Hosseini Hedayat, Abdollahzadeh Esmail, Pilevar Zahra
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technoloy Shahid Beheshti University of Medical Sciences Tehran Iran.
International Sturgeon Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization (AREEO) Rasht Iran.
Food Sci Nutr. 2024 Feb 28;12(7):4615-4622. doi: 10.1002/fsn3.4064. eCollection 2024 Jul.
is a ubiquitous opportunistic bacterium responsible for deadly listeriosis outbreaks. This pathogen has been recognized as a significant food-borne pathogen in seafood products. The present study aimed to investigate the transcript levels of virulence, adhesion, and stress response genes of . upon exposure to sublethal levels of lime juice and NaCl in shrimp matrix. For this purpose, minced and broth shrimp samples (control, 2% NaCl, 5% NaCl, 25 μL/mL lime, and 50 μL/mL lime, as well as 2% NaCl+25 μL/mL lime) were inoculated with approximately 10 CFU/g or ml of . , and subsequently, the samples were stored at 12°C or 37°C. For the minced samples, the transcription of one stress-related (), two adhesion ( and ), and four virulence (, , , and ) genes was assessed by RT-qPCR after different storage times (0 and 48 h). Results showed that the transcript levels of , , and genes increased with increasing storage temperatures of shrimp broth (12°C to 37°C). At the beginning, the transcription of the studied genes decreased in all treatments of minced shrimp; however, after 48 h of storage at 12°C, the transcript levels of , , , , and genes were significantly upregulated up to 0.5-9 log fold-change in all treatments compared to the control group ( < .05). These results highlight that the survived . after exposure to moderate salt content or lime juice could represent enhanced virulence and adhesion capabilities, posing a significant public health risk.
是一种无处不在的机会致病菌，可导致致命的李斯特菌病暴发。这种病原体已被公认为海产品中一种重要的食源性病原体。本研究旨在调查在虾基质中暴露于亚致死水平的柠檬汁和氯化钠后，[具体细菌名称]的毒力、黏附及应激反应基因的转录水平。为此，将切碎的虾肉和虾肉肉汤样本（对照组、2%氯化钠、5%氯化钠、25μL/mL柠檬汁、50μL/mL柠檬汁以及2%氯化钠 + 25μL/mL柠檬汁）接种约10CFU/g或ml的[具体细菌名称]，随后将样本分别储存在12°C或37°C。对于切碎的样本，在不同储存时间（0和48小时）后，通过RT-qPCR评估一个应激相关基因（[具体基因名称1]）、两个黏附基因（[具体基因名称2]和[具体基因名称3]）以及四个毒力基因（[具体基因名称4]、[具体基因名称5]、[具体基因名称6]和[具体基因名称7]）的转录情况。结果表明，虾肉肉汤储存温度从12°C升高到37°C时，[具体基因名称4]、[具体基因名称5]和[具体基因名称6]基因的转录水平升高。起初，切碎虾肉的所有处理组中研究基因的转录均下降；然而，在12°C储存48小时后，与对照组相比，所有处理组中[具体基因名称4]、[具体基因名称5]、[具体基因名称6]、[具体基因名称7]和[具体基因名称1]基因的转录水平显著上调，变化倍数达0.5 - 9 log（P < 0.05）。这些结果表明，暴露于中等盐含量或柠檬汁后存活下来的[具体细菌名称]可能具有更强的毒力和黏附能力，对公众健康构成重大风险。
