Abstract
Salmonella typhimurium (S. typhimurium) is a common foodborne pathogen that not only causes diseases and contaminates food, but also causes considerable economic losses. Therefore, it is necessary to find effective and feasible methods to control S. typhimurium. In this study, changes in S. typhimurium after treatment with benzyl isothiocyanate (BITC) were detected by transcriptomics to explore the antibacterial effect of BITC at subinhibitory concentration. The results showed that, in contrast to the control group (SC), the BITC-treated group (SQ_BITC) had 197 differentially expressed genes (DEGs), of which 115 were downregulated and 82 were upregulated. We screened out eight significantly downregulated virulence-related genes and verified gene expression by quantitative Real-time Polymerase Chain Reaction (qRT-PCR). We also selected motility and biofilm formation to observe the effects of BITC on the other virulence related factors of S. typhimurium. The results showed that both swimming and swarming were significantly inhibited. BITC also had a significant inhibitory effect on biofilm formation, and showed an effect on bacterial morphology. These results will be helpful for understanding the mechanism of the antibacterial action of BITC against S. typhimurium and other foodborne pathogens.
Highlights
In recent years, with increasing numbers of new foodborne diseases caused by microbial contamination, consumers and the food industry have begun to focus on food safety [1]
Compared with the other natural extracts, benzyl isothiocyanate (BITC) has a more significant antibacterial effect on S. typhimurium, and the minimal inhibitory concentration (MIC) is only 250 μmol/L. This highlights that BITC is a good natural product for inhibiting S. typhimurium. It has been proven by a large number of experimental studies that the antibacterial effect of BITC against foodborne pathogens is of great significance for food safety and clinical research [12,28,29,30]
We found that the relative electrolysis leakage and extracellular ATP content of S. typhimurium increased to varying degrees, while the membrane potential decreased after BITC treatment
Summary
With increasing numbers of new foodborne diseases caused by microbial contamination, consumers and the food industry have begun to focus on food safety [1]. Salmonella typhimurium (S. typhimurium) is a common, gram-negative, food-borne bacterium with flagella [2]. It is widely found in poultry, animal husbandry, and many kinds of foods and animal feed all over the world and has an extremely important economic impact on food safety and health [3]. The economic impact of S. typhimurium infection on food safety and health has been a driving force in the development of new antimicrobial agents [9]
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