Diarrhea induced by infection of &lt;I&gt;Vibrio parahaemolyticus&lt;/I&gt;

Shimohata, Takaaki; Takahashi, Akira

doi:10.2152/jmi.57.179

Cited by 76 publications

(49 citation statements)

References 37 publications

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“…The TDH is encoded by the tdh gene, and subsequently a related gene, termed the tdhrelated hemolysin (trh), was identified (26). Together, tdh and trh are widely considered the predominant indicators of strain virulence in V. parahaemolyticus (26,37,38). This is substantiated by the prevalence of tdh and/or trh in clinical V. parahaemolyticus isolates and the infrequent detection of these virulence markers in food and environmental samples (9,27,28,35,40).…”

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confidence: 99%

“…A recent review of the pathogenicity effects of individual factors concluded that deletion of tdh does not affect cytotoxicity, indicating that the virulence of V. parahaemolyticus involves more than just the presence of tdh and/or trh (2). The type III secretion system (T3SS) of V. parahaemolyticus has been investigated as a potential indicator of strain virulence (2,33,37). Two nonredundant T3SSs can be found in many V. parahaemolyticus strains (2,33).…”

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Biochemical, Serological, and Virulence Characterization of Clinical and Oyster Vibrio parahaemolyticus Isolates

et al. 2012

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In this study, 77 clinical and 67 oyster Vibrio parahaemolyticus isolates from North America were examined for biochemical profiles, serotype, and the presence of potential virulence factors (tdh, trh, and type III secretion system [T3SS] genes). All isolates were positive for oxidase, indole, and glucose fermentation, consistent with previous reports. The isolates represented 35 different serotypes, 9 of which were shared by clinical and oyster isolates. Serotypes associated with pandemic strains (O1:KUT, O1:K25, O3:K6, and O4:K68) were observed for clinical isolates, and 7 (9%) oyster isolates belonged to serotype O1:KUT. Of the clinical isolates, 27% were negative for tdh and trh, while 45% contained both genes. Oyster isolates were preferentially selected for the presence of tdh and/or trh; 34% contained both genes, 42% had trh but not tdh, and 3% had tdh but not trh. All but 1 isolate (143/144) had at least three of the four T3SS1 genes examined. The isolates lacking both tdh and trh contained no T3SS2␣ or T3SS2␤ genes. All clinical isolates positive for tdh and negative for trh possessed all T3SS2␣ genes, and all isolates negative for tdh and positive for trh possessed all T3SS2␤ genes. The two oyster isolates containing tdh but not trh possessed all but the vopB2 gene of T3SS2␣, as reported previously. In contrast to the findings of previous studies, all strains examined that were positive for both tdh and trh also carried T3SS2␤ genes. This report identifies the serotype as the most distinguishing feature between clinical and oyster isolates. Our findings raise concerns about the reliability of the tdh, trh, and T3SS genes as virulence markers and highlight the need for more-detailed pathogenicity investigations of V. parahaemolyticus. Vibrio parahaemolyticus is the leading cause of seafood-associated illness in the United States and is generally associated with the consumption of raw molluscan shellfish (17). Even so, V. parahaemolyticus illnesses are believed to be highly underdiagnosed (143-fold), possibly due to the relatively low hospitalization (22.5%) and fatality (0.9%) rates (36). Another factor that may influence the underdiagnosis is the fact that traditional biochemical identification of V. parahaemolyticus has proven less reliable than molecular identification for clinical and food isolates (8,21). When an isolate is confirmed as V. parahaemolyticus, virulence characterization is typically performed. The virulence of V. parahaemolyticus was initially attributed to the production of a thermostable direct hemolysin (TDH) (15, 26). The TDH is encoded by the tdh gene, and subsequently a related gene, termed the tdhrelated hemolysin (trh), was identified (26). Together, tdh and trh are widely considered the predominant indicators of strain virulence in V. parahaemolyticus (26,37,38). This is substantiated by the prevalence of tdh and/or trh in clinical V. parahaemolyticus isolates and the infrequent detection of these virulence markers in food and environmental samples (9,27,28,35,40).Investigati...

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Biochemical, Serological, and Virulence Characterization of Clinical and Oyster Vibrio parahaemolyticus Isolates

et al. 2012

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“…However, V. vulnificus infections can be more severe, potentially leading to sepsis and death (5, 6). The approximate case fatality rate for V. vulnificus infections is 35%, making it the most deadly food-borne pathogen (3).Pathogenicity of V. parahaemolyticus is generally associated with the presence of the thermostable direct hemolysin (tdh) and/or the tdh-related hemolysin (trh) genes (2,(7)(8)(9). Although recent evidence suggests that there may be additional factors responsible for differential virulence of this organism (10, 11), the tdh and trh genes remain the most reliable indicators of virulence currently available.…”

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Effects of Intertidal Harvest Practices on Levels of Vibrio parahaemolyticus and Vibrio vulnificus Bacteria in Oysters

Jones

Kinsey

Johnson

et al. 2016

Appl Environ Microbiol

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Vibrio parahaemolyticus and Vibrio vulnificus can grow rapidly in shellfish subjected to ambient air conditions, such as during intertidal exposure. In this study, levels of total and pathogenic (tdh ؉ and/or trh ؉ ) V. parahaemolyticus and total V. vulnificus were determined in oysters collected from two study locations where intertidal harvest practices are common. Samples were collected directly off intertidal flats, after exposure (ambient air [Washington State] or refrigerated [New Jersey]), and after reimmersion by natural tidal cycles. Samples were processed using a most-probable-number (MPN) real-time PCR method for total and pathogenic V. parahaemolyticus or V. vulnificus. In Washington State, the mean levels of V. parahaemolyticus increased 1.38 log MPN/g following intertidal exposure and dropped 1.41 log MPN/g after reimmersion for 1 day, but the levels were dependent upon the container type utilized. Pathogenic V. parahaemolyticus levels followed a similar trend. However, V. vulnificus levels increased 0.10 log MPN/g during intertidal exposure in Washington but decreased by >1 log MPN/g after reimmersion. In New Jersey, initial levels of all vibrios studied were not significantly altered during the refrigerated sorting and containerizing process. However, there was an increase in levels after the first day of reimmersion by 0.79, 0.72, 0.92, and 0.71 log MPN/g for total, tdh ؉ and trh ؉ V. parahaemolyticus, and V. vulnificus, respectively. The levels of all targets decreased to those similar to background after a second day of reimmersion. These data indicate that the intertidal harvest and handling practices for oysters that were studied in Washington and New Jersey do not increase the risk of illness from V. parahaemolyticus or V. vulnificus. IMPORTANCEVibrio parahaemolyticus and Vibrio vulnificus are the leading causes of seafood-associated infectious morbidity and mortality in the United States. Vibrio spp. can grow rapidly in shellfish subjected to ambient air conditions, such as during periods of intertidal exposure. When oysters are submersed with the incoming tide, the vibrios can be purged. However, data on the rates of increase and purging during intertidal harvest are scarce, which limits the accuracy of risk assessments. The objective of this study was to help fill these data gaps by determining the levels of total and pathogenic (tdh ؉ and/or trh ؉ ) V. parahaemolyticus and V. vulnificus in oysters from two locations where intertidal harvest practices are common, using the current industry practices. The data generated provide insight into the responses of Vibrio spp. to relevant practices of the industry and public health, which can be incorporated into risk management decisions. V ibrio spp. are the leading cause of seafood-associated infectious illness and mortality in the United States (1). The two species most frequently associated with infection are Vibrio parahaemolyticus and Vibrio vulnificus. V. parahaemolyticus is the most frequent cause of vibriosis, and infection typi...

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“…Vibrio parahaemolyticus is a gram-negative, halophilic bacterium that occasionally infects humans via wounds or consumption of contaminated seafood [1], and often leads to acute gastroenteritis and other serious diseases including septicemia in aquatic species [2,3]. The harmful outcomes caused by this bacterium are increasingly becoming serious, especially in coastal waters and fish farms [4].…”

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Generation and Characterization of a scFv Antibody Against T3SS Needle of Vibrio parahaemolyticus

et al. 2013

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Vibrio parahaemolyticus, a halophilic gramnegative bacterium, is a food-borne pathogen that largely inhabits marine and estuarine environments, and poses a serious threat to human and animal health all over the world. The hollow ''needle'' channel, a specific assemble of T3SS which exists in most of gram-negative bacteria, plays a key role in the transition of virulence effectors to host cells. In this study, needle protein VP1694 was successfully expressed and purified, and the fusion protein Trx-VP1694 was used to immunize Balb/c mice. Subsequently, a phage single-chain fragment variable antibody (scFv) library was constructed, and a specific scFv against VP1694 named scFv-FA7 was screened by phage display panning. To further identify the characters of scFv, the soluble expression vector pACYC-scFv-skp was constructed and the soluble scFv was purified by Ni 2? affinity chromatography. ELISA analysis showed that the scFv-FA7 was specific to VP1694 antigen, and its affinity constant was 1.07 9 10 8 L/mol. These results offer a molecular basis to prevent and cure diseases by scFv, and also provide a new strategy for further research on virulence mechanism of T3SS in V. parahaemolyticus by scFv.

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Diarrhea induced by infection of <I>Vibrio parahaemolyticus</I>

Cited by 76 publications

References 37 publications

Biochemical, Serological, and Virulence Characterization of Clinical and Oyster Vibrio parahaemolyticus Isolates

Biochemical, Serological, and Virulence Characterization of Clinical and Oyster Vibrio parahaemolyticus Isolates

Effects of Intertidal Harvest Practices on Levels of Vibrio parahaemolyticus and Vibrio vulnificus Bacteria in Oysters

Generation and Characterization of a scFv Antibody Against T3SS Needle of Vibrio parahaemolyticus

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