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Immunogenicity of Recombinant Porcine Attaching and Effacing-Associated Protein Compared with Intimin Fragment in Escherichia coli O157:H7-Infected Mice

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机构: [1]State Key Laboratory of Pathogens and Biosecurity, Beijing Institute of Microbiology and Epidemiology, Beijing, China. [2]Department of Urology, Beijing Xuanwu Hospital, Beijing, China.
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Enterohemorrhagic Escherichia coli (EHEC) causes a wide spectrum of food- and waterborne infectious diseases, including diarrhea, hemorrhagic colitis, and even hemolytic-uremic syndrome. Porcine attaching and effacing-associated protein (Paa) was first identified in a porcine enteropathogenic E. coli strain. It has been proven essential in the attaching and effacing mechanism of EHEC. However, the immunologic function of the Paa protein has yet to be established. In the present study, recombinant Paa protein was overexpressed successfully in engineered E. coli and effectively purified to homogeneity. Comparative experiments were carried out in mice with a known adhesion factor (intimin) as reference to investigate the immunogenicity of Paa. Intraperitoneal immunization of Paa protein in mice elicited significantly high levels of serum immunoglobulin G antibodies via Th2-mediated humoral immune response. In mice challenged with E. coli O157:H7, Paa protein exhibited immunological effectiveness against pathogenic bacteria colonization and excretion in vivo. Compared with the intimin, Paa showed better protective effect against E. coli O157:H7 infection in mice, particularly those challenged with high lethal doses of the pathogen. Seventy percent of the mice challenged with 50 minimal lethal dose (MLD) in the Paa group survived, whereas only 50% survived in the intimin group. This finding is the first description of the immunologic function of the Paa protein. These attributes provide support for the development of Paa-based vaccine, which can be beneficial in treating infectious diseases caused by E. coli O157:H7.

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出版当年[2012]版:
大类 | 4 区 医学
小类 | 3 区 食品科技
最新[2023]版:
大类 | 2 区 农林科学
小类 | 3 区 食品科技
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出版当年[2011]版:
Q1 FOOD SCIENCE & TECHNOLOGY
最新[2023]版:
Q3 FOOD SCIENCE & TECHNOLOGY

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第一作者机构: [1]State Key Laboratory of Pathogens and Biosecurity, Beijing Institute of Microbiology and Epidemiology, Beijing, China.
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通讯机构: [*1]State Key Laboratory of Pathogens and Biosecurity, Beijing Institute of Microbiology and Epidemiology, No. 20 Dongdajie, Fengtai District ,Beijing 100071, P.R. China
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