TcaR is an important transcriptional regulator involved in environmental stress response and virulence in foodborne Staphylococcus aureus

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-14 DOI:10.1016/j.lwt.2024.117058

Hao Pei , Xiaolu Lei , Fanwenqing Kong , Shuyao Chen , Hui Wang , Jia Guo , Meiling Wang , Bingbing Li , Ting Xue

{"title":"TcaR is an important transcriptional regulator involved in environmental stress response and virulence in foodborne Staphylococcus aureus","authors":"Hao Pei , Xiaolu Lei , Fanwenqing Kong , Shuyao Chen , Hui Wang , Jia Guo , Meiling Wang , Bingbing Li , Ting Xue","doi":"10.1016/j.lwt.2024.117058","DOIUrl":null,"url":null,"abstract":"<div><div>Staphylococcus aureus is a pathogenic microorganism that widely exists in milk and dairy products, posing a great challenge to food safety and human health. Although TcaR is known to be the only transcriptional regulator in the teicoplanin-associated operon, its function in stress response and virulence has not been investigated. In this study, the role of TcaR in environmental stress tolerance, biofilm formation, antibiotic sensitivity and virulence was investigated in foodborne S. aureus. Deletion of tcaR induced the biofilm formation and environmental stress (heat, desiccation and H2O2) tolerance of S. aureus. The tcaR mutants showed reduced susceptibility to vancomycin and teicoplanin. Additionally, mutation of tcaR resulted in decreased hemolytic activity, suggesting weakened virulence and pathogenicity of S. aureus. This paper is the first time to report the functions of TcaR in virulence and environmental tolerance, providing a new potential target gene for revealing mechanism of stress resistance in foodborne S. aureus and contributing to prevent food poisoning caused by this pathogenic microorganism.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117058"},"PeriodicalIF":6.0000,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824013410","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Staphylococcus aureus is a pathogenic microorganism that widely exists in milk and dairy products, posing a great challenge to food safety and human health. Although TcaR is known to be the only transcriptional regulator in the teicoplanin-associated operon, its function in stress response and virulence has not been investigated. In this study, the role of TcaR in environmental stress tolerance, biofilm formation, antibiotic sensitivity and virulence was investigated in foodborne S. aureus. Deletion of tcaR induced the biofilm formation and environmental stress (heat, desiccation and H₂O₂) tolerance of S. aureus. The tcaR mutants showed reduced susceptibility to vancomycin and teicoplanin. Additionally, mutation of tcaR resulted in decreased hemolytic activity, suggesting weakened virulence and pathogenicity of S. aureus. This paper is the first time to report the functions of TcaR in virulence and environmental tolerance, providing a new potential target gene for revealing mechanism of stress resistance in foodborne S. aureus and contributing to prevent food poisoning caused by this pathogenic microorganism.

查看原文本刊更多论文

TcaR 是参与食源性金黄色葡萄球菌环境应激反应和毒力的重要转录调节因子

金黄色葡萄球菌是一种病原微生物，广泛存在于牛奶和乳制品中，对食品安全和人类健康构成巨大挑战。虽然已知 TcaR 是茶碱相关操作子中唯一的转录调节因子，但其在应激反应和毒力方面的功能尚未得到研究。本研究调查了 TcaR 在食源性金黄色葡萄球菌的环境应激耐受性、生物膜形成、抗生素敏感性和毒力中的作用。缺失 tcaR 可诱导金黄色葡萄球菌形成生物膜并耐受环境胁迫（热、干燥和 H2O2）。tcaR 突变体对万古霉素和替考拉宁的敏感性降低。此外，tcaR突变导致溶血活性降低，表明金黄色葡萄球菌的毒力和致病性减弱。本文首次报道了TcaR在毒力和环境耐受性方面的功能，为揭示食源性金黄色葡萄球菌的抗应激机制提供了一个新的潜在靶基因，有助于预防该病原微生物引起的食物中毒。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.