Inhibition of staphylococcal enterotoxin B formation by cell wall blocking agents and other compounds

Synthesis of Enterotoxin by L-Forms of Staphylococcus aureus

After prolonged treatment with methicillin and penicillin, L-forms were prepared from 12 of 22 strains of Staphylococcus aureus. These L-forms were obtained from five of nine strains which produced enterotoxin A, from three of six strains that produced enterotoxin B, and from three of six strains that produced enterotoxin C. An L-form was also prepared from S. aureus strain AH, which produces both enterotoxins A and C. The synthesis of enterotoxin A by parent strains was least affected by the conditions required for L-form growth. Detectable amounts of enterotoxin A were produced by all of the revertants tested and by five of the six L-forms which were derived from type A-producing cells. Detectable amounts of enterotoxin B were produced by four of the five revertants but by none of the L-forms derived from type B-producing cells. Revertants and L-forms from cells which produced enterotoxin C did not produce enough enterotoxin C to be detectable on microslides.

Lack of growth of heat-shocked Staphylococcus aureus surviving cells in common media and enterotoxin release

The ratio of the different types of S. aureus surviving cells immediately after sub-lethal heat treatment (52 degrees C for 15 min) was studied. A high ratio of cells which are unable to form colonies even in a common medium such as TSA was observed. This fact has not been reported previously for common media through recovery after heat shock has been widely studied. After the treatment, staphylococcal protein A, but no enterotoxin, was seen to be released into the extracellular environment.

Variation in the behaviour of enterotoxigenic Staphylococcus aureus after heat stress in milk

The survival of several strains of Staphylococcus aureus after heat stress in different menstrua was not logarithmic and F-values were determined to express their resistance to heat. Of the strains tested, Staph. aureus 234 (enterotoxin B) was the most heat resistant and Staph. aureus 790 (enterotoxin E) was the most heat sensitive. Buffalo milk gave the best protection to all the strains of Staph. aureus against heat, followed by cow's milk; phosphate-buffered saline gave the least protection. Soyabean casein digest agar gave maximum recovery of survivors followed by brain heart infusion and Baird-Parker medium. At 50 degrees C there was no marked variation in coagulase production by the surviving strains but at 55 and 62.5 degrees C there was complete loss of coagulase activity. There was a decreased deoxyribonuclease (DNase) production by all the strains of Staph. aureus after heat stress. Heat-treatment at 55 and 62.5 degrees C resulted in loss of enterotoxin production by all the survivors except S6 and 234, the surviving cells of which still produced enterotoxin B after heat treatment at 55 degrees C. Most of the survivors regained lost characteristics such as coagulase, DNase and enterotoxin production after four to five passages through BHI which suggests that subculture of Staph. aureus recovered from heat-processed milk is necessary to avoid false results.

Growth and enterotoxin A production by Staphylococcus aureus S6 in Manchego type cheese

Milk (from cow, goat and sheep) was inoculated with Staphylococcus aureus strain S6, which is generally considered to be a strong enterotoxin B producer and a weak enterotoxin A producer. It was then used to make Manchego type cheese as prepared industrially. Two concentrations of starter culture (1% and 0.1%) were tested. Staphylococcal growth was good in both but better in the more dilute culture. Staphylococcal enterotoxin B was not detected at any stage of the ripening process of any cheese tested. However enterotoxin A was detected in both starter concentrations, reaching as high as 769 ng/100 g of cheese in the 0.1% starter batches.

Transport and processing of staphylococcal enterotoxin B

A larger, membrane-bound form of staphylococcal enterotoxin B was shown by in vivo pulse-chase analysis to be the kinetic precursor to extracellular enterotoxin B. Processing of the enterotoxin B precursor molecules can apparently occur either cotranslationally or posttranslationally. Subcellular fractionation of cells revealed that all of the precursor toxin was associated with the membrane fraction. Once processed and released from the membrane, it was transiently associated with the cell wall before being released into the extracellular environment. The cell-wall-associated enterotoxin B was completely resistant to protease treatment and to extraction by high- or low-salt solutions at 0 to 2 degrees C, although it could be easily released from the cell by removal of the cell wall with lysostaphin. These data imply that newly formed enterotoxin B may be temporarily sequestered in specialized regions that require cell wall integrity before being released into the extracellular environment.

Tween 80 effect on glucosyltransferase synthesis by Streptococcus salivarius

Streptococcus salivarius (ATCC 25975) produced very low or nondetectable amounts of the extracellular enzyme glucosyltransferase (GTase) when grown in a chemically defined medium. The addition of Tween 80 to this medium resulted in the production of markedly enhanced levels of the enzyme. Oleic acid, the methyl ester of oleic acid, and sucrose each could not substitute for Tween 80 in this regard. The surfactant had no direct activating effect on performed enzyme activity. Tween 80 also stimulated the production of GTase by concentrated cells suspended in defined medium during a time when no measurable growth occurred. Under these conditions, the stimulatory effect of Tween 80 was blocked by chloramphenicol. It was further found that the surfactant dramatically stimulated the differential rate of GTase synthesis. These and other data strongly suggest that Tween 80 stimulates the production of extracellular GTase by acting either directly or indirectly at the level of enzyme synthesis.

Staphylococcal enterotoxins A and B: solid-phase radioimmunoassay in food

An immunoassay employing (125)I labeled enterotoxins A and B and polystyrene tubes coated with specific antibodies was used for detection and quantitation of enterotoxin in food. Ham salad, cheddar cheese, custard, condensed milk, and salami were studied. Enterotoxin was successfully determined in all the foods by simple extraction procedures. The assay was sensitive to 1 to 10 ng of toxin per g of food; nonspecific inhibitions were 15% or less.

Failure to detect cell-associated enterotoxin B in Staphylococcus aureus by immunofluorescence

Enterotoxin B-producing and -nonproducing Staphylococcus aureus strains showed cell fluorescence when tested with fluoresceinisothiocyanate-labeled rabbit anti-enterotoxin B globulin, probably as a result of a protein A-immunoglobulin G (Ig G) interaction. No cell-bound enterotoxin B could be detected by immunofluorescence using F(ab(1))(2)-fragments of anti-enterotoxin B globulin. However, soluble enterotoxin B could be estimated by immunofluorescence. Approximately 1,000-fold more enterotoxin B was detected by immunodiffusion as an extracellular product in the media than could be detected in the cell fraction. The results show that intact Ig G is not suitable for the detection of antigens other than protein A on the cell surface of S. aureus in conventional immunofluorescence. For such purposes, the use of F(ab(1))(2)-fragments of Ig G is recommended.

Enterotoxin B synthesis by replicating and nonreplicating cells of Staphylococcus aureus

Although 95% of the enterotoxin B produced by Staphylococcus aureus appears during the latter part of the exponential phase of growth, growth per se is not necessary for toxin synthesis. A procedure is described whereby a concentrated suspension (at least 6 x 10(10) cells per ml) of a 16-hr culture of S. aureus was found to be capable of producing toxin, without replication, when air and glucose were present. This technique allows the growth requirement to be separated from toxin formation. Although higher (100 mug/ml) concentrations of toxin appeared in the medium when nitrogen was present, lower levels (30 mug/ml) were produced in the absence of N-Z-amine A. Toxin production proceeded without any net increase in deoxyribonucleic acid, ribonucleic acid, or protein. Chloramphenicol did not inhibit toxin formation in a nitrogen-free medium. The optimal pH for toxin production in a nitrogen-free medium was 8.0 to 8.5; for synthesis in a medium where nitrogen was available, the optimal pH was 7.0 to 7.5. Increasing the rate of aeration increased toxin release during growth, but decreased the amount of toxin subsequently produced when the bacteria were resuspended. These results suggest the presence of a precursor pool in the cells collected after 16 hr of growth.

Surfactants as stimulants of enzyme production by microorganisms

The addition of Tween 80 and sucrose monopalmitate, nonionic surfactants, to fungal cultures resulted in marked increases in yields of the enzymes cellulase, amylase, sucrase, beta-1 --> 3 glucanase, xylanase, purine nucleosidase, and benzoyl esterase. The action appears to be an effect of the surfactant on cell permeability.