Stimulation by lincomycin of production of cholera-like enterotoxin in Vibrio cholerae non-O1

Evidence that a non-O1 Vibrio cholerae produces enterotoxin that is similar but not identical to cholera enterotoxin

“…'Zinnaka, Defense Medical College, Tokorozawa, Saitama, Japan. A lincomycin-resistant mutant of S7 was isolated by plating on agar containing 300 ,ug of lincomycin (Lincocin Injection; Japan Upjohn, Tokyo, Japan) per ml (28).…”

“…Culture for toxin production by the lincomycin-resistant mutant of S7 was carried out as previously described (29). An overnight culture was inoculated into Roux flasks containing 150 ml of Casamino Acids-yeast extract medium supplemented with 0.2% glucose (4) and 100 ,ug of lincomycin per ml (28) and ipcubated in the resting state for 24 h at 30°C.…”

Purification and some properties of a non-o1 Vibrio cholerae enterotoxin that is identical to cholera enterotoxin

“…A 1.5-ml portion of a 6-h culture at 37°C was transferred to a 2-liter Erlenmeyer flask containing 150 ml of a medium containing 3% Casamino acids (Difco Laboratories, Detroit, Mich.), 0.3% yeast extract (Difco), and 0.05% K2HPO4 (pH 7.0) (Casamino acids-yeast extract medium) and incubated without shaking at 37°C for 18 h. Then 1.5 ml of this culture was inoculated into 1-liter Roux flasks containing 150 ml of the Casamino acids-yeast extract medium supplemented with 0.2% glucose and 300 ,ug of lincomycin per ml; this yielded a surface/volume ratio of 2 cm2/ml. Lincomycin was added to stimulate toxin production (39). Cultures were incubated without shaking at 30°C for 48 h. These cultural conditions were found to be optimal for the production of maximal amounts of toxin (7).…”

Current perspectives on the epidemiology and pathogenesis of clinically significant Vibrio spp

“…First, optimal cultural conditions for maximal toxin production vary from species to species, and strain variation has been noted. In addition, a number of factors or metabolites affect toxin expression and include the culture medium used, pH, requirement for NaCl, aeration versus static incubation, and addition of lincomycin (101,105,121,144,160,202,220,221 In regard to the environmental surveillance for pathogenic vibrios, particularly from shellfish, virulence markers indicating the inherent pathogenicity of such isolates are generally lacking for all species excluding V. cholerae 01 and V. parahaemolyticus. Markers for pathogenic Vibrio species need to be developed and infective doses need to be determined so that guidelines can be established to evaluate the risk assessment for specified concentrations of each species in raw shellfish meats earmarked for consumption.…”