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[Effects of ultra-high pressure on membrane components in Vibrio parahaemolyticus]

Yu Tong1, Haixia Lu, Jianrong Li

  • 1Food Science & Biotechnology Engineering of Zhejiang Gongshang University, Key Laboratory of Food Safety of Zhejiang Province, Hangzhou 310012, China. tongyu890307@163.com

Wei Sheng Wu Xue Bao = Acta Microbiologica Sinica
|January 8, 2013
PubMed
Abstract

Insights

High pressure treatments induced resistance in Vibrio parahaemolyticus by altering cell membranes. Resistant strains showed increased soluble proteins, Na+ K+ ATPase activity, and unsaturated fatty acids.

Area of Science:

  • Microbiology
  • Food Safety
  • Biochemistry

Background:

  • Vibrio parahaemolyticus is a significant foodborne pathogen.
  • High pressure processing is a potential food preservation method.
  • Understanding pressure resistance mechanisms is crucial for food safety.

Purpose of the Study:

  • To investigate cell membrane adaptations in Vibrio parahaemolyticus under high pressure.
  • To identify molecular changes conferring pressure resistance.

Main Methods:

  • Selection of pressure-resistant Vibrio parahaemolyticus strains via repeated hydrostatic pressure treatments (80-250 MPa).
  • Analysis of soluble cell membrane proteins, fatty acid profiles, and Na+ K+ ATPase activity.

Main Results:

  • Pressure-resistant strains exhibited increased levels of a 36 KDa soluble cell membrane protein.
  • Na+ K+ ATPase activity was 83.3% higher in resistant strains compared to the parent strain.
  • Resistant strains showed a higher proportion of unsaturated fatty acids (54.23%) versus the parent strain (51.57%).

Conclusions:

  • Increased soluble membrane proteins, enhanced Na+ K+ ATPase activity, and higher unsaturated fatty acid content contribute to pressure resistance in Vibrio parahaemolyticus.
  • These adaptations are key survival strategies against high pressure treatments.
  • Findings provide insights into microbial responses to food processing technologies.

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