Persistence of adhesive properties in Vibrio cholerae after long‐term exposure to sea water
Title | Persistence of adhesive properties in Vibrio cholerae after long‐term exposure to sea water |
Publication Type | Journal Articles |
Year of Publication | 2003 |
Authors | Pruzzo C, Tarsi R, Lleò MDel Mar, Signoretto C, Zampini M, Pane L, Colwell RR, Canepari P |
Journal | Environmental MicrobiologyEnvironmental Microbiology |
Volume | 5 |
Type of Article | 10.1046/j.1462-2920.2003.00498.x |
ISBN Number | 1462-2920 |
Abstract | The effect of exposure to artificial sea water (ASW) on the ability of classical Vibrio cholerae O1 cells to interact with chitin-containing substrates and human intestinal cells was studied. Incubation of vibrios in ASW at 5°C and 18°C resulted in two kinds of cell responses: the viable but non-culturable (VBNC) state (i.e. <0.1 colony forming unit ml−1) at 5°C, and starvation (i.e. maintenance of culturability of the population) at 18°C. The latter remained rod shaped and, after 40 days’ incubation, presented a 47–58% reduction in the number of cells attached to chitin, a 48–53% reduction in the number of bacteria adhering to copepods, and a 48–54% reduction in the number of bacteria adhering to human cultured intestinal cells, compared to control cells not suspended in ASW. Bacteria suspended in ASW at 5°C became coccoid and, after 40 days, showed 34–42% fewer cells attached to chitin, 52–55% fewer adhering to copep-ods, and 45–48% fewer cells adhering to intestinal cell monolayers, compared to controls. Sarkosyl-insoluble membrane proteins that bind chitin particles were isolated and analysed by SDS-PAGE. After 40 days incubation in ASW at both 5°C and 18°C vibrios expressed chitin-binding ligands similar to bacteria harvested in the stationary growth phase. It is concluded that as vibrios do not lose adhesive properties after long-term exposure to ASW, it is important to include methods for VBNC bacteria when testing environmental and clinical samples for purposes of public health safety. |