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Infection and Immunity, October 1999, p. 5247-5252, Vol. 67, No. 10
0019-9567/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.
Kinetics and Mechanisms of Extracellular
Protein Release by Helicobacter pylori
Wayne
Schraw,1
Mark S.
McClain,1 and
Timothy L.
Cover1,2,3,*
Division of Infectious Diseases, Department
of Medicine,1 and Department of
Microbiology and Immunology,2 Vanderbilt
University School of Medicine, Nashville, Tennessee 37232-2605, and
Department of Veterans Affairs Medical Center, Nashville,
Tennessee 37232-26373
Received 9 April 1999/Returned for modification 24 May
1999/Accepted 16 July 1999
To investigate the kinetics and mechanisms of extracellular protein
release by Helicobacter pylori, we analyzed the entry of
metabolically radiolabeled bacterial proteins into broth culture supernatant. At early time points, vacuolating cytotoxin (VacA) constituted a major extracellular protein. Subsequently, culture supernatants accumulated many proteins that were components of intact
bacterial cells. This nonselective release of proteins was associated
with a decreasing turbidity of cultures and loss of bacterial
viability, indicative of an autolytic process. The rates of VacA
secretion and autolysis were each influenced by medium composition, and
therefore these may be regulated phenomena. Extracellular release of
proteins by H. pylori may be an important adaptation that
facilitates the persistence of H. pylori in the human
gastric mucus layer. Moreover, entry of proinflammatory proteins into
the gastric mucosa may contribute to the induction of a mucosal
inflammatory response.
*
Corresponding author. Mailing address: Division of
Infectious Diseases, A3310 Medical Center North, Vanderbilt University School of Medicine, Nashville, TN 37232-2605. Phone: (615) 322-2035. Fax: (615) 343-6160. E-mail:
COVERTL{at}ctrvax.vanderbilt.edu.
Infection and Immunity, October 1999, p. 5247-5252, Vol. 67, No. 10
0019-9567/99/$04.00+0
Copyright © 1999, American Society for Microbiology. All rights reserved.
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