A Comprehensive Epidemiological Research for Clinical Vibrio parahaemolyticus in Shanghai

Li, Huan; Tang, Rong; Lou, Yang; Cui, Zelin; Chen, Wenjing; Hong, Quan; Zhang, Zhaohuan; Malakar, Pradeep K.; Pan, Yingjie; Yong, Zhao

doi:10.3389/fmicb.2017.01043

Cited by 39 publications

(34 citation statements)

References 61 publications

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“…T3SSs are an important determinant of pathogenicity of V. parahaemolyticus. All the toxigenic V. parahaemolyticus strains in this study carried the T3SS1 genes, consistent with previous reports [17,33]. The distribution of T3SS2α genes was highly diverse with the loss of at least one gene from the tdh + trh − isolates.…”

Section: Discussionsupporting

confidence: 91%

“…The pandemic clone has the typical tdh + trh − , toxRS/new + , orf8 +/− genotype, which is identified by Group-specific PCR (GS-PCR) that detects the sequence variation in toxRS gene (toxRS/new) [14,15]. The burden of V. parahaemolyticus diarrhoea is very high in Asian countries [16][17][18] and the outbreaks are related to raw shellfish consumption in the United States and Canada [19,20]. In addition, sporadic outbreaks have been reported in coastal Europe [21,22].…”

Section: Introductionmentioning

confidence: 99%

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Genetic and virulence characterisation of Vibrio parahaemolyticus isolated from Indian coast

2020

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Background: V. parahaemolyticus is autochthonous to the marine environment and causes seafood-borne gastroenteritis in humans. Generally, V. parahaemolyticus recovered from the environment and/or seafood is thought to be non-pathogenic and the relationship between environmental isolates and acute diarrhoeal disease is poorly understood. In this study, we explored the virulence potential of environmental V. parahaemolyticus isolated from water, plankton and assorted seafood samples collected from the Indian coast. Results: Twenty-two V. parahaemolyticus isolates from seafood harboured virulence associated genes encoding the thermostable-direct haemolysin (TDH), TDH-related haemolysin (TRH), and Type 3 secretion systems (T3SS) and 95.5% of the toxigenic isolates had pandemic strain attributes (toxRS/new + ). Nine serovars, with pandemic strain traits were newly identified and an O4:K36 tdh − trh + V. parahaemolyticus bearing pandemic marker gene was recognised for the first time. Results obtained by reverse transcription PCR showed trh, T3SS1 and T3SS2β to be functional in the seafood isolates. Moreover, the environmental strains were cytotoxic and could invade Caco-2 cells upon infection as well as induce changes to the tight junction protein, ZO-1 and the actin cytoskeleton. Conclusion:Our study provides evidence that environmental isolates of V. parahaemolyticus are potentially invasive and capable of eliciting pathogenic characteristics typical of clinical strains and present a potential health risk. We also demonstrate that virulence of this pathogen is highly complex and hence draws attention for the need to investigate more reliable virulence markers in order to distinguish the environmental and clinical isolates, which will be crucial for the pathogenomics and control of this pathogen.

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Genetic and virulence characterisation of Vibrio parahaemolyticus isolated from Indian coast

2020

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“…All subjects gave written informed consent, or written informed consent was provided by parents/guardians for participants that were under the age of 16. All V. parahaemolyticus virulence genes information were identified in our previous studies (Li et al, 2017;Niu et al, 2018a). A total of 50 strains of V. parahaemolyticus were used in this study, of which clinical isolates (VPC, n = 23) were recovered from the patients who presented with acute diarrhea in gastroenteritis outpatient clinics in the Shanghai hospital.…”

Section: Bacterial Strains and Preparation Of Inoculummentioning

confidence: 99%

Comparison on the Growth Variability of Vibrio parahaemolyticus Coupled With Strain Sources and Genotypes Analyses in Simulated Gastric Digestion Fluids

Wang

Yong²,

Pan³

et al. 2020

Front. Microbiol.

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Vibrio parahaemolyticus is a food-borne pathogen that causes pathogenic symptoms such as diarrhea and abdominal pain. Currently no studies have shown that either pathogenic and non-pathogenic V. parahaemolyticus possess growth heterogeneity in a human environment, such as in gastric and intestinal fluids. The tlh gene is present in both pathogenic and non-pathogenic V. parahaemolyticus strains, while the tdh and trh genes are only present in pathogenic strains. This study firstly applied simulated human gastric fluids to explore growth variability of 50 strains of V. parahaemolyticus at 37 • C. The bacterial growth curves were fitted by primary modified Gompertz model, and the maximum growth rate (µ max ), lag time (LT), and their CV values were calculated to compare the stress response of pathogenic and non-pathogenic V. parahaemolyticus to simulated human gastric fluids. Results showed that the simulated human gastric fluids treatment significantly increased the µ max of pathogenic strains and shortened the lag time, while decreased the µ max of non-pathogenic strains and prolonged the lag time. Meanwhile, the CV values of genotypes (tlh + /tdh + /trh − ) evidently increased, showing that the pathogenic genotype (tlh + /tdh + /trh − ) strains had strong activity to simulated gastric fluids. All of the results indicated that the V. parahaemolyticus strains exhibited a great stress-resistant variability and growth heterogeneity to the simulated gastric fluids, which provides a novel insight to unlock the efficient control of pathogenic V. parahaemolyticus.

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“…A comprehensive review of virulence factors in V. parahaemolyticus was presented by Li, Meng, Gu, Li, and Jia (2019). Many studies have considered the presence of TDH encoded by the tdh gene and TDH‐related hemolysis (TRH) encoded by trh gene as major virulence factors in V. parahaemolyticus that could cause an infection (Honda, Ni, & Miwatani, 1988; Li, Tang, et al., 2017; Matsuda et al., 2019; Nishibuchi & Kaper, 1995; Park, Ono, Rokuda, Jang, Iida, et al., 2004). Although these two proteins were mostly detected in clinical isolates of V. parahaemolyticus from samples isolated from human samples (Iida et al., 1998; Li, Tang, et al., 2017; Saito et al., 2015; Sakazaki et al., 1968), extremely few environmental isolates (e.g., from oysters, seawater, and sediment) contained the tdh and/or trh genes (Theethakaew et al., 2013).…”

Section: Distribution Of V Parahaemolyticus In Oystersmentioning

confidence: 99%

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

Ndraha

Wong

Hsiao

2020

Comp Rev Food Sci Food Safe

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Vibrio parahaemolyticus is a Gram-negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects of climate change were discussed.In addition, intervention strategies for reducing accumulation of V. parahaemolyticus in oysters were presented. A literature review revealed the following information relevant to the present study: (a) managing the safety of oysters (for human consumption) from primary production to consumption remains a challenge, (b) there are multiple factors that influence the concentration of V. parahaemolyticus in oysters from primary production to consumption, (c) climate change could possibly affect the safety of oysters, both directly and indirectly, placing public health at risk, (d) many intervention strategies have been developed to control and/or reduce the concentration of V. parahaemolyticus in oysters to acceptable levels, but most of them are mainly focused on the downstream steps of the oyster supply chain, and (c) although available regulation and/or guidelines governing the safety of oyster consumption are mostly available in developed countries, limited food safety information is available in developing countries. The information provided in this review may serve as an early warning for managing the future effects of climate change on the safety of oyster consumption. K E Y W O R D Sclimate change, food poisoning, oyster, risk, Vibrio parahaemolyticus Compr Rev Food Sci Food Saf.

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A Comprehensive Epidemiological Research for Clinical Vibrio parahaemolyticus in Shanghai

Cited by 39 publications

References 61 publications

Genetic and virulence characterisation of Vibrio parahaemolyticus isolated from Indian coast

Genetic and virulence characterisation of Vibrio parahaemolyticus isolated from Indian coast

Comparison on the Growth Variability of Vibrio parahaemolyticus Coupled With Strain Sources and Genotypes Analyses in Simulated Gastric Digestion Fluids

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

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