• Title, Summary, Keyword: Campylobacter jejuni

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Preparation of Fermented Citrus Peels Extracts for Their Antimicrobial Activity against Campylobacter jejuni (감귤 진피 추출물을 이용한 발효액 제조 및 Campylobacter jejuni 에 대한 항균 활성)

  • Chun, Ji-Min;Bae, Ji-Hyun
    • Journal of the Korean Society of Food Culture
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    • v.30 no.4
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    • pp.475-480
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    • 2015
  • Jeju citrus, which contains an abundance of calcium and vitamin, was used to develop fermented citrus peel extract. A total of seven probiotic strains were applied to tangerine dermis to select the best growing bacteria in citrus peel extracts. B. longum, B. bifidum, and L. mesenteroides were found to grow best in citrus peel extract culture containing glucose, yeast extracts, peptone, and potassium phosphate. Citrus peel extract culture consisting of 1% yeast extract, 5% peptone, and 0.1% phosphate was the best environment for growth of probiotics. The pH, acidity, and viable cell numbers of these fermented extracts were measured. The initial pH level of fermented extracts with nutrients was 5.25 and dropped rapidly to 3.39 after 72 hours of fermentation. The acidity of fermented extracts increased to 4.08 % after 72 hours of fermentation, and the viable cell number in fermented extracts after refrigeration for 2 weeks was $1.3{\times}10^{10}CFU/mL$. The antimicrobial activity of citrus peel fermented extracts against Campylobacter jejuni was determined, and concentrations more than 25,000 ppm showed antimicrobial activity.

Genetic analysis of Campylobacter jejuni isolates from diarrhea patients in Gyeonggi-do (경기도에서 분리된 Campylobacter jejuni의 유전자 패턴 분석 연구)

  • Kim, Woon-Ho;Choi, Ok-Kyung;Jeong, Jin-A;Park, Sung-Hee;Lee, Yea-Eun;Park, Gwang-Hee;Yoon, Mi-Hye
    • Korean Journal of Microbiology
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    • v.54 no.1
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    • pp.31-37
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    • 2018
  • Campylobacter jejuni is an important food-borne pathogen causing gastroenteritis in human. We isolated 208 strains of Campylobacter jejuni from 430 diarrhea patients and food employees with 17 food-poisoning outbreaks between 2014 and 2016 in Gyeonggi area. The strains were tested for genetic relationship and the genotype distribution using PFGE and multiplex-PCR typing. Among the 47 Penner-serotypes known for C. jejuni, it was identified as a genotype consisting of 35 genotypes by multiplex-PCR typing and represented 7 genotypes (HS2, HS4A, HS8, HS15, HS29, HS41, and HS53) in the selected strain. From the PFGE analysis of 11 food-poisoning outbreaks, 5 group of PFGE profile were obtained, and genetic similarity in these clusters ranged from 61.8 to 66.6%. This study examines the genetic diversity of C. jejuni that have been separated in the Gyeonggi area through various genetic analysis methods and identifies the correlation between strains in patients who have been infected with the disease in the future.

Inhibitory Effects of Acetic Acid and Temperature on Growth of Campylobacter jejuni ATCC 33291

  • Kim, Wang-june;Shin, Soon-Young;Hwang, Han-Joon
    • Journal of Microbiology and Biotechnology
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    • v.11 no.6
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    • pp.934-939
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    • 2001
  • The growth inhibition of Campylobacter jejuni ATCC 33291 in the presence of $1\%$ acetic acid at 4, 25, and $42^{\circ}C$, followed by $25^{\circ}C$ and $4^{\circ}C$, at pH 5.5 and pH 6.5, and by the addition of $1\%$ acetic acid aat 4, 25, and $42^{\circ}C$ were determined to be 22, 8.5, and 1.4 min, respectively, in an FBP-SBB medium. The D values of C. jejuni were increased by the addition of chicken and did not follow the linear relationship observed in the FBP-SBB media without chicken. When using distilled water instead of FBP-SBB in the model system, the death rate of C. jejuni was dramatically accelerated. The injured or low cell numbers that were impossible to enumerate using the plate count method, were detected by a polymerase chain reaction and enrichment culture procedure. These results suggested that acetic acid is reliable and effective as a disinfectant, however, it is necessary to take additional care at refrigeration temperatures due to the potential of injred cells during poultry processing.

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Disinfection effects of heat- and cold-treatment and UV-irradiation on campylobacter jejuni (고온 및 저온처리와 자외선조사에 의한 campylobacterjejuni의 살균효과)

  • 김치경;임선희;윤만석;오학식;조민기
    • Korean Journal of Microbiology
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    • v.27 no.3
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    • pp.291-296
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    • 1989
  • Campylobacter jejuni was studied for its disinfection by heat-and cold-treatment and UV-irradiation. When C. jejuni was treated by heat, no viable cell was found after 10 min treatment at $55^{\circ}C$, whereas small fraction of cell population was survived after 60 min treatment at $45^{\circ}C$ and $50^{\circ}C$. When they were treated by cold temperature for 30 days, no cell was survived at -$23^{\circ}C$ but about 4 log of the cells were survived at both temperature of $4^{\circ}C$ and -$40^{\circ}C$. When the organisms were UV-irradiated, thier survival rates were proportionally varied to the distance of irradiation. The scanning electron microscopic studies of C. jejuni cells treated by the disinfecting agents revealed that shapes of thecells were deformed from spiral rod into spherical form. The heat-treated cells showed rough and damaged surface on the scanning electron micrographs. In the heat-treated cells, some proteins of high molecular weight appeared to become accumulated in the electrophoretic analysis. The DNAs extracted from the cells treated with the physical agents showed some differences in agarose gel electrophoresis, comparing those of normal cells.

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Specific Detection of Enteropathogen Campylobacter jejuni in Food Using a Polymerase Chain Reaction

  • Shin, Soon-Young;Park, Jong-Hyun;Kim, Wang-June
    • Journal of Microbiology and Biotechnology
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    • v.9 no.2
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    • pp.184-190
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    • 1999
  • The use of the polymerase chain reaction (PCR) method was described using two sets of primers based on the ceuN gene (JEJ 1 and JEJ 2) which encodes a protein involved in siderophore transport and 16S rRNA gene (pA and pB) for the sensitive and specific detection of enteropathogen Campylobacter jejuni. Six oligonucleotides were utilized in an amplification experiment and PCR products of predicted sizes were generated from whole cells and boiled cell lysates at the same intensity. Two sets of the primer pairs, JEJ and pAB, were specific enough for all C. jejuni strains tested for the direct use of whole cells without DNA extraction or lysis steps. In the PCR using the pAB primer pair, the detection limit, as determined by the ethidium bromide staining of the amplification products on agarose gels, was at the level of $10^1$ bacteria cells or less in both the pure culture and artificially inoculated milk and chicken enrichment samples, whereas the detection limit with the JEJ primer pair was relatively low, i.e. $10^3$ cells or more in the same PCR samples. The PCR method using either a primer JEJ or pAB was both repeatable and specific for the detection of C. jejuni in food. This method is simply completed within 4 h.

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Synthesis and thermotolerance of heat shock proteins in campylobacter jejuni (Campylobacter jejuni에서 고온충격 단백질의 합성과 내열성)

  • 김치경;김현옥;이길재
    • Korean Journal of Microbiology
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    • v.29 no.1
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    • pp.49-55
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    • 1991
  • The heat shock responses of Campylobacter jejuni were studied by examination of their survival rates and synthesis of heat shocd proteins. When C. jejuni cells were treated at the sublethal temperatures of 48.deg.C for 30 minutes, most of the cells maintained their viabilities and synthesized the heat shock proteins of 90, 73, and 66 kD in molecular weight. By the method of two-dimensional electrophoresis, the heat shock proteins of C. jejuni were identified to be Hsp90, Hsp73, and Hsp66. During the heat shock at 48.deg.C, the heat shock proteins were induced from about 5 minutes after the heat shock treatment. Their synthesis was continued upto 30 minutes, but remarkably retarded after 50 minutes. When C. jejune cells were heat shocked at 51.deg.C for 30 minutes, the survival rates of the cells were decreased by about $10^{3}$ fold and synthesis of heat shock proteins and normal proteins was also generally retarded. The cells exposed to 55.deg.C for 30 minutes died off by more than $10^{5}$ cells and the new protein synthesis was not observed. But when C. jejuni cells were heat-shocked at the sublethal temperature of 48.deg.C for 15 to 20 minutes and then were exposed at the lethal temperature of 55.deg.C for 30 minutes, their viabilities were higher than those exposed at 55.deg.C for 30 minutes without pre-heat shock at 48.deg.C. Therefore, the heat shock proteins synthesized at the sublethal temperature of 48.deg.C in C. jejuni were thought to be responsible for thermotolerance. However, when C. jejuni cells heat-shocked at various ranges of sublethal and lethal temperatures were placed back to the optimum temperature of 42.deg.C, the multiplication patterns of the cells pretreated at different temperatures were not much different each other.

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In Vitro Antagonistic Activity Evaluation of Lactic Acid Bacteria (LAB) Combined with Cellulase Enzyme Against Campylobacter jejuni Growth in Co-Culture

  • Dubois-Dauphin, Robin;Sabrina, Vandeplas;Isabelle, Didderen;Christopher, Marcq;Andre, Thewis;Philippe, Thonart
    • Journal of Microbiology and Biotechnology
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    • v.21 no.1
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    • pp.62-70
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    • 2011
  • The antibacterial effects of nine lactic acid bacteria (LAB) against Campylobacter jejuni were investigated by using agar gel diffusion and co-culture assays. Some differences were recorded between the inhibition effects measured with these two methods. Only two LAB, Lb. pentosus CWBI B78 and E. faecium THT, exhibited a clear anti- Campylobacter activity in co-culture assay with dehydrated poultry excreta mixed with ground straw (DPE/GS) as the only growth substrate source. It was observed that the supplementation of such medium with a cellulase A complex (Beldem S.A.) enhanced the antimicrobial effect of both LAB strains. The co-culture medium acidification and the C. jejuni were positively correlated with the cellulase A concentration. The antibacterial effect was characterized by the lactic acid production from the homofermentative E. faecium THT and the lactic and acetic acids production from the heterofermentative Lb. pentosus CWBI B78. The antagonistic properties of LAB strains and enzyme combination could be used in strategies aiming at the reduction of Campylobacter prevalence in the poultry production chain and consequently the risk of human infection.

Synthesis of the 2'-Azidoethyl Trisaccharide, 6d-altroHepp-GlcNAc-Gal Hapten, an O-Antigenic Repeating Unit of Campylobacter jejuni Serotypes O:23 and O:36

  • Yun, Mi-Kyung;Shin, Jeong E. Nam
    • Bulletin of the Korean Chemical Society
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    • v.29 no.7
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    • pp.1315-1319
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    • 2008
  • A trisaccharide, 6d-Altro-Hepp$\alpha$ (1$\rightarrow$3) GlcNAc$\beta$ (1$\rightarrow$3) Gal$\alpha$ (1$\rightarrow$$OCH_2CH_2N_3$, as an O-antigenic repeating unit of Campylobacter jejuni serotypes O:23 and O:36, was synthesized. Coupling of the 6d-altro-Hepp$\alpha$ (1$\rightarrow$3) GlcNAc$\beta$ (1$\rightarrow$SEt donor with Gal$\alpha$ (1${\rightarrow}OCH_2CH_2Cl$ acceptor in the presence of NIS-TfOH promoter afforded the trisaccharide having the $\beta$ (1$\rightarrow$3) Gal linkage. $\beta$ -Stereospecificity and the desired regioselectivity for the 3-OH Gal are obtained. Subsequent hydrogenation, acetylation, azide displacement, hydrazinolysis, Nacetylation, and finally deacetylation furnished the title trisaccharide hapten for further glycoconjugation.

Role of eptC in Biofilm Formation by Campylobacter jejuni NCTC11168 on Polystyrene and Glass Surfaces

  • Lim, Eun Seob;Kim, Joo-Sung
    • Journal of Microbiology and Biotechnology
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    • v.27 no.9
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    • pp.1609-1616
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    • 2017
  • The complex roles of cell surface modification in the biofilm formation of Campylobacter jejuni, a major cause of worldwide foodborne diarrheal disease, are poorly understood. In a screen of mutants from random transposon mutagenesis, an insertional mutation in the eptC gene (cj0256) resulted in a significant decrease in C. jejuni NCTC11168 biofilm formation (<20%) on major food contact surfaces, such as polystyrene and borosilicate glass, when compared with wild-type cells (p < 0.05). In C. jejuni strain 81-176, the protein encoded by eptC modified cell surface structures, such as lipid A, the inner core of lipooligosaccharide, and the flagellar rod protein (FlgG), by attaching phosphoethanolamine. To assess the role of eptC in C. jejuni NCTC11168, adherence and motility tests were performed. In adhesion assays with glass surfaces, the eptC mutant exhibited a $0.77log\;CFU/cm^2$ decrease in adherence compared with wild-type cells during the initial 2 h of the assay (p < 0.05). These results support the hypothesis that the modification of cell surface structures by eptC affects the initial adherence in biofilm formation of C. jejuni NCTC11168. In motility tests, the eptC mutant demonstrated reduced motility when compared with wild-type cells, but wild-type cells with the transposon inserted in a gene irrelevant to biofilm formation (cj1111c) also exhibited decreased motility to a similar extent as the eptC mutant. This suggests that although eptC affects motility, it does not significantly affect biofilm formation. This study demonstrates that eptC is essential for initial adherence, and plays a significant role in the biofilm formation of C. jejuni NCTC11168.

Effect of a mixture of Galla rhois and Cinnamomum cassia extracts on susceptibility to the colonization of Campylobacter jejuni in broiler chickens

  • Cho, Byung-Wook;Lee, Soo-Mi;Cha, Chun-Nam;Yoo, Chang-Yeol;Son, Song-Ee;Kim, Suk;Lee, Hu-Jang
    • Korean Journal of Veterinary Research
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    • v.56 no.1
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    • pp.9-14
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    • 2016
  • The present study evaluated the effects of a mixture of Galla rhois and Cinnamomum cassia extracts (GCE) (1 : 1, w/w) on susceptibility to the colonization of Campylobacter (C.) jejuni in broilers. Eighty two-week-old broilers (n = 20 per group) were used to estimate the efficacy of GCE against C. jejuni infection via drinking water. Antibacterial activity testing revealed that the minimum bactericidal concentration of GCE against C. jejuni was 2.5 mg/mL. Broilers challenged with C. jejuni were administered 0.0 (Non-GCE), 2.5 (GCE-2.5), 5.0 (GCE-5.0) and 10.0 g/L (GCE-10) GCE for 7 days, and the cecal contents were collected from five broilers per group on the 1st, 3rd, 5th, and 7th day post-treatment. On day 3 post-administration, the number of C. jejuni in GCE-5.0 (p < 0.05) and GCE-10 (p < 0.01) was significantly decreased relative to Non-GCE, while on day 7 those in all GCE-treated groups were significantly decreased compared to the Non-GCE group (p < 0.001). Hematological and blood biochemical analysis revealed no significant differences in parameters between the Non-GCE and GCE-treated groups. Based on the results of the present study, GCE was identified as a safe and alternative candidate to suppress C. jejuni colonization in broilers.