Article
Food Science & Technology
Eleonora Di Salvo, Felice Panebianco, Antonio Panebianco, Graziella Ziino
Summary: This study found that viable but nonculturable forms of Vibrio parahaemolyticus may be present in frozen bivalve molluscs, suggesting that it could be a potential unrecognized source of food contamination and infection. Further data is needed to perform a robust risk assessment.
Article
Biotechnology & Applied Microbiology
Ning-Xin Chen, Ying- Chu, Bin Ni, Paula Hsu, Hin-Chung Wong
Summary: The study revealed the organic hydroperoxide reductase activity of Ohr in Vibrio parahaemolyticus, showing its effective protection against organic peroxide with similar functions as AhpC1-AhpC2. The transcription of the ohr gene depended on exogenous cumene hydroperoxide stress, and the ohrR gene repressor was effective at low concentrations of organic peroxide. Other Vibrio species may share similar functions to those revealed in this study.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Food Science & Technology
Jae-Hyun Yoon, Young-Min Bae, Suyoung Jo, Sung-Kwon Moon, Se-Wook Oh, Sun-Young Lee
Summary: This study demonstrated that formulated resuscitation-promoting broths can partially revive Vibrio parahaemolyticus which has experienced cold and starvation stresses, with the bacterium showing better culturability under specific enrichment conditions.
FOOD SCIENCE AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Zenghui Gao, Heer Ding, Ke Li, Qiang Zhang, Xubo Zhao, Bin Liu, Tianli Yue
Summary: Despite becoming the most common pathogen in seafood, the changes in virulence of Vibrio parahaemolyticus are often overlooked during seafood processing. Using frozen Penaeus chinensis as examples, we investigated the potential risks and determined the most virulent factors of V. parahaemolyticus, such as bacterial quantities, viable but nonculturable (VBNC) status, toxins TDH and TRH, and virulence genes tdh and trh. The bacterial quantities were significantly reduced during drain and sprinkling phases due to different factors. Washing was the main reason for bacterial reduction at the drain phase, while the strain entering VBNC state was another reason at the sprinkling phase. The results showed that the strains did not die during the freezing process, but became VBNC cells that still produced and accumulated toxins, especially the most virulent factor TDH.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Food Science & Technology
Yuan-qing Hu, Wan-ying Wang, Turmidzi Fath, Feng-xia Li, Lin-fang Fang, Zan-hu Zhou, Dan-feng Zhang
Summary: In this study, a PMA-mPCR assay was developed for accurately screening viable vibrios in aquatic foods. The assay exhibited 100% specificity and maintained its sensitivity after PMA treatment. The results showed that the assay could detect viable V. parahaemolyticus, V. alginolyticus, and V. cholerae as low as 1.0 x 102 CFU/mL after 10 hours of enrichment. The practical application of the assay using 453 actual samples also demonstrated its accuracy in screening target vibrios in seafood.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Jae-Hyun Yoon, Sun-Young Lee
Summary: This study investigated the effect of salt concentrations on the survival of Gram-negative bacteria in artificial seawater, as well as the culturable populations of Vibrio vulnificus under different conditions and the potential improvement of culturability with double layer agar plate methods.
Article
Biotechnology & Applied Microbiology
Jingxiao Cai, Mengqing Zhou, Yuanxing Zhang, Yue Ma, Yibei Zhang, Qiyao Wang
Summary: In this study, the marine bacterium Vibrio alginolyticus was shown to enter the VBNC state when exposed to low nutrient concentrations for prolonged periods of time. 635 determinants governing the formation of the VBNC state were identified, including genes with defective effects on VBNC formation and genes contributing to entry into the VBNC state. Genes involved in metabolic pathways were found to have an inhibitory effect on VBNC formation, while genes related to chemotaxis or folate biosynthesis promoted entry into the VBNC state.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Environmental Sciences
Trupti Potdukhe, Jane M. Caffrey, Mackenzie J. Rothfus, Carrie E. Daniel, Michael E. Swords, Barbara B. Albrecht, Wade H. Jeffrey, Lisa A. Waidner
Summary: Vibriosis refers to illnesses caused by pathogenic Vibrio species. This study surveyed 43 locations in two subtropical estuarine systems and found that Vv was more prevalent in both water and sediment samples, while Vp was mainly detected in water samples.
FRONTIERS IN MARINE SCIENCE
(2021)
Article
Food Science & Technology
Jorge Garcia-Hernandez, Manuel Hernandez, Yolanda Moreno
Summary: Vibrio parahaemolyticus is a human food-borne pathogen capable of entering the food chain and acquiring a viable but non-cultivable state undetectable by traditional methods. The DVC-FISH technique can detect microorganisms presenting VBNC forms in complex samples. Results showed a significant logarithmic decrease of V. parahaemolyticus at low temperatures, while rapid proliferation occurred at 22 degrees Celsius.
Article
Fisheries
Xiaotong Sun, Hongtao Nie, Xiwu Yan
Summary: This study identified and investigated three novel glycogen metabolism-related proteins in Manila clam, suggesting their potential involvement in innate immunity and important role in immune defense.
Article
Chemistry, Medicinal
Melina Cardoso dos Santos, Carlos Abrunhosa Tairum, Vitoria Isabela Montanhero Cabrera, Ana Carolina Guimaraes Cauz, Luiz Fernando Ribeiro, Jose Carlos Toledo Junior, Marcos Hikari Toyama, Joao Henrique Ghilardi Lago, Marcelo Brocchi, Luis Eduardo Soares Netto, Marcos Antonio de Oliveira
Summary: The emergence and re-emergence of bacterial strains resistant to multiple drugs pose a global health threat. This study shows that the natural compound Adenanthin (Adn) efficiently inhibits the enzyme AhpC and interferes with bacterial growth, enhancing the effect of antibiotics. Adn has the potential to be a promising compound for treating infections caused by multiresistant bacterial strains.
CHEMICAL RESEARCH IN TOXICOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Marcelo Victorio De los Santos, Jose Luis Sanchez-Salgado, Ali Pereyra, Edgar Zenteno, Norberto Vibanco-Perez, Gabriela Ramos-Clamont Montfort, Sonia A. Soto-Rodriguez
Summary: The study identified that the PirB(vp) subunit of Vibrio parahaemolyticus toxin can recognize two glycoprotein bands in the shrimp hepatopancreas, potentially playing a role in the pathogenesis of acute hepatopancreatic necrosis disease.
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY
(2022)
Article
Genetics & Heredity
Leena Malayil, Suhana Chattopadhyay, Emmanuel F. Mongodin, Amy R. Sapkota
Summary: This study utilized a combination of BrdU labeling, enrichment techniques, and 16S rRNA sequencing to detect metabolically-active Vibrio spp. in nontraditional irrigation water sources. The approach successfully identified various metabolically-active Vibrio spp. and other potential pathogens of concern, refining our understanding of pathogen prevalence in nontraditional irrigation waters.
ENVIRONMENTAL MICROBIOME
(2021)
Review
Biotechnology & Applied Microbiology
Meiru Si, Mengdie Hu, Mingfei Yang, Zhaoxin Peng, Donghan Li, Yuying Zhao
Summary: The study identifies CgAhp as an essential disulfide oxidoreductase involved in oxidative stress tolerance and functioning as an electron donor for peroxidase. CgAhp is controlled by the transcriptional repressor OasR and supports the OP-scavenging activity of the Lpd/SucB/NADH system.
BIOTECHNOLOGY LETTERS
(2023)
Article
Biotechnology & Applied Microbiology
Dan Wang, Steve H. Flint, Dragana Gagic, Jon S. Palmer, Graham C. Fletcher, Stephen L. W. On
Summary: Biofilm formation is a survival strategy employed by bacteria, with protein-protein interaction network analysis revealing regulatory mechanisms in V. parahaemolyticus. Analysis also shows a link between the generation of viable but non-culturable cells and the TCA cycle and carbon metabolism pathways, with potential implications for reducing the hazard posed by this foodborne pathogen.