Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2011 | 67 | 10 |
Tytuł artykułu

Przeżywalność Bacillus cereus w górnych odcinkach przewodu pokarmowego

Warianty tytułu
Survival of Bacillus cereus in the upper part of the gastrointestinal tract
Języki publikacji
The Bacillus cereus species of bacteria is commonly found in the environment, as well as in raw materials and foodstuffs. It may cause outbreaks of food-borne infections in humans. The course of the infection can be twofold: it can either take the form of intoxication - caused by ingestion of food containing B. cereus emetic toxin (cereulide) - or toxicoinfection, resulting from the presence of enterotoxic B. cereus strains in food which produce diarrheal type of toxins in the small intestine. The ability of B. cereus to adapt to certain stress conditions, such as low pH, can influence their survival in the gastrointestinal tract, mainly the stomach. These bacteria can initially adapt to low pH in the course of food production or in the original environment of their occurrence, i.e. in the soil. This behavior leads to a higher acid resistance of the cells and, consequently, in the case of contaminated food ingestion, it may facilitate the transit of the pathogen to the upper gastrointestinal tract. The article discusses various aspects of B. cereus survival inside the human gastrointestinal tract, paying special attention to its upper part. The issues of B. cereus capacity to counter adverse environmental conditions inside the human stomach, as well as the so called cross-resistance of the bacteria have been elucidated. The following factors have been taken into consideration: the biological state of bacteria (vegetative or spore form), growth temperature profile, phases of vegetative cell growth, as well as the possible prior exposure of the bacteria to low pH. The influence of these factors on the resistance of B. cereus spores and vegetative forms to high acidity has been examined. Finally, the effect of digestive enzymes (pepsin) on the survival of B. cereus spores and vegetative forms in the medium simulating the human stomach environment have been analyzed.
Opis fizyczny
  • Zakład Biotechnologii Mleka, Katedra Biotechnologii, Mikrobiologii i Oceny Żywności, Wydział Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego, ul.Nowoursynowska 159c, 02-787 Warszawa
  • 1.Berthold A.: Możliwość wzrostu Bacillus cereus wyizolowanych z mleka i jego produktów w niskiej temperaturze. Medycyna Wet. 2007, 63, 471-475.
  • 2.Berthold A., Ramatowska J.: Przeżywalność enterotoksycznych Bacillus cereus w warunkach imitujących środowisko żołądka człowieka. Medycyna Wet. 2008, 64, 101-104.
  • 3.Berthold A., Rutkowska K.: Rozwój i tworzenie enterotoksyny HBL w mleku przez psychrotrofowe szczepy Bacillus cereus w niskiej temperaturze. Medycyna Wet. 2008, 64, 457-460.
  • 4.Berthold-Pluta A., Kurzyńska D.: Jakość mikrobiologiczna rynkowych przypraw i ziół. Post. Tech. Przetwórstwa Spoż. 2010, 2, 42-46.
  • 5.Browne N., Dowds B. C.: Acid stress in the food pathogen Bacillus cereus. J. Appl. Microbiol. 2002, 92, 404-414.
  • 6.Chen J.-L., Chiang M.-L., Chou C.-C.: Survival of the acid-adapted Bacillus cereus in acidic environments. Int. J. Food Microbiol. 2009, 128, 424-428.
  • 7.Chen J.-L., Chiang M.-L., Chou C.-C.: The effect of acid adaptation on the susceptibility of Bacillus cereus to the stresses of temperature and H₂O₂ as well as enterotoxin production. Foodborne Pathogens Dis. 2009, 6, 71-79.
  • 8.Cheng H. Y., Chou C. C.: Acid adaptation and temperature effect on the survival of E. coli O157:H7 in acidic fruit juice and lactic fermented milk products. Int. J. Food Microbiol. 2001, 70, 189-195.
  • 9.Choma C., Guinebretiere M. H., Carlin F., Schmitt P., Velge P., Granum P. E.: Prevalence, characterization and growth of Bacillus cereus in commercial cooked chilled foods containing vegetables. J. Appl. Microbiol. 2000, 88, 617-625.
  • 10.Clavel T., Carlin F., Lairon D., Nguyen-The C., Schmitt P.: Survival of Bacillus cereus spores and vegetative cells in acid media simulating human stomach. J. Appl. Microbiol. 2004, 97, 214-219.
  • 11.Cotter P. D., Hill C.: Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH. Microbiol. Mol. Biol. Rev. 2003, 67, 429-453.
  • 12.Dressman J. B., Berardi R. R., Dermenttzoglou L. C., Russell T. L., Schmaltz S. P., Barnett J. L., Jarvenpaa K. M.: Upper gastrointestinal (GI) pH in young, healthy men and women. Pharm. Res. 1990, 7, 756-761.
  • 13.Foster J. W.: When protons attack: microbial strategies of acid adaptation. Curr. Opin. Microbiol. 1999, 2, 170-174.
  • 14.Jobin M. P., Clavel T., Carlin F., Schmitt P.: Acid tolerance response is low-pH and late-stationary growth phase inducible in Bacillus cereus TZ415. Int. J. Food Microbiol. 2002, 79, 65-73.
  • 15.Kobayashi H., Saito H., Kakegawa T.: Bacterial strategies to inhibit acidic environments. J. Gen. Appl. Microbiol. 2000, 46, 235-243.
  • 16.Leyer G. J., Johnson E. A.: Acid adaptation promotes survival of Salmonella spp. in cheese. Appl. Environ. Microbiol. 1992, 58, 2075-2080.
  • 17.Leyer G. J., Wang L. L., Johnson E. A.: Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods. Appl. Environ. Microbiol. 1995, 61, 3752-3755.
  • 18.Liu J., Cosby W. M., Zuber P.: Role of Lon and ClpX in the post-translational regulation of a sigma subunit of RNA polymerase required for cellular differentiation in Bacillus subtilis. Mol. Microbiol. 1999, 33, 415-428.
  • 19.Merrel D. S., Camilli A.: Acid tolerance of gastrointestinal pathogens. Curr. Opin. Microbiol. 2002, 5, 51-55.
  • 20.Mols M., van Kranenburg R., Tempelaars M., van Schaik W., Moezelaar R., Abee T.: Comparative analysis of transcriptional and physiological responses of Bacillus cereus to organic and inorganic acid shocks. Int. J. Food Microbiol. 2010, 137, 13-21.
  • 21.O'Driscoll B., Gahan C. G., Hill C.: Adaptive acid tolerance response in Listeria monocytogenes: isolation of an acid-tolerant mutant which demonstrates increased virulence. Appl. Environ. Microbiol. 1996, 62, 1693-1698.
  • 22.Periago P. M., Van Schaik W., Abee T.: Identification of proteins involved in the heat stress response of Bacillus cereus ATCC 14579. Appl. Environ. Microbiol. 2002, 68, 3486-3495.
  • 23.Rao M., Streur T. L., Aldwell F. E., Cook G. M.: Intracellular pH regulation by Mycobacterium smegmatis and Mycobacterium bovis BCG. Microbiol. 2001, 147, 1017-1024.
  • 24.Riesenberg-Wilmes M. R., Bearson B., Foster J. W., Curtis R.: Role of the acid tolerance response in virulence of Salmonella typhimurium. Inf. Immun. 1996, 64, 1085-1092.
  • 25.Sarrias J. A., Valero M., Salmeron M. C.: Enumeration, isolation and characterization of Bacillus cereus strains from Spanish raw rice. Food Microbiol. 2002, 19, 589-595.
  • 26.Senouci-Rezkallah K., Schmitt P., Jobin M. P.: Amino acids improve acid tolerance and internal pH maintenance in Bacillus cereus ATCC 14579 strain. Food Microbiol. 2011, 28, 364-372.
  • 27.Sutherland J. P., Aherne A., Beaumont A. L.: Preparation and validation of a growth model for Bacillus cereus: the effects of temperature, pH, sodium chloride and carbon dioxide. Food Microbiol. 1996, 30, 359-372.
  • 28.Thomassin S., Jobin M. P., Schmitt P.: The acid tolerance response of Bacillus cereus ATCC14579 is dependent on culture pH, growth rate and intracellular pH. Arch. Microbiol. 2006, 186, 229-239.
  • 29.Torre Del M., Della Corte M., Stecchini M. L.: Prevalence and behaviour of Bacillus cereus in a REPFED of Italian origin. Int. J. Food Microbiol. 2001, 63, 199-207.
  • 30.Wijnands L. M., Dufrenne J. B., Leusden F. M. van: Bacillus cereus: characteristics, behavior in the gastro-intestinal tract and interaction with Caco-2 cells. The National Institute for Public Health and the Environment, Bilthoven 2005, Report RIVM 250912003/2005, QLK1-CT-2001-00854.
  • 31.Wijnands L. M., Dufrenne J. B., Zwietering M. H., Leusden F. M. van: Spores from mesophilic Bacillus cereus strains germinate better and grow faster in simulated gastro-intestinal conditions than spores from psychrotrophic strains. Int. J. Food Microbiol. 2006, 112, 120-128.
  • 32.Wijnands L. M., Pielaat A., Dufrenne J. B., Zwietering M. H., Leusden F. M. van: Modeling the number of viable vegetative cells of Bacillus cereus passing through the stomach. J. Appl. Microbiol. 2009, 106, 258-267.
Typ dokumentu
Identyfikator YADDA
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.