Sun Yuhao, Gao Rui, Liao Xinyu, Shen Mofei, Chen Xiuqin, Feng Jinsong, Ding Tian
Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, 314100, China.
Curr Res Food Sci. 2024 May 9;8:100764. doi: 10.1016/j.crfs.2024.100764. eCollection 2024.
This study aims to investigate the response of Newport to plasma-activated water (PAW), a novel disinfectant that attracts attention due to its broad-spectrum antimicrobial efficacy and eco-friendliness. In this work, we demonstrated that . Newport of different sequence types (STs) could be induced into the viable but nonculturable (VBNC) state by PAW treatment. Notably, a remarkable 99.96% of . Newport ST45 strain entered the VBNC state after a 12-min PAW treatment, which was the fastest observed among the five . Newport STs (ST31, ST45, ST46, ST166, ST2364). Secretion of outer membrane vesicles was observed in ST45, suggesting a potential strategy against PAW treatment. Genes related to oxidative stress (, , ), outer membrane proteins (, , , ) and virulence (, , ) were upregulated in the PAW-treated . Newport, especially in ST45. A reduction of 38-65% in intracellular ATP level after PAW treatment was observed, indicating a contributor to the formation of the VBNC state. In addition, a rapid method for detecting the proportion of VBNC cells in food products based on was established. This study contributes to understanding the formation mechanism of the VBNC state in . Newport under PAW stress and offers insights for controlling microbial risks in the food industry.
本研究旨在探究纽波特菌对等离子体活化水(PAW)的反应,PAW是一种新型消毒剂,因其广谱抗菌功效和环境友好性而备受关注。在这项工作中,我们证明了不同序列类型(STs)的纽波特菌可通过PAW处理被诱导进入活的但不可培养(VBNC)状态。值得注意的是,在12分钟的PAW处理后,高达99.96%的纽波特菌ST45菌株进入了VBNC状态,这是在五种纽波特菌STs(ST31、ST45、ST46、ST166、ST2364)中观察到的最快速度。在ST45中观察到外膜囊泡的分泌,这表明了一种应对PAW处理的潜在策略。在经PAW处理的纽波特菌中,尤其是在ST45中,与氧化应激(……)、外膜蛋白(……)和毒力(……)相关的基因被上调。经PAW处理后,细胞内ATP水平降低了38 - 65%,这表明其有助于VBNC状态的形成。此外,还建立了一种基于……快速检测食品中VBNC细胞比例的方法。本研究有助于理解PAW胁迫下纽波特菌VBNC状态的形成机制,并为控制食品工业中的微生物风险提供见解。