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Linz B, Sharafutdinov I, Tegtmeyer N, Backert S. Evolution and Role of Proteases in Campylobacter jejuni Lifestyle and Pathogenesis. Biomolecules 2023; 13:biom13020323. [PMID: 36830692 PMCID: PMC9953165 DOI: 10.3390/biom13020323] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/26/2023] [Accepted: 02/04/2023] [Indexed: 02/10/2023] Open
Abstract
Infection with the main human food-borne pathogen Campylobacter jejuni causes campylobacteriosis that accounts for a substantial percentage of gastrointestinal infections. The disease usually manifests as diarrhea that lasts for up to two weeks. C. jejuni possesses an array of peptidases and proteases that are critical for its lifestyle and pathogenesis. These include serine proteases Cj1365c, Cj0511 and HtrA; AAA+ group proteases ClpP, Lon and FtsH; and zinc-dependent protease PqqE, proline aminopeptidase PepP, oligopeptidase PepF and peptidase C26. Here, we review the numerous critical roles of these peptide bond-dissolving enzymes in cellular processes of C. jejuni that include protein quality control; protein transport across the inner and outer membranes into the periplasm, cell surface or extracellular space; acquisition of amino acids and biofilm formation and dispersal. In addition, we highlight their role as virulence factors that inflict intestinal tissue damage by promoting cell invasion and mediating cleavage of crucial host cell factors such as epithelial cell junction proteins. Furthermore, we reconstruct the evolution of these proteases in 34 species of the Campylobacter genus. Finally, we discuss to what extent C. jejuni proteases have initiated the search for inhibitor compounds as prospective novel anti-bacterial therapies.
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Affiliation(s)
- Bodo Linz
- Correspondence: ; Tel.: +49-(0)-9131-8528988
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Boleratz BL, Oscar TP. Use of
ComBase
data to develop an artificial neural network model for nonthermal inactivation of
Campylobacter jejuni
in milk and beef and evaluation of model performance and data completeness using the acceptable prediction zones method. J Food Saf 2022. [DOI: 10.1111/jfs.12983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Bethany L. Boleratz
- US Department of Agriculture, Agricultural Research Service, Chemical Residue and Predictive Microbiology Research Unit, Center for Food Science and Technology University of Maryland Eastern Shore Princess Anne Maryland USA
| | - Thomas P. Oscar
- US Department of Agriculture, Agricultural Research Service, Chemical Residue and Predictive Microbiology Research Unit, Center for Food Science and Technology University of Maryland Eastern Shore Princess Anne Maryland USA
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Ha J, Lee J, Lee S, Kim S, Choi Y, Oh H, Kim Y, Lee Y, Seo Y, Yoon Y. Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky. Food Sci Anim Resour 2019; 39:371-378. [PMID: 31304466 PMCID: PMC6612787 DOI: 10.5851/kosfa.2019.e28] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 04/04/2019] [Accepted: 04/04/2019] [Indexed: 11/10/2022] Open
Abstract
The objective of this study was to develop mathematical models for describing the
kinetic behavior of Staphylococcus aureus (S.
aureus) in seasoned beef jerky. Seasoned beef jerky
was cut into 10-g pieces. Next, 0.1 mL of S. aureus ATCC13565
was inoculated into the samples to obtain 3 Log CFU/g, and the samples were
stored aerobically at 10°C, 20°C, 25°C, 30°C, and
35°C for 600 h. S. aureus cell counts were enumerated on
Baird Parker agar during storage. To develop a primary model, the Weibull model
was fitted to the cell count data to calculate Delta (required
time for the first decimal reduction) and ρ (shape of
curves). For secondary modeling, a polynomial model was fitted to the
Delta values as a function of storage temperature. To
evaluate the accuracy of the model prediction, the root mean square error (RMSE)
was calculated by comparing the predicted data with the observed data. The
surviving S. aureus cell counts were decreased at all storage
temperatures. The Delta values were longer at 10°C,
20°C, and 25°C than at 30°C and 35°C. The secondary
model well-described the temperature effect on Delta with an
R2 value of 0.920. In validation analysis,
RMSE values of 0.325 suggested that the model
performance was appropriate. S. aureus in beef jerky survives
for a long period at low storage temperatures and that the model developed in
this study is useful for describing the kinetic behavior of S.
aureus in seasoned beef jerky.
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Affiliation(s)
- Jimyeong Ha
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Jeeyeon Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Soomin Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Sejeong Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Yukyung Choi
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Hyemin Oh
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yujin Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yewon Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yeongeun Seo
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
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Ha J, Lee H, Kim S, Lee J, Lee S, Choi Y, Oh H, Yoon Y. Quantitative microbial risk assessment of Campylobacter jejuni in jerky in Korea. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 32:274-281. [PMID: 30056649 PMCID: PMC6325380 DOI: 10.5713/ajas.18.0322] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Accepted: 07/26/2018] [Indexed: 11/27/2022]
Abstract
Objective The objective of this study was to estimate the risk of Campylobacter jejuni (C. jejuni) infection from various jerky products in Korea. Methods For the exposure assessment, the prevalence and predictive models of C. jejuni in the jerky and the temperature and time of the distribution and storage were investigated. In addition, the consumption amounts and frequencies of the products were also investigated. The data for C. jejuni for the prevalence, distribution temperature, distribution time, consumption amount, and consumption frequency were fitted with the @RISK fitting program to obtain appropriate probabilistic distributions. Subsequently, the dose-response models for Campylobacter were researched in the literature. Eventually, the distributions, predictive model, and dose-response model were used to make a simulation model with @RISK to estimate the risk of C. jejuni foodborne illness from the intake of jerky. Results Among 275 jerky samples, there were no C. jejuni positive samples, and thus, the initial contamination level was statistically predicted with the RiskUniform distribution [RiskUniform (−2, 0.48)]. To describe the changes in the C. jejuni cell counts during distribution and storage, the developed predictive models with the Weibull model (primary model) and polynomial model (secondary model) were utilized. The appropriate probabilistic distribution was the BetaGeneral distribution, and it showed that the average jerky consumption was 51.83 g/d with a frequency of 0.61%. The developed simulation model from this data series and the dose-response model (Beta Poisson model) showed that the risk of C. jejuni foodborne illness per day per person from jerky consumption was 1.56×10−12. Conclusion This result suggests that the risk of C. jejuni in jerky could be considered low in Korea.
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Affiliation(s)
- Jimyeong Ha
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Heeyoung Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Sejeong Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Jeeyeon Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Soomin Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Yukyung Choi
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Hyemin Oh
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
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