文献类型：期刊文献

英文题名：Influence of food matrix type on extracellular products of Vibrio parahaemolyticus

作者：Wang, Rundong[1];Sun, Lijun[1];Wang, Yaling[1];Deng, Yijia[1];Fang, Zhijia[1];Liu, Ying[1];Deng, Qi[1];Sun, Dongfang[1];Gooneratne, Ravi[2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Zhanjiang 524088, Peoples R China;[2]Lincoln Univ, Dept Wine Food & Mol Biosci, Ctr Food Res & Innovat, Canterbury 7647, New Zealand

年份：2018

卷号：18

外文期刊名：BMC MICROBIOLOGY

收录：SCI-EXPANDED(收录号：WOS:000437913000001)、、WOS

基金：The design of the study, experimentation, and interpretation of the data was funded by the National Science Fund (NO. 31371746), and the higher educational program for cultivating major scientific research projects of Guangdong Ocean University (Nos GDOU 2013050205, 2014050203) and the scientific research program of administration of quality and technology supervision of guangdong province (NO. 2015ZZ02) for their financial support.

语种：英文

外文关键词：Vibrio parahaemolyticus; Food matrices; Extracellular products; Pathogenicity

外文摘要：Background: Two strains of Vibrio parahaemolyticus (ATCC 17802 and 33847) in shrimp, oyster, freshwater fish, pork, chicken and egg fried rice were evaluated for production of hemolysin and exoenzymes of potential importance to the pathogenicity of this bacterium. Results: The two strains of V. parahaemolyticus produced hemolysin, gelatinase, caseinase, phospholipase, urease, DNase and amylase in selected food matrices. Significantly higher (p < 0.05) hemolytic activity was produced by V. parahaemolyticus in egg fried rice > shrimp > freshwater fish > chicken > oyster > pork. But the exoenzyme activities were not consistent with the hemolytic activity profile, being significantly higher (p < 0.05) in shrimp > freshwater fish > chicken > oyster > pork > egg fried rice. Filtrates of V. parahaemolyticus from shrimp, freshwater fish and chicken given intraperitoneally to adult mice induced marked liver and kidney damage and were highly lethal compared with the filtrates of V. parahaemolyticus from oyster > egg fried rice > pork. Conclusion: From in vitro and in vivo tests, it appears that the food matrix type has a significant impact on the activity of extracellular products and the pathogenicity of V. parahaemolyticus. From a food safety aspect, it is important to determine which food matrices can stimulate V. parahaemolyticus to produce additional extracellular factors. This is the first report of non-seafood including freshwater fish and chicken contaminated with V. parahaemolyticus to have been shown to be toxic to mice in vivo.