甲基糠基二硫醚对沙门氏菌毒力基因表达的影响  

Effect of methyl furfuryl disulfide on the expression of virulence genes in Salmonella

作　　者：吴虹燕[1] 魏丽娜 李鑫鑫 杨春雪 侯红漫[1] 张公亮[1] WU Hongyan;WEI Lina;LI Xinxi;YANG Chunxue;HOU Hongman;ZHANG Gongliang(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《大连工业大学学报》2018年第6期437-441,共5页Journal of Dalian Polytechnic University

基　　金：国家自然科学基金项目(31571888)

摘　　要：以较为常见的食源性含硫香料甲基糠基二硫醚(MFDS)为原料,利用微量肉汤稀释法和分光光度法考察MFDS对沙门氏菌作用的最低抑菌浓度和其对沙门氏菌生长情况的影响。通过实时荧光定量PCR法在基因水平上考察其对沙门氏菌毒力基因(hilA、hilC、hilD)的表达调控。结果表明,MFDS对沙门氏菌作用的MIC为2mmol/L。在亚抑菌浓度下,MFDS以浓度依赖的方式下调沙门氏菌毒力岛1毒力基因hilA、hilC、hilD的表达,且当添加浓度高于1/16MIC时,毒力基因hilA、hilC、hilD的表达水平呈极显著性地降低(P<0.01)。沙门氏菌毒力基因表达的下调说明含硫香料MFDS可能参与到沙门氏菌毒力的形成过程。A broth microdilution method and spectrophotometry were selected to determine the minimum inhibitory concentration(MIC)of the sulfur-containing flavor methyl furfuryl disulfide(MFDS)against Salmonella.The expression and regulation of virulence genes(hilA,hilC and hilD)in Salmonella were investigated by real-time fluorescence quantitative PCR.The results showed that the MIC of MFDS against Salmonella was 2 mmol/L.At subinhibitory concentrations,MFDS down-regulated the expression of hilA,hilC and hilD of island 1 in Salmonella virulence in a concentration-dependent manner.When the concentration was higher than 1/16 MIC,the expression levels of hilA,hilC and hilD decreased significantly(P<0.01).The down-regulation of virulence gene expression of Salmonella suggests that sulfur-containing spice MFDS may be involved in the virulence formation of Salmonella.

关 键 词：甲基糠基二硫醚 沙门氏菌 毒力基因 

分 类 号：TS201.6[轻工技术与工程—食品科学] Q786[轻工技术与工程—食品科学与工程]