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
  • [41] Effects of Different Spices on Microbial Community and Physicochemical Properties in Low-Salt Shrimp Paste
    Ban Y.
    Yang B.
    Ma A.
    Li W.
    Sang Y.
    Sun J.
    Shipin Kexue/Food Science, 2023, 44 (08): : 143 - 151
  • [42] Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science
    Yu, Jing
    Lu, Kuan
    Zi, Jiwei
    Yang, Xihong
    Xie, Wancui
    FOOD BIOSCIENCE, 2022, 45
  • [43] Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp ( Ctenopharyngodon Idellus)
    Liu, Jun
    Xie, Changxin
    Ma, Wenhan
    Xiao, Xue
    Dong, Weiwei
    Chen, Youwei
    Hu, Yuanliang
    Feng, Yanli
    Yu, Xiang
    ULTRASONICS SONOCHEMISTRY, 2025, 113
  • [44] Reduced angiotensin II and oxidative stress contribute to impaired vasodilation in Dahl salt-sensitive rats on low-salt diet
    Drenjancevic-Peric, I
    Lombard, JH
    HYPERTENSION, 2005, 45 (04) : 687 - 691
  • [45] Comparative Transcriptome Analysis of the Response to Vibrio parahaemolyticus and Low-Salinity Stress in the Swimming Crab Portunus trituberculatus
    Sun, Dongfang
    Lv, Jianjian
    Li, Yukun
    Wu, Jie
    Liu, Ping
    Gao, Baoquan
    BIOLOGY-BASEL, 2023, 12 (12):
  • [46] Low salinity stress increases the risk of Vibrio parahaemolyticus infection and gut microbiota dysbiosis in Pacific white shrimp
    Chang, Yi-Ting
    Huang, Wan-Ting
    Wu, Ping-Lun
    Kumar, Ramya
    Wang, Han-Ching
    Lu, Hsiao-Pei
    BMC MICROBIOLOGY, 2024, 24 (01):
  • [47] ANTIBIOGRAM PROFILES AND VIRULENCE CHARACTERISTICS OF PANDEMIC VIBRIO PARAHAEMOLYTICUS ISOLATES FROM DIARRHEAL PATIENTS IN HAT YAI HOSPITAL, SOUTHERN THAILAND
    Preeprem, Sutima
    Bhoopong, Phuangthip
    Srinitiwarawong, Kanchana
    Vuddhakul, Varaporn
    Mittraparp-arthorn, Pimonsri
    SOUTHEAST ASIAN JOURNAL OF TROPICAL MEDICINE AND PUBLIC HEALTH, 2019, 50 (01) : 132 - 145
  • [48] 31 WEEKS OF DIURETICS AND LOW-SALT DIETS - EVIDENCE OF UNWANTED METABOLIC SIDE-EFFECTS
    FRANCOIS, B
    NOUVELLE PRESSE MEDICALE, 1974, 3 (11): : 661 - 664
  • [49] Synergistic Effects of Polysaccharide and Ultrasonic Treatment on Gel Properties of Low-Salt Minced Chicken Meat
    Gao T.
    Deng S.
    Zhao X.
    Zhou G.
    Shipin Kexue/Food Science, 2021, 42 (19): : 148 - 156
  • [50] Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines, and Physicochemical Quality of Low-Salt Fermented Fish
    Sun, Yingying
    Gao, Pei
    Xu, Yanshun
    Xia, Wenshui
    Hua, Qian
    Jiang, Qixing
    JOURNAL OF FOOD PROTECTION, 2020, 83 (06) : 1057 - 1065