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作 者:干鸿翔 许安宁 周璐 罗芳芳 冯仲阳 高彬茹 李卓思 王翔[1] 董庆利[1] 秦晓杰 GAN Hongxiang;XU Anning;ZHOU Lu;LUO Fangfang;FENG Zhongyang;GAO Binru;LI Zhuosi;WANG Xiang;DONG Qingli;QIN Xiaojie(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)
机构地区:[1]上海理工大学健康科学与工程学院,上海200093
出 处:《食品科学》2025年第6期116-123,共8页Food Science
基 金:国家重点研发计划政府间国际科技创新合作重点专项(2024YFE0102600)。
摘 要:基于前期获得的32株食源和人源鼠伤寒沙门氏菌单相变种,通过全基因组测序比较分析菌株的毒力因子和可移动遗传元件,并构建系统进化树,进一步分析菌株的酸抗性、生物被膜及细胞黏附与侵袭能力,明确不同来源鼠伤寒沙门氏菌单相变种的毒力特征。结果显示,食源和人源鼠伤寒沙门氏菌单相变种均携带大量毒力因子和基因组岛、转座子等可移动遗传元件。进化关系分析显示,32株菌与数据库中参考的鼠伤寒沙门氏菌单相变种处于同一分支,表明具有较近的亲缘关系。另外,所有菌株在pH 3处理1 h后均能存活,25%的菌株生物被膜形成能力强,但人源和食源菌株的生物被膜形成和细胞黏附与侵袭能力无显著差异。总之,不同来源鼠伤寒沙门氏菌单相变种均携带大量毒力因子和可移动遗传元件,且菌株的毒力相关表型具有异质性,结果可为该菌的风险评估提供重要数据支撑。A total of 32 Salmonella Typhimurium monophasic variant(S.1,4,[5],12:i:-)isolates from foods and humans were analyzed for virulence factors and mobile genetic elements by whole genome sequencing,and a phylogenetic tree was then constructed.The acid resistance,biofilm formation capacity,cell adhesion and invasion of these isolates were measured to clarify their virulence characteristics.The results showed that both the food-and human-borne strains harbored a large number of virulence factors and mobile genetic elements such as genomic islands,transposon.Evolutionary relationship analysis showed that all tested strains were closely related to the reference S.1,4,[5],12:i:-in the database.Moreover,all strains remained viable for 1 hour at pH 3,and 25%of the strains exhibited a high capacity for biofilm formation.However,no significant differences in biofilm formation,cell adhesion or invasion ability were observed between the human-and foodborne isolates.In conclusion,the S.1,4,[5],12:i:-isolates from different sources harbored a large number of virulence factors and mobile genetic elements,and their virulence-related phenotypes were heterogeneous.These findings provide important data support for the risk assessment of S.1,4,[5],12:i:-.
关 键 词:鼠伤寒沙门氏菌单相变种 毒力因子 酸抗性 生物被膜 细胞黏附与侵袭
分 类 号:TS201.6[轻工技术与工程—食品科学]
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