Genomic Diversity, Competition, and Toxin Production by Group I and II Clostridium botulinum Strains Used in Food Challenge Studies.
Genomic Diversity, Competition, and Toxin Production by Group I and II Clostridium botulinum Strains Used in Food Challenge Studies.
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DOI：
10.3390/microorganisms10101895
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发表时间：
2022-09-23
期刊：
影响因子：
4.5
通讯作者：
Pellett, Sabine
中科院分区：
文献类型：
--
作者：
Bowe, Brooke Kathryn;Wentz, Travis Gwynn;Gregg, Brieana Marie;Tepp, William Howard;Schill, Kristin Marie;Sharma, Shashi;Pellett, Sabine
关键词：
肉毒梭菌产生的肉毒神经毒素（BoNT）是人类和动物肉毒中毒的病原体，这是一种罕见但严重且可能致命的中毒。食源性肉毒杆菌中毒是由食用含有肉毒杆菌毒素的食物引起的，这是由于食物被C。肉毒杆菌孢子和细菌在食物中生长期间产生的毒素。验证食品的安全性对于预防食源性肉毒中毒至关重要，然而，对于C.肉毒杆菌食物挑战研究。测序和基因组学研究表明，C。肉毒杆菌是一种大的、多样的和多系的物种，其生理和生长特征仅在少数代表中进行了研究。关于C.肉毒杆菌菌株。在这项研究中，我们研究了10个C的应用鸡尾酒。肉毒杆菌菌株，7个I组和3个II组。全基因组SNP比对显示，该菌株混合物包括组I和II C的主要进化枝。肉毒杆菌虽然几种菌株之间似乎存在生长竞争，但混合物作为一个整体导致高水平的BoNT产生。
Botulinum neurotoxins (BoNTs) produced by the bacteria Clostridium botulinum are the causative agent of human and animal botulism, a rare but serious and potentially deadly intoxication. Foodborne botulism is caused by the consumption of foods containing BoNTs, which results from contamination of foods with C. botulinum spores and toxin production by the bacteria during growth within the food. Validation of the safety of food products is essential in preventing foodborne botulism, however, limited guidance and standards exist for the selection of strains used in C. botulinum food challenge studies. Sequencing and genomics studies have revealed that C. botulinum is a large, diverse, and polyphyletic species, with physiologic and growth characteristics studied only in a few representatives. Little is known about potential growth competition or effects on toxin production between C. botulinum strains. In this study, we investigated an applied cocktail of ten C. botulinum strains, seven Group I and three Group II. Whole genome SNP alignments revealed that this strain cocktail encompasses the major clades of the Group I and II C. botulinum species. While growth competition appears to exist between several of the strains, the cocktail as a whole resulted in high levels of BoNT production.
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影响因子：
4.4
作者：
Carlin, F;Peck, MW
通讯作者：
Peck, MW
DOI：
10.1099/00207713-44-4-812
发表时间：
1994-10-01
期刊：
INTERNATIONAL JOURNAL OF SYSTEMATIC BACTERIOLOGY
影响因子：
--
作者：
COLLINS, MD;LAWSON, PA;FARROW, JAE
通讯作者：
FARROW, JAE
影响因子：
4.2
作者：
Brunt, Jason;van Vliet, Arnoud H. M.;Peck, Michael W.
通讯作者：
Peck, Michael W.
影响因子：
4.4
作者：
Gonzalez-Escalona, Narjol;Timme, Ruth;Sharma, Shashi K.
通讯作者：
Sharma, Shashi K.
影响因子：
4.4
作者：
Bradshaw, Marite;Marshall, Kristin M.;Johnson, Eric A.
通讯作者：
Johnson, Eric A.