Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
Food Microbiol. 2019 Sep;82:426-435. doi: 10.1016/j.fm.2019.03.016. Epub 2019 Mar 19.
Salmonella enterica serotypes have been reported as the agent of various outbreaks occurred after the consumption of low water activity (a) foods. When the pathogen encounters harsh conditions, several regulatory networks are activated through dynamic differential gene expression that lead to cell survival for prolonged periods. In this work, the transcriptome of S. enterica serovar Typhimurium using RNA-Seq, after cells' inoculation in four distinct types of low a foods (milk chocolate, powdered milk, black pepper, and dried pet food), following storage at 25 °C per 24 and 72 h was studied. The findings of this study suggest that gene regulation is influenced by the food composition mainly in the first 24 h post-inoculum, proceeded by the induction of similar genes shared among all samples. It was possible to evaluate the differences on each type of food matrix regarding the bacteria adaptation, as well as the similarities provoked by low a. The results reveal genes that may play key roles in response to desiccation in Salmonella, as well as the pathways in which they are involved.
已经有报道称，食用低水分活度（a）食品后，沙门氏菌血清型会引发各种疫情。当病原体遇到恶劣条件时，通过动态差异基因表达激活几个调控网络，从而使细胞在长时间内存活。在这项工作中，使用 RNA-Seq 研究了沙门氏菌血清型 Typhimurium 在接种到四种不同类型的低水分活度食品（牛奶巧克力、奶粉、黑胡椒和干燥宠物食品）后，在 25°C 下储存 24 和 72 小时后的转录组。本研究的结果表明，基因调控受食品成分的影响，主要是在接种后前 24 小时，随后诱导所有样本中共同存在的相似基因。可以评估每种食品基质对细菌适应的差异，以及低水分活度引起的相似性。结果揭示了可能在沙门氏菌干燥反应中发挥关键作用的基因，以及它们所涉及的途径。
