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Zha F, Pang R, Huang S, Zhang J, Wang J, Chen M, Xue L, Ye Q, Wu S, Yang M, Gu Q, Ding Y, Zhang H, Wu Q. Evaluation of the pathogenesis of non-typical strain with α-hemolysin, Vibrio parahaemolyticus 353, isolated from Chinese seafood through comparative genome and transcriptome analysis. MARINE POLLUTION BULLETIN 2023; 186:114276. [PMID: 36437125 DOI: 10.1016/j.marpolbul.2022.114276] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 08/21/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Vibrio parahaemolyticus outbreaks frequently occur, causing gastrointestinal sickness owing to the consumption of aquatic foods by various virulence factors; however, the mechanism of pathogenesis is still unknown. In this study, a non-typical strain of V. parahaemolyticus, named VP353, was isolated from shrimp in China. Its comparative genome and transcriptome after infection with Caco-2 cells were examined to illustrate the mechanisms of its pathogenesis. VP353 was a tdh-trh- strain but uncommonly manifested robust cytotoxicity towards Caco-2 cells. Compared with the standard strain RIMD2210633, VP353 harbored alpha-hemolysins (hlyA, hlyB, hlyC, and hlyD) was first reported in V. parahaemolyticus and showed high diversity in the T3SS2 gene cluster. Moreover, the expression of flagella, T2SS, quorum sensing-related genes, hlyA, hlyC were up-regulated, and hlyB, hlyD were down-regulated. In summary, our results demonstrate that some novel virulence factors contribute to the pathogenesis of V. parahaemolyticus infection.
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Affiliation(s)
- Fei Zha
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Guangdong Provincial Key Laboratory of Microbial Safety and Health, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Microbiomics and Precision Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong, China
| | - Rui Pang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Microbiomics and Precision Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong, China
| | - Shixuan Huang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Microbiomics and Precision Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong, China
| | - Jumei Zhang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Microbiomics and Precision Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong, China
| | - Juan Wang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Microbiomics and Precision Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong, China
| | - Moutong Chen
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Microbiomics and Precision Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong, China
| | - Liang Xue
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Microbiomics and Precision Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong, China
| | - Qinghua Ye
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Microbiomics and Precision Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong, China
| | - Shi Wu
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Microbiomics and Precision Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong, China
| | - Meiyan Yang
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Microbiomics and Precision Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong, China
| | - Qihui Gu
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Microbiomics and Precision Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong, China
| | - Yu Ding
- Department of Food Science and Engineering, Institute of Food Safety & Nutrition, Jinan University, Guangzhou 510632, Guangdong, China
| | - Hao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Qingping Wu
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Microbiomics and Precision Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, Guangdong, China.
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Kim S, Chung HY, Kwon JG, Choi SH, Lee JH. Fresh Crab Plays an Important Role as a Nutrient Reservoir for the Rapid Propagation of Vibrio vulnificus. Front Microbiol 2021; 12:645860. [PMID: 33767684 PMCID: PMC7985530 DOI: 10.3389/fmicb.2021.645860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Accepted: 02/12/2021] [Indexed: 12/19/2022] Open
Abstract
Vibrio vulnificus is a well-known opportunistic pathogen causing food-borne illnesses by ingestion of contaminated seafood. A new strain of V. vulnificus FORC_016 was isolated from a patient’s blood sample in South Korea. The genome consists of two circular DNA chromosomes: chromosome I (3,234,424 bp with a G + C contents of 46.60% containing 2,889 ORFs, 106 tRNA genes, and 31 rRNA genes) and chromosome II (1,837,945 bp with a GC content of 47.00% containing 1,572 ORFs, 13 tRNA genes, and 3 rRNA genes). In addition, chromosome I has a super integron (SI) containing 209 ORFs, which is probably associated with various additional functions including antibiotic resistance and pathogenicity. Pan-genome analysis with other V. vulnificus genomes revealed that core genome regions contain most of the important virulence factors. However, accessory genome regions are located in the SI region and contain unique genes regarding cell wall biosynthesis and generation of host cell protecting capsule, suggesting possible resistance ability against environmental stresses. Comparative RNA-Seq analysis of samples between contact and no contact to the crab conditions showed that expressions of amino acid/peptide and carbohydrate transport and utilization genes were down-regulated, but expressions of cell division and growth-related genes were up-regulated, suggesting that the crab may be a nutrition reservoir for rapid propagation of V. vulnificus. Therefore, consumption of the contaminated fresh crab would provide a large number of V. vulnificus to humans, which may be more dangerous. Consequently, biocontrol of V. vulnificus may be critical to ensure the safety in seafood consumption.
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Affiliation(s)
- Suyeon Kim
- National Research Laboratory of Molecular Microbiology and Toxicology, Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea
| | - Han Young Chung
- National Research Laboratory of Molecular Microbiology and Toxicology, Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea
| | - Joon-Gi Kwon
- Food Microbiome Laboratory, Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea
| | - Sang Ho Choi
- National Research Laboratory of Molecular Microbiology and Toxicology, Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea
| | - Ju-Hoon Lee
- Food Microbiome Laboratory, Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, South Korea
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