Characterization of Sarcocystis fayeri's actin‐depolymerizing factor as a toxin that causes diarrhea

Irikura, Daisuke; Saito, Morihiro; Sugita-Konishi, Yoshiko; Ohnishi, Takahiro; Sugiyama, Keiichi; Watanabe, Maiko; Yamazaki, Akiko; Izumiyama, Shinji; Sato, Hirotaka; Kimura, Yusuke; Doi, Ryohei; Kamata, Yoichi

doi:10.1111/gtc.12515

Cited by 15 publications

(6 citation statements)

References 22 publications

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“…This toxin showed homology with the actin-depolymerizing factor from Toxoplasma gondii and Eimeria tenella . Irikura et al showed that a recombinant version of the same 15-kDa protein induced enterotoxicity in a rabbit ileal loop test (23). These findings showed that the 15-kDa protein from S. fayeri originating from horse meat was a diarrheal toxin functioning as a food poisoning agent in humans.…”

Section: Discussionmentioning

confidence: 99%

First Case Report of Possible Sarcocystis truncata-induced Food Poisoning in Venison

et al. 2019

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Along with the increase in consumption of raw animal meat, the prevalence of food poisoning is increasing. A 67-year-old Japanese man had eaten raw venison 4 hours prior to the beginning of vomiting. Many white cysts were discovered in the venison, with numerous bradyzoites being detected after the cysts were punctured. The presence of the Sarcocystis spp. 18S rRNA gene was detected by polymerase chain reaction, and Sarcocystis truncata was isolated from the venison. Sarcocystis truncata has not previously been identified in sika deer (Cervus nippon) in Japan. This is the first report of possible Sarcocystis truncata-induced food poisoning following consumption of venison.

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Section: Discussionmentioning

confidence: 99%

First Case Report of Possible Sarcocystis truncata-induced Food Poisoning in Venison

et al. 2019

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“…Sarcocystis spp. is one such novel intrinsic risk factor for food poisoning [10]. We previously reported the presence of at least four species of Sarcocystis spp.…”

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Detection of Sarcocystis spp. and Shiga toxin-producing Escherichia coli in Japanese sika deer meat using a loop-mediated isothermal amplification-lateral flow strip

Sugita-Konishi

Kobayashi

Takasaki³

et al. 2019

The Journal of Veterinary Medical Science

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Game meat potentially harbors a number of parasitic and bacterial pathogens that cause foodborne disease. It is thus important to monitor the prevalence of such pathogens in game meats before retail and consumption to ensure consumer safety. In particular, Sarcocystis spp. and Shiga toxin-producing Escherichia coli (STEC) have been reported to be causative agents of food poisoning associated with deer meat consumption. To examine the prevalence of these microbiological agents on-site at a slaughterhouse, the rapid, simple and sensitive detection method known as the “DNA strip” has been developed, a novel tool combining loop-mediated isothermal amplification and a lateral flow strip. This assay has achieved higher sensitivity and faster than conventional PCR and is suitable for on-site inspection.

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“…Irikura et al . also showed that the same 15-kDa protein of S. fayeri induced enterotoxicity in a rabbit ileal loop test using a recombinant 15-kDa protein [ 20 ]. Aoki et al .…”

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Effects of temperature, pH and curing on the viability of Sarcocystis, a Japanese sika deer (Cervus Nippon centralis) parasite, and the inactivation of their diarrheal toxin

Honda

Sawaya

Taira

et al. 2018

The Journal of Veterinary Medical Science

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Recently, the Sarcocystis parasite in horse and deer meat has been reported to be a causative agent of acute food poisoning, inducing nausea, vomiting and diarrhea. Compared with other causative agents, such as bacteria, viruses and other parasites, in deer meat, the Sarcocystis species parasite, including its stability under various conditions, is poorly understood. In this study, we assessed the viability of Sarcocystis spp. and the activity of their diarrhea toxin (a 15-kDa protein) in deer meat under conditions of freezing, cold storage, pH change and curing. In addition, the heat tolerance was assayed using purified bradyzoites. The results showed that the species lost viability by freezing at −20, −30 and −80°C for <1 hr, heating at 70°C for 1 min, alkaline treatment (pH 10.0) for 4 days and addition of salt at 2.0% for <1 day. Immunoblot assays showed that the diarrhea toxin disappeared together with the loss of viability. However, the parasite survived cooling at 0 and 4°C and acidification (pH 3.0 and 5.0) for more than 7 days with the diarrhea toxin intact. These results provide useful information for developing practical applications for the prevention of food poisoning induced by diarrheal toxin of Sarcocystis spp. in deer meat during cooking and preservation.

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Characterization of Sarcocystis fayeri's actin‐depolymerizing factor as a toxin that causes diarrhea

Cited by 15 publications

References 22 publications

First Case Report of Possible <i>Sarcocystis truncata</i>-induced Food Poisoning in Venison

First Case Report of Possible <i>Sarcocystis truncata</i>-induced Food Poisoning in Venison

Detection of <i>Sarcocystis</i> spp. and Shiga toxin-producing <i>Escherichia coli</i> in Japanese sika deer meat using a loop-mediated isothermal amplification-lateral flow strip

Effects of temperature, pH and curing on the viability of <i>Sarcocystis,</i> a Japanese sika deer (<i>Cervus Nippon centralis</i>) parasite, and the inactivation of their diarrheal toxin

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