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Myles M, Barnawi H, Mahmoudpour M, Shlimon S, Chang A, Zimmermann D, Choi C, Zebian N, Creuzenet C. Effect of the polysaccharide capsule and its heptose on the resistance of Campylobacter jejuni to innate immune defenses. Microbiologyopen 2024; 13:e1400. [PMID: 38375546 PMCID: PMC10877309 DOI: 10.1002/mbo3.1400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 01/30/2024] [Accepted: 02/07/2024] [Indexed: 02/21/2024] Open
Abstract
Campylobacter jejuni is a commensal in many animals but causes diarrhea in humans. Its polysaccharide capsule contributes to host colonization and virulence in a strain- and model-specific manner. We investigated if the capsule and its heptose are important for interactions of strain NCTC 11168 with various hosts and their innate immune defenses. We determined that they support bacterial survival in Drosophila melanogaster and enhance virulence in Galleria mellonella. We showed that the capsule had limited antiphagocytic activity in human and chicken macrophages, decreased adherence to chicken macrophages, and decreased intracellular survival in both macrophages. In contrast, the heptose increased uptake by chicken macrophages and supported adherence to human macrophages and survival within them. While the capsule triggered nitric oxide production in chicken macrophages, the heptose mitigated this and protected against nitrosative assault. Finally, the C. jejuni strain NCTC 11168 elicited strong cytokine production in both macrophages but quenched ROS production independently from capsule and heptose, and while the capsule and heptose did not protect against oxidative assault, they favored growth in biofilms under oxidative stress. This study shows that the wild-type capsule with its heptose is optimized to resist innate defenses in strain NCTC 11168 often via antagonistic effects of the capsule and its heptose.
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Affiliation(s)
- Matthew Myles
- Microbiology and ImmunologyThe University of Western OntarioLondonOntarioCanada
| | - Heba Barnawi
- Microbiology and ImmunologyThe University of Western OntarioLondonOntarioCanada
| | - Mahmoud Mahmoudpour
- Microbiology and ImmunologyThe University of Western OntarioLondonOntarioCanada
| | - Sargon Shlimon
- Microbiology and ImmunologyThe University of Western OntarioLondonOntarioCanada
| | - Adrienne Chang
- Microbiology and ImmunologyThe University of Western OntarioLondonOntarioCanada
| | - Daniel Zimmermann
- Microbiology and ImmunologyThe University of Western OntarioLondonOntarioCanada
| | - Chiwon Choi
- Microbiology and ImmunologyThe University of Western OntarioLondonOntarioCanada
| | - Najwa Zebian
- Microbiology and ImmunologyThe University of Western OntarioLondonOntarioCanada
| | - Carole Creuzenet
- Microbiology and ImmunologyThe University of Western OntarioLondonOntarioCanada
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Hur JI, Kim J, Kang MS, Kim HJ, Ryu S, Jeon B. Cold tolerance in Campylobacter jejuni and its impact on food safety. Food Res Int 2024; 175:113683. [PMID: 38129027 DOI: 10.1016/j.foodres.2023.113683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 10/30/2023] [Accepted: 11/03/2023] [Indexed: 12/23/2023]
Abstract
Campylobacter jejuni is a major cause of foodborne illnesses worldwide and is primarily transmitted to humans through contaminated poultry meat. To control this pathogen, it is critical to understand its cold tolerance because poultry products are usually distributed in the cold chain. However, there is limited information regarding how this thermotolerant, microaerophilic pathogen can survive in cold and aerobic environments in the poultry cold chain. In this study, we investigated the cold tolerance of C. jejuni by measuring the viability of 90 C. jejuni strains isolated from retail raw chicken at 4 °C under aerobic and microaerobic conditions. Despite the microaerophilic nature of C. jejuni, under aerobic conditions, C. jejuni exhibited higher viability at 4 °C and required an extended inactivation time compared to microaerobic conditions. Some strains were highly tolerant to refrigeration temperatures and exhibited increased survival at 4 °C. These cold-tolerant strains mostly belonged to multilocus sequence typing (MLST) clonal complex (CC)-21 and CC-443, indicating that cold tolerance is associated with the phylogeny of C. jejuni. Notably, cold-tolerant strains had an increased probability of illness and were more likely to cause human infections due to their extended survival on refrigerated chicken meat compared to those sensitive to cold stress. Furthermore, the majority of cold-tolerant strains exhibited elevated aerotolerance, indicating that cold tolerance is related to aerotolerance. These findings suggest that refrigeration of chicken meat under aerobic conditions may not be effective at controlling C. jejuni and that cold-tolerant C. jejuni can pose an increased risk to food safety.
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Affiliation(s)
- Jeong In Hur
- Department of Food and Animal Biotechnology, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Jinshil Kim
- Department of Food and Animal Biotechnology, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea; Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Mi Seon Kang
- Research Group of Consumer Safety, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea
| | - Hyun Jung Kim
- Research Group of Consumer Safety, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea.
| | - Sangryeol Ryu
- Department of Food and Animal Biotechnology, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea.
| | - Byeonghwa Jeon
- Division of Environmental Health Sciences, School of Public Health, University of Minnesota, St. Paul, MN 55108, USA.
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