Effect of Zataria multiflora Boiss. Essential oil, time, and temperature on the expression of Listeria monocytogenes virulence genes in broth and minced rainbow trout
2020
Pilevar, Zahra | Hosseini, Hedayat | Abdollahzadeh, Esmail | Shojaee-Aliabadi, Saeedeh | Tajedin, Elahe | Yousefi, Mojtaba | Bahrami, Akbar | Khosroshahi, Nader Karimian
The virulence potential of Listeria monocytogenes is not a stable property and can be greatly affected by diverse environmental conditions and stresses. For example, the addition of essential oils (EOs) into the formulation of foods, as well as the time and temperature of the treatment process, can affect the virulence gene expression of L. monocytogenes. The aim of the present study was to assess the transcriptomic response of L. monocytogenes isolate on the exposure to Zataria multiflora Boiss. essential oil (ZEO) in fish storage resembling conditions. The expression of four different genes of L. monocytogenes (hly, prfA, inlA, and inlB) was assessed by the reverse transcription quantitative real-time polymerase chain reaction (RT-qPCR) during growth in two different growth mediums (broth and minced rainbow trout fish), treated by sub inhibitory concentrations (subMIC) of ZEO at select times (0 h, 24 h and 48 h) and temperatures (12 °C, 22 °C and 37 °C). The mixed responses of gene regulation for L. monocytogenes were obtained in response to the differences in the type of growth medium, dose of ZEO, time, and temperature of treatment. Our results show that the application of EO at acceptable sensory amounts (<0.7%) can significantly increase the expression of virulence genes. Therefore, EOs can be important in virulence potential and pathogenicity of L. monocytogenes. The level and trend of transcription of hly gene was affected differently compared to the other genes.
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