Acid resistance of E. coli O157:H7 and O26:H11 exposure to lactic acid revealed by transcriptomic analysis
Acid resistance of E. coli O157:H7 and O26:H11 exposure to lactic acid revealed by transcriptomic analysis
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转录组分析显示大肠杆菌 O157:H7 和 O26:H11 暴露于乳酸时的耐酸性
DOI：
10.1016/j.lwt.2020.110352
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发表时间：
2021
期刊：
影响因子：
--
通讯作者：
Jiang Yun
中科院分区：
文献类型：
--
作者：
Yu Lanlin;Zhang Su;Xu Yuanyuan;Mi Xiaoyu;Xing Tong;Li Jiaolong;Zhang Lin;Gao Feng;Jiang Yun
产滋贺毒素大肠杆菌（STEC）是重要的食源性致病菌，其耐酸性是影响食品安全的关键因素之一。在这项研究中，我们通过实验证实，两种STEC菌株（O 157：H7和O26：H11）的生长在补充有乳酸的Luria-Bertani培养基（最终pH 3.5）中受到显著抑制。转录组学分析表明，这两个菌株所采用的几种AR机制以前也有报道，并代表了相似的趋势，在转录谱变化响应酸处理。但O 157菌株的群体感应和生物膜形成相关基因的表达量比O26菌株高出数倍，表明O 157菌株具有更强的耐酸能力。最重要的是，我们首次报道了在较长时间处理时，半胱氨酸生物合成的增强可能在这两种菌株的耐酸性中发挥重要作用，这在之前的短时间酸处理研究中没有出现。我们的研究结果为后续研究揭示微生物AR机制随时间的变化提供了重要的启示，这将为更好地控制微生物引起的食品污染提供深刻的见解。
Shiga toxin-producingEscherichia coli(STEC) strains are classified as important foodborne pathogens and their acid resistance (AR) capability is identified as one of key factors compromising food safety. In this study, we confirmed experimentally that the growth of two STEC strains (O157:H7 and O26:H11) was remarkably inhibited in Luria-Bertani medium (final pH 3.5) supplemented with lactic acid. Transcriptomic analysis indicated that several AR mechanisms employed by these two strains were also reported previously, and represented similar tendency in transcriptomic profiles variation in response to the acid treatment. However, strain O157 showed much more times up-regulation of genes involved in quorum sensing (QS) and biofilm formation as compared to strain O26, indicting the stronger acid resistance capability of the former strain. Most importantly, we first reported that enhanced cysteine biosynthesis might play an essential role in acid resistance of these two strains when treated for longer time, which was not presented in previous studies with short time acid treatment. Our results shed substantial light on following studies deciphering AR mechanisms of microbes with time course, and this will provide profound insights for better control of microbial induced food contamination.
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影响因子：
1.2
作者：
A. Sękowska;Hsiang-Fu Kung;Antoine Danchin
通讯作者：
A. Sękowska;Hsiang-Fu Kung;Antoine Danchin
影响因子：
4.2
作者：
Coldewey SM;Hartmann M;Schmidt DS;Engelking U;Ukena SN;Gunzer F
通讯作者：
Gunzer F
影响因子：
2.4
作者：
Heeyoung Lee;Soomin Lee;Sejeong Kim;J. Ha;Jeeyeon Lee;Kyoung-Hee Choi;Y. Yoon
通讯作者：
Heeyoung Lee;Soomin Lee;Sejeong Kim;J. Ha;Jeeyeon Lee;Kyoung-Hee Choi;Y. Yoon
影响因子：
2
作者：
R. Buchanan;S. G. Edelson
通讯作者：
R. Buchanan;S. G. Edelson
影响因子：
3.2
作者：
Barrios, AFG;Zuo, RJ;Wood, TK
通讯作者：
Wood, TK