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Home > Archive>Volume 25, Issue 2, 2025 >115-123. DOI:10.16429/j.1009-7848.2025.02.010
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Screening and Virulence Characterization of Vibrio parahaemolyticus with High Production of AI-2
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(1.College of Food Science and Engineering， Bohai University， Fresh Agricultural Products Storage and Processing and Safety Control Technology National and Local Joint Engineering Research Center， Liaoning Key Laboratory of Food Safety， Jinzhou 121013， Liaoning;2.Dalian Customs Technology Center， Dalian 116034， Liaoning;3.Dalian Polytechnic University Marine Food Deep Processing Key Technology Co-construction Collaborative Innovation Center， Dalian 116034， Liaoning;4.Shandong Meijia Group Co.， LTD.， Rizhao 276800， Shandong)

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    Abstract:

    Vibrio parahaemolyticus is a common foodborne pathogen whose motility， biofilm formation and virulence factor production are regulated by AI-2/LuxS quorum sensing system. In this study， V. parahaemolyticus with high yield of AI-2 signaling molecules was selected from nine strains Vibrio， and effects of exogenous AI-2 signaling molecules on biofilm， virulence factors and motility of V. parahaemolyticus were analyzed. The results showed that a strain of V. parahaemolyticus VP-4 with high production of AI-2 signaling molecules was obtained， and the promotion rates of biofilm， gelatinase， lecithin enzyme， amylase， motility， and hemolysis by adding exogenous AI-2 signaling molecules with different volume fractions (1%-7%) were 33.02%-67.87%， 1.67%-7.26%， 3.25%-48.15%， 1.21%-12.17%， 4.92%-35.98%， 4.15%-50.60%， and 2.06%-15.23%， respectively. Meanwhile， scanning electron microscope observation showed that the addition of exogenous AI-2 signaling molecules caused biofilm of V. parahaemolyticus to accumulate， increased in thickness and compact structure. The above results indicated that AI-2 signaling molecules could promote the formation of V. parahaemolyticus biofilm and the release of virulence factors， as well as enhance its motility. This study could provide a novel target for controlling the pathogenicity of Vibrio parahaemolyticus in seafood.

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  • Received:February 07,2024
  • Online: March 24,2025
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