Comparison of electrophoretic protein profiles of Campylobacter jejuni subsp. jejuni isolated from different animal species

Scarcelli, E.; Costa, Elizabeth Oliveira da; Genovez, Margareth Élide; Cardoso, Maristela Vasconcellos; Bach, Erna Elisabeth; Torres, Ana Paula Repolês

doi:10.1590/s1517-83822001000400006

Cited by 6 publications

(6 citation statements)

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“…The polyacrylamide gel electrophoresis (PAGE) of bacterial proteins is an efficient technique for the classification of microorganisms, based on phenotypical characteristics expressed by their protein profiles (Scarcelli et al 2001). Protein electrophoretic analysis of Campylobacter spp.…”

Section: Resultsmentioning

confidence: 99%

“…The preparation of isolates for SDS-PAGE and the running of the samples were performed according to the method by Scarcelli et al 2001. Electrophoresis was performed in a 12% polyacrylamide running gel and a 4% stacking gel, with a 0.025 M Tris 0.19 M glycine buffer pH 8.3, and 100 μL of a sucrose buffer (50 mM Tris-HCl, pH 8; 40 mM EDTA, pH 8; 0.75 M sucrose).…”

Section: Polyacrylamide Gel Electrophoresis (Page)mentioning

confidence: 99%

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Prevalence of Campylobacter jejuni in chicken produced by major poultry companies in Saudi Arabia

Yehia

Al-Dagal

2014

FoodContamination

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Background: Campylobacter is a foodborne pathogen that is commonly associated with chicken. The aim of this work was to evaluate the prevalence of Campylobacter jejuni (as affected by refrigerated storage) in chicken samples obtained from the wholesale poultry market in the northern part of Riyadh City, Saudi Arabia. Findings: A gradual increase in the number of positive samples was noted during storage at 4°C. On days 1, 3, and 7, the number of positive samples were 10 (30.305%), 15 (45.45%), and 27 (81.81%), respectively. Of 99 tested samples, 52 (52.25%) were positive for Campylobacter jejuni. Protein profiling by Sodium dodecyl sulfate-Polyacrylamide gel electrophoresis (SDS-PAGE) was used to identify Campylobacter jejuni. The results were verified using Analytical Profile Index (API Campy system, Marcy l'Etoile, France). Forty-three (82.69%) positive isolates were identified as C. jejuni subsp. jejuni 2, 5 isolates as C. jejuni subsp. jejuni 1 (9.61%), and 4 isolates as C. jejuni subsp. doylei (7.69). Conclusion: C. jejuni positive samples increased rapidly during storage at 4°C for approximately 1 wk. Our results also indicated a connection between the protein profiles on SDS-PAGE and API Campy used for the identification of C. jejuni.

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Section: Resultsmentioning

confidence: 99%

Section: Polyacrylamide Gel Electrophoresis (Page)mentioning

confidence: 99%

Prevalence of Campylobacter jejuni in chicken produced by major poultry companies in Saudi Arabia

Yehia

Al-Dagal

2014

FoodContamination

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“…PAGE. The SDS-PAGE analysis was performed using the cell isolates and the samples were electrophoresed using the method described by Scarcelli et al (2001). Electrophoresis was performed on a 12% polyacrylamide running gel with a 4% stacking gel.…”

Section: Total Protein Profilementioning

confidence: 99%

Prevalence of methicillin-resistant (mecA gene) and heat-resistant Staphylococcus aureus strains in pasteurized camel milk

Yehia

Al-Masoud

Alarjani

et al. 2020

Journal of Dairy Science

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Staphylococcus aureus is a significant opportunistic pathogen in humans, dairy cattle, and camels. The presence of antibiotic-resistant and heat-resistant bacteria in camel milk has become a potential public health issue. The phenotypic and molecular characterization of methicillin-resistant staphylococcal strains recovered from pasteurized camel milk distributed in retail markets of Saudi Arabia was assessed. A total of 100 samples were collected between March and May 2017. Out of the 20 S. aureus isolates that were recovered from the pasteurized camel milk, 10 were found to be resistant to cefoxitin (30 µg) and, thus, were designated as methicillin-resistant strains. The resistance ratio of methicillin-resistant S. aureus isolates for a different class of antibiotics was determined by performing the antimicrobial susceptibility test and was estimated to be approximately 60%. Polymerase chain reaction assay was performed to amplify the methicillin-resistant gene mecA, and furthermore, nucleotide sequencing was performed to detect and verify the presence of methicillin-resistant strains. Upon sequencing the putative S. aureus methicillin-resistant strains, we obtained 96 to 100% similarity to the penicillin-binding protein 2a gene (mecA) of the S. aureus strain CS100. Moreover, the 10 methicillin-resistant S. aureus isolates were also identified to be heat resistant and were stable at temperatures up to 85°C for 60 s, with 3 isolates being heat resistant even at 90°C for 60 or 90 s. The mean decimal reduction time (D 85 value) was 111 s for all the 10 isolates. No difference was observed in the profile of total protein between the 10 methicillin-and heat-resistant S. aureus isolates and the S. aureus strain ATCC 29737, which was determined by sodium dodecyl sulfate-PAGE analyses. Therefore, we could conclude that a relatively high percentage of the tested pasteurized camel milk samples were contaminated with S. aureus (20%) and methicillin-and heat-resistant S. aureus (10%).

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“…Para Scarcelli et al (2001), a contaminação humana por Campylobacter, ocorre pela ingestão de carne de aves domésticas mal processadas e de leite não pasteurizado e contato direto com o animal portador.…”

Section: Envolvimento Da Bactériaunclassified

Síndrome de Guillain-Barré

Beneti

Silva

2006

Semin. Cienc. Biol. Saude

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ResumoEste estudo tem por finalidade discutir uma patologia autoimune de etiologia não claramente definida, sendo tal caracterizada por comprometimento inflamatório agudo dos nervos periféricos e craniais, levando à debilidade simétrica progressiva e ascendente dos membros, podendo também apresentar formas atípicas de evolução. Esta patologia é denominada de Síndrome de Guillain-Barré (SGB) e sua incidência vem aumentando. Este estudo será realizado por meio de levantamento bibliográfico e abrange definições; histórico; etiologia; epidemiologia; evolução; patogenia, bem como o envolvimento de bactéria do gênero Campylobacter com a síndrome; diagnóstico; recuperação; prognóstico e tratamento, dando uma perspectiva do que consiste a síndrome e quais as variantes envolvidas com a mesma, disponibilizando desta forma, informações sobre a referida patologia, para que a população de uma forma geral comece a conhecer e entender um pouco mais a síndrome. Palavras-chave:Síndrome. Guillain-Barré. AbstractThe purpose of this study is to make an approach regarding an autoimmune pathology of an ethiology not clearly defined, whose incidence has increased, being characterized by an acute inflammatory process of the peripheral and cranial nerves, leading to the progressive and increasing symmetric debility of the members, and which might also be able to show atypical forms of evolution, called Guillain-Barré Syndrome (GBS). This study contains definitions, history, ethiology, epidemiology, evolution, pathogeny, as well as the involvement of the Campylobacter bacteria with the syndrome, diagnosis, recovery, prognosis and treatment, providing a perspective of what the syndrome consists of and which variants are involved with it. It provides information on this pathology so that the population in general gets to know and understand a little more about the syndrome.

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Comparison of electrophoretic protein profiles of Campylobacter jejuni subsp. jejuni isolated from different animal species

Cited by 6 publications

References 16 publications

Prevalence of Campylobacter jejuni in chicken produced by major poultry companies in Saudi Arabia

Prevalence of Campylobacter jejuni in chicken produced by major poultry companies in Saudi Arabia

Prevalence of methicillin-resistant (mecA gene) and heat-resistant Staphylococcus aureus strains in pasteurized camel milk

Síndrome de Guillain-Barré

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