Combined impact of high-pressure processing and slightly acidic electrolysed water on Listeria monocytogenes proteomes

Guan Wen Chen, Yi An Chen, Hsin Yi Chang, Tsui Chin Huang, Tai Yuan Chen

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

Slightly acidic electrolysed water (SAEW) and high-pressure processing (HPP) are well-established non-thermal preservation technologies. This study investigated the deactivation mechanisms of Listeria monocytogenes by label-free quantitative proteomics analysis. Samples were treated through HPP (300 MPa for 3 min), SAEW (20 ppm available chlorine concentration), and their combinations. The KEGG pathway analysis found SAEW + HPP induced differentially expressed proteins (DEPs) associated to biofunctions of ribosomes, secondary metabolite biosynthesis, microbial metabolism in diverse environments, carbon metabolism, and biosynthesis of amino acid and aminoacyl-transfer RNA. The results showed these non-thermal treatments were able to induce the shifting of ribosome biogenesis to initiate translation in L. monocytogenes. During protein translation, the initiation stage was upregulated. However, subsequent elongation, termination, and recycling of used ribosomes were retarded. Comparing various treatments, the combination of hurdles showed greater deactivation of L. monocytogenes than any single one. The approaches developed in this study provided crucial information for minimally processing in the food industries on the application of foodborne listeriosis prevention.

Original languageEnglish
Article number110494
JournalFood Research International
Volume147
DOIs
Publication statusPublished - Sep 2021

Keywords

  • High pressure processing
  • Listeria monocytogenes
  • Non-thermal
  • Proteomics
  • Ribosomes
  • Slightly acidic electrolysed water
  • Stress response

ASJC Scopus subject areas

  • Food Science

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