Huang Xiaoli, Li Minghao, Wang Jincheng, Ji Lili, Geng Yi, Ou Yangping, Yang Shiyong, Yin Lizi, Li Liangyu, Chen Defang
Department of Aquaculture, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, China.
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, China.
Front Microbiol. 2021 Sep 29;12:722037. doi: 10.3389/fmicb.2021.722037. eCollection 2021.
Aquatic products are one of the world's essential protein sources whose quality and safety are threatened by bacterial diseases. This study investigated the possible effects of bacterial infection on the main edible part, the muscle, in the case of crayfish infected with . The histopathological analysis confirmed that crayfish was sensitive to and muscle was one of the target organs. The transcriptome results showed impaired intercellular junctions, downregulation of actin expression, and inhibition of metabolic pathways. Furthermore, transcriptomic results suggest that mainly affect muscle structure and nutrition. Subsequent validation experiments confirmed structural damage and nutrient loss in infected crayfish muscle. Besides, the spoilage tests showed that did not accelerate muscle spoilage and the bacteria had a limited impact on food safety. Therefore, although may not be a specific spoilage bacterium, it still affects the edible taste and nutritional value of crayfish muscle. The findings of this study might contribute to further research on infection and provide a warning about the adverse effects of bacterial infection on aquatic products.
水产品是世界上重要的蛋白质来源之一，其质量和安全受到细菌性疾病的威胁。本研究调查了在小龙虾感染[细菌名称未给出]的情况下，细菌感染对其主要可食用部位——肌肉的可能影响。组织病理学分析证实小龙虾对[细菌名称未给出]敏感，肌肉是靶器官之一。转录组结果显示细胞间连接受损、肌动蛋白表达下调以及代谢途径受到抑制。此外，转录组结果表明[细菌名称未给出]主要影响肌肉结构和营养。随后的验证实验证实了感染[细菌名称未给出]的小龙虾肌肉存在结构损伤和营养损失。此外，腐败试验表明[细菌名称未给出]不会加速肌肉腐败，且该细菌对食品安全的影响有限。因此，尽管[细菌名称未给出]可能不是特定的腐败细菌，但它仍然会影响小龙虾肌肉的食用口感和营养价值。本研究结果可能有助于进一步研究[细菌名称未给出]感染，并为细菌感染对水产品的不利影响提供警示。
