کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8750285 1593757 2017 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization of the virulence potential of Staphylococcus condimenti isolated from a patient with severe soft tissue infection
ترجمه فارسی عنوان
خصوصیات پتانسیل ویروزی موجود استافیلوکوک های جدا شده از بیمار با عفونت بافت نرم شدید
موضوعات مرتبط
علوم زیستی و بیوفناوری ایمنی شناسی و میکروب شناسی میکروب شناسی
چکیده انگلیسی
The coagulase-negative bacterium Staphylococcus condimenti and closely related species are commonly isolated from or found in starter cultures of fermented sausage as well as fish and soy sauces, and have traditionally been considered nonpathogenic. Recently, however, a case of catheter-related bacteraemia caused by S. condimenti was reported. In the present study we identified and characterized a strain of S. condimenti isolated from a patient with a severe soft tissue infection, comparing it to S. condimenti and S. carnosus type strains in order to elucidate the virulence potential of the clinical strain. Genome comparison showed high degree of conservation between the clinical strain and the type strain used in food industry, as well as with S. carnosus. The genome of the clinical S. condimenti strain contains few horizontally transferred regions and 37 putative virulence genes, including genes with similarity to leucocidin and genes involved in immune evasion, proinflammatory and cytolytic activity. However, it remains to be tested whether these putative virulence genes are expressed and functional. Although uncommon, S. condimenti may cause severe infection in previously healthy persons.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: New Microbes and New Infections - Volume 18, July 2017, Pages 8-14
نویسندگان
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