Li Yuansong, Ren Fei, Chen Da, Chen Haiming, Chen Wenxue
School of Precision Instrument and Opto-Electronics Engineering, Tianjin University, 92 Weijin Road, Tianjin 300072, China.
Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
Foods. 2022 Jul 12;11(14):2058. doi: 10.3390/foods11142058.
is the dominant spoilage bacterium that causes the deterioration of chilled meat. Our previous study showed that linalool has potent antibacterial activity against , but its antibacterial mechanism is unclear. To explore the antibacterial mechanism of linalool against , this study used RNA-seq technology to perform transcriptome analysis of samples with or without linalool treatment (1.5 mL/L) for 2 h. The results showed that linalool treatment disrupted the extracellular lipopolysaccharide synthesis pathway in and activated fatty acid metabolism and ribosomal function to compensate for cell membrane damage. The energy metabolism of was severely disturbed by linalool, and multiple ATP synthases and ATP transportases were overexpressed in the cells but could not guarantee the consumption of ATP. The simultaneous overexpression of multiple ribosomal functional proteins and transporters may also place an additional burden on cells and cause them to collapse.
是导致冷却肉变质的主要腐败细菌。我们之前的研究表明，芳樟醇对具有强大的抗菌活性，但其抗菌机制尚不清楚。为了探究芳樟醇对的抗菌机制，本研究使用RNA测序技术对经或未经芳樟醇处理（1.5 mL/L）2小时的样本进行转录组分析。结果表明，芳樟醇处理破坏了的细胞外脂多糖合成途径，并激活了脂肪酸代谢和核糖体功能以补偿细胞膜损伤。芳樟醇严重扰乱了的能量代谢，细胞中多种ATP合酶和ATP转运酶过表达，但无法保证ATP的消耗。多种核糖体功能蛋白和转运蛋白的同时过表达也可能给细胞带来额外负担并导致其崩溃。
