Influence of food matrix type on extracellular products of Vibrio parahaemolyticus
Abstract 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...
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| Format: | Article |
| Language: | English |
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BMC
2018-07-01
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| Series: | BMC Microbiology |
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| Online Access: | http://link.springer.com/article/10.1186/s12866-018-1207-7 |
| _version_ | 1818874055700250624 |
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| author | Rundong Wang Lijun Sun Yaling Wang Yijia Deng Zhijia Fang Ying Liu Qi Deng Dongfang Sun Ravi Gooneratne |
| author_facet | Rundong Wang Lijun Sun Yaling Wang Yijia Deng Zhijia Fang Ying Liu Qi Deng Dongfang Sun Ravi Gooneratne |
| author_sort | Rundong Wang |
| collection | DOAJ |
| description | Abstract 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. |
| first_indexed | 2024-12-19T13:04:31Z |
| format | Article |
| id | doaj.art-109bde16eec7425d9e2f751650beb0e4 |
| institution | Directory Open Access Journal |
| issn | 1471-2180 |
| language | English |
| last_indexed | 2024-12-19T13:04:31Z |
| publishDate | 2018-07-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Microbiology |
| spelling | doaj.art-109bde16eec7425d9e2f751650beb0e42022-12-21T20:20:07ZengBMCBMC Microbiology1471-21802018-07-011811810.1186/s12866-018-1207-7Influence of food matrix type on extracellular products of Vibrio parahaemolyticusRundong Wang0Lijun Sun1Yaling Wang2Yijia Deng3Zhijia Fang4Ying Liu5Qi Deng6Dongfang Sun7Ravi Gooneratne8College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean UniversityCollege of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean UniversityCollege of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean UniversityCollege of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean UniversityCollege of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean UniversityCollege of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean UniversityCollege of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean UniversityCollege of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean UniversityCentre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln UniversityAbstract 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.http://link.springer.com/article/10.1186/s12866-018-1207-7Vibrio parahaemolyticusFood matricesExtracellular productsPathogenicity |
| spellingShingle | Rundong Wang Lijun Sun Yaling Wang Yijia Deng Zhijia Fang Ying Liu Qi Deng Dongfang Sun Ravi Gooneratne Influence of food matrix type on extracellular products of Vibrio parahaemolyticus BMC Microbiology Vibrio parahaemolyticus Food matrices Extracellular products Pathogenicity |
| title | Influence of food matrix type on extracellular products of Vibrio parahaemolyticus |
| title_full | Influence of food matrix type on extracellular products of Vibrio parahaemolyticus |
| title_fullStr | Influence of food matrix type on extracellular products of Vibrio parahaemolyticus |
| title_full_unstemmed | Influence of food matrix type on extracellular products of Vibrio parahaemolyticus |
| title_short | Influence of food matrix type on extracellular products of Vibrio parahaemolyticus |
| title_sort | influence of food matrix type on extracellular products of vibrio parahaemolyticus |
| topic | Vibrio parahaemolyticus Food matrices Extracellular products Pathogenicity |
| url | http://link.springer.com/article/10.1186/s12866-018-1207-7 |
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