Comparative Genomic Analysis Reveals the Potential Risk of Vibrio parahaemolyticus Isolated From Ready-To-Eat Foods in China
Comparative Genomic Analysis Reveals the Potential Risk of Vibrio parahaemolyticus Isolated From Ready-To-Eat Foods in China
复制标题
比较基因组分析揭示中国即食食品中分离出的副溶血性弧菌的潜在风险
DOI：
10.3389/fmicb.2019.00186
复制
发表时间：
2019-02-07
影响因子：
5.2
通讯作者：
Yang, Xiaojuan
中科院分区：
文献类型：
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作者：
Pang, Rui;Xie, Tengfei;Yang, Xiaojuan
副溶血性弧菌是一种与食用水产品有关的主要食源性病原体。最近有报道称，即食食品中存在这种细菌。然而，从RTE食品中分离出的副溶血性弧菌的基因组特征和潜在风险尚不清楚。为了帮助了解RTE食品分离株的全基因组特征，对27株RTE食品分离株进行了全基因组测序，并使用比较基因组学方法将其与20株临床分离株和19株其他环境（如水和水产品来源）分离株进行了比较。分析表明，副溶血性弧菌RTE食物分离株的平均基因数量和辅助基因数量均高于其他来源的分离株。大多数RTE食品分离株对某些已知毒力相关基因和致病性岛（PA）呈阳性，其中一些分离株与临床分离株具有遗传同源性。全基因组关联分析显示，影响11个蛋白质编码基因的79个辅助基因和78个错义单核苷酸多态性与RTE食物来源显著相关。根据COG数据库的功能注释，这些基因主要参与防御机制和能量的产生和转化。KEGG通路分析表明，这些基因主要影响副溶血性弧菌的生物膜形成，随后的实验证实，几乎所有RTE食物分离株都具有形成生物膜的能力。生物膜的形成可以促进副溶血性弧菌在RTE食品中的持续存在，并且毒力相关基因的存在对人类具有致病潜力。我们的研究结果强调了中国RTE食品中副溶血性弧菌的潜在风险，并阐明了这些分离株持续存在的基因组基础。这项研究将有助于重新评估这种细菌带来的食品安全威胁。
Vibrio parahaemolyticus is a major foodborne pathogen associated with the consumption of aquatic products. The presence of this bacterium in ready-to-eat (RTE) foods has recently been reported. However, the genomic features and potential risks of V. parahaemolyticus isolated from RTE foods are poorly understood. To help understand the genome-wide characteristics of RTE food isolates, the complete genomes of 27 RTE food isolates were sequenced and compared to those of 20 clinical and 19 other environmental (e.g., water and aquatic product source) isolates using a comparative genomics approach. Analysis revealed that V. parahaemolyticus RTE food isolates had higher numbers of genes on average and possessed more accessory genes than isolates from other sources. Most RTE food isolates were positive for some known virulence-associated genes and pathogenicity islands (PA's), and some of these isolates were genetically homologous to clinical isolates. Genome-wide association analysis revealed 79 accessory genes and 78 missense single-nucleotide polymorphisms that affected 11 protein-coding genes were significantly associated with RTE food sources. These genes were mostly involved in defense mechanisms and energy production and conversion according to functional annotation in the COG database. KEGG Pathway analysis showed that these genes mainly affected the biofilm formation of V. parahaemolyticus, and subsequent experiments confirmed that nearly all RTE food isolates possessed the ability to form biofilm. The biofilm formation can facilitate the persistence of V. parahaemolyticus in RTE foods, and the presence of virulence-associated genes poses a pathogenic potential to humans. Our findings highlight the potential risk of V. parahaemolyticus in Chinese RTE foods and illustrate the genomic basis for the persistence of these isolates. This study will aid in re-evaluating the food safety threats conferred by this bacterium.