Department of Comparative Biomedicine and Food ScienceUniversity of Padua Legnaro 35026 Italy
| | - Petr Jakubec
- Regional Centre of Advanced Technologies and MaterialsPalacký University Olomouc Olomouc 77146 Czech Republic
| | - Vittorino Corraducci
- Department of Comparative Biomedicine and Food ScienceUniversity of Padua Legnaro 35026 Italy
| | - Luca Fasolato
- Department of Comparative Biomedicine and Food ScienceUniversity of Padua Legnaro 35026 Italy
| | - Barbara Cardazzo
- Department of Comparative Biomedicine and Food ScienceUniversity of Padua Legnaro 35026 Italy
| | - Enrico Novelli
- Department of Comparative Biomedicine and Food ScienceUniversity of Padua Legnaro 35026 Italy
| | - Giorgio Zoppellaro
- Regional Centre of Advanced Technologies and MaterialsPalacký University Olomouc Olomouc 77146 Czech Republic
| | - Radek Zboril
- Regional Centre of Advanced Technologies and MaterialsPalacký University Olomouc Olomouc 77146 Czech Republic
| | - Fabio Vianello
- Department of Comparative Biomedicine and Food ScienceUniversity of Padua Legnaro 35026 Italy
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20
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Quintieri L, Zühlke D, Fanelli F, Caputo L, Liuzzi VC, Logrieco AF, Hirschfeld C, Becher D, Riedel K. Proteomic analysis of the food spoiler Pseudomonas fluorescens ITEM 17298 reveals the antibiofilm activity of the pepsin-digested bovine lactoferrin. Food Microbiol 2019; 82:177-193. [DOI: 10.1016/j.fm.2019.02.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 02/04/2019] [Accepted: 02/06/2019] [Indexed: 11/29/2022]
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21
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Quintieri L, Fanelli F, Caputo L. Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies. Foods 2019; 8:E372. [PMID: 31480507 PMCID: PMC6769999 DOI: 10.3390/foods8090372] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 08/22/2019] [Accepted: 08/23/2019] [Indexed: 01/14/2023] Open
Abstract
Microbial multidrug resistance (MDR) is a growing threat to public health mostly because it makes the fight against microorganisms that cause lethal infections ever less effective. Thus, the surveillance on MDR microorganisms has recently been strengthened, taking into account the control of antibiotic abuse as well as the mechanisms underlying the transfer of antibiotic genes (ARGs) among microbiota naturally occurring in the environment. Indeed, ARGs are not only confined to pathogenic bacteria, whose diffusion in the clinical field has aroused serious concerns, but are widespread in saprophytic bacterial communities such as those dominating the food industry. In particular, fresh dairy products can be considered a reservoir of Pseudomonas spp. resistome, potentially transmittable to consumers. Milk and fresh dairy cheeses products represent one of a few "hubs" where commensal or opportunistic pseudomonads frequently cohabit together with food microbiota and hazard pathogens even across their manufacturing processes. Pseudomonas spp., widely studied for food spoilage effects, are instead underestimated for their possible impact on human health. Recent evidences have highlighted that non-pathogenic pseudomonads strains (P. fluorescens, P. putida) are associated with some human diseases, but are still poorly considered in comparison to the pathogen P. aeruginosa. In addition, the presence of ARGs, that can be acquired and transmitted by horizontal genetic transfer, further increases their risk and the need to be deeper investigated. Therefore, this review, starting from the general aspects related to the physiological traits of these spoilage microorganisms from fresh dairy products, aims to shed light on the resistome of cheese-related pseudomonads and their genomic background, current methods and advances in the prediction tools for MDR detection based on genomic sequences, possible implications for human health, and the affordable strategies to counteract MDR spread.
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Affiliation(s)
- Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Francesca Fanelli
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
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22
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Pseudomonas fluorescens: a potential food spoiler and challenges and advances in its detection. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01501-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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23
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Reichler SJ, Martin NH, Evanowski RL, Kovac J, Wiedmann M, Orsi RH. A century of gray: A genomic locus found in 2 distinct Pseudomonas spp. is associated with historical and contemporary color defects in dairy products worldwide. J Dairy Sci 2019; 102:5979-6000. [DOI: 10.3168/jds.2018-16192] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Accepted: 03/23/2019] [Indexed: 11/19/2022]
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24
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Andreani NA, Carraro L, Zhang L, Vos M, Cardazzo B. Transposon mutagenesis in Pseudomonas fluorescens reveals genes involved in blue pigment production and antioxidant protection. Food Microbiol 2019; 82:497-503. [PMID: 31027811 DOI: 10.1016/j.fm.2019.03.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 03/29/2019] [Accepted: 03/30/2019] [Indexed: 12/18/2022]
Abstract
Pseudomonas fluorescens Ps_77 is a blue-pigmenting strain able to cause food product discoloration, causing relevant economic losses especially in the dairy industry. Unlike non-pigmenting P. fluorescens, blue pigmenting strains previously were shown to carry a genomic region that includes homologs of trpABCDF genes, pointing at a possible role of the tryptophan biosynthetic pathway in production of the pigment. Here, we employ random mutagenesis to first identify the genes involved in blue-pigment production in P. fluorescens Ps_77 and second to investigate the biological function of the blue pigment. Genetic analyses based on the mapping of the random insertions allowed the identification of eight genes involved in pigment production, including the second copy of trpB (trpB_1) gene. Phenotypic characterization of Ps_77 white mutants demonstrated that the blue pigment increases oxidative-stress resistance. Indeed, while Ps_77 was growing at a normal rate in presence of 5 mM of H2O2, white mutants were completely inhibited. The antioxidative protection is not available for non-producing bacteria in co-culture with Ps_77.
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Affiliation(s)
- Nadia Andrea Andreani
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Università, 16, Legnaro, 35020, Padova, Italy; European Centre for Environment and Human Health University of Exeter ESI Building, Penryn Campus, TR109FE, Penryn, UK
| | - Lisa Carraro
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Università, 16, Legnaro, 35020, Padova, Italy
| | - Lihong Zhang
- European Centre for Environment and Human Health University of Exeter ESI Building, Penryn Campus, TR109FE, Penryn, UK
| | - Michiel Vos
- European Centre for Environment and Human Health University of Exeter ESI Building, Penryn Campus, TR109FE, Penryn, UK
| | - Barbara Cardazzo
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell'Università, 16, Legnaro, 35020, Padova, Italy.
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25
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Liu X, Xu J, Zhu J, Du P, Sun A. Combined Transcriptome and Proteome Analysis of RpoS Regulon Reveals Its Role in Spoilage Potential of Pseudomonas fluorescens. Front Microbiol 2019; 10:94. [PMID: 30787912 PMCID: PMC6372562 DOI: 10.3389/fmicb.2019.00094] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2018] [Accepted: 01/16/2019] [Indexed: 12/23/2022] Open
Abstract
Microbial contamination is considered the main cause of food spoilage. Pseudomonas fluorescens is a typical spoilage bacterium contributing to a large extent to the spoilage process of proteinaceous foods. RpoS is known as an alternative sigma factor controlling stress resistance and virulence in many pathogens. Our previous work revealed that RpoS contributes to the spoilage activities of P. fluorescens by regulating resistance to different stress conditions, extracellular acylated homoserine lactone (AHL) levels, extracellular protease and total volatile basic nitrogen (TVB-N) production. However, RpoS-dependent genes in P. fluorescens remained undefined. RNA-seq transcriptomics analysis combined with quantitative proteomics analysis based on multiplexed isobaric tandem mass tag (TMT) labeling was performed in the P. fluorescens wild-type strain UK4 and its derivative carrying an rpoS mutation. A total of 375 differentially expressed coding sequences (DECs) and 212 differentially expressed proteins (DEPs) were identified. The DECs were further verified by qRT-PCR. The combined transcriptome and proteome analyses revealed the involvement of this regulator in several cellular processes, mainly including polysaccharide metabolism, intracellular secretion, extracellular structures, cell wall biogenesis, stress responses, and amino acid and biogenic amine metabolism, which may contribute to the biofilm formation, stress resistance, and spoilage activities of P. fluorescens. Moreover, we indeed observed that RpoS contributed to the production of the macrocolony biofilm's matrix. Our results provide insights into the regulatory network of RpoS and expand the knowledge about the role of RpoS in the functioning of P. fluorescens in food spoilage.
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Affiliation(s)
- Xiaoxiang Liu
- School of Basic Medical Sciences and Forensic Medicine, Hangzhou Medical College, Hangzhou, China
| | - Jun Xu
- Hangzhou Lin'an District People's Hospital, Hangzhou, China
| | - Junli Zhu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Peng Du
- School of Basic Medical Sciences and Forensic Medicine, Hangzhou Medical College, Hangzhou, China
| | - Aihua Sun
- School of Basic Medical Sciences and Forensic Medicine, Hangzhou Medical College, Hangzhou, China
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26
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van Zyl LJ, Abrahams Y, Stander EA, Kirby-McCollough B, Jourdain R, Clavaud C, Breton L, Trindade M. Novel phages of healthy skin metaviromes from South Africa. Sci Rep 2018; 8:12265. [PMID: 30115980 PMCID: PMC6095929 DOI: 10.1038/s41598-018-30705-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Accepted: 07/27/2018] [Indexed: 12/15/2022] Open
Abstract
Recent skin metagenomic studies have investigated the harbored viral diversity and its possible influence on healthy skin microbial populations, and tried to establish global patterns of skin-phage evolution. However, the detail associated with the phages that potentially play a role in skin health has not been investigated. While skin metagenome and -metavirome studies have indicated that the skin virome is highly site specific and shows marked interpersonal variation, they have not assessed the presence/absence of individual phages. Here, we took a semi-culture independent approach (metaviromic) to better understand the composition of phage communities on skin from South African study participants. Our data set adds over 130 new phage species of the skin to existing databases. We demonstrated that identical phages were present on different individuals and in different body sites, and we conducted a detailed analysis of the structural organization of these phages. We further found that a bacteriophage related to the Staphylococcus capitis phage Stb20 may be a common skin commensal virus potentially regulating its host and its activities on the skin.
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Affiliation(s)
- Leonardo Joaquim van Zyl
- Institute for Microbial Biotechnology and Metagenomics (IMBM), University of the Western Cape, Robert Sobukwe Road, Bellville, Cape Town, South Africa.
| | - Yoonus Abrahams
- Institute for Microbial Biotechnology and Metagenomics (IMBM), University of the Western Cape, Robert Sobukwe Road, Bellville, Cape Town, South Africa
| | - Emily Amor Stander
- Institute for Microbial Biotechnology and Metagenomics (IMBM), University of the Western Cape, Robert Sobukwe Road, Bellville, Cape Town, South Africa
| | - Bronwyn Kirby-McCollough
- Institute for Microbial Biotechnology and Metagenomics (IMBM), University of the Western Cape, Robert Sobukwe Road, Bellville, Cape Town, South Africa
| | - Roland Jourdain
- L'Oréal Research and Innovation, 1 Avenue Eugène Schueller, 93600, Aulnay sous Bois, France
| | - Cécile Clavaud
- L'Oréal Research and Innovation, 1 Avenue Eugène Schueller, 93600, Aulnay sous Bois, France
| | - Lionel Breton
- L'Oréal Research and Innovation, 1 Avenue Eugène Schueller, 93600, Aulnay sous Bois, France
| | - Marla Trindade
- Institute for Microbial Biotechnology and Metagenomics (IMBM), University of the Western Cape, Robert Sobukwe Road, Bellville, Cape Town, South Africa
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27
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Reichler SJ, Trmčić A, Martin NH, Boor KJ, Wiedmann M. Pseudomonas fluorescens group bacterial strains are responsible for repeat and sporadic postpasteurization contamination and reduced fluid milk shelf life. J Dairy Sci 2018; 101:7780-7800. [PMID: 29960782 DOI: 10.3168/jds.2018-14438] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Accepted: 05/11/2018] [Indexed: 01/18/2023]
Abstract
Postpasteurization contamination (PPC) of high temperature, short time-pasteurized fluid milk by gram-negative (GN) bacteria continues to be an issue for processors. To improve PPC control, a better understanding of PPC patterns in dairy processing facilities over time and across equipment is needed. We thus collected samples from 10 fluid milk processing facilities to (1) detect and characterize PPC patterns over time, (2) determine the efficacy of different media to detect PPC, and (3) characterize sensory defects associated with PPC. Specifically, we collected 280 samples of high temperature, short time-pasteurized milk representing different products (2%, skim, and chocolate) and different fillers over 4 samplings performed over 11 mo at each of the 10 facilities. Standard plate count (SPC) as well as total GN, coliform, and Enterobacteriaceae (EB) counts were performed upon receipt and after 7, 10, 14, 17, and 21 d of storage at 6°C. We used 16S rDNA sequencing to characterize representative bacterial isolates from (1) test days with SPC >20,000 cfu/mL and (2) all samples with presumptive GN, coliforms, or EB. Day-21 samples were also evaluated by a trained defect judging panel. By d 21, 226 samples had SPC >20,000 cfu/mL on at least 1 d of shelf life; GN bacteria were found in 132 of these 226 samples, indicating PPC. Crystal violet tetrazolium agar detected PPC with the greatest sensitivity. Spoilage due to PPC was predominantly associated with Pseudomonas (isolated from 101 of the 132 samples with PPC); coliforms and EB were found in 27 and 37 samples with spoilage due to PPC, respectively. Detection of Pseudomonas and Acinetobacter was associated with lower flavor scores; coagulated, fruity fermented, and unclean defects were more prevalent in d-21 samples with PPC. Repeat isolation of Pseudomonas fluorescens group strains with identical partial 16S rDNA sequence types was observed in 8 facilities. In several facilities, specific lines, products, or processing days were linked to repeat product contamination with Pseudomonas with identical sequence types. Our data show that PPC due to Pseudomonas remains a major challenge for fluid milk processors; the inability of coliform and EB tests to detect Pseudomonas may contribute to this. Our data also provide important initial insights into PPC patterns (e.g., line-specific contamination), supporting the importance of molecular subtyping methods for identification of PPC sources.
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Affiliation(s)
- S J Reichler
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - A Trmčić
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - N H Martin
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - K J Boor
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - M Wiedmann
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853.
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28
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del Olmo A, Calzada J, Nuñez M. The blue discoloration of fresh cheeses: A worldwide defect associated to specific contamination by Pseudomonas fluorescens. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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29
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Biofilm formation, pigment production and motility in Pseudomonas spp. isolated from the dairy industry. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.018] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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30
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Role of RpoS in stress resistance, quorum sensing and spoilage potential of Pseudomonas fluorescens. Int J Food Microbiol 2018; 270:31-38. [DOI: 10.1016/j.ijfoodmicro.2018.02.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 02/04/2018] [Accepted: 02/11/2018] [Indexed: 01/02/2023]
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31
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Fasolato L, Andreani NA, Nardi RD, Nalotto G, Serva L, Cardazzo B, Balzan S, Carraro L, Fontana F, Novelli E. Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results. Ital J Food Saf 2018; 7:6928. [PMID: 29732328 PMCID: PMC5913702 DOI: 10.4081/ijfs.2018.6928] [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: 07/19/2017] [Revised: 11/10/2017] [Accepted: 11/11/2017] [Indexed: 11/23/2022] Open
Abstract
Near infrared spectroscopy (NIRs) and ultraviolet visible spectroscopy (UV-vis) have been investigated as rapid techniques to characterize foodborne bacteria through the analysis of the spectra of whole cells or microbial suspensions. The use of spectra collected from broth cultures could be used as a fingerprint for strain classification using a combined polyphasic approach. The aim of this study was to evaluate the feasibility of NIRs and UV-vis for the characterization of blue strains belonging to the Pseudomonas fluorescens group. The bacteria were isolated from different food matrices, including some spoiled samples (blue discoloration). Eightyone strains previously identified at the species level were grown in Minimal Bacterial Medium broth under standard conditions at 22°C. Two biological replicates were centrifuged in order to separate the bacterial cells from the extracellular products. Six aliquots per strain were analyzed on a small ring cup in transflectance mode (680-2500 nm, gap 2 nm). A subset of 39 strains was evaluated by UV-vis to determine changes in the spectral characteristics at 48 and 72 hours. Several chemometric approaches were tested to assess the performance of NIRs and UVvis. According to the variable importance in projection (VIP), the 1892-2020 nm spectral region showed the highest level of discrimination between blue strains and others. Additional information was provided in the 680-886 and 1454-1768 nm regions (aromatic C-H bonds) and in the 2036-2134 nm region (fatty acids). Changes in UV-vis spectral data (at 48 and 72 hours) appear to indicate the presence of phenazine and catecholic compounds in extracellular products.
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Affiliation(s)
- Luca Fasolato
- Department of Comparative Biomedicine and Food Science
| | | | - Roberta De Nardi
- Department of Animal Medicine, Productions and Health, University of Padua, Italy
| | | | - Lorenzo Serva
- Department of Animal Medicine, Productions and Health, University of Padua, Italy
| | | | | | - Lisa Carraro
- Department of Comparative Biomedicine and Food Science
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32
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Spanu C, Piras F, Mocci AM, Nieddu G, De Santis EPL, Scarano C. Use of Carnobacterium spp protective culture in MAP packed Ricotta fresca cheese to control Pseudomonas spp. Food Microbiol 2018; 74:50-56. [PMID: 29706337 DOI: 10.1016/j.fm.2018.02.020] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 01/15/2018] [Accepted: 02/28/2018] [Indexed: 10/17/2022]
Abstract
Ricotta fresca is a whey cheese susceptible of secondary contamination, mainly from Pseudomonas spp. The extension of the shelf life of refrigerated ricotta fresca could be obtained using protective cultures inhibiting the growth of this spoilage microorganism. A commercial biopreservative, Lyofast CNBAL, comprising Carnobacterium spp was tested against Pseudomonas spp. The surface of ricotta fresca samples were inoculated either with Pseudomonas spp or Pseudomonas and Carnobacterium spp. Samples were MAP packed, stored at 4 °C and analyzed the day of the inoculum and 7, 14 and 21 days after the contamination. Microbiological analyses included total bacterial count, mesophilic lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp, Listeria monocytogenes, moulds and yeasts. Pseudomonas mean initial contamination level was comparable in blank and artificially inoculated samples, respectively with values of 2.15 ± 0.21 and 2.34 ± 0.26 log cfu g-1. Carnobacterium spp. significantly reduced the growth of Pseudomonas spp respectively of 1.28 log and 0.83 log after 14 and 21 days of refrigerated storage. Intrinsic properties and physico-chemical composition were also investigated. Limited variation of pH was observed in samples inoculated with the protective cultures, indicating low acidification properties of Carnobacterium spp. Instead, no significant differences were observed for aW, moisture, fat and proteins during storage and between inoculated and control samples.
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Affiliation(s)
- C Spanu
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - F Piras
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - A M Mocci
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100, Sassari, Italy
| | - G Nieddu
- Cooperativa Allevatori Ovini Formaggi Soc. Coop. Agricola, Loc. "Perda Lada" Fenosu, 09170, Oristano, Italy
| | - E P L De Santis
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100, Sassari, Italy.
| | - C Scarano
- Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100, Sassari, Italy
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33
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Rossi C, Chaves‐López C, Serio A, Anniballi F, Valbonetti L, Paparella A. Effect of
Origanum vulgare
essential oil on biofilm formation and motility capacity of
Pseudomonas fluorescens
strains isolated from discoloured Mozzarella cheese. J Appl Microbiol 2018; 124:1220-1231. [DOI: 10.1111/jam.13707] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 12/20/2017] [Accepted: 01/11/2018] [Indexed: 01/24/2023]
Affiliation(s)
- C. Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - C. Chaves‐López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - A. Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - F. Anniballi
- Department of Veterinary Public Health and Food Safety National Reference Centre for Botulism Istituto Superiore di Sanità Rome RM Italy
| | - L. Valbonetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
| | - A. Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment University of Teramo Teramo TE Italy
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Cocolin L, Mataragas M, Bourdichon F, Doulgeraki A, Pilet MF, Jagadeesan B, Rantsiou K, Phister T. Next generation microbiological risk assessment meta-omics: The next need for integration. Int J Food Microbiol 2017; 287:10-17. [PMID: 29157743 DOI: 10.1016/j.ijfoodmicro.2017.11.008] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 10/15/2017] [Accepted: 11/12/2017] [Indexed: 02/07/2023]
Abstract
The development of a multi-omics approach has provided a new approach to the investigation of microbial communities allowing an integration of data, which can be used to better understand the behaviour of and interactions between community members. Metagenomics, metatranscriptomics, metaproteomics and metabolomics have the potential of producing a large amount of data in a very short time, however an important challenge is how to exploit and interpret these data to assist risk managers in food safety and quality decisions. This can be achieved by integrating multi-omics data in microbiological risk assessment. In this paper we identify limitations and challenges of the multi-omics approach, underlining promising potentials, but also identifying gaps, which should be addressed for its full exploitation. A view on how this new way of investigation will impact the traditional microbiology schemes in the food industry is also presented.
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Affiliation(s)
- Luca Cocolin
- University of Torino, Department of Agricultural, Forest and Food Sciences, Largo Braccini 95, 10095 Grugliasco, Torino, Italy.
| | - Marios Mataragas
- Hellenic Agricultural Organization "DIMITRA", Institute of Agricultural Products Technology, Milk Department, Ethnikis Antistaseos 3, 45221 Ioannina, Greece
| | - Francois Bourdichon
- Groupe Danone, Food Safety@DANONE, 17 Boulevard Haussmann, 75009 Paris, France
| | - Agapi Doulgeraki
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-Demeter, S. Venizelou 1, 14123 Lycovrissi, Greece
| | | | - Balamurugan Jagadeesan
- Nestec Ltd. (Nestlé Research Center), Route du Jorat 57, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland
| | - Kalliopi Rantsiou
- University of Torino, Department of Agricultural, Forest and Food Sciences, Largo Braccini 95, 10095 Grugliasco, Torino, Italy
| | - Trevor Phister
- PepsiCo international, Global Microbiological Sciences, Beaumont Park, Leicester, LE4 1ET, United Kingdom
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Neri-Numa IA, Pessoa MG, Paulino BN, Pastore GM. Genipin: A natural blue pigment for food and health purposes. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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Liu X, Shen B, Du P, Wang N, Wang J, Li J, Sun A. Transcriptomic analysis of the response of Pseudomonas fluorescens to epigallocatechin gallate by RNA-seq. PLoS One 2017; 12:e0177938. [PMID: 28545064 PMCID: PMC5435343 DOI: 10.1371/journal.pone.0177938] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Accepted: 05/05/2017] [Indexed: 12/19/2022] Open
Abstract
Epigallocatechin gallate (EGCG) is a main constituent of green tea polyphenols that are widely used as food preservatives and are considered to be safe for consumption. However, the underlying antimicrobial mechanism of EGCG and the bacterial response to EGCG are not clearly understood. In the present study, a genome-wide transcriptional analysis of a typical spoilage bacterium, Pseudomonas fluorescens that responded to EGCG was performed using RNA-seq technology. A total of 26,365,414 and 23,287,092 clean reads were generated from P. fluorescens treated with or without 1 mM EGCG and the clean reads were aligned to the reference genome. Differential expression analysis revealed 291 upregulated genes and 134 downregulated genes and the differentially expressed genes (DEGs) were verified using RT-qPCR. Most of the DGEs involved in iron uptake, antioxidation, DNA repair, efflux system, cell envelope and cell-surface component synthesis were significantly upregulated by EGCG treatment, while most genes associated with energy production were downregulated. These transcriptomic changes are likely to be adaptive responses of P. fluorescens to iron limitation and oxidative stress, as well as DNA and envelope damage caused by EGCG. The expression of specific genes encoding the extra-cytoplasmic function sigma factor (PvdS, RpoE and AlgU) and the two-component sensor histidine kinase (BaeS and RpfG) were markedly changed by EGCG treatment, which may play important roles in regulating the stress responses of P. fluorescens to EGCG. The present data provides important insights into the molecular action of EGCG and the possible cross-resistance mediated by EGCG on P. fluorescens, which may ultimately contribute to the optimal application of green tea polyphenols in food preservation.
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Affiliation(s)
- Xiaoxiang Liu
- Faculty of Basic Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
| | - Bimiao Shen
- Department of Laboratory Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
| | - Peng Du
- Faculty of Basic Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
| | - Nan Wang
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, P.R. China
| | - Jiaxue Wang
- Department of Laboratory Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
| | - Jianrong Li
- Food Safety Key Lab of Liaoning Province, Bohai University, Jinzhou, Liaoning, China
| | - Aihua Sun
- Faculty of Basic Medicine, Hangzhou Medical College, Hangzhou, Zhejiang, P.R. China
- * E-mail:
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Shehata HR, Griffiths MW, Raizada MN. Seeds of the Wild Progenitor of Maize Possess Bacteria That Antagonize Foodborne Pathogens. Foodborne Pathog Dis 2017; 14:202-209. [DOI: 10.1089/fpd.2016.2225] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Hanan R. Shehata
- Department of Plant Agriculture, University of Guelph, Guelph, Ontario, Canada
- Department of Microbiology, School of Pharmacy, Mansoura University, Mansoura, Egypt
| | - Mansel W. Griffiths
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
- Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario, Canada
| | - Manish N. Raizada
- Department of Plant Agriculture, University of Guelph, Guelph, Ontario, Canada
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Magro M, Fasolato L, Bonaiuto E, Andreani NA, Baratella D, Corraducci V, Miotto G, Cardazzo B, Vianello F. Enlightening mineral iron sensing in Pseudomonas fluorescens by surface active maghemite nanoparticles: Involvement of the OprF porin. Biochim Biophys Acta Gen Subj 2016; 1860:2202-10. [DOI: 10.1016/j.bbagen.2016.05.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 04/18/2016] [Accepted: 05/03/2016] [Indexed: 01/05/2023]
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Chierici M, Picozzi C, La Spina MG, Orsi C, Vigentini I, Zambrini V, Foschino R. Strain Diversity of Pseudomonas fluorescens Group with Potential Blue Pigment Phenotype Isolated from Dairy Products. J Food Prot 2016; 79:1430-5. [PMID: 27497132 DOI: 10.4315/0362-028x.jfp-15-589] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The blue discoloration in Mozzarella cheese comes from bacterial spoilage due to contamination with Pseudomonas. Fourteen Pseudomonas fluorescens strains from international collections and 55 new isolates of dominant bacterial populations from spoiled fresh cheese samples were examined to assess genotypic and phenotypic strain diversity. Isolates were identified by 16S rRNA gene sequencing and tested for the production of the blue pigment at various temperatures on Mascarpone agar and in Mozzarella preserving fluid (the salty water in which the cheese is conserved, which becomes enriched by cheese minerals and peptides during storage). Pulsed-field gel electrophoresis analysis after treatment with the endonuclease SpeI separated the isolates into 42 genotypes at a similarity level of 80%. Based on the pulsotype clustering, 12 representative strains producing the blue discoloration were chosen for the multilocus sequence typing targeting the gyrB, glnS, ileS, nuoD, recA, rpoB, and rpoD genes. Four new sequence typing profiles were discovered, and the concatenated sequences of the investigated loci grouped the tested strains into the so-called ''blue branch'' of the P. fluorescens phylogenetic tree, confirming the linkage between pigment production and a specific genomic cluster. Growth temperature affected pigment production; the blue discoloration appeared at 4 and 14°C but not at 30°C. Similarly, the carbon source influenced the phenomenon; the blue phenotype was generated in the presence of glucose but not in the presence of galactose, sodium succinate, sodium citrate, or sodium lactate.
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Affiliation(s)
- Margherita Chierici
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy
| | - Claudia Picozzi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy
| | - Marisa Grazia La Spina
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy
| | - Carla Orsi
- Department of Quality, Innovation, Safety, and Environment, Granarolo S.p.A., Via Cadriano, 27/2-40127 Bologna, Italy
| | - Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy
| | - Vittorio Zambrini
- Department of Quality, Innovation, Safety, and Environment, Granarolo S.p.A., Via Cadriano, 27/2-40127 Bologna, Italy
| | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy.
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