Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis
Although Vibrio parahaemolyticus has become the most common pathogen in fresh and frozen seafood, its virulence changes have often been ignored during the processing of seafood. To investigate these potential risks, we used frozen Penaeus chinensis as examples, and the most virulent factors of V. pa...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-11-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023000927 |
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| author | Zenghui Gao Heer Ding Ke Li Qiang Zhang Xubo Zhao Liu Bin Tianli Yue |
| author_facet | Zenghui Gao Heer Ding Ke Li Qiang Zhang Xubo Zhao Liu Bin Tianli Yue |
| author_sort | Zenghui Gao |
| collection | DOAJ |
| description | Although Vibrio parahaemolyticus has become the most common pathogen in fresh and frozen seafood, its virulence changes have often been ignored during the processing of seafood. To investigate these potential risks, we used frozen Penaeus chinensis as examples, and the most virulent factors of V. parahaemolyticus, including amounts, VBNC status, toxins TDH and TRH, and virulence genes tdh and trh, were determined. Bacterial quantities were significantly reduced during drain and sprinkling phases, but caused by different factors. By SYTO9 and PI staining showed that washing was the main reason for the bacterial reduction at the drain phase, while the strain entering VBNC state was another reason at sprinkling phase. Their hemolysis toxicity, produced by TDH and TRH, became stronger after inoculation on shrimp, and could be detected throughout the process. Moreover, tdh and trh also exhibited trends similar to that of the hemolysis toxicity test. tdh was almost to a two-fold expression level during ice-glazing phase, while trh only express at a low level, less than half of the expression level before inoculation. These results demonstrated that the strains were not dead during freezing process, but became VBNC cells, which still produced and accumulated toxins, especially TDH, the most virulent factor. |
| format | Article |
| id | doaj-art-776d84bea8204094b45169e91bed5dac |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-11-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-776d84bea8204094b45169e91bed5dac2025-02-03T02:42:15ZengTsinghua University PressFood Science and Human Wellness2213-45302023-11-0112623622368Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensisZenghui Gao0Heer Ding1Ke Li2Qiang Zhang3Xubo Zhao4Liu Bin5Tianli Yue6College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture and Rural Affairs, Yangling 712100, China; National Engineering Research Center of Agriculture Integration Test, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture and Rural Affairs, Yangling 712100, China; National Engineering Research Center of Agriculture Integration Test, Yangling 712100, ChinaZhejiang Academy of Science & Technology for Inspection & Quarantine, Hangzhou 310051, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture and Rural Affairs, Yangling 712100, China; National Engineering Research Center of Agriculture Integration Test, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture and Rural Affairs, Yangling 712100, China; National Engineering Research Center of Agriculture Integration Test, Yangling 712100, China; Corresponding authors.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture and Rural Affairs, Yangling 712100, China; National Engineering Research Center of Agriculture Integration Test, Yangling 712100, China; Corresponding authors.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture and Rural Affairs, Yangling 712100, China; National Engineering Research Center of Agriculture Integration Test, Yangling 712100, ChinaAlthough Vibrio parahaemolyticus has become the most common pathogen in fresh and frozen seafood, its virulence changes have often been ignored during the processing of seafood. To investigate these potential risks, we used frozen Penaeus chinensis as examples, and the most virulent factors of V. parahaemolyticus, including amounts, VBNC status, toxins TDH and TRH, and virulence genes tdh and trh, were determined. Bacterial quantities were significantly reduced during drain and sprinkling phases, but caused by different factors. By SYTO9 and PI staining showed that washing was the main reason for the bacterial reduction at the drain phase, while the strain entering VBNC state was another reason at sprinkling phase. Their hemolysis toxicity, produced by TDH and TRH, became stronger after inoculation on shrimp, and could be detected throughout the process. Moreover, tdh and trh also exhibited trends similar to that of the hemolysis toxicity test. tdh was almost to a two-fold expression level during ice-glazing phase, while trh only express at a low level, less than half of the expression level before inoculation. These results demonstrated that the strains were not dead during freezing process, but became VBNC cells, which still produced and accumulated toxins, especially TDH, the most virulent factor.http://www.sciencedirect.com/science/article/pii/S2213453023000927Vibrio parahaemolyticusPenaeus chinensisFrozen processingVBNCtdh |
| spellingShingle | Zenghui Gao Heer Ding Ke Li Qiang Zhang Xubo Zhao Liu Bin Tianli Yue Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis Food Science and Human Wellness Vibrio parahaemolyticus Penaeus chinensis Frozen processing VBNC tdh |
| title | Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis |
| title_full | Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis |
| title_fullStr | Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis |
| title_full_unstemmed | Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis |
| title_short | Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis |
| title_sort | virulence changes in vibrio parahaemolyticus during the freezing of penaeus chinensis |
| topic | Vibrio parahaemolyticus Penaeus chinensis Frozen processing VBNC tdh |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023000927 |
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