Characterization of the virulence, growth temperature and antibiotic resistance of the Campylobacter jejuni IAL 2383 strain isolated from humans

Fonseca, Belchiolina Beatriz; Rossi, D. A.; Maia, Carla; Nalevaiko, Priscila Christen; Melo, RT; Cuccato, L.P.; Beletti, Marcelo Emı́lio

doi:10.1590/s1517-83822014000100039

Cited by 12 publications

(10 citation statements)

References 18 publications

(17 reference statements)

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“…2020 http://dx.doi.org/10.14393/BJ-v36n2a2020-42429 intrinsic characteristics of the strain, since it was isolated from an outbreak in humans. A study by Fonseca et al (2014) with the IAL 2383 strain showed that due to the virulence potential, it may be used as a useful model for studies related to pathogenicity.…”

Section: Resultsmentioning

confidence: 99%

“…For the experimental inoculation were used strains of C. jejuni NCTC 11351 (Microbiologics®), and IAL 2383 from the Adolfo Lutz Institute -SP -Brazil. The IAL 2383 strain was isolated from clinical sample of a human patient during an outbreak, cataloged and already deposited on the IAL and characterized in previous studies (FONSECA et al, 2014).…”

Section: Methodsmentioning

confidence: 99%

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Consumption of minas frescal cheese may be a source of human infection by Campylobacter jejuni

et al. 2020

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Campylobacter spp. is an emerging pathogen that causes gastroenteritis in humans and the consumption of dairy food can characterize sources of infection. We aimed to verify the viability and a presence of transcripts associated with characteristics of virulence and adaptation of C. jejuni isolated from Minas Frescal cheeses, produced with contaminated milk and stored under refrigeration for up to ten days. The samples were analyzed for bioindicators, Campylobacter spp., pH, acidity, moisture and sodium chloride. Campylobacter spp. recovered were evaluated for the production of transcripts of: ciaB, dnaJ, p19 and sodB. The results were correlated with the viability of C. jejuni and changes in their transcriptome. Storage at low temperatures reduced C. jejuni from the first to the fourth day. The variations in humidity, pH and acidity influenced the decreasing of C. jejuni. There was a reduction in transcripts' production of the four genes, more pronounced on the fourth day, indicating the inability of the microorganism to perform its metabolic activities, due to the conditions of injury. Despite the presence of mechanisms of virulence and adaptation, C. jejuni could not remain viable four days after production. However, consumption of fresh cheese contaminated with Campylobacter jejuni can be a source of infection when consumed up to four days after production.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Consumption of minas frescal cheese may be a source of human infection by Campylobacter jejuni

et al. 2020

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“…Explants were inoculated with the C. jejuni strain IAL2383 (Fonseca et al, 2014) at a dose level of 2x10 7 CFU, diluted in saline solution at a final volume of 100mL. The control was inoculated with 100mL of the saline solution.…”

Section: Chicken and Ileum Explantsmentioning

confidence: 99%

Campylobacter Jejuni Increases Transcribed Il-1 B and Causes Morphometric Changes in the Ileal Enterocytes of Chickens

Fonseca

Júnior

Santos

et al. 2016

Rev. Bras. Cienc. Avic.

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“…The survival and gene transcription capacity of the IAL 2383 strain to the final periods in both cryoprotectants may be related to the intrinsic characteristics of this strain isolated from an outbreak in humans, and that probably presents a greater adaptability. A study by Fonseca et al (2014) with the strain IAL 2383 showed that due to the virulence characteristics, the strain can be used as a useful model in studies related to pathogenicity. The strain-dependent variation identified in the study shows the need for tests on other wild-type isolates of Campylobacter to confirm the efficiency of treatments in cell stability.…”

Section: Introductionmentioning

confidence: 99%

Maintenance of strains of Campylobacter jejuni in laboratories after use of cryoprotectors and pre-treatment of stress

Melo

Carreon

Monteiro

et al. 2019

SCA

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This study evaluated the feasibility and the production of transcripts of sodB, p19, ciaB and dnaJ genes in strains of Campylobacter jejuni ATCC 33291, NCTC 11351, and 2383 IAL stored in whole UHT milk and or neopepton + 12% glycerol, submitted or not to pre-treatments at 4°C or 10°C for 30 minutes. The analyzes were performed immediately after freezing in liquid nitrogen (day 0) and after maintenance for 30, 60, and 90 days at -20ºC. The viability was evaluated by the traditional culture method and the production of transcripts by the RT-PCR technique. The quantification was only possible on the first day of analysis (day 0) and presented a mean of 3.0 x 107 CFU, and in the other periods of storage the strains presented confluent growth, not allowing their enumeration. The results indicated that whole UHT milk was more adequate for cryopreservation than the use of neopepton + 12% glycerol. The use of pre-treatments combined with the use of UHT milk as a cryoprotective medium stabilized the cells in order to transcribe the ciaB, dnaJ, sodBand p19 genes in the strains maintained under -20 ° for 30 to 60 days, indicating that they are more suitable methods for the maintenance of strains in the laboratory.

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Characterization of the virulence, growth temperature and antibiotic resistance of the Campylobacter jejuni IAL 2383 strain isolated from humans

Cited by 12 publications

References 18 publications

Consumption of minas frescal cheese may be a source of human infection by Campylobacter jejuni

Consumption of minas frescal cheese may be a source of human infection by Campylobacter jejuni

Campylobacter Jejuni Increases Transcribed Il-1 B and Causes Morphometric Changes in the Ileal Enterocytes of Chickens

Maintenance of strains of Campylobacter jejuni in laboratories after use of cryoprotectors and pre-treatment of stress

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