含硫香料抑制副溶血性弧菌毒力基因tdh的表达
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- 英文论文题名：Sulfur-containing flavors inhibit the expression of vibrio parahaemolyticus virulence genes of tdh
- 论文作者：周倩倩 ; 王岩 ; 万锈琳 ; 张公亮 ; 侯红漫
- 英文论文作者：Zhou Qianqian ; Wang Yan ; Wan Xiulin ; Zhang Gongliang ; Hou Hongman ; School of Food Science and Technology ; Dalian Polytechnic University
- 年：2016
- 作者机构：大连工业大学食品学院;
- 论文关键词：tdh ; 含硫香料 ; 副溶血性弧菌 ; 亚抑菌浓度
- 英文论文关键词：tdh ; sulfur-containing flavors ; vibrio parahaemolyticus ; subinhibitory concentrations
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：Q78;TS201.3
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：120k
- 原文格式：O
- 会议级别：全国
摘要
研究含硫香料对副溶血性弧菌(Vibrio parahaemolyticus)直接耐热溶血素基因(thermostable direct hemolysin,tdh)表达的影响。选取了两种含硫香料异硫氰酸苄酯(benzyl isothiocyanate,BNITC)和二烯丙基二硫醚(diallyl disul-fide,DADS),通过倍比肉汤稀释法测定对副溶血性弧菌的最小抑菌浓度MIC,并根据OD_(600nm)值绘制生长曲线。选取1/4MIC、1/8MIC、1/16MIC、1/32MIC、1/64MIC共5个亚抑菌浓度,以管家基因16s rRNA为内参基因,通过反转录荧光定量PCR技术来考察毒力基因tdh表达的情况。结果表明,BNITC对副溶血性弧菌的MIC为9.54μmol/L,在各个亚抑菌浓度下,BNITC对毒力基因tdh的表达起明显的抑制作用,相对表达量分别为25.00%、35.85%、49.31%、56.25%、79.55%,且具有浓度依赖性;DADS的MIC为4.88 mmol/L,5个亚抑菌浓度组的tdh表达量均小于对照组。研究结果提示,部分含硫香料可抑制副溶血性弧菌的生长和tdh的表达,可以合理地作为一种新的食品防腐剂应用于食品系统中。
The effects of sulfur-containing on Vibrio parahaemolyticus thermostable direct hemolysin(tdh) gene ex-pression were studied.This paper selected two kinds of sulfur-containing flavors,that is benzyl isothiocyanate(BNITC) and diallyl disulfide(DADS),determination of V.parahaemolyticus minimum inhibitory concentration(MIC) thr-ough double ratio broth dilution method,and drew the growth curves based on the OD_(600nm) values.Then selected 1/4MIC,1/8MIC,1/16 MIC,1/32 MIC,1/64 MIC total of five subinhibitory concentrations of sulfur-containing flavors,the housekeeping gene 16 S rRNA was used as an internal standard.The V.parahaemolyticus virulence factor expr-ession was studied by real-time reverse transcriptase PCR.The result showed that the MIC of BNITC for V.Para-haemolyticus was 9.54 μmol/L,and in each subinhibitory concentrations,tdh production was remarkably decreased in a dosedependent manner,relative expression were 25.00%,35.85%,49.31%,56.25%,79.55%;DADS MIC was 4.88 mmol/L,the expression of tdh of all the five subinhibitory concentrations were less than the control group.T-his result suggested that some sulfur-containing flavors could be rationally applied in food systems as a novel foodpreservative both to inhibit the growth of V.parahaemolyticus and to repress the production of tdh gene.
The effects of sulfur-containing on Vibrio parahaemolyticus thermostable direct hemolysin(tdh) gene ex-pression were studied.This paper selected two kinds of sulfur-containing flavors,that is benzyl isothiocyanate(BNITC) and diallyl disulfide(DADS),determination of V.parahaemolyticus minimum inhibitory concentration(MIC) thr-ough double ratio broth dilution method,and drew the growth curves based on the OD_(600nm) values.Then selected 1/4MIC,1/8MIC,1/16 MIC,1/32 MIC,1/64 MIC total of five subinhibitory concentrations of sulfur-containing flavors,the housekeeping gene 16 S rRNA was used as an internal standard.The V.parahaemolyticus virulence factor expr-ession was studied by real-time reverse transcriptase PCR.The result showed that the MIC of BNITC for V.Para-haemolyticus was 9.54 μmol/L,and in each subinhibitory concentrations,tdh production was remarkably decreased in a dosedependent manner,relative expression were 25.00%,35.85%,49.31%,56.25%,79.55%;DADS MIC was 4.88 mmol/L,the expression of tdh of all the five subinhibitory concentrations were less than the control group.T-his result suggested that some sulfur-containing flavors could be rationally applied in food systems as a novel foodpreservative both to inhibit the growth of V.parahaemolyticus and to repress the production of tdh gene.
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