Journal
JOURNAL OF DAIRY SCIENCE
Volume 95, Issue 11, Pages 6313-6319Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2012-5560
Keywords
milk fat globule membrane; virulence; Escherichia coli O157:H7
Funding
- Dairy Farmers of Ontario (Mississauga, ON, Canada)
- Ontario Dairy Council (Mississauga, ON, Canada) through the Industry research chair program
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The aim of this study was to examine the effect of the bovine milk fat globule membrane (MFGM) on the virulence of Escherichia coli O157:H7. The MFGM was extracted from raw or heat-treated milk, resulting in 2 preparations differing in protein composition. Both heated and raw MFGM exerted an inhibitory effect on Shiga toxin gene expression by E. coli O157:H7 (ratios of -7.69 and -5.96, respectively). Interestingly, the effect was stronger with heated MFGM, with a larger decrease in expression of the virulence gene fliC (ratio of -9.43). The difference in effect observed between heated and raw MFGM could be explained by the difference in protein composition between the 2 preparations. These results show, for the first time, a specific effect of MFGM on expression of Shiga toxin genes as well as genes involved in the motility of E. coli O157:H7. This may offer a new approach to mitigate the adverse health effects caused by E. coli O157:H7 infections.
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