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低浓度麝香草酚、香芹酚和肉桂醛驯化对 O157:H7 毒力特性的影响。

Effects of Sublethal Thymol, Carvacrol, and -Cinnamaldehyde Adaptation on Virulence Properties of O157:H7.

机构信息

Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore.

Department of Food Science and Technology, Korea National University of Transportation, Chungbuk, Republic of Korea

出版信息

Appl Environ Microbiol. 2019 Jul 1;85(14). doi: 10.1128/AEM.00271-19. Print 2019 Jul 15.

Abstract

Essential oils (EOs) have demonstrated wide-spectrum antimicrobial activities and have been actively studied for their application in foods as alternative natural preservatives. However, information regarding microbial adaptive responses and changes in virulence properties following sublethal EO exposure is still scarce. The present study investigated the effect of sublethal thymol (Thy), carvacrol (Car), or -cinnamaldehyde (TC) adaptation on virulence gene expression and virulence properties of O157:H7. The results demonstrated that O157:H7 grown to the early stationary phase in the presence of sublethal EO showed significantly ( < 0.05) reduced motility (reversible after stress removal), biofilm-forming ability, and efflux pump activity, with no induction of antibiotic resistance and no significant changes to its adhesion and invasion ability on a human colon adenocarcinoma (Caco-2) cell line. Reverse transcription-quantitative PCR revealed reduced expression of relevant virulence genes, including those encoding flagellar biosynthesis and function, biofilm formation regulators, multidrug efflux pumps, and type III secretion system components. This study demonstrated that Thy, Car, and TC at sublethal concentrations did not potentiate virulence in adapted O157:H7, which could benefit to their application in the food industry. The present study was conducted to evaluate changes in virulence properties in O157:H7 adapted to sublethal essential oils (EOs). The results demonstrated reduced motility, biofilm-forming ability, and efflux pump activities in EO-adapted O157:H7, with no induction of antibiotic resistance or infection (adhesion and invasion) on Caco-2 cells. Reverse transcription-quantitative PCR results revealed changes in the expression of related virulence genes. Thus, the present study provides new insights into microbial virulence behavior following EO adaptation and suggests that Thy, Car, and TC sublethal exposure did not constitute a significant risk in inducing microbial virulence.

摘要

精油(EOs)具有广谱抗菌活性,作为替代天然防腐剂,已在食品中得到了广泛的研究。然而,关于亚致死浓度 EO 暴露后微生物适应性反应和毒力特性变化的信息仍然很少。本研究调查了亚致死浓度百里香酚(Thy)、香芹酚(Car)或肉桂醛(TC)适应对 O157:H7 毒力基因表达和毒力特性的影响。结果表明,在亚致死浓度 EO 存在的情况下生长到早期稳定期的 O157:H7 的运动性(应激去除后可逆转)、生物膜形成能力和外排泵活性显著降低( < 0.05),没有诱导抗生素耐药性,对人结肠腺癌细胞(Caco-2)系的粘附和侵袭能力也没有显著变化。反转录定量 PCR 显示相关毒力基因的表达降低,包括编码鞭毛生物合成和功能、生物膜形成调节剂、多药外排泵和 III 型分泌系统组件的基因。本研究表明,亚致死浓度的 Thy、Car 和 TC 不会增强适应的 O157:H7 的毒力,这有利于它们在食品工业中的应用。本研究旨在评估适应亚致死浓度精油(EOs)后 O157:H7 毒力特性的变化。结果表明,适应 EO 的 O157:H7 的运动性、生物膜形成能力和外排泵活性降低,对 Caco-2 细胞无抗生素耐药性或感染(粘附和侵袭)。反转录定量 PCR 结果显示相关毒力基因表达的变化。因此,本研究为 EO 适应后微生物毒力行为提供了新的见解,并表明 Thy、Car 和 TC 亚致死暴露不会构成诱导微生物毒力的重大风险。

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