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

研究成果: 雜誌貢獻文章同行評審

2 引文 斯高帕斯(Scopus)

摘要

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.
原文英語
文章編號110494
期刊Food Research International
147
DOIs
出版狀態已發佈 - 9月 2021

ASJC Scopus subject areas

  • 食品科學

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