Comparative transcriptomic insight into orchestrating mode of dielectric barrier discharge cold plasma and lactate in synergistic inactivation and biofilm-suppression of Pichia manshurica

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2024-11-13 DOI:10.1016/j.foodres.2024.115323

Nan Zhao , Yuan Mei , Xinlei Hou , Menglu Yang , Huajia Li , Qi Liao , Jichun Zhao , Lihong Ge

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Abstract

Pichia manshurica is a representative species of biofilm-forming yeasts which usually induces the spoilage of fermented food. This study aims to investigate the synergistic inactivating and anti-biofilm effect of dielectric barrier discharge cold plasma (DBD) and lactate on Pichia manshurica (P. manshurica) and the underlying mechanism by comparison of survival rate, growth curve, biofilm-forming capacity and transcriptome of P. manshurica treated with control (CK), lactate (LA), DBD, and combination of DBD and lactate (DBD-LA). Results showed that CK and LA hardly influenced the growth and biofilm formation of P. manshurica. DBD and DBD-LA reduced survival rate to 35 % and 10 % immediately after treatment, respectively. Also, with growth curve remaining plateau, DBD-LA completely inhibited the growth and biofilm formation of P. manshurica, while DBD moderately reduced the growth density and biofilm. Comparative transcriptomic analysis revealed that single DBD treatment intervened in the functions and pathways associated with DNA replication and cell adhesion (down-regulated expression of flocculation protein-related genes and up-regulated expression of β-1,4-D-glucan cellobiohydrolase-related genes). Lactate reinforced the inactivating and anti-biofilm effect of DBD by stimulating redox reaction and suppressing functions and pathways involving synthesis and metabolism of lipid and membrane, cation binding and organelle assembly. This study demonstrated the potential of synergistic combination of DBD and lactate in efficient control of biofilm-related spoilage of food by yeast.

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介质阻挡放电冷等离子体和乳酸盐协同灭活和抑制曼殊里卡比希菌的生物膜的协调模式的比较转录组学启示

曼殊里卡酵母菌（Pichia manshurica）是生物膜形成酵母菌中的一个代表性种类，通常会导致发酵食品变质。本研究旨在通过比较对照组（CK）、乳酸（LA）、DBD以及DBD和乳酸的组合（DBD-LA）处理的P. manshurica（P. manshurica）的存活率、生长曲线、生物膜形成能力和转录组，研究介质阻挡放电冷等离子体（DBD）和乳酸对P. manshurica（P. manshurica）的协同灭活和抗生物膜效应及其内在机制。结果表明，CK 和 LA 几乎不影响曼殊尔氏菌的生长和生物膜的形成。DBD 和 DBD-LA 在处理后立即将存活率分别降低到 35% 和 10%。此外，在生长曲线保持稳定的情况下，DBD-LA 完全抑制了曼殊尔氏菌的生长和生物膜的形成，而 DBD 则适度降低了生长密度和生物膜。转录组比较分析表明，单一 DBD 处理干预了与 DNA 复制和细胞粘附相关的功能和途径（絮凝蛋白相关基因表达下调，β-1,4-D-葡聚糖纤维生物水解酶相关基因表达上调）。乳酸盐通过刺激氧化还原反应，抑制涉及脂质和膜的合成与代谢、阳离子结合和细胞器组装的功能和途径，加强了 DBD 的灭活和抗生物膜效应。这项研究表明，DBD 和乳酸盐的协同作用可有效控制酵母菌造成的与生物膜有关的食品腐败。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.