Comparative Effects of Food Preservatives on the Production of Staphylococcal Enterotoxin I from Staphylococcus aureus Isolate
Comparative Effects of Food Preservatives on the Production of Staphylococcal Enterotoxin I from Staphylococcus aureus Isolate
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食品防腐剂对金黄色葡萄球菌分离株产生葡萄球菌肠毒素 I 的影响比较
DOI：
10.1155/2017/9495314
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发表时间：
2017-02
影响因子：
3.3
通讯作者：
Chen Juan
中科院分区：
文献类型：
--
作者：
Zhao Yanying;Zhu Anni;Tang Junni;Tang Cheng;Chen Juan
葡萄球菌肠毒素I（SEI）与葡萄球菌性食物中毒有关，但不同食品防腐剂对SEI产生的影响尚不清楚。研究了不同食品防腐剂（亚硝酸钠、多聚赖氨酸、壳聚糖和儿茶素）对金黄色葡萄球菌H4菌株在胰蛋白胨大豆肉汤（TSB）培养基中生长、sei基因表达和胞外SEI产生的影响。结果表明，所有这些防腐剂都抑制了S。对金黄色葡萄球菌H4生长的抑制作用大小依次为0.8g/L儿茶素> 6 g/L壳聚糖> 0.25g/L聚赖氨酸> 0.4g/L儿茶素> 0.15g/L亚硝酸钠。0.25g/L多聚赖氨酸或0.15g/L亚硝酸钠对sei基因转录水平无显著影响，而6 g/L壳聚糖显著提高sei基因相对mRNA表达水平。0.4 g/L儿茶素显著抑制sei基因的转录。0.15g/L亚硝酸钠和6 g/L壳聚糖显著促进了SEI的分泌。0.25 g/L多聚赖氨酸，尤其是0.4g/L儿茶素，显著抑制了SEI的分泌。结果表明，茶儿茶素不仅能抑制金黄色葡萄球菌的生长，而且能抑制SEI的产生和分泌，提示茶儿茶素在防止食品中SEI污染方面可能优于亚硝酸钠、多聚赖氨酸和壳聚糖。这些研究将有助于食品工业提供更安全的食品，由于S。金黄色葡萄球菌肠毒素相关的控制策略。
Staphylococcal enterotoxin I (SEI) is associated with staphylococcal food poisoning, but little is known about different food preservatives on the production of SEI. In this study, the effect of different food preservatives (sodium nitrite, polylysine, chitosan, and tea catechin) on the bacteria growth, sei gene expression, and extracellular SEI production of Staphylococcus aureus isolate H4 was detected in tryptone soya broth (TSB) culture. Our results showed that all of these preservatives depressed S. aureus H4 growth and the order of inhibitory effect was 0.8 g/L tea catechin > 6 g/L chitosan > 0.25 g/L polylysine > 0.4 g/L tea catechin > 0.15 g/L sodium nitrite. Furthermore, 0.25 g/L polylysine or 0.15 g/L sodium nitrite did not significantly alter sei gene transcription, while 6 g/L chitosan obviously increased the relative mRNA level of sei gene expression. 0.4 g/L tea catechin remarkably inhibited sei gene transcription. In addition, 0.15 g/L sodium nitrite and 6 g/L chitosan significantly enhanced SEI secretion. 0.25 g/L polylysine, especially 0.4 g/L tea catechin, sharply inhibited the level of SEI secretion. The results indicated that tea catechin not only suppressed Staphylococcus aureus growth, but also inhibited SEI production and secretion, suggesting that tea catechin may be better than sodium nitrite, polylysine, or chitosan for keeping the food from the contamination of SEI. These investigations would be useful for food industry to provide safer food products due to S. aureus enterotoxins-related control strategy.
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影响因子：
9.4
作者：
Omoe, K;Ishikawa, M;Shinagawa, K
通讯作者：
Shinagawa, K
影响因子：
3.5
作者：
Diane L McKay;J. Blumberg
通讯作者：
Diane L McKay;J. Blumberg
DOI：
10.1201/9780203752708-2
发表时间：
2019-04
期刊：
Food Poisoning
影响因子：
--
作者：
M. Bergdoll
通讯作者：
M. Bergdoll
影响因子：
1.6
作者：
Kumazawa, S;Kajiya, K;Nakayama, T
通讯作者：
Nakayama, T
影响因子：
4.2
作者：
Pinchuk IV;Beswick EJ;Reyes VE
通讯作者：
Reyes VE