title: Role of O-antigen on the Escherichia coli O157:H7 cells hydrophobicity, charge and ability to attach to lettuce.
abstract: Environmental factors encountered during growing and harvesting may contribute to Escherichia coli O157:H7 contamination of lettuce. Limited nutrients and extended exposure to water may cause E. coli O157:H7 to shed its O antigen. Absence of the O157-polysaccharide antigen could affect the cell's physicochemical properties (hydrophobicity and cell charge) and ultimately influence its attachment to surfaces. The objectives of this study were to evaluate the effect of the E. coli O157:H7 O-antigen on the cell's overall hydrophobicity, charge and ability to attach to cut edge and whole leaf iceberg lettuce surfaces. Three strains of E. coli O157:H7 (86-24 wild type; F-12, mutant lacking the O-antigen and pRFBE, plasmid for O157 gene reintroduced) were examined for their hydrophobicity, overall charge and ability to attach to lettuce. Overall, E. coli O157:H7 attached at higher levels to cut surfaces over whole leaf surfaces (P=0.008) for all strains and treatments. Additionally, the strain lacking the O-antigen (F12)-attached significantly less to lettuce (P=0.015) than the strains expressing the antigen (WT and pRFBE). Cells lacking the O antigen (strain F-12) were also significantly more hydrophobic than strains 86-24 or pRFBE (P≤0.05). Surface charge differed among the strains tested (P≤0.05); however, it did not appear to influence bacterial attachment to lettuce surfaces. The charge was not fully restored in the pRFBE strain (expression of O-antigen reintroduced), therefore, no conclusions can be made pertaining to the effect of charge on attachment in this study. Results indicate that E. coli O157:H7 cells which lack the O-antigen have greater hydrophobicity and attach at lower concentrations than cells expressing the O-antigen, to iceberg lettuce surfaces.
authors.affiliation: Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061, USA. rrboyer@vt.edu
authors.forename: Renee R
authors.initials: RR
authors.lastname: Boyer
authors.forename: Susan S
authors.initials: SS
authors.lastname: Sumner
authors.forename: Robert C
authors.initials: RC
authors.lastname: Williams
authors.forename: Kalmia E
authors.initials: KE
authors.lastname: Kniel
authors.forename: Julie M
authors.initials: JM
authors.lastname: McKinney
mesh_terms: D001422:Bacterial Adhesion / Q000502:physiology*; D019453:Escherichia coli O157 / Q000737:chemistry* / Q000378:metabolism / Q000502:physiology; D005516:Food Microbiology; D057927:Hydrophobic and Hydrophilic Interactions; D018545:Lactuca / Q000737:chemistry / Q000382:microbiology*; D019081:O Antigens / Q000737:chemistry / Q000378:metabolism*; D013499:Surface Properties
chemical_list: D019081:O Antigens