Biological characteristics of staphylococcal enterotoxin Q and its potential risk for food poisoning
Biological characteristics of staphylococcal enterotoxin Q and its potential risk for food poisoning
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DOI：
10.1111/jam.13462
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发表时间：
2017-06-01
影响因子：
4
通讯作者：
Nakane, A.
中科院分区：
文献类型：
--
作者：
Hu, D. -L.;Ono, H. K.;Nakane, A.
目的：阐明新鉴定的葡萄球菌肠毒素 Q（SEQ）对加热和消化酶的生物学特性和稳定性，并评估携带 seq 的金黄色葡萄球菌引起食物中毒的风险。 方法和结果：纯化的 SEQ 分别用与食物烹饪、胃和肠道状况相关的加热、胃蛋白酶和胰蛋白酶处理。通过测定小鼠脾细胞中IL-2诱导的能力来评估SEQ的超抗原活性。使用家麝香鼩（一种小型催吐动物模型）评估 SEQ 的催吐活性。结果表明，SEQ对热处理和胃蛋白酶消化表现出显着的抵抗力，并具有显着的超抗原和催吐活性。此外，还开发了检测SEQ产量的夹心ELISA，结果表明携带seq的金黄色葡萄球菌分离株产生大量SEQ。结论：新鉴定的SEQ对热处理和消化酶降解具有显着的稳定性，并表现出显着的超抗原和催吐活性。此外，从食物中毒事件中分离出的携带seq的金黄色葡萄球菌产生了大量的SEQ，表明携带seq的金黄色葡萄球菌可能对食品安全构成潜在危害。 研究意义和影响：本研究首次发现SEQ作为一种非经典SE，对热处理和酶降解具有显着的稳定性，并表现出显着的催吐活性，表明SEQ是食物中毒的高危毒素。
Aims: To elucidate the biological characteristics and stability of a newly identified staphylococcal enterotoxin Q (SEQ) against heating and digestive enzymes and to evaluate the risk of seq-harbouring Staphylococcus aureus in food poisoning.Methods and Results: Purified SEQ was treated with heating, pepsin and trypsin which are related to food cooking, stomach and intestine conditions, respectively. Superantigenic activity of SEQ was assessed by determining the ability of IL-2 induction in mouse spleen cells. The emetic activity of SEQ was assessed using house musk shrew, a small emetic animal model. The results revealed that SEQ exhibits a remarkable resistance to heat treatment and pepsin digestion and has significant superantigenic and emetic activities. Furthermore, a sandwich ELISA for detection of SEQ production was developed, and the results showed that seq-harboring S. aureus isolates produce a large amount of SEQ.Conclusions: The newly identified SEQ had remarkable stability to heat treatment and digestive enzyme degradation and exhibited significant superantigenic and emetic activities. In addition, seq-harbouring S. aureus isolated from food poisoning outbreaks produced a large amount of SEQ, suggesting that seq-harbouring S. aureus could potentially be a hazard for food safety.Significance and Impact of the Study: This study found, for the first time, that SEQ, a nonclassical SE, had remarkable stability to heat treatment and enzyme degradation and exhibited significant emetic activity, indicating that SEQ is a high-risk toxin in food poisoning.