Influence of temperature, oxygen, bacterial origin and invasiveness on the association of Campylobacter jejuni with Acanthamoeba castellanii

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dc.contributor.author Bare, Julie
dc.contributor.author Sabbe, Koen
dc.contributor.author Huws, Sharon Ann
dc.contributor.author Vercauteren, Dries
dc.contributor.author Braeckmans, Kevin
dc.contributor.author van Gremberghe, Ineke
dc.contributor.author Favoreel, Herman
dc.contributor.author Houf, Kurt
dc.date.accessioned 2011-06-06T09:18:02Z
dc.date.available 2011-06-06T09:18:02Z
dc.date.issued 2010-11-01
dc.identifier.citation Bare , J , Sabbe , K , Huws , S A , Vercauteren , D , Braeckmans , K , van Gremberghe , I , Favoreel , H & Houf , K 2010 , ' Influence of temperature, oxygen, bacterial origin and invasiveness on the association of Campylobacter jejuni with Acanthamoeba castellanii ' FEMS Microbiology Ecology , vol 74 , no. 2 , pp. 371-381 . en
dc.identifier.issn 1574-6941
dc.identifier.other PURE: 163806
dc.identifier.other dspace: 2160/6919
dc.identifier.uri http://hdl.handle.net/2160/6919
dc.description Bare, J., Sabbe, K., Huws, S. A., Vercauteren, D., Braeckmans, K., van Gremberghe, I., Favoreel, H., Houf, K. (2010). Influence of temperature, oxygen, bacterial origin and invasiveness on the association of Campylobacter jejuni with Acanthamoeba castellanii.   FEMS Microbiology Ecology, 74(2), 371-381. Sponsorship: Institute for the Promotion of Innovation through Science and Technology; Research Fund of Ghent University IMPF: 03.45 en
dc.description.abstract Campylobacteriosis is the most frequently reported foodborne disease in the industrialized world, mainly through consumption of contaminated chicken meat. To date, no information is available on the primary infection sources of poultry. In this study, the ability of five Campylobacter jejuni strains with different invasion potential towards Caco-2 cells to survive and replicate in the protozoan Acanthamoeba castellanii was tested under simulated in situ conditions (i.e. chicken broiler houses). Results indicate that environmental conditions play a crucial role in C. jejuni–A. castellanii interactions. Co-culture in general did not result in an increase of either bacteria or amoebae. However, co-culture with Acanthamoeba did result in a delayed decline and an increased long-term survival of Campylobacter. Bacterial strain-specific effects were observed, with higher survival rates for low-invasive strains. The presence of C. jejuni in general did not affect A. castellanii viability, except at 37 °C under microaerobic conditions, where the presence of the reference and low-invasive Campylobacter strains resulted in a significant decline in amoebal viability. Confocal laser scanning microscopy revealed that intra-amoebal campylobacters were not always colocated with acidic organelles, suggesting potential bacterial interference with digestive processes. As Acanthamoeba enhances the persistence of C. jejuni, the presence of the amoeba in broiler house environments may have important implications for the ecology and epidemiology of this food pathogen. en
dc.format.extent 11 en
dc.language.iso eng
dc.relation.ispartof FEMS Microbiology Ecology en
dc.subject Campylobacter jejuni en
dc.subject Acanthamoeba castellanii en
dc.subject cocultivation assays en
dc.subject confocal laser scanning microscopy en
dc.subject environmental conditions en
dc.subject bacterial invasiveness en
dc.title Influence of temperature, oxygen, bacterial origin and invasiveness on the association of Campylobacter jejuni with Acanthamoeba castellanii en
dc.type Text en
dc.type.publicationtype Article (Journal) en
dc.identifier.doi http://dx.doi.org/10.1111/j.1574-6941.2010.00955.x
dc.contributor.institution Institute of Biological, Environmental and Rural Sciences en
dc.description.status Peer reviewed en


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