http://scholars.ntou.edu.tw/handle/123456789/9752
標題: | Differential proteomics to explore the inhibitory effects of acidic, slightly acidic electrolysed water and sodium hypochlorite solution on Vibrio parahaemolyticus | 作者: | Tai-Yuan Chen Shu-Hao Kuo Shui-Tein Chen Deng-Fwu Hwang |
關鍵字: | Slightly acidic electrolysed water;Acidic electrolysed water;V. parahaemolyticusProteomic;Bactericidal mechanism | 公開日期: | 1-三月-2016 | 出版社: | ELSEVIER | 卷: | 194 | 起(迄)頁: | 529-537 | 來源出版物: | Food Chemistry | 摘要: | Slightly acidic electrolysed water (SlAEW) and acidic electrolysed water (AEW) have been demonstrated to effectively inactivate food-borne pathogens. However, the underlying mechanism of inactivation remains unknown. Therefore, in this study, a differential proteomic platform was used to investigate the bactericidal mechanism of SlAEW, AEW, and sodium hypochlorite (NaOCl) solutions against Vibrio parahaemolyticus. The upregulated proteins after SlAEW, AEW, and NaOCl treatments were identified as outer membrane proteins K and U. The downregulated proteins after the SlAEW, AEW, and NaOCl treatments were identified as adenylate kinase, phosphoglycerate kinase, glyceraldehyde-3-phosphate dehydrogenase (GAPDH), and enolase, all of which are responsible for energy metabolism. Protein synthesis-associated proteins were downregulated and identified as elongation factor Tu and GAPDH. The inhibitory effects of SlAEW and AEW solutions against V. parahaemolyticus may be attributed to the changes in cell membrane permeability, protein synthesis activity, and adenosine triphosphate (ATP) biosynthesis pathways such as glycolysis and ATP replenishment. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/9752 | ISSN: | 0308-8146 | DOI: | 10.1016/j.foodchem.2015.08.019 |
顯示於: | 食品科學系 |
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