Xie Tengfei, Pang Rui, Wu Qingping, Zhang Juemei, Lei Tao, Li Yanping, Wang Juan, Ding Yu, Chen Moutong, Bai Jianlin
Guangdong Institute of Microbiology, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou, China.
College of Food Science, South China Agricultural University, Guangzhou, China.
Front Microbiol. 2019 Feb 6;10:178. doi: 10.3389/fmicb.2019.00178. eCollection 2019.
is a common foodborne pathogen found in seafood, and represents a major threat to human health worldwide. Low-temperature storage is an important seafood processing method, but is not sufficient to completely eliminate the bacteria and avoid foodborne illness. To determine the mechanisms behind such cold tolerance, RNA-seq and iTRAQ analyses were first performed to obtain the global transcriptomic and proteomic patterns of frozen squid and clinical isolates under cold conditions. The integrated analysis revealed the modulation of multiple pathways such as the co-occurrence of down-regulated pyruvate metabolism and up-regulated fatty acid biosynthesis, which likely contribute to cold tolerance. Furthermore, we found that increasing concentrations of pyruvate can reduce the fatty acid content to influence growth in cold conditions. Thus, regulation of pyruvate concentration may be an effective method to control this seafood-borne pathogen.
是一种常见于海鲜中的食源性病原体，对全球人类健康构成重大威胁。低温储存是一种重要的海鲜加工方法，但不足以完全消除细菌并避免食源性疾病。为了确定这种耐冷性背后的机制，首先进行了RNA测序和iTRAQ分析，以获得冷冻鱿鱼和临床分离株在寒冷条件下的全局转录组和蛋白质组模式。综合分析揭示了多种途径的调节，如下调的丙酮酸代谢和上调的脂肪酸生物合成同时出现，这可能有助于耐冷性。此外，我们发现增加丙酮酸浓度可以降低脂肪酸含量，从而影响寒冷条件下的生长。因此，调节丙酮酸浓度可能是控制这种海鲜传播病原体的有效方法。
