Construction and validation of safe Clostridium botulinum Group II surrogate strain producing inactive botulinum neurotoxin type E toxoid.
Construction and validation of safe Clostridium botulinum Group II surrogate strain producing inactive botulinum neurotoxin type E toxoid.
复制标题
DOI:
10.1038/s41598-022-05008-1
复制
发表时间:
2022-02-02
影响因子:
4.6
通讯作者:
Lindström M
中科院分区:
文献类型:
--
作者:
Nowakowska MB;Selby K;Przykopanski A;Krüger M;Krez N;Dorner BG;Dorner MB;Jin R;Minton NP;Rummel A;Lindström M
Botulinum neurotoxins (BoNTs), produced by the spore-forming bacterium Clostridium botulinum, cause botulism, a rare but fatal illness affecting humans and animals. Despite causing a life-threatening disease, BoNT is a multipurpose therapeutic. Nevertheless, as the most potent natural toxin, BoNT is classified as a Select Agent in the US, placing C. botulinum research under stringent governmental regulations. The extreme toxicity of BoNT, its impact on public safety, and its diverse therapeutic applications urge to devise safe solutions to expand C. botulinum research. Accordingly, we exploited CRISPR/Cas9-mediated genome editing to introduce inactivating point mutations into chromosomal bont/e gene of C. botulinum Beluga E. The resulting Beluga Ei strain displays unchanged physiology and produces inactive BoNT (BoNT/Ei) recognized in serological assays, but lacking biological activity detectable ex- and in vivo. Neither native single-chain, nor trypsinized di-chain form of BoNT/Ei show in vivo toxicity, even if isolated from Beluga Ei sub-cultured for 25 generations. Beluga Ei strain constitutes a safe alternative for the BoNT research necessary for public health risk management, the development of food preservation strategies, understanding toxinogenesis, and for structural BoNT studies. The example of Beluga Ei generation serves as template for future development of C. botulinum producing different inactive BoNT serotypes.
登录
查看更多内容
影响因子:
7.4
作者:
Kalb, Suzanne R.;Baudys, Jakub;Barr, John R.
通讯作者:
Barr, John R.
影响因子:
4.2
作者:
Bigalke H;Rummel A
通讯作者:
Rummel A
影响因子:
64.8
作者:
Breidenbach, MA;Brunger, AT
通讯作者:
Brunger, AT
DOI:
10.1128/9781555819972.ch18
发表时间:
2019-01-01
期刊:
FOOD MICROBIOLOGY, 5 EDITION
影响因子:
--
作者:
Johnson, Eric A.
通讯作者:
Johnson, Eric A.
影响因子:
10.7
作者:
Kumar, Sudhir;Stecher, Glen;Tamura, Koichiro
通讯作者:
Tamura, Koichiro