Kim Tae-Yoon, Lee Jin-Jae, Kim Bong-Soo, Choi Sang Ho
Department of Life Science, Multidisciplinary Genome Institute, Hallym University, Chuncheon 24252, Republic of Korea.
Food-borne Pathogen Omics Research Center (FORC), Seoul National University, Seoul 08826, Republic of Korea.
J Microbiol Biotechnol. 2017 Oct 28;27(10):1753-1762. doi: 10.4014/jmb.1707.07067.
Sea cucumber () is a popular seafood source in Asia, including South Korea, and its consumption has recently increased with recognition of its medicinal properties. However, because raw sea cucumber contains various microbes, its ingestion can cause foodborne illness. Therefore, analysis of the microbiota in the whole body of sea cucumber can extend our understanding of foodborne illness caused by microorganisms and help to better manage products. We collected 40 sea cucumbers from four different sites in August and November, which are known as the maximum production areas in Korea. The microbiota was analyzed by an Illumina MiSeq system, and bacterial amounts were quantified by real-time PCR. The diversity and bacterial amounts in sea cucumber were higher in August than in November. Alpha-, Beta-, and Gammaproteobacteria were common dominant classes in all samples. However, the microbiota composition differed according to sampling time and site. and were commonly detected potential pathogens in August and November samples, respectively. The effect of experimental infection on the indigenous microbiota of sea cucumber was analyzed at different temperatures, revealing clear alterations of and ; thus, these shifts can be used as indicators for monitoring infection of sea cucumber. Although further studies are needed to clarify and understand the virulence and mechanisms of the identified pathogens of sea cucumber, our study provides a valuable reference for determining the potential of foodborne illness caused by sea cucumber ingestion and to develop monitoring strategies of products using microbiota information.
海参（）是包括韩国在内的亚洲地区一种受欢迎的海鲜来源，随着其药用特性得到认可，其消费量最近有所增加。然而，由于生海参含有各种微生物，食用它可能会导致食源性疾病。因此，对海参全身微生物群的分析可以扩展我们对微生物引起的食源性疾病的理解，并有助于更好地管理产品。我们在8月和11月从韩国四个不同地点收集了40只海参，这两个月份是韩国已知的最大生产期。通过Illumina MiSeq系统分析微生物群，并通过实时PCR对细菌数量进行定量。海参中的多样性和细菌数量在8月高于11月。α-、β-和γ-变形菌是所有样本中常见的优势菌纲。然而，微生物群组成因采样时间和地点而异。在8月和11月的样本中分别普遍检测到和作为潜在病原体。在不同温度下分析了实验性感染对海参固有微生物群的影响，结果显示和有明显变化；因此，这些变化可作为监测海参感染的指标。尽管需要进一步研究来阐明和了解已鉴定的海参病原体的毒力和机制，但我们的研究为确定食用海参引起食源性疾病的可能性以及利用微生物群信息制定产品监测策略提供了有价值的参考。
