Abstract
Vibrio parahaemolyticus isolated from seafood is a pathogenic microorganism that leads to several acute diseases that are harmful to our health and is frequently transmitted by food. Therefore, there is an urgent need for the control and suppression of this pathogen. In this paper, transcriptional analysis was used to determine the effect of treatment with benzyl isothiocyanate (BITC) extracted from cruciferous vegetables on V. parahaemolyticus and to elucidate the molecular mechanisms underlying the response to BITC. Treatment with BITC resulted in 332 differentially expressed genes, among which 137 genes were downregulated, while 195 genes were upregulated. Moreover, six differentially expressed genes (DEGs) in RNA sequencing studies were further verified by quantitative real-time polymerase chain reaction (qRT-PCR). Genes found to regulate virulence encoded an l-threonine 3-dehydrogenase, a GGDEF family protein, the outer membrane protein OmpV, a flagellum-specific adenosine triphosphate synthase, TolQ protein and VirK protein. Hence, the results allow us to speculate that BITC may be an effective control strategy for inhibiting microorganisms growing in foods.
Highlights
V. parahaemolyticus is a Gram-negative, highly motile, halophilic bacterium that is always naturally found in marine environments and commonly isolated from seafood, including fish, crop, shrimp, scallops and oysters [1] due to water-feeding activity
Antibiotics have been used in aquaculture for a long time, after prolonged use the antibiotics accumulate in the seafood and result in bacteria gaining antibiotic resistance, and a large amount of antibiotics can even induce aplastic anemia in humans [5]
The purpose of this paper was to determine the differential transcriptional expression of the virulence genes of V. parahaemolyticus treated with benzyl isothiocyanate (BITC) by means of RNA sequencing and to verify the expressions of significantly regulated genes (Table 1) by quantitative real-time polymerase chain reaction
Summary
V. parahaemolyticus is a Gram-negative, highly motile, halophilic bacterium that is always naturally found in marine environments and commonly isolated from seafood, including fish, crop, shrimp, scallops and oysters [1] due to water-feeding activity. Antibiotics have been used in aquaculture for a long time, after prolonged use the antibiotics accumulate in the seafood and result in bacteria gaining antibiotic resistance, and a large amount of antibiotics can even induce aplastic anemia in humans [5]. To help solve these situations, other kinds of food additives are commonly used in food processing, production and packaging to maintain the quality of food and limit the growth of pathogens.
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