The role of gspE in regulating biofilm structure, spoilage potential, and cellular metabolism of Shewanella putrefaciens in refrigerated bigeye tuna (Thunnus obesus) in the type II secretion system
文献类型： 外文期刊
作者： Chu, Yuanming 1 ; Yi, Zhengkai 2 ; Yan, Jun 1 ; Xie, Jing 1 ;
作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, MOA Lab Qual & Safety Risk Assessment Agroprod Han, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China
3.Shanghai Ocean Univ, Natl Expt Teaching Demonstrat Ctr Food Sci & Engn, Shanghai, Peoples R China
4.Shanghai Ocean Univ, Shanghai Engn Res Ctr Aquat Prod Proc & Preservat, Shanghai, Peoples R China
5.Minist Educ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
关键词： Shewanella putrefaciens; Big eye tuna; Gene knockout; Metabolomics
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 71 卷
页码：
收录情况： SCI
摘要： Shewanella putrefaciens is one of the most common spoilage bacteria during the refrigerated storage of seafood. The gspE gene has been identified as a key regulator involved in the secretion of extracellular proteases in S. putrefaciens and plays a crucial role in modulating its spoilage potential. This study aimed to investigate the effects of gspE on biofilm formation, spoilage potential, and cellular metabolism in S. putrefaciens YZ08. The results demonstrated that gspE deletion altered the auto-aggregation, and biofilm formation and structure of S. putrefaciens YZ08. Furthermore, by evaluating the sensory score, TVC, TVB-N, and TMA of bigeye tuna with the strain of S. putrefaciens, it was demonstrated that the spoilage capacity of the bacteria with the gspE gene knockout was significantly weakened. Finally, metabolomic analysis indicated that gspE deletion attenuated spoilage potential by regulating amino acid synthesis and metabolism. These findings emphasize the regulatory role of the gspE gene in S. putrefaciens and suggest potential targets for future strategies for delaying seafood spoilage during refrigerated storage.
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