副溶血性弧菌
生物膜
微生物学
结晶紫
化学
菌毛
群体感应
生物
细菌
生物化学
毒力
基因
遗传学
作者
Yangyong Lv,Jianhua Hao,Yanyu Wang,Kui Du,Kun Kang,Yanli Xin,Wei Shan,Liguo Yang,Erzhen Duan,Yuansen Hu
标识
DOI:10.1016/j.fbio.2024.104037
摘要
Vibrio parahaemolyticus outbreaks emphasize the urgency of highly efficient prevention strategies to control this foodborne pathogen. This study investigated the antibacterial effects of terpinen-4-ol on V. parahaemolyticus RIMD2210633 and explored the underlying mechanism via RNA-seq analysis. The results showed that terpinen-4-ol inhibited V. parahaemolyticus efficiently with minimum inhibitory concentration and minimum bactericidal concentration values at 0.8 μL/mL. Scanning electron microscopy and PI/SYTO 9 staining assay demonstrated that cell morphology and cell membrane integrity were dose-dependently destructed. Additionally, biofilm formation was significantly inhibited according to crystal violet and MTT assay analysis. Notably, terpinen-4-ol showed good inhibitory activity against V. parahaemolyticus on salmon fillets via fumigation at 4 °C. Transcriptional analysis revealed significant downregulation of genes participated in cell wall formation (oppB, oppF), cell membrane integrity, pilus assembly protein, biofilm formation and cell motility (ToxR, LuxR), capsular polysaccharide biosynthesis protein, type IV pilin MshA and mannose-sensitive haemagglutinin type-IV pili (MSHA) biogenesis protein (MshJ, MshJ, MshK, MshL, MshN). The results demonstrated that terpinen-4-ol can efficiently inhibit the growth and pathogenicity of V. parahaemolyticus. With its safety and pleasant odor, terpinen-4-ol can be developed as a natural antibacterial substance to tackle V. parahaemolyticus contamination in food preservation and prevent associated diseases.
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