评估柠檬汁诱导致病性大肠杆菌脂肪酸组成、膜流动性和毒性的变化

IF 1 4区 生物学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Applied Biochemistry and Microbiology Pub Date : 2024-10-01 DOI:10.1134/S0003683824604050
S. Singha, R. Thomas, J. N. Vishwakarma, D. Bharadwaj, D. Sharma, V. K. Gupta
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引用次数: 0

摘要

酸化是影响食源性致病菌存活和感染的一项重要保存技术。本研究研究了酸性培养基对致病性大肠杆菌耐药模式的影响,包括脂肪酸组成的变化以及毒力基因(eae、stx1、stx2和hlyA)的表达。结果表明,柠檬汁介导的酸性pH诱导stx2的转录,在pH 3.5和4.5条件下,stx2的转录量分别增加了3.1倍和2.5倍,而在pH 3.5和4.5条件下,stx1的转录量分别比对照低0.57倍和0.71倍。在pH为3.5且含有hlyA的细胞中,转录水平最高(4.6倍),远高于pH为5.5和4.5的细胞。pH对eae基因的转录没有影响。结果表明,从肉中分离的致病性大肠杆菌细胞对柠檬汁介导的应激敏感,可能是由于不饱和脂肪酸(USFA)水平升高,环脂肪酸(CFA)水平降低。随着介质pH值的降低,膜的流动性增加。在pH为3.5时,菌株的USFA/SFA比值最高,为0.31 ~ 0.38,随着pH的升高,USFA/SFA比值逐渐降低,在pH为7.0时达到最小值0.03。本研究强调建立有效的策略来对抗食物基质中的耐酸致病性大肠杆菌的重要性。
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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Evaluation of the Lemon Juice Induced Changes in Fatty Acid Composition, Membrane Fluidity and Virulence in Pathogenic Escherichia coli

Acidification is a crucial preservation technique that affects the survival and infection of foodborne pathogens. In this study, influence of the acidic growth medium on the resistance pattern of the pathogenic Escherichia coli in terms of changes in fatty acid composition as well as expression of virulent genes (eae, stx1, stx2 and hlyA) was investigated. It was revealed that lemon juice mediated acidic pH induced the transcription of stx2, with 3.1- and 2.5-fold increase of survived cells at pH 3.5 and 4.5, respectively, while the transcription level of stx1 in cells grown at pH 3.5 and 4.5 were 0.57 and 0.71-fold lower compared to control. Highest transcription level was observed in the cells grown at pH 3.5 and containing hlyA (4.6-fold), which was much higher than that at pH 5.5 and 4.5. However, pH had no effect on the transcription of eae gene. The results showed that isolated pathogenic E. coli cells from meat were susceptible to lemon juice mediated stress possibly due to the increased level of unsaturated fatty acid (USFA) and decreased level cyclic fatty acid (CFA). The fluidity of the membranes increased as the pH of the media dropped. The highest USFA/SFA ratio was observed in strains incubated at pH 3.5 with ratio of 0.31-0.38 and the value decreased as the pH increased, reaching a minimum value of 0.03 at pH 7.0. This study emphasizes on the importance of establishing effective strategies to combat acid-resistant pathogenic E. coli in food matrices.

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来源期刊
Applied Biochemistry and Microbiology
Applied Biochemistry and Microbiology 生物-生物工程与应用微生物
CiteScore
1.70
自引率
12.50%
发文量
75
审稿时长
6-12 weeks
期刊介绍: Applied Biochemistry and Microbiology is an international peer reviewed journal that publishes original articles on biochemistry and microbiology that have or may have practical applications. The studies include: enzymes and mechanisms of enzymatic reactions, biosynthesis of low and high molecular physiologically active compounds; the studies of their structure and properties; biogenesis and pathways of their regulation; metabolism of producers of biologically active compounds, biocatalysis in organic synthesis, applied genetics of microorganisms, applied enzymology; protein and metabolic engineering, biochemical bases of phytoimmunity, applied aspects of biochemical and immunochemical analysis; biodegradation of xenobiotics; biosensors; biomedical research (without clinical studies). Along with experimental works, the journal publishes descriptions of novel research techniques and reviews on selected topics.
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