Acid adaptation induces cross-protection against some environmental stresses in Vibrio parahaemolyticus.

Koga, Tetsuro; Sakamoto, Fumie; Yamoto, Akiko; Takumi, Kenji

doi:10.2323/jgam.45.155

Cited by 31 publications

(16 citation statements)

References 27 publications

(27 reference statements)

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“…All Vibrio were found to be susceptible to low pH but gradually developed an acid tolerance response pattern if the stress was regulated (Beuchat, 1976, Wong et al, 1998, Koga et al, 1999, Merrel et al, 1999, Koo et al, 2001Koo et al, 2000and Bang et al, 2005. Adaptation to one stress also seems to trigger other physiological adaptations, therefore, signaling a complex protein synthesis phenomenon rendering adaptability to multiple stresses.…”

Section: Effect Of Low Ph On Vibrio Sppmentioning

confidence: 99%

Effect of Lime Juice on Vibrio parahaemolyticus and Salmonella enterica Inactivation during the Preparation of the Raw Fish Dish Ceviche

Mathurand¹,

Schaffner²

2013

Journal of Food Protection

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OF THE THESISThe effect of lime juice on Vibrio parahaemolyticus and Salmonella enterica inactivation In experiments with Salmonella at room temperature, a mean log reduction of 0.8 was observed while at refrigeration temperature a mean log reduction of 2.1 was observed.iii Reduction in Vibrio parahaemolyticus could only be estimated based on starting levels and detection limits as the plate counts were always below the detection limit for all the times studied (10-150 minutes), both at room and refrigeration temperatures. In experiments at room temperature, log reductions varied from >4.5 to >5.2 while at refrigeration temperature, log reductions varied from >3.5 to >4.3. In experiments testing the inhibitory effect of lime juice, without the fish matrix, more than 5 log reductions in counts was observed on both bacteria.We conclude that preparing ceviche reduces Vibrio parahaemolyticus risk significantly but is less effective for control of Salmonella enetrica.iv ACKNOWLEDGEMENTS

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Section: Effect Of Low Ph On Vibrio Sppmentioning

confidence: 99%

Effect of Lime Juice on Vibrio parahaemolyticus and Salmonella enterica Inactivation during the Preparation of the Raw Fish Dish Ceviche

Mathurand¹,

Schaffner²

2013

Journal of Food Protection

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“…Hsp70 induction is also associated with stress hardening and crosstolerance in Drosophila melanogaster towards heat and cold stress (Sejerkilde et al 2003). Temperature salinity, ionising radiation, pH, and chemical stressors are reported to reduce a variety of stress proteins with hormetic responses (Koga et al 1999;Alexieva et al 2001;Mary et al 2003;Alsbury et al 2004).…”

Section: Stress Responsesmentioning

confidence: 99%

“…Both types of stress are hormetic responses. Whilst many examples of this phenomenon have been observed in simple organisms (Koga et al 1999;Alexieva et al 2001;Mary et al 2003), ischaemic preconditioning and mild hyperthermia have been shown to decrease reperfusion injury of human muscle and kidney through the induction of Hsp70 (Lepore et al 2001). Hsp70 induction is also associated with stress hardening and crosstolerance in Drosophila melanogaster towards heat and cold stress (Sejerkilde et al 2003).…”

Section: Stress Responsesmentioning

confidence: 99%

Nutrition, hormetic stress and health

Lindsay

2005

Nutr. Res. Rev.

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Hormesis defines an effect where exposure to a low dose of a toxic agent results in a beneficial response. It has been described in organisms exposed to low-dose radiation, heat stress, and chemicals. The effect is characterised by a J-shaped dose-response as opposed to a linear doseresponse. Confirmation of the general phenomena of hormesis has proved difficult due to the lack of appropriate methodology and the absence of well-defined mechanisms to support the experimental observations. In the nutritional field there are few reports of its existence. The clearest illustration of the effect is seen in animals that are energy restricted when there is a clear benefit in the reduction of age-related disease, and an extension of maximum lifespan. DNA microarray experiments have shown that there is a down regulation of the stress-response genes that are up regulated through the ageing process. Electrophilic phytochemicals, that have been shown to have beneficial health effects at low doses, up regulate the antioxidant -electrophile response element. This probably occurs through an alteration in the redox state of the target cells which causes activation of protein kinases, the activation of the Nrf2 transcription factor and the up regulation of the phase II enzymes, similar to responses that occur under mild chemical stress. This situation might enable organisms to adapt to stress such that the effects of a subsequent exposure to a harmful challenge are reduced. There may be a permanent alteration in cellular homeostasis, or redox state, if the low level exposure is maintained. It remains to be proven if such a situation occurs in response to chronic low-dose exposure to dietary phytochemicals such that the target cells are better able to respond to a subsequent stress challenge.

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“…During the experiments, oysters were kept at 23°C on a bench top so that any reduction in the Vv-GFP level could be attributed to the acidic conditions alone. Samples were plated for recovery on TSAN 2 K with and without sodium pyruvate immediately following exposure (time zero); after 4,8,12,16,20, and 24 h for pH 5.0 (both acetic and citric acids); and after 2, 4, 6, and 8 h for pH 4.0 (acetic acid) or pH 3.5 (citric acid).…”

Section: Methodsmentioning

confidence: 99%

“…For example, the acid stress response (18,20,31,32) and the cold adaptive response (5,9,24) have been at least partially characterized for members of this family. It has long been known that sublethally injured cells have increased sensitivity to hydrogen peroxide, which is a common by-product of medium preparation.…”

mentioning

confidence: 99%

Validation of a Green Fluorescent Protein-Labeled Strain of Vibrio vulnificus for Use in the Evaluation of Postharvest Strategies for Handling of Raw Oysters

Drake

Elhanafi

Bang

et al. 2006

Appl Environ Microbiol

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In this paper we describe a biological indicator which can be used to study the behavior of Vibrio vulnificus, an important molluscan shellfish-associated human pathogen. A V. vulnificus ATCC 27562 derivative that expresses green fluorescent protein (GFP) and kanamycin resistance was constructed using conjugation. Strain validation was performed by comparing the GFP-expressing strain (Vv-GFP) and the wild-type strain (Vv-WT) with respect to growth characteristics, heat tolerance (45°C), freeze-thaw tolerance (؊20 o and ؊80°C), acid tolerance (pH 5.0, 4.0, and 3.5), cold storage tolerance (5°C), cold adaptation (15°C), and response to starvation. Levels of recovery were evaluated using nonselective medium (tryptic soy agar containing 2% NaCl) with and without sodium pyruvate. The indicator strain was subsequently used to evaluate the survival of V. vulnificus in oysters exposed to organic acids (citric and acetic acids) and various cooling regimens. In most cases, Vv-GFP was comparable to Vv-WT with respect to growth and survival upon exposure to various biological stressors; when differences between the GFP-expressing and parent strains occurred, they usually disappeared when sodium pyruvate was added to media. When V. vulnificus was inoculated into shellstock oysters, the counts dropped 2 log 10 after 11 to 12 days of refrigerated storage, regardless of the way in which the oysters were initially cooled. Steeper population declines after 12 days of refrigerated storage were observed for both iced and refrigerated products than for slowly cooled product and product held under conservative harvest conditions. By the end of the refrigeration storage study (22 days), the counts of Vv-GFP in iced and refrigerated oysters had reached the limit of detection (10 2 CFU/oyster), but slowly cooled oysters and oysters stored under conservative harvest conditions still contained approximately 10 3 and >10 4 CFU V. vulnificus/ oyster by day 22, respectively. The Vv-GFP levels in the oyster meat remained stable for up to 24 h when the meat was exposed to acidic conditions at various pH values. Ease of detection and comparability to the wild-type parent make Vv-GFP a good candidate for use in studying the behavior of V. vulnificus upon exposure to sublethal stressors that might be encountered during postharvest handling of molluscan shellfish.The consumption of contaminated seafood is a significant cause of food-borne disease in the United States, and raw molluscan shellfish is one of the most important commodities associated with disease transmission (7). Bivalves are filter feeders that concentrate microorganisms in their digestive tracts and can serve as passive carriers of food-borne pathogens, especially since they are often consumed whole and raw. Vibrio vulnificus is an environmentally ubiquitous marine bacterium, and high numbers of this species can be isolated from United States Gulf Coast bivalve molluscan shellfish harvested during warm summer months. This organism is associated with several disease syndromes, the m...

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Acid adaptation induces cross-protection against some environmental stresses in Vibrio parahaemolyticus.

Cited by 31 publications

References 27 publications

Effect of Lime Juice on Vibrio parahaemolyticus and Salmonella enterica Inactivation during the Preparation of the Raw Fish Dish Ceviche

Effect of Lime Juice on Vibrio parahaemolyticus and Salmonella enterica Inactivation during the Preparation of the Raw Fish Dish Ceviche

Nutrition, hormetic stress and health

Validation of a Green Fluorescent Protein-Labeled Strain of Vibrio vulnificus for Use in the Evaluation of Postharvest Strategies for Handling of Raw Oysters

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