摘要
8 μg/mL resveratrol suppresses spoilage potential without affecting growth. • Resveratrol causes apparent flagellar damage in S. putrefaciens JR-6. • Anti-spoilage effects persist after 30 serial passages with resveratrol. • Resveratrol-passaged JR-6 reduces TVB-N and spoilage volatiles in fish fillets. • Transcriptomics and docking suggest multi-target effects of resveratrol. Shewanella putrefaciens is a specific spoilage organism with strong spoilage potential in aquatic products. At a subinhibitory concentration of 8 μg/mL (1/8 MIC), resveratrol significantly reduced adhesion, biofilm formation, swimming motility, and extracellular protease production ability in S. putrefaciens JR-6 without affecting bacterial growth or membrane integrity. These inhibitory effects persisted after 30 serial passages. Transmission electron microscopy revealed shortened and apparently broken flagella in resveratrol-exposed cells. In fish fillet assays, inoculation with resveratrol-passaged strains delayed TVB-N accumulation and markedly reduced the semi-quantitative levels of three characteristic spoilage-associated volatile compounds. Transcriptomic analysis identified 76 differentially expressed genes associated with amino acid and nitrogen metabolism, oxidative phosphorylation, flagellar assembly, biofilm formation, and two-component systems. RT-qPCR confirmed significant downregulation of genes involved in histidine metabolism ( hisB and hisC ), nitrogen metabolism ( gltD and gltB ), oxidative phosphorylation ( coxA and coxC ), two-component systems ( dctM and dctP ), and quorum sensing ( gene3325 ). Molecular docking predicted interactions between resveratrol and the corresponding proteins through hydrogen bonding and hydrophobic contacts. These findings provide insight into the multi-target modulation of spoilage-associated phenotypes by low-concentration resveratrol and support its further evaluation as a natural preservative for aquatic products.
危险品化学品经营许可证（带存储）