Uncovering the Molecular Basis of Formation of Viable But Non-Culturable Cells

揭示存活但不可培养细胞形成的分子基础

• 批准号: BB/N016513/1
• 负责人: Clive Butler
• 金额: $ 47.66万
• 依托单位: UNIVERSITY OF EXETER
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2016
• 资助国家: 英国
• 起止时间: 2016 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FN016513%2F1
• 关键词: Uncovering; Molecular; Basis; Formation; Viable

Vibrio parahaemolyticus is a bacterium that is present in the marine environment and can be found in seawater, shellfish (such as oysters and mussels) and in crustacea (such as crab). This bacterium is the leading cause of seafood associated gastroenteritis worldwide. The bacterium can be destroyed during the cooking process, thus infection is generally associated with eating raw shellfish or cooked seafood products that have been cross-contaminated by raw shellfish or contaminated water. V. parahaemolyticus infections peak in the summer seasons, when sea temperatures are optimum for its growth. In the last 10 years the number of V. parahaemolyticus outbreaks has increased worldwide and has been as a result of rising sea temperatures. Climate change, globalisation and other drivers have also made Europe a hot spot for emerging infectious diseases including infections by V. parahaemolyticus. At present, detection of V. parahaemolyticus is not required under EU Food Hygiene legislation for testing of shellfish harvesting areas and ready to eat seafood products. Furthermore, disease associated with V. parahaemolyticus is not notifiable in the EU but in recent years there have been a number of outbreaks associated with contaminated seafood in Europe including Spain, Italy and Norway that have begun to change the significance of this pathogen in Europe. In the past it has been shown that when bacteria were incubated in sea water, the cells remained 'alive' but could not grow on culture media. However, they sometimes retain the ability to cause disease. These bacteria have been called 'viable but non-culturable' (VBNC) cells. The VBNC cells allow the bacteria to survive, until more favourable conditions arise. Cells in the VBNC state have low metabolic activity but, following environmental stimuli such as temperature upshift or nutrient supplementation, they can 'resuscitate' and restore their ability to grow on media. VBNC cells are not just important in a medical context because of their capacity to remain virulent and resuscitate in favourable conditions but they are also important in food safety. If VBNC cells are present in food samples and cannot be detected by conventional techniques, then the number of bacteria in food samples could be underestimated. In this project we will investigate the potential risk of V. parahaemolyticus VBNC present in seafoods and the risk they may pose to the seafood industry. We will also try to understand what genes present in V. parahaemolyticus cause this bacterium to enter the VBNC state and help in its resuscitation. Our aim is to help the seafood industry come up with ways to help manage the risk VBNC cells pose to the industry.

副溶血性弧菌是一种存在于海洋环境中的细菌，可在海水、贝类(如牡蛎和贻贝)和甲壳类动物(如螃蟹)中找到。这种细菌是全球海鲜相关胃肠炎的主要原因。细菌可在烹调过程中被破坏，因此，感染通常与食用生贝类或被生贝类或受污染的水交叉污染的熟海鲜产品有关。副溶血性弧菌感染在夏季达到高峰，此时海洋温度对其生长最有利。在过去10年中，副溶血性弧菌在世界范围内的暴发数量有所增加，这是由于海洋温度上升所致。气候变化、全球化和其他驱动因素也使欧洲成为包括副溶血性弧菌感染在内的新兴传染病的热点。目前，根据欧盟食品卫生立法，对贝类捕捞区和即食海产品的检测不需要检测副溶血性弧菌。此外，与副溶血性弧菌相关的疾病在欧盟不会被通报，但近年来，欧洲包括西班牙、意大利和挪威在内的一些与受污染的海鲜有关的疫情已经开始改变这种病原体在欧洲的重要性。过去的研究表明，当细菌在海水中孵化时，细胞仍然“活着”，但不能在培养基上生长。然而，它们有时会保留导致疾病的能力。这些细菌被称为“可存活但不可培养”(VBNC)细胞。VBNC细胞允许细菌存活，直到出现更有利的条件。处于VBNC状态的细胞新陈代谢活动较低，但在温度升高或营养补充等环境刺激下，它们可以“复苏”并恢复在培养基上生长的能力。VBNC细胞不仅在医学方面很重要，因为它们能够在有利的条件下保持毒力和复苏，而且它们在食品安全方面也很重要。如果VBNC细胞存在于食物样本中，并且不能用常规技术检测到，那么食物样本中的细菌数量可能被低估了。在这个项目中，我们将调查海产品中存在的副溶血性弧菌VBNC的潜在风险以及它们可能对海鲜行业构成的风险。我们还将试图了解副溶血性弧菌中存在的哪些基因会导致这种细菌进入VBNC状态，并帮助其复苏。我们的目标是帮助海鲜行业想出方法来帮助管理VBNC细胞对该行业构成的风险。

项目成果

Bacterial dormancy: A subpopulation of viable but non-culturable cells demonstrates better fitness for revival.

• DOI: 10.1371/journal.ppat.1009194
• 发表时间: 2021-01
• 期刊: PLoS pathogens
• 影响因子: 6.7
• 作者: Wagley S;Morcrette H;Kovacs-Simon A;Yang ZR;Power A;Tennant RK;Love J;Murray N;Titball RW;Butler CS
• 通讯作者: Butler CS

Galleria mellonella as an infection model to investigate virulence of Vibrio parahaemolyticus.

• DOI: 10.1080/21505594.2017.1384895
• 发表时间: 2018-01-01
• 期刊: Virulence
• 影响因子: 5.2
• 作者: Wagley S;Borne R;Harrison J;Baker-Austin C;Ottaviani D;Leoni F;Vuddhakul V;Titball RW
• 通讯作者: Titball RW

Bacterial dormancy: A subpopulation of viable but non-culturable cells demonstrates better fitness for revival

• DOI: 10.1101/2020.07.23.216283
• 发表时间: 2020-07
• 期刊: PLoS Pathogens
• 影响因子: 6.7
• 作者: S. Wagley;Helen Morcrette;A. Kovács-Simon;Z. Yang;A. Power;Richard K. Tennant;J. Love;Neil Murray;R. Titball;C. Butler

Campylobacter jejuni 11168H Exposed to Penicillin Forms Persister Cells and Cells With Altered Redox Protein Activity.

• DOI: 10.3389/fcimb.2020.565975
• 发表时间: 2020
• 期刊: Frontiers in cellular and infection microbiology
• 影响因子: 5.7
• 作者: Morcrette H;Kovacs-Simon A;Tennant RK;Love J;Wagley S;Yang ZR;Studholme DJ;Soyer OS;Champion OL;Butler CS;Titball RW
• 通讯作者: Titball RW

The increased prevalence of Vibrio species and the first reporting of Vibrio jasicida and Vibrio rotiferianus at UK shellfish sites.

• DOI: 10.1016/j.watres.2021.117942
• 发表时间: 2022-03-01
• 期刊: Water research
• 影响因子: 12.8
• 作者: Harrison J;Nelson K;Morcrette H;Morcrette C;Preston J;Helmer L;Titball RW;Butler CS;Wagley S
• 通讯作者: Wagley S