Genotypic and phenotypic changes in the emergence of Escherichia coli O157:H7

被引：214

作者：

Feng, P

Lampel, KA

Karch, H

Whittam, TS ^{[1
]}

机构：

[1] Penn State Univ, Dept Biol, Inst Mol Evolut Genet, Mueller Lab 208, University Pk, PA 16802 USA

[2] US FDA, Ctr Food Safety & Appl Nutr, Washington, DC 20204 USA

[3] Univ Wurzburg, Inst Hyg & Mikrobiol, Wurzburg, Germany

来源：

JOURNAL OF INFECTIOUS DISEASES | 1998年 / 177卷 / 06期

关键词：

D O I：

10.1086/517438

中图分类号：

R392 [医学免疫学]; Q939.91 [免疫学];

学科分类号：

100102 ;

摘要：

Escherichia toil O157:H7 is a foodborne pathogen distinguished from typical E. coli by the production of Shiga toxins (Stx) and the inability to ferment sorbitol (SOR) and to express beta-glucuronidase (GUD) activity. An allele-specific probe for the GUD gene (uidA) and multilocus enzyme electrophoresis were used to elucidate stages in the evolutionary emergence off. coli O157:H7. A point mutation at +92 in uidA was found only in O157:H7 and its nonmotile relatives, including a SOR+ O157:H- clone implicated in outbreaks of hemolytic-uremic syndrome in Germany. The results support a model in which O157:H7 evolved sequentially from an O55:H7 ancestor, first by acquiring the Stx2 gene and then by diverging into two branches; one became GUD(-) SOR-, resulting in the O157:H7 clone that spread worldwide, and the other lost motility, leading to the O157:H- clone that is an increasing public health problem in Europe.

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收藏

页码：1750 / 1753

页数：4

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