Differentiation of the virulence potential of Campylobacter jejuni strains by use of gene transcription analysis and a Caco-2 assay

International Journal of Food Microbiology
Vanessa F Schoenardie PoliLene Jespersen

Abstract

Campylobacter jejuni is the leading cause of bacterial diarrheal disease in humans, and contaminated poultry and poultry products are recognized as the main vehicle of infection. Despite the significance of C. jejuni as a foodborne pathogen, little is known about its response to stress, and, especially, how its virulence is modulated under such conditions. The aim of this study was to assess the effect of temperature shift in a broth model system on virulence expression and cell survival of three different Campylobacter jejuni strains: two clinical (TB1048 and NCTC11168) and one chicken isolate (DFVF1099). Firstly, cells were transferred from 42 to 4°C to investigate the effect of low temperature storage for short (30 min) and long (24 h) periods of time. A shift in temperature from 4 to 37°C for 30 min was performed to investigate the effect of a momentary increase in temperature. Virulence properties were evaluated by analyzing transcriptions of the virulence genes cdtB, ciaB, cadF and the stress associated genes clpP, htrB using reverse transcription quantitative PCR (RT-qPCR) and by the ability of the C. jejuni strains to adhere to and invade Caco-2 cells. Similar cell survival and no growth was seen for all strains at 4°C ...Continue Reading

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Citations

Aug 21, 2013·Foodborne Pathogens and Disease·Geetha S Kumar-PhillipsMichael Slavik
Nov 5, 2013·International Journal of Food Microbiology·Alexandra Lianou, Konstantinos P Koutsoumanis
Jan 17, 2016·International Journal of Food Microbiology·Leonard KoolmanDeclan Bolton
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Nov 14, 2020·Applied Microbiology and Biotechnology·Vanessa KrelingAndreas Hensel
Oct 20, 2020·Infection, Genetics and Evolution : Journal of Molecular Epidemiology and Evolutionary Genetics in Infectious Diseases·Elnaz OhadiGholamreza Irajian

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