Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, PR China.
Ultrason Sonochem. 2023 Dec;101:106706. doi: 10.1016/j.ultsonch.2023.106706. Epub 2023 Nov 22.
Fresh agricultural products are frequently contaminated with Listeria monocytogenes (L. monocytogenes), which threatens consumer health. The mechanism of the inhibitory effect of ultrasound and sodium hypochlorite (US-NaClO) on L. monocytogenes on fresh-cut cucumber remains poorly understood. Therefore, the bactericidal ability and mechanism of US-NaClO treatment on L. monocytogenes were studied on fresh-cut cucumber during storage using various approaches such as determination of intracellular material leakage, scanning electron microscopy, flow cytometry, and expression analysis of virulence genes. The results showed that the number of L. monocytogenes on fresh-cut cucumber was significantly reduced after ultrasound treatment for 5 min in combined with 75 ppm sodium hypochlorite treatment(P < 0.05). The US-NaClO treatment affected cell morphology, impaired cell membrane integrity, increased cell membrane permeability, and reduced the concentration of K, inorganic phosphate, ATP, proteins, and DNA in bacterial cells, leading to the inactivation of microorganisms. In addition, the US-NaClO treatment downregulated expression of the virulence genes actA, hly, inlA, mpl, pclA, and plcB, thus decreasing the pathogenicity of bacteria. It can avoid contamination by pathogenic bacteria during the production of fresh-cut cucumber, while providing safety assurance for production.
新鲜农产品经常受到单增李斯特菌（Listeria monocytogenes，L. monocytogenes）的污染，这威胁到消费者的健康。超声和次氯酸钠（US-NaClO）联合处理对鲜切黄瓜中李斯特菌的抑制作用机制仍不清楚。因此，本研究采用细胞内物质泄漏测定、扫描电子显微镜、流式细胞术和毒力基因表达分析等方法，研究了 US-NaClO 处理对鲜切黄瓜中李斯特菌的杀菌能力和作用机制。结果表明，超声处理 5 min 与 75 ppm 次氯酸钠联合处理可显著降低鲜切黄瓜中李斯特菌的数量（P < 0.05）。US-NaClO 处理影响细胞形态，破坏细胞膜完整性，增加细胞膜通透性，降低细菌细胞内 K、无机磷酸盐、ATP、蛋白质和 DNA 的浓度，导致微生物失活。此外，US-NaClO 处理下调了毒力基因 actA、hly、inlA、mpl、pclA 和 plcB 的表达，从而降低了细菌的致病性。它可以避免在鲜切黄瓜生产过程中受到致病菌的污染，同时为生产提供安全保障。
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