Show simple item record Baré, Julie Sabbe, Koen Huws, Sharon Ann Vercauteren, Dries Braeckmans, Kevin van Gremberghe, Ineke Favoreel, Herman Houf, Kurt 2011-06-06T09:18:02Z 2011-06-06T09:18:02Z 2010-11-01
dc.identifier.citation Baré , 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 . DOI: 10.1111/j.1574-6941.2010.00955.x en
dc.identifier.issn 0168-6496
dc.identifier.other PURE: 163806
dc.identifier.other PURE UUID: 633874f1-5115-466d-a67d-0bfa7695335e
dc.identifier.other dspace: 2160/6919
dc.identifier.other DSpace_20121128.csv: row: 4178
dc.identifier.other RAD: 1776
dc.identifier.other RAD_Outputs_All_ID_Import_20121105.csv: row: 952
dc.identifier.other IBERS: 0000018655
dc.identifier.other Ibers_20121112_1204.csv: row: 789
dc.identifier.other RAD: 1609
dc.identifier.other RAD_Outputs_All_ID_Import_20121105.csv: row: 817
dc.identifier.other IBERS: 0000018651
dc.identifier.other Ibers_20121112_1204.csv: row: 473
dc.identifier.other Scopus: 78649341583
dc.identifier.other PubMed: 20722733
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.rights 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 /dk/atira/pure/researchoutput/researchoutputtypes/contributiontojournal/article en
dc.contributor.institution Institute of Biological, Environmental and Rural Sciences en
dc.description.status Peer reviewed en

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