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    Gene expression profiles of Vibrio parahaemolyticus in the early stationary phase (2015)

    Art
    Zeitschriftenartikel / wissenschaftlicher Beitrag
    Autoren
    Meng, L. (WE 8)
    Alter, T. (WE 8)
    Aho, T.
    Huehn, S. (WE 8)
    Forschungsprojekt
    Charakterisierung der Vibrio spp.-Population in Lebensmitteln (C-4); globale Aspekte von Vibrio spp. (C-1); Transkriptom-Profiling von pathogenen Vibrio spp. mittels Microarray-Technik (C6b) im Verbundprojekt VibrioNet
    Quelle
    Letters in Applied Microbiology; 61(3) — S. 231–237
    ISSN: 0266-8254
    Sprache
    Englisch
    Verweise
    DOI: 10.1111/lam.12452
    Pubmed: 26118852
    Kontakt
    Institut für Lebensmittelsicherheit und -hygiene

    Königsweg 69
    14163 Berlin
    Tel.+49 30 838 62550 Fax.+49 30 838 46029
    email:lebensmittelhygiene@vetmed.fu-berlin.de

    Abstract / Zusammenfassung

    Vibrio (V.) parahaemolyticus is an aquatic bacterium capable of causing foodborne gastroenteritis. In the environment or the food chain, V. parahaemolyticus cells are usually forced into the stationary phase, the common phase for bacterial survival in the environment. So far, little is known about whole genomic expression of V. parahaemolyticus in the early stationary phase compared with the exponential growth phase. We performed whole transcriptomic profiling of V. parahaemolyticus cells in both phases (exponential and early stationary phase). Our data showed in total that 172 genes were induced in early stationary phase, while 61 genes were repressed in early stationary phase compared with the exponential phase. Three functional categories showed stable gene expression in the early stationary phase. Eleven functional categories showed that up-regulation of genes was dominant over down-regulation in the early stationary phase. Although genes related to endogenous metabolism were repressed in the early stationary phase, massive regulation of gene expression occurred in the early stationary phase, indicating the expressed gene set of V. parahaemolyticus in the early stationary phase impacts environmental survival.
    SIGNIFICANCE AND IMPACT OF THE STUDY:
    Vibrio (V.) parahaemolyticus is one of the main bacterial causes of foodborne intestinal infections. This bacterium usually is forced into stationary phase in the environment, which includes, e.g. seafood. When bacteria are in stationary phase, physiological changes can lead to a resistance to many stresses, including physical and chemical challenges during food processing. To the best of our knowledge, highlighting the whole genome expression changes in the early stationary phase compared with exponential phase, as well as the investigation of physiological changes of V. parahaemolyticus such as the survival mechanism in the stationary phase has been the very first study in this field.