探索金黄色葡萄球菌脉冲电场在受热和碱性冲击后获得电阻的机制

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Innovative Food Science & Emerging Technologies Pub Date : 2024-05-23 DOI:10.1016/j.ifset.2024.103707
Laura Nadal, Guillermo Cebrián, Pilar Mañas
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引用次数: 0

摘要

本研究旨在深入了解金黄色葡萄球菌暴露于亚致死碱性和热冲击后产生 PEF 抗性的机制,尤其关注细胞包膜特性的改变及其对电穿孔及其逆转的影响。这两种冲击都明显增加了表面负电荷(p < 0.05),但几乎不影响表面疏水性或膜流动性。这导致碱休克细胞的电穿孔阈值增加(≈ 2 kV/cm),而热休克细胞则没有。热休克和碱性休克依赖性 PEF 抗性的形成不需要新的 RNA、蛋白质或脂质合成。在处理介质中加入尼生素(100 UI/mL)不仅能抵消亚致死冲击对 PEF 的保护作用,甚至还能增加 PEF 处理对热冲击和碱冲击细胞的致死率(失活对数周期增加了 8.9 倍)。
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Exploring the mechanisms of Staphylococcus aureus pulsed electric fields resistance acquisition after exposure to heat and alkaline shocks

This study aimed to acquire a deeper knowledge of the mechanisms of PEF resistance development after the exposure of Staphylococcus aureus to sublethal alkaline and heat shocks, with a particular focus on the modifications of cell envelope properties and their impact on electroporation and its reversion. Both shocks significantly (p < 0.05) increased the surface negative charge but they barely affected surface hydrophobicity or membrane fluidity. This resulted in an increased electroporation threshold (≈ 2 kV/cm) for alkaline-shocked but not for heat-shocked cells. Heat and alkaline shock-dependent development of PEF resistance did not require de novo RNA, protein, or lipid synthesis. Addition of nisin (100 UI/mL) to the treatment medium not only counteracted the protective effect of sublethal shocks against PEF, but even increased the lethality of PEF treatments (up to 8.9-fold increase in Log cycles of inactivation) against heat-shocked and alkaline-shocked cells.

Industrial relevance

This work contributed to a deeper understanding of the mechanisms leading to the development of PEF resistance, which is essential for PEF process optimization and for the design of PEF-based combined processes for food decontamination or pasteurization.

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来源期刊
CiteScore
12.00
自引率
6.10%
发文量
259
审稿时长
25 days
期刊介绍: Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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