Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain. (July 2021)

• Record Type: Journal Article
• Authors: Bassey, Anthony Pius; Ye, Keping; Li, Chunbao; Zhou, Guanghong
• Is Part Of: Trends in food science & technology. Volume 113(2021)
• Page Start: 12
• Page End: 25
• Publication Date: 2021-07
• Subjects: Transcriptomics -- Proteomics -- Meat -- Spoilage -- Transcriptomic-proteomic integration; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2021.02.051
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: The ubiquity and diversity of spoilage microorganisms in the cold chain have caused incessant spoilage occurrences, resulting in significant economic losses to food industries and households. Food microbiological studies have mainly focused on microbial changes in food products induced by pathogenic bacteria due to the complexity of the bacterial community associated with spoilage. Hence, the need to understand the spoilage mechanisms of key spoilers becomes imperative. Scope and approach: In recent years, transcriptomics and proteomics have been very productive in providing clarity to molecular investigations, including gene expression, regulation, and the intricacies underlying the biological process. In this review, we discussed recent advances in both technologies, as well as recent studies applying these tools to evaluate the regulatory mechanisms of spoilage bacteria in different conditions. Key findings and conclusion: We reviewed studies on stress conditions, biofilm formation, quorum sensing (QS), food matrix and environment, bioactive substances, and inhibitory agents. From these findings, future studies should consider the adoption of transcriptomic-proteomic integration in studying the adaptation mechanisms; biofilm development, composition and load; spoilage regulators; and specificity of autoinducers in QS systems of Gramnegative bacteria. Such measures will ensure reliable validation of results, elucidate novel genes of current unknown functions, and aid in the development of new preventive and control strategies against food spoilage. Highlights: Twenty-five percent of postharvest food losses globally is associated with microbial spoilage. Most predominant spoilers depend on storage conditions and food substrates to induce spoilage activities. Transcriptomic and proteomic tools have helped to identify the mechanisms and pathways exhibited by these spoilers. Integration of both tools will provide a deeper insight into the bacterial expression of spoilage genes and proteins. This will help food industries with innovative strategies to control spoilage in the cold chain.