title: [Effects of ultra-high pressure on membrane components in Vibrio parahaemolyticus].
abstract: OBJECTIVE
  We observed the changes in cell membrane of Vibrio parahaemolyticus which is a prevalent foodborne pathogen by high pressure treatments.
  
  
  METHODS
  Pressure-resistant mutant strains of V. parahaemolyticus were selected with repeated hydrostatic pressures treatment of 80 - 250MPa from a pressure-sensitive V. parahaemolyticus (ZJGSMC001). The changes of soluble cell membrane protein, fatty acid profiles and the Na+ K+ ATPase activity in the pressure-resistant strains and its pressure-sensitive parent strain were determined.
  
  
  RESULTS
  The pressure-resistant strains had more soluble cell membrane protein of 36 KDa. The Na+ K+ ATPase of the pressure-resistant strains were 83.3% more active than the parent strain. The proportion of unsaturated fatty acids in cell membranes was 54.23% comparing to 51.57% (P < 0.05) in the pressure-sensitive strain.
  
  
  CONCLUSIONS
  The pressure-resistant strains may have survived pressure treatments through expressing more low-molecular soluble cell membrane proteins, enhancing the activity of Na+ K+ ATPase, and increasing the content of unsaturated fatty acids in cell membrane.
authors.affiliation: Food Science & Biotechnology Engineering of Zhejiang Gongshang University, Key Laboratory of Food Safety of Zhejiang Province, Hangzhou 310012, China. tongyu890307@163.com
authors.forename: Yu
authors.initials: Y
authors.lastname: Tong
authors.forename: Haixia
authors.initials: H
authors.lastname: Lu
authors.forename: Jianrong
authors.initials: J
authors.lastname: Li
mesh_terms: D001426:Bacterial Proteins / Q000378:metabolism; D002462:Cell Membrane / Q000737:chemistry* / Q000378:metabolism; D005227:Fatty Acids / Q000378:metabolism; D005516:Food Microbiology; D006874:Hydrostatic Pressure; D050296:Microbial Viability; D014736:Vibrio parahaemolyticus / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism
chemical_list: D001426:Bacterial Proteins; D005227:Fatty Acids