Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria.

Autor: Abril AG; Institute of Marine Research (IIM-CSIC), Department of Food Technology, Spanish National Research Council (CSIC), 36208 Vigo, Spain; Faculty of Pharmacy, University of Santiago de Compostela, Department of Microbiology and Parasitology, 15898 Santiago de Compostela, Spain. Electronic address: agonzalez@iim.csic.es., Calo-Mata P; School of Veterinary Sciences, University of Santiago de Compostela, Campus Lugo, Department of Analytical Chemistry, Nutrition and Food Science, Food Technology Division, 27002 Lugo, Spain. Electronic address: p.calo.mata@usc.es., Villa TG; Faculty of Pharmacy, University of Santiago de Compostela, Department of Microbiology and Parasitology, 15898 Santiago de Compostela, Spain. Electronic address: tom.villa@gmail.com., Böhme K; School of Veterinary Sciences, University of Santiago de Compostela, Campus Lugo, Department of Analytical Chemistry, Nutrition and Food Science, Food Technology Division, 27002 Lugo, Spain. Electronic address: karolaboehme@gmx.de., Barros-Velázquez J; School of Veterinary Sciences, University of Santiago de Compostela, Campus Lugo, Department of Analytical Chemistry, Nutrition and Food Science, Food Technology Division, 27002 Lugo, Spain. Electronic address: jorge.barros@usc.es., Sánchez-Pérez Á; Sydney School of Veterinary Science, Faculty of Science, University of Sydney, Sydney, NSW 2006, Australia. Electronic address: angelines2085@icloud.com., Pazos M; Institute of Marine Research (IIM-CSIC), Department of Food Technology, Spanish National Research Council (CSIC), 36208 Vigo, Spain. Electronic address: mpazos@iim.csic.es., Carrera M; Institute of Marine Research (IIM-CSIC), Department of Food Technology, Spanish National Research Council (CSIC), 36208 Vigo, Spain. Electronic address: mcarrera@iim.csic.es.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Aug 01; Vol. 448, pp. 139045. Date of Electronic Publication: 2024 Mar 20.
DOI: 10.1016/j.foodchem.2024.139045
Abstrakt: This article summarizes the characterization, by shotgun proteomics, of 11 bacterial strains identified as responsible for seafood spoilage. A total of 4455 peptide spectrum matches, corresponding to 4299 peptides and 3817 proteins were identified. Analyses of data determined the functional pathways they are involved in. The proteins identified were integrated into a protein-protein network that involves 371 nodes and 3016 edges. Those proteins are implicated in energy pathways, peptidoglycan biosynthesis, spermidine/putrescine metabolism. An additional 773 peptides were characterized as virulence factors, that participates in bacterial pathogenesis; while 14 peptides were defined as biomarkers, as they can be used to differentiate the bacterial species present. This report represents the most extensive proteomic repository available in the field of seafood spoilage bacteria; the data substantially advances the understanding of seafood decay, as well as provides fundamental bases for the recognition of the bacteria existent in seafood that cause spoilage during food processing/storage.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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