市售鲜蛋中沙门氏菌的分离鉴定及毒力岛基因检测

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 154-158.

市售鲜蛋中沙门氏菌的分离鉴定及毒力岛基因检测

王晶钰，董睿，王利勤，芮弦，陈婷，李成山，张三东，张彦明，郭抗抗

西北农林科技大学动物医学院

收稿日期:2011-07-27 修回日期:2012-07-05 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 王晶钰 E-mail:wjingyu2004@126.com
基金资助:
国家公益性行业（农业）科研专项

Isolation, Identification and Pathogenicity Island Gene Detection of Salmonella in Commercial Eggs

Received:2011-07-27 Revised:2012-07-05 Online:2012-08-25 Published:2012-09-07
Contact: Jing-Yu WANG E-mail:wjingyu2004@126.com

摘要/Abstract

摘要： 目的：监测市售鲜鸡蛋中沙门氏菌的污染情况，检测分离菌株的致病性及其毒力岛基因携带情况，了解沙门氏菌分离株毒力岛基因的携带与其致病力的相关性。方法：从陕西省不同地市的超市中随机购买鲜鸡蛋，无菌取其蛋壳膜分离沙门氏菌，聚合酶链式反应方法扩增沙门氏菌菌属特异性invA基因鉴定分离株；对分离菌株进行无特定病原体(SPF)雏鸡的致病性试验，依据GenBank发表的基因序列，设计引物聚合酶链式反应检测沙门氏菌毒力岛(SPI)核心蛋白基因。结果：从陕西省55家超市1100枚鲜蛋中分离鉴定出30株沙门氏菌，分离率达2.73%；动物致病性实验表明，30株沙门氏菌中13株有致病力，其中强致病力菌株有7株，占23.3%；分离菌株的毒力岛基因携带率分别为：SPI-1 60%、SPI-2 73.3%、SPI-3 100%、SPI-4 90%、SPI-5 76.7%，毒力岛基因SPI-1＋SPI-2的携带与细菌致病性有关。结论：市售鲜鸡蛋中沙门氏菌携带率为2.73%，分离菌株对动物具有一定的致病力，毒力岛基因SPI-1＋SPI-2的携带与沙门氏菌的致病性呈正相关。

关键词: 沙门氏菌, invA基因, 致病性, 毒力岛基因, 鸡蛋, 蛋壳膜

Abstract: Objective: To monitor the Salmonella contamination status of commercial eggs, detect the pathogenesis and pathogenicity island (SPI) gene of Salmonella isolates and their correlation. Methods: Commercial eggs were collected from supermarkets in different cities in Shaanxi province. The eggshell membranes were harvested for isolating and culturing Salmonella in eggs. The strain isolates were identified through the PCR amplification of the special gene invA from Salmonella. The isolated strains were used for testing the pathogenesis for chicken. According to the sequence of SPI genes published in GenBank, PCR primers were designed to amplify and identify the SPI genes of core proteins. Results: A total of 30 Salmonella strains were isolated from 1100 commercial eggs that were purchased from 55 supermarkets. According to animal pathogenesis tests, 13 strains were pathogenic and 7 strains were strongly pathogenic among these Salmonella strains. The carrying rate of SPI gene was 60% for SPI-1, 73.3% for SPI-2, 100% for SPI-3, 90% for SPI-4 and 76.7% for SPI-5. Meanwhile, SPI-1 and SPI-2 revealed an obvious correlation with pathogenesis. Conclusion: The isolation rate of Salmonella from commercial eggs observed in this study is 2.73%. SPI-1 and SPI-2 have a positive correlation with pathogenesis.

Key words: Salmonella, invA gene, pathogenesis, SPI, egg, eggshell membrane

王晶钰，董睿，王利勤，芮弦，陈婷，李成山，张三东，张彦明，郭抗抗. 市售鲜蛋中沙门氏菌的分离鉴定及毒力岛基因检测[J]. 食品科学, 2012, 33(16): 154-158.

[1]	郎晨晓，张一敏，朱立贤，梁荣蓉，毛衍伟，杨啸吟，韩广星，罗欣，董鹏程. 牛肉低温贮藏环境中沙门氏菌诱导耐酸响应的存在程度及其产生机制[J]. 食品科学, 2021, 42(6): 68-74.
[2]	吴有雪，吴美娇，田亚晨，王政，郭亮，刘程，方水琴，刘箐. 沙门氏菌检测生物传感器研究进展[J]. 食品科学, 2021, 42(3): 339-345.
[3]	杨其乐，丁一峰，张宇，聂若男，李亚萌，王佳，王小红. 沙门氏菌噬菌体LPST144尾纤维gp38的序列分析及其结合活性[J]. 食品科学, 2021, 42(2): 66-73.
[4]	李琳琼，洪静，张丽君，高瑀珑. 酸胁迫对鼠伤寒沙门氏菌抗酸性、细胞膜及膜蛋白的影响[J]. 食品科学, 2021, 42(15): 27-36.
[5]	舒晓，褚能明，张雪梅，孟霞，李典晏，黄程兰，向嘉，杨俊英. 脂质去除分散固相萃取-气相色谱-串联质谱测定鸡蛋中62 种农药残留[J]. 食品科学, 2021, 42(14): 320-327.
[6]	袁湖川，刘钰，冉丽丹，杨川，罗珂煜，任旭东，王庆玲. 鸡蛋贮藏过程中蛋黄内源抗氧化组分与氧化进程的关系[J]. 食品科学, 2021, 42(13): 233-240.
[7]	王虎虎，何淑雯，胡海静，白云，邵良婷，徐幸莲. 沙门氏菌生物菌膜形成的分子调控研究进展[J]. 食品科学, 2021, 42(13): 259-264.
[8]	闫玉卿，张一敏，董鹏程，毛衍伟，梁荣蓉，朱立贤，罗欣. 次氯酸钠对德尔卑沙门氏菌生物被膜的抑制作用及机制[J]. 食品科学, 2021, 42(13): 1-9.
[9]	柏雪，陈宇，赵立军，张静. 氟苯尼考在鸡蛋和蛋鸡组织中的残留规律及预测模型建立[J]. 食品科学, 2021, 42(13): 26-33.
[10]	李琳琼，洪静，张爱静，王鹏杰，高瑀珑. 酸胁迫处理对鼠伤寒沙门氏菌抗酸性的影响[J]. 食品科学, 2021, 42(1): 33-40.
[11]	刘钰，赵孟斌，于浩坤，杨莉，吕兵，王庆玲. 鸡蛋贮藏过程中脂质氧化与内源酶活性的相关性[J]. 食品科学, 2020, 41(7): 198-202.
[12]	徐亦驰，彭诗怡，杨芳. 鸡蛋消费与胆固醇稳态相关性研究进展[J]. 食品科学, 2020, 41(7): 245-254.
[13]	刘莎莎，张玉笑，王亮，员丽苹，陈勇，张新华，郭衍银. 主动自发气调对桃吉尔霉抑制效果的影响[J]. 食品科学, 2020, 41(5): 186-192.
[14]	王虹懿，刘芳，孙芝兰，苏萌萌，诸永志，王道营，徐为民，彭景. Helveticin-M与绿原酸复配对大肠杆菌和肠炎沙门氏菌的抑菌效果及其机制[J]. 食品科学, 2020, 41(3): 68-74.
[15]	陈伟，李杨，谷新晰，谈苏慧，卢海强. 腌制臭鸡蛋中微生物多样性分析及关键物质含量测定[J]. 食品科学, 2020, 41(22): 158-165.