FOOD CONTROL
·
2018
·
IF 3.667
Yujie Yin,Pei'en Ni,Danlei Liu,Shiqiang Yang,Adelaide Almeida,Quanyou Guo,Zilei Zhang,Liuyan Deng,Dapeng Wang
Vibrio parahaemolyticus constitutes an important foodborne pathogen frequently associated with seafood-borne illness. This bacterium can form biofilms on food and food contact surfaces during early stages of food processing, which makes it difficult to control using traditional methods. Consequently, new techniques to control its transmission via food are necessary. A promising option comprises lytic bacteriophages, which are viruses that can lethally infect a specific target host such as pathogenic bacteria and reduce their number. In this study, 34 phages specific to V. parahaemolyticus were isolated from surface water during September 2016 to October 2017. All phages were identified by transmission electron microscopy and their host ranges were evaluated. Among these, three phages belonging to different families were selected for further characterisation. One-step growth curve results showed that the three phages presented high burst sizes (458–593). The optimum thermo-tolerance, pH, and salinity concentration were 25–50 °C, 2.0–12.0, and 1.5–5.0%, respectively. The three selected phages and their phage cocktail were tested regarding the ability to prevent biofilm formation and to destroy established biofilms. The data demonstrated that the phages showed promise in preventing the development of V. parahaemolyticus biofilms. However, they were not effective in destroying established biofilms. The results highlight the potential of the three phages for biocontrol of V. parahaemolyticus in the aquaculture industry and as a preventive agent against biofilm formation in production lines.
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FOOD CONTROL
·
2021
·
IF 5.548
Wenxiu Zhu,Jingzhu Gao,Hongli Liu,Jiaxiu Liu,Tong Jin,Ningbo Qin,Xiaomeng Ren,Xiaodong xia
Vibrio parahaemolyticus ( V. parahaemolyticus ) is an important foodborne pathogen , which is frequently associated with seafood consumption and commonly causes gastroenteritis. The biofilm formed by V. parahaemolyticus in the food production chain poses a continuous threat to food safety, therefore effective antibiofilm strategy is in urgent need. Sodium butyrate is widely used in food, feed, cosmetics and other industries, and could be used as a flavoring agent in food as well as a dietary supplement for health. This study aims to examine the antibiofilm effect of sodium butyrate against V. parahaemolyticus. We found that sodium butyrate could inhibit biofilm formation at subinhibitory concentrations (SICs). Microscopic images coupled with extracellular polysaccharide quantification showed that V. parahaemolyticus biofilm was loosely structured with fewer biofilm constituents when treated with sodium butyrate. XTT reduction assay illustrated that sodium butyrate interfered with the metabolic activity of cells encased inside biofilm and decreased their viability. Sodium butyrate decreased the motility and surface hydrophobicity of V. parahaemolyticus , and interfered with quorum sensing by using two reporter strains. The RT-qPCR analysis revealed that sodium butyrate down-regulated genes associated with biofilm formation. These findings suggest that sodium butyrate has the potential to be developed as a potent agent against V. parahaemolyticus biofilm in food industries.
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Aquaculture Reports
·
2022
·
IF 3.385
Jie Hu,Cang Wang,Hangtian Zu,Zaixi Fang,Haolong Zhou,Junlan Zhou,Shujun Wang,Mingsheng Lyu
In this study, we investigated the effects of Nano-SiO 2 , ultraviolet (UV) irradiation, and hydrogen peroxide on the growth of four marine aquatic pathogens as well as on their polysaccharide, biofilm formation, protein, and DNA. The results indicated that among all concentrations, 100 μg/L Nano-SiO 2 demonstrated the most inhibition of Edwardsiella tarda, Vibrio anguillarum , and Vibrio parahaemolyticus . Ultraviolet irradiation for 3 min had the most obvious inhibitory effect on E. tarda , but neither inhibitory nor promoting effects on the other three strains. High hydrogen peroxide concentrations had obvious inhibitory effects on all bacterial growth. Moreover, Nano-SiO 2 had some influence on bacterial polysaccharide properties and some amount of DNA splicing effect, but no effect was noted on proteins. At present, the recognized pathogenic genes of V. parahaemolyticus include tdh , trh , and tlh . We thus studied the effect of Nano-SiO 2 on these genes and then conducted infection experiments. The results showed that Nano-SiO 2 further reduced infection with V. parahaemolyticus in shrimp.
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Foods
·
2023
·Vol. 12
·期 19
·3658
·
IF 5.2
Wenxiu Zhu,Jiaxiu Liu,Yue Zou,Shugang Li,Dongyun Zhao,Haisong Wang,Xiaodong Xia
Vibrio parahaemolyticusis a primary seafood-associated pathogen that could cause gastroenteritis. It can attach to various surfaces and form a biofilm, which poses serious threats to food safety. Hence, an effective strategy is urgently needed to control the biofilm formation ofV. parahaemolyticus. Laurel essential oil (LEO) is used in food, pharmaceutical and other industries, and is commonly used as a flavoring agent and valuable spice in food industries. The potential antibiofilm effects of LEO againstV. parahaemolyticuswere examined in this study. LEO obviously reduced biofilm biomass at subinhibitory concentrations (SICs). It decreased the metabolic activity and viability of biofilm cells. Microscopic images and Raman spectrum indicted that LEO interfered with the structure and biochemical compositions of biofilms. Moreover, it also impaired swimming motility, decreased hydrophobicity, inhibited auto-aggregation and reduced attachment to different food-contact surfaces. RT-qPCR revealed that LEO significantly downregulated transcription levels of biofilm-associated genes ofV. parahaemolyticus. These findings demonstrate that LEO could be potentially developed as an antibiofilm strategy to controlV. parahaemolyticusbiofilms in food industries.Keywords:V. parahaemolyticus;laurel essential oil;biofilm formation;gene expression;motility
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APPLIED AND ENVIRONMENTAL MICROBIOLOGY
·
2025
·
IF 3.7
Zhili Shi,Ya Li,Weibo Shi,Zhixin Mu,Qingxi Han,Weiwei Zhang
Probiotics are prior agents for treating bacterial infection with advantages of inhibiting pathogenic bacteria and improving immune responses of hosts, thus increasing the survival rate of cultured animals. In this study, one Vibrio parahaemolyticus YDE17 pathogenic to shrimp and its antagonist Glutamicibacter sp. ZY1 were screened, and ZY1 showed stable inhibitory effects on diverse Vibrio spp., especially V. parahaemolyticus. ZY1 secreted inhibitory substances into supernatant, and the activity of inhibitory substances did not change after being treated under different temperatures, proteinase K, and pH (6-10), which indicated that the inhibitory substances might be small molecules, which led us to trace the siderophore production. The siderophore production of YDE17 co-incubated with the cell-free supernatant of ZY1 was greater than that of YDE17 alone, which indicated that the cell-free supernatant of ZY1 created iron-limiting conditions for YDE17. This finding was confirmed by iron supplementation assays, in which the inhibitory activity of the cell-free supernatant of ZY1 on YDE17 as well as the siderophore production of YDE17 decreased in the presence of FeCl3. The effect of iron on inhibition was further confirmed by in vivo infection. The relative percent survival of ZY1 to shrimp challenged by YDE17 was 83.3%, but the survival rates of shrimp challenged with YDE17/ZY1/FeCl3 were similar to that of YDE17, both of which were significantly lower than the 70% survival rate of shrimps simultaneously challenged by ZY1/YDE17. Our study offers a new probiotic resource to control vibriosis, which works through iron competition with the opportunistic pathogens of Vibrio spp.
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APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
·
2024
·Vol. 108
·期 1
·1-12
·
IF 3.9
Lin Yilin,Fang Meimei,Liu Jun,Zhang Yehui,Yu Yigang
Abstract Phenyllactic acid (PLA) generally recognized as a natural organic acid shows against Vibrio parahaemolyticus activity. In this study, V. parahaemolyticus ATCC17802 ( Vp 17802) was cultured under the stress of 1/2MIC PLA, and then the antibacterial mechanisms were explored via transcriptomics. The minimum inhibitory concentration (MIC) of PLA against Vp 17802 was 3.2 mg/mL, and the time-kill analysis resulted that Vp 17802 was inhibited. PLA was able to destroy the bacterial membrane, leading to the leakage of intracellular substances and decline of ATP levels. The RNA-sequencing analysis results indicated that 1616 significantly differentially expressed genes were identified, among which 190 were up-regulated and 1426 were down-regulated. Down-regulation of the icd2 gene in the TCA cycle mediates blockage of tyrosine metabolic, arginine biosynthesis, and oxidative phosphorylation, causing insufficient energy supply of Vp 17802. Moreover, PLA could cause amino acids, metal ions, and phosphate transporters to be blocked, affecting the acquisition of nutrients. The treatment by PLA altered the expression of genes encoding functions involved in quorum sensing, flagellar assembly, and cell chemotaxis pathway, which may be interfering with the biofilm formation in Vp 17802, reducing cell motility. Overall, 1.6 mg/mL PLA inhibited the growth of Vp 17802 by disrupting to uptake of nutrients, cell metabolism, and the formation of biofilms. The results suggested a new direction for exploring the activity of PLA against Vp 17802 and provided a theoretical basis for bacterial pathogen control in the food industry. Key points •RNA sequencing was carried out to indicate the antibacterial mechanism of Vp17802. •The icd2 gene in the TCA cycle mediates blockage of metabolic of Vp17802. •The biofilm formation has interfered with 1.6 mg/mL PLA, which could reduce cell motility and virulence. Graphical Abstract
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FOOD CONTROL
·
2022
·
IF 6.652
Hongli Liu,Wenxiu Zhu,Yu Cao,Jingzhu Gao,Tong Jin,Ningbo Qin,Xiaodong Xia
Vibrio parahaemolyticus is a major food-borne pathogen and the leading cause of seafood-associated enteric infections worldwide. In addition, imprudent use of antibiotics has contributed to increasing antibiotic resistance in V. parahaemolyticus. Therefore, there is an urgent need to develop novel control strategies to reduce V. parahaemolyticus contamination and infection. V. parahaemolyticus could form biofilm on different surfaces and contains several virulence factors, which together contribute to its persistence and pathogenicity. In this study, anti-biofilm and potential anti-virulence effects of punicalagin against V. parahaemolyticus were investigated. Punicalagin at sub-inhibitory concentrations (3.125–12.5 μg/mL) exerted significant anti-biofilm activity (20.9–74.4% reduction). It decreased bacterial motility, and attenuated metabolic activity of cells inside biofilm. Meanwhile, punicalagin inhibited EPS production and caused reduction of exopolysaccharides in biofilms, and decreased Raman peak intensities of different biofilm components. Moreover, punicalagin significantly inhibited V. parahaemolyticus adhesion to Caco-2 cells (23.8–68.1% reduction) and downregulated expression of genes involved in V. parahaemolyticus biofilm formation and virulence. These findings suggest that punicalagin could be potentially developed as an alternative strategy to control V. parahaemolyticus biofilms in food industry and mitigate diseases caused by this pathogen.
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BIOSENSORS & BIOELECTRONICS
·
2021
·
IF 10.618
Hai Jiang,Zhikang Sun,Qian Guo,Xuan Weng
Vibrio parahaemolyticus is one of the foodborne bacteria that widely present in seafood as well as the leading cause of seafood-associated bacterial gastroenteritis. Traditional identification of such pathogens mainly relies on culturing methods, ELISA or PCR. These methods are usually laborious, time-consuming with poor diagnosis competences, or require costly and bulky equipment though of high sensitivity. In this study, a thread-based microfluidic electrochemical aptasensor was designed, fabricated and tested by using label-free aptamer immunosensing technology for rapid and highly sensitive detection of Vibrio parahaemolyticus in seafood. Both the microfluidic channels and electrodes were simply fabricated on threads. Molybdenum disulfide (MoS 2 ) nanosheets were used to obtain enhanced sensitivity of the electrochemical measurement. When used in detecting Vibrio parahaemolyticus , the proposed aptasensor has a dynamic detection range of 10–10 6 CFU mL −1 with a detection limit of 5.74 CFU mL −1 . Compared with traditional plate counting method, the proposed aptasensor has higher detection sensitivity and less assay time (30 min), while high specificity and accuracy are kept. The proposed microfluidic thread-based electrochemical aptasensor grabs the potential to detect other pathogens by simply functionalizing the threaded electrodes with aptamers for targeted biological substances.
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MICROBIAL PATHOGENESIS
·
2026
·
IF 3.9
Zhili Shi,Yueping Chen,Huili Hong,Lin Zhang,Qingxi Han,Weiwei Zhang
Iron plays crucial roles in the growth, virulence, and environmental adaptation of bacterial pathogens. In this study, transcriptomic analysis was performed on the important aquaculture pathogen Vibrio parahaemolyticus grown under normal and iron-limited conditions. A total of 2,258 differentially expressed genes (DEGs) were identified, including 1,121 upregulated and 1,137 downregulated genes. Gene Ontology (GO) analysis revealed that DEGs were mainly enriched in biological processes (BPs) such as peptide metabolic process, polypeptide biosynthetic process, and translation; in contrast, BPs related to signal transduction, bacterial flagellar motility, and peptidase activity were downregulated. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis indicated that DEGs involved in oxidative phosphorylation and carbon metabolism were downregulated under iron-limited condition. However, genes associated with iron uptake were significantly upregulated, but the siderophore secretion was reduced after addition of the TolC inhibitor, Phe-Arg-β-naphthylamide dihydrochloride (FR-βNA). Consistent with transcriptional analysis, V. parahaemolyticus YDE17 exhibited decreased motility and protease activity but enhanced biofilm formation ability under the tested iron-limited condition. Finally, the combined application of FR-βNA and the supernatant of its antagonist Glutamicibacter sp. ZY1 improved the inhibitory effect on V. parahaemolyticus YDE17, yielding an inhibition rate of 89.51%, while the supernatant alone achieved an inhibition rate of 78.54%. This study not only provides new insights into the effects of iron level on V. parahaemolyticus YDE17 and its adaptive responses, but also offers a novel strategy for controlling Vibrio infections in aquaculture.
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Frontiers in Microbiology
·
2024
·
IF 4
Zhou Haibo,Lu Zhaoxin,Liu Xinmei,Bie Xiaomei,Cui Xinping,Wang Zuwei,Sun Xiaojie,Yang Jun
Objectives: The purpose of this study was to determine the structural features and transferability of the multidrug-resistance (MDR) plasmid, and resistance phenotypes for the tested antimicrobials in foodborne Vibrio parahaemolyticus.Methods: Plasmids were isolated from a V. parahaemolyticus strain of seafood origin, then sequenced using the Illumina NovaSeq 6000 and PacBio Sequel II sequencing platforms to obtain the complete genome data. Characterization of the MDR plasmid pVP52-1, including determination of antimicrobial resistance genes (ARGs), plasmid incompatibility groups, and transferability, was carried out.Results: V. parahaemolyticus strain NJIFDCVp52 contained two circular chromosomes and two circular plasmids (pVP52-1 and pVP52-2). Plasmid typing indicated that pVP52-1 belonged to the incompatibility group IncA/C2 and the sequence type pST3. pVP52-1 carried 12 different ARGs, an IS110-composite transposon consisting of aac(6′)-Ib-cr, qnrVC1, aac(6′)-Ib, dfrA14, and the IS26-mphA-IS6100 unit flanked by inverted sequences of IS5075 and IS4321. pVP52-2 carried no ARGs. A plasmid elimination assay showed that only pVP52-1 and its ARGs were lost, the loss of resistance to several antimicrobials, causing a change from the ampicillin-ampicillin/sulbactam-cefazolin-cefoxitin-ceftazidime-cefotaxime-imipenem-trimethoprim/sulfamethoxazole resistance pattern to the ampicillin resistance pattern. In accordance, a conjugation transfer assay showed that only pVP52-1 and its ARGs were horizontally transferred, leading to increased antimicrobial resistance in Escherichia coli strain EC600, causing a change from the ampicillin-nalidixic acid resistance pattern to the ampicillin-ampicillin/sulbactam-cefazolin-cefoxitin-ceftazidime-cefotaxime-imipenem-nalidixic acid-chloramphenicol-tetracycline-trimethoprim/sulfamethoxazole-azithromycin resistance pattern. Further transferability experiments revealed that pVP52-1 could be transferred to other enterobacterial strains of E. coli and Salmonella.Discussion: This study emphasizes the urgent need for continued surveillance of resistance plasmids and changes in antimicrobial resistance profiles among the V. parahaemolyticus population.
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Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Liang Zhiqing,Liang Zhonghou
A highly sensitive and selective electrochemical DNA sensor based on a carboxyl functionalized graphene oxide/single-stranded DNA/6-mercapto-1-hexanol/gold electrode (COOH/ssDNA/MCH/Au) was developed for the rapid detection of Vibrio parahaemolyticus in shrimp samples. The sensor exhibited excellent selectivity, with peak current ratios of 8.3 and 4.1 for complementary to non-complementary and one-base mismatched targets, respectively. It also demonstrated a wide linear range from 10 femtomolar to 10 nM, with a low detection limit of 3 femtomolar. The reproducibility of the sensor was good, with a relative standard deviation of 4.8% for five independently fabricated electrodes. When applied to the detection of V. parahaemolyticus in spiked shrimp samples, the sensor showed high accuracy, with recovery rates ranging from 92.5 to 108.3% and relative standard deviation values below 5%. The proposed sensor outperformed most previously reported electrochemical DNA sensors for V. parahaemolyticus detection in terms of sensitivity and linear range.
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Foods
·
2024
·Vol. 13
·期 22
·3537
·
IF 4.7
Siyang Chen,Wenxiu Zhu,Yiqun Zhan,Xiaodong Xia
Although phloretin is widely utilized in the food industry as an additive, its effects on foodborne pathogens remain insufficiently investigated. This study aimed to evaluate the antimicrobial properties of phloretin (PHL) againstVibrio parahaemolyticus(V. parahaemolyticus) and to elucidate the potential mechanisms of action. After PHL treatment, alterations in the cell morphology, cell microstructure, and intracellular contents ofV. parahaemolyticuswere assessed. Scanning electron microscopy revealed substantial damage to cell integrity, subsequent to PHL treatment. A notable reduction in intracellular components, including proteins, ATP, and DNA, was observed in samples treated with PHL. PHL was shown to inhibit the activities ofATPase, β-galactosidase, and respiratory chain dehydrogenase inV. parahaemolyticus. Furthermore, it was demonstrated to elevate the intracellular levels of reactive oxygen species and promote cell death. After being applied to sea bass, shrimp, and oysters, PHL effectively inactivatedV. parahaemolyticusin these seafoods. These findings demonstrate that PHL has potential for application in seafood to controlV. parahaemolyticus.
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