Effects of low-salt stress on biological characteristics and transcriptomic profiles of Vibrio parahaemolyticus

被引:1
|
作者
Song, Zhiyong [1 ]
Chen, Lu [1 ]
Tang, Shiying [1 ]
Pan, Yingjie [1 ,2 ,3 ]
Xie, Qingchao [1 ,2 ,3 ,6 ]
Zhao, Yong [1 ,2 ,3 ]
Liu, Haiquan [1 ,2 ,3 ,4 ,5 ]
机构
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
[2] Shanghai Engn Res Ctr Aquat Prod Proc & Preservat, Shanghai 201306, Peoples R China
[3] Minist Agr & Rural Affairs, Lab Qual & Safety Risk Assessment Aquat Prod Stora, Shanghai 201306, Peoples R China
[4] Shanghai Ocean Univ, Engn Res Ctr Food Thermal Proc Technol, Shanghai 201306, Peoples R China
[5] Shanghai Ocean Univ, Food Ind Chain Ecol Recycling Res Inst, Food Sci & Technol Coll, Shanghai 201306, Peoples R China
[6] Shanghai Ocean Univ, Lab Food Qual & Safety Testing, Shanghai 201306, Peoples R China
关键词
Vibrio parahaemolyticus; Low salt environment; Transcriptome; LOW-SALINITY STRESS; FRESH-WATER FISH; PHOSPHOTRANSFERASE SYSTEMS; BACTERIAL PATHOGENS; PREVALENCE;
D O I
10.1016/j.ijfoodmicro.2024.111047
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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 (J mu max) 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.
引用
收藏
页数:12
相关论文
共 50 条
  • [31] Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics
    Bergamini, Carina
    Hynes, Erica
    Trujillo, Antonio-Jose
    Perotti, Maria Cristina
    FRONTIERS IN NUTRITION, 2023, 10
  • [32] Survival, Virulent Characteristics, and Transcriptomic Analyses of the Pathogenic Vibrio anguillarum Under Starvation Stress
    Gao, Xiaojian
    Pi, Daming
    Chen, Nan
    Li, Xixi
    Liu, Xiaodan
    Yang, Hui
    Wei, Wanhong
    Zhang, Xiaojun
    FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY, 2018, 8
  • [33] Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product
    Bernbom, Nete
    Ng, Yoke Yin
    Paludan-Muller, Christine
    Gram, Lone
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2009, 134 (03) : 223 - 229
  • [34] Genomic and transcriptomic analyses reveal distinct biological functions for cold shock proteins (VpaCspA and VpaCspD) in Vibrio parahaemolyticus CHN25 during low-temperature survival
    Zhu, Chunhua
    Sun, Boyi
    Liu, Taigang
    Zheng, Huajun
    Gu, Wenyi
    He, Wei
    Sun, Fengjiao
    Wang, Yaping
    Yang, Meicheng
    Bei, Weicheng
    Peng, Xu
    She, Qunxin
    Xie, Lu
    Chen, Lanming
    BMC GENOMICS, 2017, 18 : 1
  • [35] Genomic and transcriptomic analyses reveal distinct biological functions for cold shock proteins (VpaCspA and VpaCspD) in Vibrio parahaemolyticus CHN25 during low-temperature survival
    Chunhua Zhu
    Boyi Sun
    Taigang Liu
    Huajun Zheng
    Wenyi Gu
    Wei He
    Fengjiao Sun
    Yaping Wang
    Meicheng Yang
    Weicheng Bei
    Xu Peng
    Qunxin She
    Lu Xie
    Lanming Chen
    BMC Genomics, 18
  • [36] PSYCHOSOCIAL STRESS INDUCES HIGH BLOOD-PRESSURE IN A POPULATION OF MAMMALS ON A LOW-SALT DIET
    HENRY, JP
    STEPHENS, PM
    JOURNAL OF HYPERTENSION, 1988, 6 (02) : 139 - 144
  • [37] Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
    Jimenez-Colmenero, F.
    Cofrades, S.
    Lopez-Lopez, I.
    Ruiz-Capillas, C.
    Pintado, T.
    Solas, M. T.
    MEAT SCIENCE, 2010, 84 (03) : 356 - 363
  • [38] Characteristics of low-salt Alaskan pink shrimp sauce prepared using nonglutinous rice cultivarYukiwakamarukoji
    Nagai, Takeshi
    Saito, Masataka
    Tanoue, Yasuhiro
    Kai, Norihisa
    Suzuki, Nobutaka
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (10)
  • [39] Multidimensional Effects of Stress on Neuronal Exosome Levels and Simultaneous Transcriptomic Profiles
    Kronman, Hope
    Singh, Amarjyot
    Azam, Shofiul
    Guzman, Andrea S.
    Zelli, Danielle
    Lau, Timothy
    Dobbin, Josh
    Bigio, Benedetta
    Nasca, Carla
    BIOLOGICAL PSYCHIATRY: GLOBAL OPEN SCIENCE, 2025, 5 (01):
  • [40] Effects of Different Drying Methods on the Rehydration and Quality Characteristic of Low-salt Pickled Abalone
    Wang S.
    Du H.
    Lin D.
    Weng L.
    Cao M.
    Sun L.
    Science and Technology of Food Industry, 2024, 45 (10) : 57 - 65