香兰素群体感应抑制荧光假单胞菌P07生物膜形成的转录组分析

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2021-01-01 DOI:10.25177/JFST.5.7.RA.10686

T. Ding, Yong Li, Sift Desk Journals Open Access Journals

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引用次数: 1

摘要

荧光假单胞菌是一种重要的致病性食品腐败细菌。群体感应(Quorum sensing, QS)使细菌能够控制各种生理过程。因此，靶向细菌QS将是提高食品质量的一种新方法。本研究用香兰素处理荧光P.荧光菌P07，发现其具有较强的QS抑制活性，并测定了其对蜂群运动、生物膜形成和细胞外聚合物(EPS)分泌的影响。然后通过转录组学分析探讨了抑制作用的机制。结果表明，香兰素对荧光假单胞菌P07的蜂群运动、生物膜形成、n -酰基- l-高丝氨酸内酯(AHLs)和EPS分泌均有抑制作用。转录组学测试结果表明，细菌生物膜形成的减少可能是由于香兰素对细菌的移动性、粘附性、趋化性、EPS分泌和QS系统的影响。

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Quorum sensing inhibitory effects of vanillin on the biofilm formation of Pseudomonas fluorescens P07 by transcriptome analysis

Pseudomonas fluorescens is an important psychrotrophic food-spoilage bacterium. Quorum sensing (QS) enables bacteria to control various physiological processes. Hence, targeting bacterial QS would be a novel method to improve food quality. In this study, P. fluorescens P07 was treated with vanillin, which showed strong QS inhibitory activity, and its resultant effects on swarming motility, biofilm formation, and extracellular polymeric substance (EPS) secretion were measured. The mechanisms underlying the inhibitory effects were then explored by transcriptomic analysis. The results showed that vanillin had inhibitory effects on swarming motility, biofilm formation, N-acyl-L-homoserine Lactone (AHLs) and EPS secretion of P. fluorescens P07. The result of transcriptionomic tests indicated that the decrease in bacterial biofilm formation was probably due to the influence of vanillin on mobility, adhesion, chemotaxis, EPS secretion, and QS system of the bacteria.

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.