Baseline and seasonal trends of Bacillus cereus and Bacillus subtilis from clinical samples in Japan

Kobayashi, Ayako; Higashi, Hideaki; Shimada, Tomoe; Suzuki, Satowa

doi:10.1016/j.infpip.2023.100272

Cited by 3 publications

(4 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the present study, E. coli was employed as a representative gram-negative bacterium that commonly causes infection when it occupies the gastrointestinal and urinary systems, leading to individuals becoming immunocompromised (1,39). Gram-positive bacteria, including Bacillus spp., are commonly detected in the blood, stool and respiratory systems of infected patients (8). One of the 29 strains of B. subtilis was previously identified as MDR, with high resistance to norfloxacin (40).…”

Section: Discussionmentioning

confidence: 99%

Computational and in vitro analyses of the antibacterial effect of the ethanolic extract of Pluchea indica L. leaves

Wahyuni,

Junairiah,

Rosyanti

et al. 2024

Biomed Rep

View full text Add to dashboard Cite

The most common gram-negative, Escherichia coli, and gram-positive bacteria, Bacillus spp., have evolved different mechanisms that have caused the emergence of multi-drug resistance. As a result, drugs that block the bacterial growth cycle are needed. Here, in silico and in vitro studies were performed to assess compounds in the Pluchea indica leaf extract, a medicinal plant, that can inhibit bacterial proteins. Briefly, P. indica leaves were extracted using ethanol. The crude extract was then subjected to gas chromatography-mass spectrometry for metabolite screening. Molecular docking simulations with rhomboid protease (R pro ) (Protein data bank ID number: 3ZMI from E. coli and filamenting temperaturesensitive mutant Z (FtsZ) protein data bank ID number: 2VAM from Bacillus subtilis were performed. Moreover, the well diffusion method was used to confirm the antibacterial activity of P. indica leaf extract. A total of 10 compounds were identified in the P. indica extract and used for computational analysis. Based on drug-likeness prediction, P. indica compounds may be drug-like molecules. Binding affinity tests indicated that 10,10-Dimethyl-2,6-dimethylenebicyclo(7.2.0) 2.0) undecan-3-ol had the most negative values. Accordingly, these compounds may be potential ligands that bind to bacterial proteins. The root mean square fluctuation values was <2 Å, indicating stable fluctuation binding for the ligand-protein complex. According to in vitro antibacterial assays, a high concentration (50%) of the P. indica extract markedly inhibited E. coli and B. subtilis, with inhibitory zone diameters of 31.86±1.63 and 21.09±0.09 mm, respectively. Overall, the compounds in the P. indica leaf extract were identified as functional inhibitors of E. coli and B. subtilis proteins via in silico analysis. This may facilitate development of antibacterial agents.

show abstract

Section: Discussionmentioning

confidence: 99%

Computational and in vitro analyses of the antibacterial effect of the ethanolic extract of Pluchea indica L. leaves

Wahyuni,

Junairiah,

Rosyanti

et al. 2024

Biomed Rep

View full text Add to dashboard Cite

show abstract

“…High biological value proteins, vitamins particularly B and certain minerals all essential for human development and well-being can be found in meat products. One of the most underappreciated foodborne illnesses worldwide is contaminated meat products containing toxic Bacillus cereus ( B. cereus ) (Ceuppens et al , 2013; Ayako Kobashi et al , 2023 ). Bacterial biofilms that form in the food matrix or on tools can cause foodborne infections ( Adame-Gómez et al , 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Apple cider vinegar exhibits promising antibiofilm activity against multidrug-resistant Bacillus cereus isolated from meat and their products

Mahmoud,

Gharib,

Aziz

et al. 2024

Open Vet J

View full text Add to dashboard Cite

Background: Bacillus cereus (B. cereus) biofilm is grown not only on medical devices but also on different substrata and is considered a potential hazard in the food industry. Quorum sensing (QS) plays a serious role in the synthesis of biofilm with its surrounding extracellular matrix enabling irreversible connection of the bacteria. Aim: The present study directed to determine the prevalence, antimicrobial resistance patterns, and biofilm formation ability of B. cereus in meat and meat products in Egypt. Methods: A total of one hundred and fifty meat and meat product samples were included in this study. The samples were transferred to the Bacteriology Laboratory for further bacteriological examination. Thereafter, the antimicrobial, antiquorum sensing and antibiofilm potential of apple cider vinegar (ACV) on B. cereus were evaluated. Results: Thirty four samples out of 150 samples (22.67%) were positive for B. cereus. Antimicrobial susceptibility testing revealed that all B. cereus isolates were resistant to ampicillin and colistin however none of them were resistant to ciprofloxacin and imipenem. All multidrug resistant (MDR) B. cereus isolates (n = 12) could produce biofilms with varying degrees; among them, 6 (50%), 3 (25%) and 3 (25%) isolates were weak, moderate and strong biofilm producers, respectively. Interestingly, the ACV exhibited marked inhibitory activities against B. cereus isolates with minimum inhibitory concentrations (MIC) ranging from 2 to 8 μg/mL. Moreover, it showed a good antibiofilm activity (> 50% reduction of biofilm formation) after exposure of biofilm producing B. cereus isolates to the minimum biofilm inhibitory concentrations 50 (MBIC50) of 4 μg/mL. Reverse transcriptase quantitative polymerase chain reaction (RT-qPCR) revealed down-regulation of biofilm genes (tasA and sipW) and their regulator (plcR) in strong biofilm producers in comparison to those of the control. Conclusion: Our study is the first report, which spotlight on the ACV activity against B. cereus biofilm and its consequence as a strong antibacterial and antibiofilm agent in food industry and human health risk.

show abstract

“…Over the past decade in China, it ranks as the fourth leading bacterial pathogen associated with foodborne outbreaks ( 3 ). B. cereus produces a spectrum of toxins that can be primarily classified into vomiting-type and diarrhea-type enterotoxins based on symptoms they cause ( 4 - 5 ). Its foodborne infections manifest as severe symptoms, such as nausea, vomiting, and diarrhea; in some instances, it can be fatal and typically presents sudden onset ( 6 - 8 ).…”

mentioning

confidence: 99%

“…Bacillus cereus (B. cereus) frequently contaminates food and functions as an opportunistic pathogen, leading to outbreaks of foodborne diseases (1)(2). Over the past decade in China, it ranks as the fourth leading bacterial pathogen associated with foodborne outbreaks (3). B. cereus produces a spectrum of toxins that can be primarily classified into vomiting-type and diarrheatype enterotoxins based on symptoms they cause (4)(5).…”

mentioning

confidence: 99%

Epidemiological Evaluation of <i>Bacillus cereus</i>-Induced Foodborne Outbreaks — China, 2010–2020

Duan,

Yu,

Guo

et al. 2023

China CDC Weekly

View full text Add to dashboard Cite

Introduction Bacillus cereus ( B. cereus ) is a common gram-positive bacterium that contaminates starch-rich food and can cause outbreaks of foodborne diseases. This study describes the characteristics of outbreaks caused by B. cereus in China during 2010–2020 and explore the possible reasons for changes in the number of outbreaks over time. Results of this analysis can efficiently help guide and allocate public resources to prevent B. cereus- caused foodborne diseases. Methods Descriptive statistical methods were used to analyze the data on B. cereus outbreaks in China during this period. The data were identified and reported at all levels in China through National Foodborne Disease Outbreak Surveillance System. Results From 2010 to 2020, a total of 419 foodborne outbreaks prompted by B. cereus were reported in China, leading to 7,892 cases, 2,786 hospital admissions, and 5 fatalities. The bulk of the outbreaks were recorded in the summer, primarily between May and September. The most recurrent food vehicle was linked with rice or flour-based products, notably those made with rice or fried rice. School canteens bore the brunt of the B. cereus outbreaks. In multifactor outbreaks, food contamination was identified as the most common culprit; while in instances where only one factor contributed, improper storage was most frequently implicated. Conclusion The prevalence of B. cereus outbreaks remained relatively consistent throughout the studied period. Understanding the types of foods, causative factors, and contributing elements leading to B. cereus outbreaks can help inform prevention strategies for foodborne illnesses. The majority of outbreaks were associated with rice- or flour-based foods in school canteens, suggesting contamination and improper storage during food preparation. Consequently, it is essential to prioritize continuous education for canteen staff on food safety, efficacious management, and proper practices. The implementation of comprehensive guidelines, encompassing multiple critical aspects, can potentially reduce the occurrence of B. cereus outbreaks.

show abstract

Baseline and seasonal trends of Bacillus cereus and Bacillus subtilis from clinical samples in Japan

Cited by 3 publications

References 27 publications

Computational and in vitro analyses of the antibacterial effect of the ethanolic extract of Pluchea indica L. leaves

Computational and in vitro analyses of the antibacterial effect of the ethanolic extract of Pluchea indica L. leaves

Apple cider vinegar exhibits promising antibiofilm activity against multidrug-resistant Bacillus cereus isolated from meat and their products

Epidemiological Evaluation of <i>Bacillus cereus</i>-Induced Foodborne Outbreaks — China, 2010–2020

Contact Info

Product

Resources

About