Tian Xiaojing, Yu Qianqian, Yao Donghao, Shao Lele, Liang Zhihong, Jia Fei, Li Xingmin, Hui Teng, Dai Ruitong
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China.
Front Microbiol. 2018 Dec 6;9:2936. doi: 10.3389/fmicb.2018.02936. eCollection 2018.
The objective of this study was to investigate the effects of ohmic heating and water bath heating (WB) on the metabolome of O157:H7 cells at the same inactivation levels. Compared to low voltage long time ohmic heating (5 V/cm, 8.50 min, LVLT) and WB (5.50 min), the high voltage short time ohmic heating (10 V/cm, 1.75 min, HVST) had much shorter heating time. Compared to the samples of control (CT), there were a total of 213 differential metabolites identified, among them, 73, 78, and 62 were presented in HVST, LVLT, and WB samples, revealing a stronger metabolomic response of cells to HVST and LVLT than WB. KEGG enrichment analysis indicated that the significantly enriched pathways were biosynthesis and metabolism of amino acids (alanine, arginine, aspartate, and glutamate, etc.), followed by aminoacyl-tRNA biosynthesis among the three treatments. This is the first metabolomic study of cells in response to ohmic heating and presents an important step toward understanding the mechanism of ohmic heating on microbial inactivation, and can serve as a theoretical basis for better application of ohmic heating in food products.
本研究的目的是在相同的灭活水平下，研究欧姆加热和水浴加热（WB）对O157:H7细胞代谢组的影响。与低电压长时间欧姆加热（5 V/cm，8.50分钟，LVLT）和WB（5.50分钟）相比，高电压短时间欧姆加热（10 V/cm，1.75分钟，HVST）的加热时间要短得多。与对照（CT）样品相比，共鉴定出213种差异代谢物，其中HVST、LVLT和WB样品中分别有73种、78种和62种，这表明细胞对HVST和LVLT的代谢组学反应比WB更强。KEGG富集分析表明，显著富集的途径是氨基酸（丙氨酸、精氨酸、天冬氨酸和谷氨酸等）的生物合成和代谢，其次是三种处理中的氨酰-tRNA生物合成。这是首次关于细胞对欧姆加热反应的代谢组学研究，是朝着理解欧姆加热对微生物灭活机制迈出的重要一步，可为欧姆加热在食品中的更好应用提供理论依据。
