Pubblicazione scientifica

Cold Tolerance Regulated by the Pyruvate Metabolism in Vibrio parahaemolyticus

FILONE TECNOLOGICO	TEMA
trasformazione e commercializzazione

RIASSUNTO

Vibrio parahaemolyticus is a common foodborne pathogen found in seafood, and represents a major threat to human health worldwide. Low-temperature storage is an important seafood processing method, but is not sufficient to completely eliminate the bacteria and avoid foodborne illness. To determine the mechanisms behind such cold tolerance, RNA-seq and iTRAQ analyses were first performed to obtain the global transcriptomic and proteomic patterns of frozen squid and clinical V. parahaemolyticus isolates under cold conditions. The integrated analysis revealed the modulation of multiple pathways such as the co-occurrence of down-regulated pyruvate metabolism and up-regulated fatty acid biosynthesis, which likely contribute to V. parahaemolyticus cold tolerance. Furthermore, we found that increasing concentrations of pyruvate can reduce the fatty acid content to influence V. parahaemolyticus growth in cold conditions. Thus, regulation of pyruvate concentration may be an effective method to control this seafood-borne pathogen.

DATA

Data di pubblicazione: 06/02/2019

AUTORI

XIE TENGFEI
PANG RUI
WU QINGPING
ZHANG JUEMEI
LEI TAO
LI YANPING
WANG JUAN
DING YU
CHEN MOUTONG
BAI JIANLIN

ENTE DI AFFERENZA

GUANGDONG INST MICROBIOLOGY STATE KEY LAB
COLLEGE OF FOOD SCIENCE SOUTH CHINA AGRICULTURAL UNIV GUANGZHOU CHINA
DEPT FOOD SCIENCE & TECH JINAN UNIV GUANGZHOU CHINA

RIVISTA

Frontiers in Microbiology, 10, 178

IMPACT FACTOR

4,190

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