低盐胁迫对副溶血性弧菌生物学特性和转录组学的影响。

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Zhiyong Song , Lu Chen , Shiying Tang , Yingjie Pan , Qingchao Xie , Yong Zhao , Haiquan Liu
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引用次数: 0

摘要

研究证明,嗜盐副溶血性弧菌广泛存在于副溶血性弧菌的淡水环境(盐度最大值)中。此外,这种低盐度抑制了它的运动,增强了它的生物膜形成能力。值得注意的是,副溶血性弧菌在淡水和海洋养殖的凡纳滨对虾上的生长趋势相似,这表明副溶血性弧菌可能已经适应了在淡水食物中繁殖。此外,通过转录组测序(RNA-seq)分析了副溶血性弧菌在0.25% NaCl中生长的原因。RNA-seq结果显示,副溶血性弧菌可以通过降低能量消耗和增强氧化应激抵抗能力来提高对不利环境的抵抗力,以适应低盐环境。本研究揭示了淡水环境对副溶血性弧菌生长的支持作用及其对副溶血性弧菌生长的影响,为风险评估提供了有价值的理论支持。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of low-salt stress on biological characteristics and transcriptomic profiles of Vibrio parahaemolyticus
Studies have proved that halophilic Vibrio parahaemolyticus is widely detected in freshwater environments (salinity <0.5 %). However, the growth and colonization of V. parahaemolyticus in low-salt environments remain unclear. This study was envisaged to assess the effects of low-salt stress on the growth, motility and biofilm formation of V. parahaemolyticus and the transcriptomic changes that the bacterium responds to such stress. The results indicated that low salt concentrations supported the growth (allowing growth to proceed, though at a lower speed) of V. parahaemolyticus, prolonged the lag time (LT), and decreased the maximum specific growth rate (μmax) of V. parahaemolyticus. Additionally, this low salinity inhibited its motility and enhanced its biofilm formation capacity. Notably, the growth of V. parahaemolyticus on both freshwater and marine-cultured Litopenaeus vannamei exhibited a similar trend, suggesting that V. parahaemolyticus might have adapted to thrive in freshwater food. Furthermore, the reasons for the support of V. parahaemolyticus growth in 0.25 % NaCl was analyzed by transcriptome sequencing (RNA-seq). RNA-seq revealed that V. parahaemolyticus can improve resistance to adverse environments by reducing energy consumption and enhancing oxidative stress resistance to adapt to a low-salt environment. This study revealed that the freshwater environment supported the growth of V. parahaemolyticus and its influence on the growth of V. parahaemolyticus, providing valuable theoretical support for risk assessment.
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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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