The effects of heat and osmotic stress on vibrio parahaemolyticus survival rates, cellular morphology and TDH production.
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Date
2010-11
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Abstract
Vibrio parahaemolyticus is an emerging enteric pathogen often associated
with the consumption of improperly cooked seafood. The major virulence factor of this
pathogen is represented by the termostable direct hemolysin (TDH). When entering the host
organism, the vibrion has to face a series of environmental changes (such as temperature and
osmolarity) which determine various cellular responses among which the heat shock response
has an important role.
The purpose of this study was to analyze the survival profiles, the morphological changes
and the TDH production in V. parahaemolyticus strains grown under sub-lethal heat and
osmotic stress.
Our study has demonstrated the thermolotolerance in V. parahaemolyticus strains and the
absence of cross-protection between the osmotic and heat stress. We have also observed that
the osmotic stress induced important changes to the bacterial cell morphology. The
production of the thermostable direct hemolysin, the major virulence factor in V.
parahaemolyticus, was increased in cells remained viable after thermal inactivation at 47oC,
these results demonstrating the risk of virulence conservation in insufficiently heat treated
food.
Description
Keywords
Vibrio parahaemolyticus, heat shock proteins, heat shock response, TDH
Citation
Chifiriuc Mariana Carmen Balotescu, Pircalabioru Gratiela, Dinu Sorin, Iordache Carmen, Israil Anca-Michaela, Lazar Veronica. The effects of heat and osmotic stress on vibrio parahaemolyticus survival rates, cellular morphology and TDH production. International Journal of Applied Biology and Pharmaceutical Technology. 2010 Nov-Dec; 1(3): 1084-1091.