scholarly journals Staphylococcal enterotoxin B (SEB) toxin of Staphylococcus aureus and the detection methods

2018 ◽  
Vol 15 (2) ◽  
pp. 211-221
Author(s):  
Nguyễn Thị Hoài Thu ◽  
Nghiêm Ngọc Minh
Keyword(s):  
Staphylococcus Aureus ◽  
Proteolytic Enzymes ◽  
Food Poisoning ◽  
Staphylococcal Enterotoxin ◽  
Water Soluble ◽  
Detection Methods ◽  
Staphylococcal Enterotoxin B ◽  
Heat Stable ◽  
Enterotoxin B ◽  
Basic Features

Staphylococcal enterotoxins (SEs) secreted by Staphylococcus aureus is one of the principal causes of food poisoning. The SEs are superantigens; they are highly stable, resisting most proteolytic enzymes and thus keeping activity in the gastrointestinal tract after being ingestion. In particular, heat-stable enterotoxin is one of the most important property related to food safety. They are not degraded at 100°C for 30 minutes, even at 121oC for 28 minutes, the SEs retain biological activity. Heat resistance of SEs in foods is higher than in the culture medium. Staphylococcus aureus (S. aureus) produces more than 20 different types of enterotoxins, including SEA to SEE, SEG to SER and SEU. Among these, Staphylococcal enterotoxin B (SEB) is a powerful toxin, heat-stable, water-soluble and is a common cause of food poisoning. Moreover, SEB is one of the harmful or hazardous agents used as biological weapons in bioterrorism or biological warfare. Therefore, determining presence of SEB toxin in food is extremely important. In this review, we introduce the most basic features about S. aureus; about SEB toxin and conventional methods for SEB diagnosis, detection. Especially, we focus on rapid detection strip based on an immunochromatography; this technique is an highly sensitive, rapid, easy for use and storage.

Centrifugal microfluidic chip for point-of-care testing of staphylococcal enterotoxin B in complex matrixes

Nanoscale ◽  
2021 ◽  
Author(s):  
Li Li Tian ◽  
Chun Hong Li ◽  
Qi Chao Ye ◽  
Yuan Fang Li ◽  
Cheng Zhi Huang ◽  
...  
Keyword(s):  
Sample Preparation ◽  
Microfluidic Chip ◽  
Point Of Care ◽  
Food Poisoning ◽  
Staphylococcal Enterotoxin ◽  
Detection Methods ◽  
Staphylococcal Enterotoxin B ◽  
Point Of Care Testing ◽  
Preparation Time ◽  
Enterotoxin B

Staphylococcal enterotoxin B (SEB) is a typical biological toxin that causes food poisoning. Currently reported SEB detection methods had the drawbacks of sophisticated sample preparation, time-consuming and labor-intensive. Herein, we...

scholarly journals Screening of hybridoma cell lines secreting monoclonal antibodies specific for staphylococcal enterotoxin B (SEB) derived from Staphylococcus aureus

2016 ◽  
Vol 14 (1) ◽  
pp. 23-28
Author(s):  
Nghiêm Ngọc Minh ◽  
Nguyễn Thị Hoài Thu ◽  
Phạm Thùy Linh ◽  
Thân Đức Dương ◽  
Vũ Thị Thu Hằng ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Monoclonal Antibodies ◽  
B Lymphocytes ◽  
Food Poisoning ◽  
Gastrointestinal Diseases ◽  
Recombinant Antigen ◽  
Staphylococcal Enterotoxin ◽  
Staphylococcal Enterotoxin B ◽  
Enterotoxin B ◽  
High Level

Staphylococcus aureus (S. aureus) produces 11 types of toxins and more than 20 different Staphylococcal enterotoxins (SEs), including SEA to SEE, SEG to SER and SEU. Among them, enterotoxin type B (Staphylococcal enterotoxin B - SEB) is quite heat stable and causes gastrointestinal diseases in food poisoning. The symptoms of SEB intoxication begin with the onset of sudden fever, about 40oC to 41oC, chills, headache, muscle aches and dry cough. Some patients feel shortness of breath and chest pain. Although SEB is not considered lethal, high level of exposure can lead to shock and death. Therefore, a nontoxic SEB recombinant antigen was produced to immunize mice to create B lymphocytes. Myeloma cells were fused with the B lymphocytes to generate  hybridoma lines. The screening of monoclonal antibodies for the SEB antigen was determined by ELISA and Western blot tests. This study demonstrates that an SEB recombinant antigen can immunize a response against SEB in BALB/c mice. The production of monoclonal antibodies will be used to make a rapid detection strip for SEB based on immunochromatography.

Staphylococcus aureus: Production of Extracellular Compounds and Behavior in Foods - A Review

1989 ◽  
Vol 52 (4) ◽  
pp. 267-282 ◽  
Author(s):  
MARGARET I. HALPIN-DOHNALEK ◽  
ELMER H. MARTH
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Food Poisoning ◽  
Water Soluble ◽  
Bakery Products ◽  
Single Chain ◽  
Poultry Products ◽  
Heat Stable ◽  
And Behavior ◽  
Red Meats

Growth of Staphylococcus aureus is accompanied by production of such extracellular compounds as hemolysins, nuclease, coagulase, lipase, and enterotoxins. Enterotoxins that can cause food poisoning are produced by about one-third of the coagulase-positive strains of S. aureus. The enterotoxins are a heterogeneous group of heat-stable, water-soluble, single-chain globular proteins having a molecular weight between 28,000 and 35,000 daltons. Production of enterotoxin by appropriate strains of S. aureus is affected by the nutritional quality and pH of the substrate, temperature, atmosphere, sodium chloride (and hence water activity), other chemicals, and competing microorganisms. Outbreaks of staphylococcal food poisoning most often are associated with processed red meats, poultry products (especially chicken salad), sauces, dairy products (especially cheeses), and custard- or cream-filled bakery products. Ham and associated products often are involved in as many as 30% of outbreaks of staphylococcal food poisoning. Most outbreaks result from the combined effects of contamination of the food, often through unsanitary handling, with S. aureus and holding the food at the wrong temperature thus allowing growth and synthesis of enterotoxin by the pathogen.

STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCAL FOOD INTOXICATIONS. A REVIEW

1972 ◽  
Vol 35 (1) ◽  
pp. 21-29 ◽  
Author(s):  
T. E. Minor ◽  
E. H. Marth
Keyword(s):  
Staphylococcus Aureus ◽  
Secondary Metabolite ◽  
Soluble Protein ◽  
Food Poisoning ◽  
Water Soluble ◽  
Primary Metabolite ◽  
Water Soluble Protein ◽  
Assay Methods ◽  
Enterotoxin B ◽  
General Aspects

Staphylococcal food poisoning is strictly an intoxication which is caused by a water-soluble protein called enterotoxin that is secreted by staphylococcal cells, i.e. an exotoxin. After a general discussion of the properties of the enterotoxins, methods and media employed for producing high toxin yields are detailed. Mechanisms whereby these toxins are secreted differ in that enterotoxin A behaves as a primary metabolite and enterotoxin B acts as a secondary metabolite. Several studies on and explanations of the synthesis of enterotoxins are presented. Assay methods for these toxins that are discussed include bioassay techniques and serological procedures. Finally, some general aspects of the epidemiology of staphylococcal intoxications are described.

scholarly journals Acute Systemic Immune Activation following Conjunctival Exposure to Staphylococcal Enterotoxin B

2006 ◽  
Vol 74 (10) ◽  
pp. 6016-6019 ◽  
Author(s):  
Govindarajan Rajagopalan ◽  
Michele K. Smart ◽  
Robin Patel ◽  
Chella S. David
Keyword(s):  
Staphylococcus Aureus ◽  
Immune Activation ◽  
Human Leukocyte Antigen Class ◽  
Human Leukocyte ◽  
Staphylococcal Enterotoxin ◽  
Staphylococcal Enterotoxin B ◽  
Leukocyte Antigen ◽  
Systemic Immune Activation ◽  
Enterotoxin B ◽  
First Time

ABSTRACT Conjunctival exposure to the Staphylococcus aureus superantigen staphylococcal enterotoxin B (SEB) may occur accidentally, as a result of bioterrorism, or during colonization or infection of the external eye. Using human leukocyte antigen class II transgenic mice, we show for the first time that conjunctival exposure to SEB can cause robust systemic immune activation.

scholarly journals Staphylococcus aureus Isolates Encode Variant Staphylococcal Enterotoxin B Proteins That Are Diverse in Superantigenicity and Lethality

PLoS ONE ◽  
2012 ◽  
Vol 7 (7) ◽  
pp. e41157 ◽  
Author(s):  
Petra L. Kohler ◽  
Seth D. Greenwood ◽  
Suba Nookala ◽  
Malak Kotb ◽  
David M. Kranz ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Staphylococcal Enterotoxin ◽  
Staphylococcal Enterotoxin B ◽  
Enterotoxin B

scholarly journals Detection of Staphylococcal Enterotoxin B in Milk and Milk Products Using Immunodiagnostic Lateral Flow Devices

2010 ◽  
Vol 93 (2) ◽  
pp. 569-575 ◽  
Author(s):  
Thomas Boyle ◽  
Joyce M Njoroge ◽  
Robert L Jones ◽  
Maryann Principato
Keyword(s):  
Capillary Flow ◽  
Food Poisoning ◽  
Ice Cream ◽  
Extraction Methods ◽  
Etiologic Agent ◽  
Staphylococcal Enterotoxin ◽  
Lateral Flow ◽  
Staphylococcal Enterotoxin B ◽  
Hook Effect ◽  
Enterotoxin B

Abstract Staphylococcal enterotoxin B (SEB) is an extracellular pyrotoxin produced by Staphylococcus aureus, a known etiologic agent of food poisoning in humans. Lateral flow immunochromatographic devices (LFDs) designed for the environmental detection of SEB were adapted for use in this study to detect SEB in milk containing 2 fat, chocolate-flavored milk, and milk-derived products such as yogurt, infant formula, and ice cream. The advantage of using LFDs in these particular food products was its ease and speed of use with no additional extraction methods needed. No false positives were observed with any of the products used in this study. Dilution of the samples overcame the Hook effect and permitted capillary flow into the membrane. Thus, semisolid products such as ice cream and some yogurts, and products containing thickeners needed to be diluted using a phosphate-buffered saline-based buffer, pH 7.2. SEB was easily detected at concentrations of 5 g/mL and 500 ng/mL when the LFDs were used. SEB was also reliably detected at concentrations below 5 and 0.25 ng/mL, which may induce serious disease.

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