数字农科院2.0

Probing the repair mechanism of ohmic heating-induced sublethal injury in Staphylococcus aureus: Multi-omics analysis uncovers the remodeling patterns of proteins and lipids and applications in simulated food systems

文献类型： 外文期刊

作者： Han Wang;Bo Zou;Yana Liu;Yingying Sun;Yan Zhao;Yi Liu;Xingmin Li;Ruitong Dai

作者机构：

关键词： Lipidomics;Ohmic heating;Proteomics;Recovery;Sublethally injury

期刊名称： Food Microbiology

ISSN： 0740-0020

年卷期： 2025 年 134 卷

页码：

收录情况： SCIE（2025版）

摘要： Ohmic heating (OH), a novel food processing technology, has been shown to effectively inactivate Staphylococcus aureus (S. aureus). However, the molecular repair mechanisms of OH-induced sublethal injury in S. aureus remain unclear. In this study, four experimental groups were established: intact cells (UT), OH-injured cells without repair (R0), and injured cells repaired in NB medium for either 15 min (R1, early repair stage) or 2 h (R2, mid-repair stage). Atomic force microscopy revealed that cell morphology was disrupted by OH treatment (R0) but progressively restored during repair (R0–R2). Integrated proteomic and lipidomic analyses demonstrated that OH treatment suppressed proteins and lipids involved in membrane integrity, energy metabolism, and amino acid metabolism, reflecting an adaptive stress response. During the early repair stage, upregulation of these molecules indicated activation of recovery pathways, whereas their downregulation in the mid-repair stage suggested stabilization of cellular functions. Intracellular ion concentrations and enzyme activities were consistent with proteomic trends, while lipidomics highlighted dynamic remodeling of key membrane lipids such as phosphatidylglycerol and cardiolipin. In conclusion, this study provides new insights into the molecular mechanisms underlying OH-induced injury and repair in S. aureus, advancing the understanding of bacterial stress adaptation and offering guidance for optimizing OH technology in food safety applications.

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