title: Characteristics of a haemolytic extract from avian Pasteurella multocida.
abstract: In experimental fowl cholera, the intramuscular inoculation of Pasteurella multocida induces tissue damage that implies proteolytic or cytolytic activity of the bacteria. Such activity could not be demonstrated by conventional in vitro tests. The treatment of P. multocida strain VP21 with Tween-80 yielded an extract that lysed washed chicken red cells. Extracts were active to a maximum titre of 64. Haemolytic activity of the extract was neither affected by boiling nor by extremes of pH, indicating the active component was not a simple protein. Treatment with trypsin had no effect, but it was inactivated by Proteinase K. Yields were highest from bacteria grown in dextrose starch- or casein sucrose-yeast broths; were similar if cultured in air or anaerobically, but were reduced if the bacteria were grown in 5% CO(2). Haemolytic activity was eliminated on exposure to serum or serum albumen. The extract from strain VP21 haemolysed red cells from the chicken, rabbit, sheep, horse, bovine and human, with the highest titres observed on chicken cells. Six other avian strains and seven out of 10 strains of P. multocida from other species yielded an extract which haemolysed chicken red cells. The elaboration of this cytotoxic substance in vivo and its role in pathogenesis remains to be determined.
authors.affiliation: Veterinary Pathology and Anatomy, School of Veterinary Science and Animal Production, The University of Queensland, Brisbane, Australia.
authors.forename: I S
authors.initials: IS
authors.lastname: Diallo
authors.forename: A J
authors.initials: AJ
authors.lastname: Frost
mesh_terms: D000818:Animals; D002417:Cattle; D002645:Chickens; D003470:Culture Media; D006460:Hemolysin Proteins / Q000302:isolation & purification* / Q000494:pharmacology; D006461:Hemolysis; D006801:Humans; D008970:Molecular Weight; D016979:Pasteurella multocida / Q000737:chemistry*; D011817:Rabbits
chemical_list: D003470:Culture Media; D006460:Hemolysin Proteins