. 2023 Dec 19;13(1):14. doi: 10.3390/foods13010014

Table 5.

Effects of HPP on the expression of genes encoding L. monocytogenes virulence.

No.	Strains	HPP			Virulence Genes	Expression	Food/Medium	Reference
No.	Strains	Pressure (MPa)	Time (min)	Temp. (°C)	Virulence Genes	Expression	Food/Medium	Reference
1	2 strains	450	10	19	plcA, hly, iap, sigB	General strain-dependent overexpression/suppression (mainly hly sigB, plcA)	Dry-cured ham	[112]
1	2 strains	600	5	19	plcA, hly, iap, sigB			[112]
2	2 strains	450	10	16	prfA, plcA, hly, sigB, lmo1421			[128]
2	2 strains	600	5	16	prfA, plcA, hly, sigB, lmo1421			[128]
3	1 strain	200	3	12	luxS	Upregulation	Trypticase soy broth (TSB)	[15]
3	1 strain	400	3	12	luxS	Upregulation	Trypticase soy broth (TSB)	[15]
4	2 strains	200	8	8	sigB, hpf, prfA	Upregulation	TSBYE	[14]
4	2 strains	400	8	8	sigB, hpf, prfA	Upregulation	TSBYE	[14]
5	2 strains	400	5	15	sigB, prfA	Strong suppression	TSBYE	[137]
5	2 strains	600	5	15	sigB, prfA	Strong suppression	TSBYE	[137]

TSBYE—Tryptic soy broth with 0.6% w/v yeast extract.