汁可以增强C. jejuni NCTC 11168 生物膜形成具有独特的形态特征和改变的蛋白质表达
Kidon Sung1, Miseon Park1, Jungwhan Chon2
1Division of Microbiology, National Center for Toxicological Research, U.S. Food and Drug Administration, Jefferson, AR 72079, USA.
Foods (Basel, Switzerland)
|June 27, 2024
概括
食物传染病原体Campylobacter jejuni在汁中生长得更好,形成更强大的生物膜. 这种适应包括形态变化和改变的蛋白质表达,以求生存.
科学领域:
- 食品微生物学 食品微生物学
- 细菌病原体的发生.
- 生物膜的形成过程.
背景情况:
- 坎比洛巴克特 (Campylobacter jejuni) 是导致食源性胃肠道感染的主要原因之一.
- 了解C. jejuni生物膜的形成对于食品安全和控制策略至关重要.
研究的目的:
- 研究C. jejuni的生长动态和生物膜形成NCTC 11168在各种介质中.
- 描述与汁中C. jejuni生物膜形成相关的形态和蛋白质变化.
主要方法:
- 在汁 (CJ),脑心输液 (BHI) 和穆勒·辛顿 (MH) 中培养C. jejuni.
- 评估生长速度和生物膜的形成.
- 使用电子显微镜进行形态分析.
- 进行蛋白质组分析以确定蛋白质表达变化.
主要成果:
- 与单独的BHI或MH相比,C. jejuni在CJ和CJ混合物中表现出增强的生长和生物膜形成.
- 电子显微镜在CJ培养的生物膜中揭示了独特的延长螺旋和线状结构.
- 蛋白质组分析显示了代谢,能量生产和生物合成蛋白的下调,以及抑制的毒性和铁吸收蛋白.
结论:
- 汁通过特定的适应促进C. jejuni的生长和生物膜的形成.
- 在C. jejuni生物膜中的形态和蛋白质变化表明能量需求减少和生存策略增强.
- 研究结果提供了关于C. jejuni在食品加工环境中的适应机制的见解.
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