Abstract
Vibrio parahaemolyticus is a common foodborne pathogen found in seafood, and represents a major threat to human health worldwide. Low-temperature storage is an important seafood processing method, but is not sufficient to completely eliminate the bacteria and avoid foodborne illness. To determine the mechanisms behind such cold tolerance, RNA-seq and iTRAQ analyses were first performed to obtain the global transcriptomic and proteomic patterns of frozen squid and clinical V. parahaemolyticus isolates under cold conditions. The integrated analysis revealed the modulation of multiple pathways such as the co-occurrence of down-regulated pyruvate metabolism and up-regulated fatty acid biosynthesis, which likely contribute to V. parahaemolyticus cold tolerance. Furthermore, we found that increasing concentrations of pyruvate can reduce the fatty acid content to influence V. parahaemolyticus growth in cold conditions. Thus, regulation of pyruvate concentration may be an effective method to control this seafood-borne pathogen.
Highlights
The causative agent of diarrheal disease, Vibrio parahaemolyticus, is the major pathogen responsible for seafood associated gastroenteritis in humans worldwide (Samoılenko et al, 2003)
Given that V. parahaemolyticus can clearly survive under the low-temperature storage conditions in seafood and cause foodborne illness, we assessed the global changes in transcript and protein levels of a clinical and a frozen food V. parahaemolyticus isolate at low temperature to determine the adaptation mechanism
Common patterns were detected in both isolates, there were many more unique differentially expressed genes (DEGs) identified in VL8, suggesting that the gene expression profile in the environmental strain was relatively more stable under cold stress, while the pathogenic strain would need to mobilize more gene resources to protect itself from the cold stress
Summary
The causative agent of diarrheal disease, Vibrio parahaemolyticus, is the major pathogen responsible for seafood associated gastroenteritis in humans worldwide (Samoılenko et al, 2003). Seafood is very popular in China, and its higher consumption is correlated with an increase in the overall living standard of the population. This high rate of seafood consumption is accompanied by high rates of foodborne illness. Raw seafood is generally subject to lowtemperature storage as an important food preservation method, which can effectively limit bacterial growth and metabolism (Graumann and Marahiel, 1996). V. parahaemolyticus has still been isolated from seafood that has gone through the low-temperature treatment to cause foodborne illness (Wang et al, 2016) suggesting a specific mechanism of cold tolerance that has yet to be elucidated
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