副溶血性弧菌
腺苷酸激酶
生物化学
化学
糖酵解
甘油醛3-磷酸脱氢酶
烯醇化酶
丙酮酸激酶
脱氢酶
三磷酸腺苷
次氯酸钠
哈维氏弧菌
蛋白激酶A
乳酸脱氢酶
细菌
酶
生物
弧菌
免疫学
免疫组织化学
有机化学
遗传学
作者
Tai-Yuan Chen,Shu-Hao Kuo,Shui-Tein Chen,Deng-Fwu Hwang
标识
DOI:10.1016/j.foodchem.2015.08.019
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.
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