The type of food influences the behaviour of Listeria monocytogenes in a food-gastrointestinal-infection model.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-05-19 DOI:10.1038/s41538-025-00436-5

Nadja Pracser, Andreas Zaiser, Luminita Ciolacu, Franz-Ferdinand Roch, Narciso M Quijada, Sarah Thalguter, Monika Dzieciol, Beate Conrady, Martin Wagner, Kathrin Rychli

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Abstract

Food contaminated with Listeria (L.) monocytogenes is the main source of human listeriosis, but how different food matrices affect the survival and invasion in the gastrointestinal (GI) tract is still unclear. This study examined three ready-to-eat foods - soft-cheese, smoked salmon, and sausage - using a food-GI-infection model. We observed strain-dependent growth rates, but food matrices did not significantly impact growth. However, nutrient sources altered gene expression. Passage through the GI model upregulated 23 stress genes and 29 virulence genes (e.g., clpE, hly, and plcB). L. monocytogenes survival was higher in cheese and fish compared to sausage, due to their lower buffer capacity. Invasion efficiency into Caco-2 cells was highest in fish, potentially linked to its fatty acid composition. Food matrices and GI conditions influenced the transcriptional profiles of stress-associated and virulence genes. This study highlights the significant role of food matrices in L. monocytogenes survival and infection.

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食物类型影响单核细胞增生李斯特菌在食物-胃肠道感染模型中的行为。

被单核增生李斯特菌污染的食物是人类李斯特菌病的主要来源，但不同食物基质如何影响李斯特菌在胃肠道中的生存和侵袭尚不清楚。这项研究使用食物gi感染模型检测了三种即食食品——软奶酪、烟熏鲑鱼和香肠。我们观察到菌株依赖的生长速率，但食物基质对生长没有显著影响。然而，营养来源改变了基因表达。通过GI模型可上调23个应激基因和29个毒力基因（如clpE、hly和plcB）。由于干酪和鱼的缓冲能力较低，单核细胞增生乳杆菌在干酪和鱼中的存活率高于香肠。鱼类对Caco-2细胞的入侵效率最高，可能与其脂肪酸组成有关。食物基质和胃肠道条件影响应激相关基因和毒力基因的转录谱。本研究强调了食物基质在单核增生乳杆菌存活和感染中的重要作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.