Increased heat tolerance and transcriptome analysis of Salmonella enterica Enteritidis PT 30 heat-shocked at 42 ℃

Yan Qiu; Samet Ozturk; Xinyao Cui; Wen Qin; Qingping Wu; Shuxiang Liu

doi:10.1016/j.foodres.2023.112636

Increased heat tolerance and transcriptome analysis of Salmonella enterica Enteritidis PT 30 heat-shocked at 42 ℃

Food Res Int. 2023 May:167:112636. doi: 10.1016/j.foodres.2023.112636. Epub 2023 Feb 24.

Authors

Yan Qiu¹, Samet Ozturk², Xinyao Cui¹, Wen Qin³, Qingping Wu⁴, Shuxiang Liu⁵

Affiliations

¹ College of Food Science, Sichuan Agricultural University, Ya'an, China.
² Department of Food Engineering, Gümüşhane University, Gümüşhane, Turkey.
³ College of Food Science, Sichuan Agricultural University, Ya'an, China; Food Processing and Safety Institute, Sichuan Agricultural University, Ya'an, China.
⁴ State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou 510070, China.
⁵ College of Food Science, Sichuan Agricultural University, Ya'an, China; Food Processing and Safety Institute, Sichuan Agricultural University, Ya'an, China; State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou 510070, China. Electronic address: sliu@sicau.edu.cn.

PMID: 37087231
DOI: 10.1016/j.foodres.2023.112636

Abstract

In this study, we compared the heat tolerance parameter (D_65℃) values of Salmonella enterica serovar Enteritidis PT 30 (S. Enteritidis ) heat adapted at different degrees (at 42 ℃ for 20-180 min) and cultivated using two methods. The treated group with the highest D_65℃ value (LP-42 ℃-60 min) and the untreated groups (Control-TSB and Control-TSA) were subjected to transcriptome analysis. Heat-adaptation increased the D_65℃ values of S. Enteritidis by 24.5-60.8%. The D_65℃ values of the LP-42 ℃-60 min group (1.85 ± 0.13 min, 7.7% higher) was comparable to that of the Control-TSA. A total of 483 up- and 443 downregulated genes of S. enteritidis were identified in the LP-42 ℃-60 min group (log₂fold change > 1, adjusted p-value < 0.05). Among these genes, 5 co-expressed and 15 differentially expressed genes in the LP-42 ℃-60 min and Control-TSA grops possibly contributed to the high D_65℃ values of S. Enteritidis . The Rpo regulon was involved in the heat adaptation of S. Enteritidis , as evidenced by the significant upregulation of rpoS, rpoN, and rpoE. KEGG enrichment pathways, such as biosynthesis of secondary metabolites, tricarboxylic acid, and ribosomes were identified and mapped to reveal the molecular mechanisms of S. enteritidis during heat adaptation. This study quantified the enhanced heat tolerance of S. Enteritidis heat adapted at different degrees of heat-adaptation. The results of this study may serve as a basis for elucidating the molecular mechanisms underlying the enhanced heat tolerance at the transcriptome level.

Keywords: Heat shock genes; Sub-lethal heat; Thermal process; prpC; rpoN.

MeSH terms

Gene Expression Profiling
Hot Temperature
Salmonella enterica* / genetics
Salmonella enteritidis / genetics
Thermotolerance* / genetics