Clostridium perfringens and foodborne infections
Clostridium perfringens and foodborne infections
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DOI：
10.1016/s0168-1605(01)00680-8
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发表时间：
2002-04-05
影响因子：
5.4
通讯作者：
Granum, PE
中科院分区：
文献类型：
--
作者：
Brynestad, S;Granum, PE
A型产气荚膜梭菌食物中毒是工业化世界中较为常见的一种。这种细菌也会导致罕见但严重的食源性坏死性肠炎。产气荚膜梭菌肠毒素（CPE）已被证明是引起A型产气荚膜梭菌食物中毒症状的毒力因子。CPE是一个分子量为3.5 kDa的单肽链，与靶上皮细胞上的受体结合。通过独特的四步膜作用，它最终导致正常细胞膜渗透性的破坏。cpe的遗传学研究表明，cpe既可以是染色体传播的，也可以是质粒传播的，而且全球产气荚膜梭菌群体中只有一小部分是cpe阳性的。在产孢过程中，CPE的表达似乎受到所有产气荚膜荚膜杆菌分离株共有的调节因子的转录调节，至少在一定程度上是如此。(C) 2002 Elsevier Science B.V.版权所有
Clostridium perfringens type A food poisoning is one of the more common in the industrialised world. This bacterium is also responsible for the rare but severe food borne necrotic enteritis. C. perfringens enterotoxin (CPE) has been shown to be the virulence factor responsible for causing the symptoms of C. perfringens type A food poisoning. CPE is a single polypeptide chain with a molecular weight of 3.5 kDa that binds to receptors on the target epithelial cells. Through a unique four-step membrane action it finally causes a breakdown in normal plasma membrane permeability properties. Genetic studies of cpe have shown that cpe can be either chromosomal or plasmid-borne and that only a small minority of the global C. perfringens population is cpe positive. CPE expression appears to be transcriptionally regulated during sporulation, at least in part, by regulatory factors that are common to all C. perfringens isolates. (C) 2002 Elsevier Science B.V. All rights reserved.