通过转录组分析破译外源脂肪酸在低温下对Listeria monocytogenes的影响
Aurore Quilleré1, Maud Darsonval1, Angelos Papadochristopoulos1
1Université Paris-Saclay, INRAE, AgroParisTech, MICALIS Institute, Jouy-en-Josas, France.
Frontiers in microbiology
|September 27, 2024
概括
不和脂肪酸 (UFA) 在低温下促进Listeria monocytogenes的生长和鞭毛发育. 这会影响食品安全,可能会增加生物膜在冷藏食品中的持久性.
科学领域:
- 食品微生物学 食品微生物学
- 细菌病原体的产生
- 分子生物学分子生物学
背景情况:
- 李斯特菌 (Listeria monocytogenes) 是一种在各种食品和环境中普遍存在的精神变性食源性病原体.
- 以前的研究表明,不和脂肪酸 (UFA) 在低温下增强L. monocytogenes的生长.
- 饮食转向食品中含有更高的UFA含量可能会对冷藏食品安全构成风险.
研究的目的:
- 调查UFA对L. monocytogenes低温行为的影响的分子机制.
- 了解L. monocytogenes如何根据环境脂肪酸而适应其膜组成和运动性.
主要方法:
- 转录组分析以评估低温暴露于UFA和和脂肪酸 (SFA) 的L. monocytogenes中的基因表达变化.
- 传输电子显微镜 (TEM) 可视化细菌形态,特别是鞭毛结构.
- 在不同温度 (5°C和37°C) 的生长研究,脂肪酸的可用性各不相同.
主要成果:
- 在低温下UFA存在时,观察到关键和脂肪酸 (SFA) 合成基因fabK的上调,这表明膜适应.
- 当L. monocytogenes暴露于UFA而不是SFA在5°C时,参与化疗和鞭毛组合 (cheY,flaA) 的基因显著上调.
- TEM揭示了在5°C时与UFA培养的L. monocytogenes中大量的长环鞭毛的形成,这种表型在37°C或SFA时没有观察到.
结论:
- L. monocytogenes积极调节其膜脂肪酸合成,并通过鞭毛表达来增强其运动性,以应对环境UFA在制冷温度下.
- 观察到的鞭毛表型表明,在含有较高水平的UFA的冷藏食品中,生物膜形成和持久性可能会增加.
- 这些发现突出了对冷产品的关键食品安全问题,这些冷产品是用增加的不和脂肪酸重制的.
关键词:
RT-qPCRR 是一个人.切伊基因基因是什么外源性脂肪酸是外源性的脂肪酸.脂肪酸膜的组成 脂肪酸膜的组成旗 小旗 旗 的意思食物传播的病原体制冷制冷系统的制冷方式翻译学 翻译学 翻译学 翻译学更多相关视频
10:42RNA Purification from Intracellularly Grown Listeria monocytogenes in Macrophage Cells
Published on: June 4, 2016
9.2K
11:59Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
Published on: May 15, 2019
9.7K
相关概念视频
Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
