茶多酚诱导铜绿假单胞菌交叉耐受性研究

刘小香; 孙爱华; 杜蓬; 陈文虎; 朱军莉

doi:10.13305/j.cnki.jts.2015.06.004

茶叶科学 >

2015 , Vol. 35 >Issue 6: 534 - 542

DOI: https://doi.org/10.13305/j.cnki.jts.2015.06.004

茶多酚诱导铜绿假单胞菌交叉耐受性研究

刘小香 ,
孙爱华 ,
杜蓬 ,
陈文虎 ,
朱军莉

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1. 浙江医学高等专科学校基础医学部,浙江杭州 310053;
2. 浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州 310035

刘小香,女,博士,副教授,主要从事食品微生物污染与控制方面的研究,E-mail：liuxiaoxiang413@126.com

收稿日期: 2015-04-13

修回日期: 2015-05-20

网络出版日期: 2019-08-26

基金资助

国家自然科学基金（No. 31501581）、浙江医学高等专科学校科研基金项目（No. 2013B03）、国家自然科学基金（No. 31271954）

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Cross-resistance Induced by Tea Polyphenols in Pseudomonas aeruginosa

LIU Xiaoxiang ,
SUN Aihua ,
DU Peng ,
CHEN Wenhu ,
ZHU Junli

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1. Faculty of Basic Medicine, Zhejiang Medical College, Hangzhou 310053, China;
2. College of Food Science and Biotechnology, Zhejiang Gongshang University, Food Safety Key Lab of Zhejiang Province, Hangzhou 310035, China

Received date: 2015-04-13

Revised date: 2015-05-20

Online published: 2019-08-26

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摘要

检测了亚致死浓度的茶多酚（Tea Polyphenols,TP）处理对铜绿假单胞菌交叉耐受性的诱导作用。铜绿假单胞菌暴露于1βmg·mL^-1茶多酚1βh后能够显著增强细菌对多种环境条件的耐受性,包括氧化剂（1βmmol·L^-1 H₂O₂）、高温（47℃）,及酸性溶液[磷酸缓冲液（pH4.0）、含有有机酸（60βmmol·L^-1柠檬酸、60βmmol·L^-1乳酸、80βmmol·L^-1乙酸）的磷酸缓冲液（pH4.0）]。另外,通过荧光定量RT-PCR技术分析了茶多酚诱导下铜绿假单胞菌胁迫相关基因的表达情况。研究发现,茶多酚能够显著诱导铜绿假单胞菌氧化胁迫相关基因katB、sodM、ohr、lexA和recN的表达,以及热激蛋白基因dnaK、groEL、htpG、grpE和groES的表达。这些胁迫相关基因的表达很可能在细菌交叉耐受性形成过程中起到重要作用。以上研究结果表明,虽然茶多酚作为天然食品添加剂具有较高的安全性,但在实际应用过程中应充分考虑茶多酚诱导细菌交叉耐受性所导致的潜在风险,以优化食品保鲜策略。

关键词： 茶多酚; 铜绿假单胞菌; 交叉耐受性; 氧化胁迫相关基因; 热激蛋白基因

本文引用格式

刘小香 , 孙爱华 , 杜蓬 , 陈文虎 , 朱军莉 . 茶多酚诱导铜绿假单胞菌交叉耐受性研究[J]. 茶叶科学, 2015 , 35(6) : 534 -542 . DOI: 10.13305/j.cnki.jts.2015.06.004

Abstract

Cross-resistance induced by sublethal concentration of tea polyphenols (TP) to Pseudomonas aeruginosa was investigated. One-hour exposure of Pseudomonas aeruginosa to 1βmg·mL^-1 TP significantly increased the tolerance to multiple environmental stresses, including oxidant (1βmmol·L^-1 H₂O₂), high temperature (47℃) and acid solutions [ phosphate buffer (pH4.0), phosphate buffer (pH4.0) containing 60βmmol·L^-1 citric acid, 60βmmol·L^-1 lactic acid and 80βmmol·L^-1 acetic acid]. In addition, the effects of TP on expression levels of a few stress-related genes were studied by quantitative real-time RT-PCR analysis. It was observed that the expression levels of a few oxidative stress-related genes katB, sodM, ohr, lexA and recN were up-regulated by TP, as well as some heat shock protein genes, including dnaK, groEL, htpG, grpE and groES. The expression of these genes might play important roles in the development of stress cross-resistance. Although TP was considered to be safe as food preservatives, the underlying hazards associated with cross-resistance induced by TP should be taken into account in food technology.

Key words： tea polyphenols; Pseudomonas aeruginosa; cross-resistance oxidative stress-related genes; heat shock protein genes

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