Control mechanisms of ε-polylysine and EDTA against Pectobacterium aroidearum isolated from rotted pickled red pepper fruits

IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Yang shengbo, Hu jingjing, Chen Qingmin, Liu Hu, Du Yamin, Zhang Zhanquan, Xin Xiaofei, Fu Maorun
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Abstract

Red pickled peppers are highly susceptible to soft rot after harvest, leading to significant economic losses. In this study, a bacterial strain associated with typical symptoms of soft rot was isolated from infected red pickled peppers. Through physiological and biochemical tests and 16 S rDNA sequence analysis, the strain was identified as Pectobacterium aroidearum (P. aroidearum), and the pathogenicity test of red pickled pepper was conducted to fulfill Koch’s postulates. To control P. aroidearum, in vitro and in vivo antibacterial efficacy of twenty-two antibacterial agents were evaluated. The results showed that ethylenediaminetetraacetic acid disodium salt (EDTA-2Na) and ε-polylysine (ε-PL) at the concentration of 0.25 mg/mL had the most significant effect on inhibiting soft rot in red pickled peppers, and the rot rate decreased by 40.5% and 64%, respectively. Furthermore, EDTA-2Na and ε-PL significantly reduced the swarming motility and biofilm formation of P. aroidearum, and increased the leakage of cell membrane of P. aroidearum. This study systematically identified the pathogenic bacteria causing soft rot disease in red pickled peppers, and EDTA-2Na or ε-PL were demonstrated to control soft rot in red pickled pepper effectively, by inhibiting motility and biofilm biomass, and inducing lipid peroxidation of P. aroidearum.

Graphical abstract

Abstract Image

ε-聚赖氨酸和EDTA对酸洗红椒腐烂果实中嗜酸乳杆菌的控制机理
红腌椒收获后极易发生软腐病,造成重大经济损失。在这项研究中,从感染的红泡椒中分离出一种与软腐病典型症状相关的细菌菌株。通过生理生化试验和16s rDNA序列分析,鉴定该菌株为嗜酸Pectobacterium aroidearum (P. aroidearum),并对红腌椒进行致病性试验,符合Koch的假设。对22种抗菌药物的体内体外抑菌效果进行了评价。结果表明,0.25 mg/mL浓度的乙二胺四乙酸二钠盐(EDTA-2Na)和ε-聚赖氨酸(ε-PL)对红腌椒软腐病的抑制效果最显著,腐病率分别降低40.5%和64%。此外,EDTA-2Na和ε-PL显著降低了黄鳝的群体运动和生物膜的形成,增加了黄鳝细胞膜的渗漏。本研究系统鉴定了红椒软腐病病原菌,发现EDTA-2Na或ε-PL通过抑制红椒软腐病病原菌的活力和生物膜生物量,诱导红椒软腐病的脂质过氧化,有效地防治了红椒软腐病。图形抽象
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来源期刊
European Food Research and Technology
European Food Research and Technology 工程技术-食品科技
CiteScore
6.60
自引率
3.00%
发文量
232
审稿时长
2.0 months
期刊介绍: The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
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