射频加热应激诱导的亚致死损伤鼠伤寒沙门氏菌的潜在直接和交叉保护作用的研究。
Investigation of the potential direct and cross protection effects of sublethal injured Salmonella Typhimurium induced by radio frequency heating stress.
机构信息
SJTU-OSU Innovation Center for Environmental Sustainability and Food Control, Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Rd., Shanghai 200240, China.
Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel.
出版信息
Food Res Int. 2021 Dec;150(Pt A):110789. doi: 10.1016/j.foodres.2021.110789. Epub 2021 Oct 26.
Many studies demonstrated that radio frequency (RF) was an effective pasteurization method for low-moisture foods (LMFs), and our previous study confirmed RF heating stress generated sublethal injured cells (SICs) of Salmonella enterica serovar Typhimurium (S. Typhimurium) in red pepper powder with initial a ≥ 0.53. So this study investigated the potential direct protection and cross protection effects of the SICs of S. Typhimurium to multiple stresses, and analyzed fatty acid composition and cell morphology. Results showed that the SICs were repaired after incubating for 5 h, and there were no obvious direct and cross protection effects by exposing to different external stresses (heat, 15% ethanol, pH 3.0 acid buffer solution, 10% salt). According to the fatty acid composition analysis, no significant difference (p > 0.05) between the ratio of unsaturated to saturated fatty acids (UFA/SFA) was observed for SICs of S. Typhimurium and control cells, indicating the same membrane fluidity which can support the experimental results. This study investigated and confirmed there are no direct and cross protection effects for the SICs of S. Typhimurium induced by RF heating stress, and it would be helpful for deeply understand the response of pathogens under RF heating stress.
许多研究表明，射频（RF）是一种有效的低水分食品（LMF）巴氏杀菌方法，我们之前的研究证实，在初始 a 值≥0.53 的情况下，RF 加热应激会在红辣椒粉中产生沙门氏菌肠炎亚种（S. Typhimurium）的亚致死损伤细胞（SICs）。因此，本研究调查了 S. Typhimurium 的 SICs 对多种应激的潜在直接保护和交叉保护作用，并分析了脂肪酸组成和细胞形态。结果表明，SICs 在孵育 5 小时后得到修复，并且在暴露于不同外部应激（热、15%乙醇、pH 3.0 酸缓冲溶液、10%盐）时没有明显的直接和交叉保护作用。根据脂肪酸组成分析，S. Typhimurium 的 SICs 和对照细胞之间的不饱和脂肪酸与饱和脂肪酸的比例（UFA/SFA）没有显著差异（p>0.05），表明相同的膜流动性可以支持实验结果。本研究调查并证实了 RF 加热应激诱导的 S. Typhimurium 的 SICs 没有直接和交叉保护作用，这有助于深入了解病原体在 RF 加热应激下的反应。
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