La pathogénicité des souches d'Escherichia coli producteurs de Shiga-Toxines (STEC) dans les fromages est peu connue à ce jour et bien que la prévalence des STEC dans les matrices au lait cru soit élevée, le nombre de cas épidémiologiques liés à leur consommation reste rare. L'objectif de la thèse est d'apporter des éléments de compréhension de cette pathogénicité en axant nos travaux sur (i) la caractérisation génétique de souches isolées de produits laitiers, (ii) l'étude de l‘inhibition de l'adhésion des EHEC grâce aux globules gras du lait et des fromages au lait cru. Les données de l'étude sur la diversité génétique par PFGE d'une Une collection de souches de STEC isolées de produits au lait cru présentent une grande diversité de profils de macrorestriction révélés par électrophorèse en champ pulsé (PFGE). L'analyse de leur profil de virulence par approche rt-qPCR a montré que, à l'exception de quelques gènes (stx1/2 chez les STEC O26:H11 et les gènes stx1, nleF et Z6065 chez les STEC O157:H7), ces souches isolées de produits laitiers possèdent le patrimoine génétique propre à déclencher les pathologies à EHEC. Des associations entre les globules gras et les EHEC ont été mise en évidence par microscopie à épi fluorescence. Nos travaux ont également montré une inhibition de l‘adhésion de deux souches EHEC à des enthérocytes en culture (modèle in vitro).Enfin, des tests d‘adhésion des EHEC dans une matrice fromagère appauvrie ou non en globules gras, en modèle souris ont été réalisés. Les données ont montré que la présence de globules gras induit un retard d‘excrétion des EHEC d‘un jour. Les globules gras induisent également une variation du site d‘implantation (de 6 cm) au niveau du colon. Nos travaux apportent des connaissances sur la pathogénicité des STEC issus de produits laitiers. Néanmoins, des études complémentaires sont nécessaires pour statuer sur la pathogénicité des STEC isolés de fromages au lait cru et apporter des réponses concrètes aux industriels de cette filière et aux instances décisionnelles pour l‘établissement d‘une éventuelle réglementation. / Pathogenic Shiga toxin producing Escherichia coli (STEC) are foodborn pathogens wordwild and their pathogenicity in dairy products are yet not well define. Despite their presence in such foodstuff, STEC outbreaks or isolated infectious cases due to consumption of dairy products remain rare. The main objectif of this thesis was to evaluate the potential pathogenicity of STEC in dairy products. This work was divided into two main axes: (i) the genetic characterization of STEC isolated from dairy products and (ii) the inhibition of EHEC adhesion to intestinal tract due to Milk Fat Globule (MFG) of milk and raw milk cheeses. A collection of STEC strains from dairy products showed a hight genetic diversity by PFGE analysis. Virulence profil analysis by rt-qPCR showed that dairy STEC strains present genes implicated into disease enhancement, exception of stx1/2 genes for O26:H11 STEC and stx1, nleF et Z6065 genes for O157:H7 STEC. Interactions between STEC cells and MFG, in raw milk, were confirmed by epifluorescence microscopy. EHEC adherence inhibition property of MFG to enterocytes was demonstrated by an in vitro approach. EHEC adhesion test managed in streptomycin treated CD1 mice demonstrated that the presence of MFG in cheese matrices used to feed animals induced a lag of excretion of EHEC cells one day post-feeding. Moreover, MFG induced a shift of 6 cm of the primo-implantation site of EHEC. Our study provides knowledge about pathogenicity of STEC isolated from dairy products. However, further studies are needed to determine the pathogenicity of the isolated products STEC in raw milk cheeses and provide practical solutions to industrial and risk assessment managers to developed potential reglementations.

Low water activity foods (LWAF), specifically nuts and dried fruits, have been generally considered safe because they do not support the growth of foodborne pathogens. However, many pathogens have been noted to survive in LWAF for considerable periods of time, and a number of recent outbreaks and recalls have implicated various types of nuts and dried fruits. The Food Safety Modernization Act requires food processors to develop preventive control plans that make ready-to-eat LWAF safer for consumers. The presented research was designed to investigate several aspects of LWAF safety by evaluating a steam process as a strategy to remove pathogen contamination from LWAF, modeling the inactivation of such treatments, and studying the thermal resistances of two E. coli strains in low-water activity solutions. Low-temperature, vacuum-assisted steam (vacuum-steam) was evaluated as a potential intervention and preventive control to remove pathogens from the surface of LWAF without using high-heat treatments that could damage product quality. The presented work examined the efficacy of vacuum-steam (<85°C) as a means to decontaminate the surface of whole macadamia nuts, dried apricot halves, and raisins from Salmonella spp., Listeria monocytogenes, and Shiga toxin-producing Escherichia coli (STEC) contamination. The low-temperature steam treatments successfully reduced all pathogens by >4 log CFU/g from the surfaces of the foods. Additionally, Pediococcus acidilactici, proved to be a surrogate organism for these pathogens and could be used to challenge and validate similar treatments within processing plants. The data were fit to models, which showed that food type significantly impacted the fit, with the Weibull model best describing bacterial inactivation kinetics on raisins and macadamia nuts, and the Gompertz model best describing reductions on the apricot halves. The models were challenged for validation of their abilities to predict times required for 3-log reductions using internal and external datasets, determining the usefulness to industry members who wish to design similar thermal treatments for LWAF. Comparing predicted values from internally constructed models to observed values generated from external data, models were shown to be limited in scope and application and could only be applied to pathogen inactivation on different LWAF or thermal processes in certain circumstances. First-order and Weibull model predictions of bacterial reductions on dried apricots had varied success in predicting times for 3-log reductions on other thermally treated LWAF. However, the models of bacterial reductions on thermally treated macadamia nuts frequently overestimated the times required for 3-log bacterial reductions for other LWAF. In an effort to understand the effect that reduced water activity has specifically on STEC, two strains were investigated for induced thermal resistance due to osmotic stress. Thermal resistance of STEC strains (O121:H19 and O157:H7) were evaluated on the basis of strain variation, culture preparation, and water activity (D- and z-values). At the lowest treatment temperature (56°C), O121 displayed greater heat resistance than O157, and the broth-grown samples exhibited greater heat resistance than the lawn-grown cells, but significant differences were not observed at higher temperatures. Samples in reduced-water activity solutions displayed reduced thermal resistance at 56°C, but the z-values were 29-43% higher than those of high-water activity samples. While water activity has been shown to impact thermal resistance of pathogens, comparisons of STEC thermal resistance according to the D- and z-values revealed that other factors also play roles in pathogen thermal resistance on LWAF. Results from the collection of experiments conclude that efficacy of thermal treatments is impacted by the physiological state of the cells, stress experienced in the food matrix, and characteristics of the food, including water activity and composition. / Doctor of Philosophy / Consumers expect foods they purchase to be safe to consume by themselves and family members, particularly those that are ready-to-eat with no additional cooking requirements. Many of these foods are low-water activity foods (LWAF), like nuts and dried fruits, with very little water content that could be used by bacteria. These foods may be preferred snack foods due to their affordability, long shelf lives, and health benefits over other types of snack foods. Until recently, LWAF were generally considered safe because they do not support the growth of foodborne pathogens due to the lack of moisture or water within the food. However, a number of recent outbreaks related to various types of nuts and dried fruits have proven that many pathogens can survive in dried foods, even if not actively growing, for considerable amounts of time. Designed to address these types of food safety issues, the Food Safety Modernization Act recognizes risks associated with foods and responded with regulations requiring food processors to take steps to make ready-to-eat LWAF, like nuts and dried fruits, safer for consumers. A popular strategy is to treat foods with heat to destroy pathogens, however the quality attributes of some nuts and dried fruits could be damaged by high-heat treatments like roasting. An alternative process uses a vacuum to form steam at lower temperatures, allowing for efficient heat transfer through water droplets to the surface of the foods, thus causing less damage to the foods without introducing too much moisture. This research evaluated how this process could be used by food processors to remove harmful bacteria from the surfaces of whole macadamia nuts, dried apricot halves, and raisins. Results indicated that the low-temperature steam treatments successfully reduced Salmonella, Listeria monocytogenes, and Shiga toxin-producing Escherichia coli (STEC) by >4 log CFU/g (>99.99%) from the surfaces of the foods. Additionally, a nonpathogenic lactic acid bacterium, Pediococcus acidilactici, exhibited similar or greater heat tolerance, which would allow food processors to use it as a substitute, or surrogate, for in-plant studies without introducing harmful bacteria into the food processing environment. Mathematical models were used to describe the trends of bacterial death due to the steam treatments, and the results indicated that the type of food significantly impacted the reduction of bacteria. The models were tested using additional data collected within our own laboratory, as well as others. Results indicated that some of the models could be used as predictors of bacterial death for similar LWAF but can only be applied with caution and consideration for the type of food and process. Additionally, two different E. coli strains associated with outbreaks (O121:H19 and O157:H7) were investigated to understand impacts of strain variation, growth method, and water activity on thermal resistance. Some differences in heat resistance were observed between the strains and between the growth methods. Additionally, the reduced water activity seemed to decrease the bacteria's ability to withstand some heat treatments. Overall, thermal resistance studies indicated that several factors, in addition to water activity, impact pathogens' development of resistance to heat treatments. The experiments' results show that there are complex relationships between bacteria and the food they inhabit. Food processors must consider these relationships in order to design the best thermal processes to make LWAF safe for consumers.

No description available.

Enterohemorrhagic Escherichia coli (EHEC) colonizes the intestine and produces the phage-encoded Shiga toxin (Stx) which is absorbed systemically and can lead to hemolytic uremic syndrome (HUS) characterized by hemolytic anemia, thrombocytopenia, and renal failure. EHEC, and two related pathogens, Enteropathogenic E. coli (EPEC), and the murine pathogen, Citrobacter rodentium, are attaching and effacing (AE) pathogens that intimately adhere to enterocytes and form actin “pedestals” beneath bound bacteria. The actin pedestal, because it is a unique characteristic of AE pathogens, has been the subject of intense study for over 20 years. Investigations into the mechanism of pedestal formation have revealed that to generate AE lesions, EHEC injects the type III effector, Tir, into mammalian cells, which functions as a receptor for the bacterial adhesin intimin. Tir-intimin binding then triggers a signaling cascade leading to pedestal formation. In spite of these mechanistic insights, the role of intimin and pedestal formation in EHEC disease remains unclear, in part because of the paucity of murine models for EHEC infection. We found that the pathogenic significance of EHEC Stx, Tir, and intimin, as well as the actin assembly triggered by the interaction of the latter two factors, could be productively assessed during murine infection by recombinant C. rodentium expressing EHEC virulence factors. Here we show that EHEC intimin was able to promote colonization of C. rodentium in conventional mice. Additionally, previous in vitro data indicates that intimin may have also function in a Tir-independent manner, and we revealed this function using streptomycin pre-treated mice. Lastly, using a toxigenic C. rodentium strain, we assessed the function of pedestal formation mediated by Tir-intimin interaction and found that Tir-mediated actin polymerization promoted mucosal colonization and a systemic Stx-mediated disease that shares several key features with human HUS.

Corynebacterium diphtheriae, Pseudomonas aeruginosa, Ricinus communis, Shigella dysentariae, and Vibrio cholerae produce AB toxins which share the same basic structural characteristics: a catalytic A subunit attached to a cell-binding B subunit. All AB toxins have cytosolic targets despite an initial extracellular location. AB toxins use different methods to reach the cytosol and have different effects on the target cell. Broad-spectrum inhibitors against these toxins are therefore hard to develop because they use different surface receptors, entry mechanisms, enzyme activities, and cytosolic targets. We have found that grape seed extract provides resistance to five different AB toxins: diphtheria toxin (DT), P. aeruginosa exotoxin A (ETA), ricin, Shiga toxin, and cholera toxin (CT). To identify individual compounds in grape seed extract that are capable of inhibiting the activities of these AB toxins, we screened twenty common phenolic compounds of grape seed extract for anti-toxin properties. Three compounds inhibited DT, four inhibited ETA, one inhibited ricin, and twelve inhibited CT. Additional studies were performed to determine the mechanism of inhibition against CT. Two compounds inhibited CT binding to the cell surface and even stripped bound CT off the plasma membrane of a target cell. Two other compounds inhibited the enzymatic activity of CT. We have thus identified individual toxin inhibitors from grape seed extract and some of their mechanisms of inhibition against CT. This work will help to formulate a defined mixture of phenolic compounds that could potentially be used as a therapeutic against a broad range of AB toxins.

La toxine bactérienne de Shiga se lie au glycosphingolipide (GSL) globotriaosylcéramide (Gb3) afin d’entrer par endocytose dans les cellules en utilisant une voie dépendante et indépendante de la clathrine. Dans la voie indépendante de la clathrine, la toxine de Shiga réorganise les lipides de la membrane de façon à imposer une contrainte mécanique sur la bicouche, conduisant ainsi à la formation de pic d’invagination d'endocytose profonds et étroits. Mécaniquement ce phénomène n’est pas encore compris, notamment il reste énigmatique, comment se traduisent les propriétés géométriques de l’agrégation des glycosphingolipides GSLS et de la toxine. Dans mon travail de thèse, via l’utilisation de la sous-unité B de la toxine de Shiga (STxB) comme un modèle, différentes espèces moléculaires de son récepteur Gb3 ont été synthétisés avec des structures délibérément choisis. Les études réalisées par imagerie de haute résolution et par la modélisation informatique ont permis d’élucider les contraintes mécano-chimique sous-jacente conduisant à une réorganisation efficace qui a pour résultat l’agrégation de la toxine et la réorganisation des lipides. En combinant des expériences de simulation sur ordinateur de dynamique des particules dissipatives (DPD) et des expériences sur des modèles de membranes cellulaires, nous avons fourni la preuve de l’induction d’une force de fluctuation-membrane, de type « force de Casimir », conduisant à l'agrégation des molécules de toxines associées à la membrane à des échelles de longueur mésoscoiques. Nous avons observé et mesuré, en outre la condensation lipidique induite par la toxine, quantitativement sur des monocouches de Langmuir en utilisant la réflectivité des rayons X (XR) et par la mesure de la diffraction des rayons X par incidence rasante (GIXD), fournissant ainsi une preuve directe de l'hypothèse que la toxine a le potentiel de réduire de façon asymétrique la surface moléculaire sur la partie membranaire exoplasmique, ce qui conduit à une déformation locale de la membrane. Durant ma thèse, nos efforts ont été consacrés à la réalisation de nouveaux glycosphinolipides (GSL) comme outils chimiques à visée biologique. Par ailleurs, une nouvelle stratégie de reconstitution de GSL fonctionnels sur la membrane cellulaire, basée sur une réaction de ligation de type « click » entre un glycosyl-cyclooctyne et un azido-sphingosine a été étudiée. Les résultats obtenus sur les cellules se sont avérés beaucoup moins efficace que ceux in vitro. Une poursuite de l'optimisation de cette méthodologie est actuellement en cours. Une sonde fluorescente du glycosphinolipide Gb3, marquée à l’Alexa Fluor 568 lui-même lié par l'intermédiaire d'un bras PEG-α à la position de la chaîne acyle, a été synthétisée. Cette sonde se lie à la STxB sur couche mince de TLC, mais pas sur des membranes modèles. D'autres améliorations sont discutées. / Bacterial Shiga toxins bind to the glycosphingolipid (GSL) globotriaosylceramide (Gb3) to enter cells by clathrin-dependent and independent endocytosis. In the clathrin-independent pathway, Shiga toxin reorganizes membrane lipids in a way such as to impose mechanical strain onto the bilayer, thus leading to the formation of deep and narrow endocytic pits. Mechanistically how this occurs is not yet understood, and notably how the geometric properties of toxin-GSLs complexes translate into function has remained enigmatic. In my thesis work, using the B-subunit of Shiga toxin (STxB) as a model, different molecular species of its receptor Gb3 have been synthesized with deliberately chosen structures, coupled with high resolution imaging and computational modeling, to understand the underlying mechano-chemical constraints leading to efficient toxin clustering and lipids reorganization. By combining dissipative particle dynamics (DPD) computer simulation and experiments on cell and model membranes, we provided evidence that a membrane fluctuation-induced force, termed Casimir-like force, drives the aggregation of tightly membrane-associated toxin molecules at mesoscopic length scales. Furthermore, toxin-induced lipid condensation was observed and measured quantitatively on Langmuir monolayers using X-ray reflectivity (XR) and grazing incidence x-ray diffraction (GIXD), thereby providing direct evidence for the hypothesis that the toxin has the potential to asymmetrically reduce the molecular area of the exoplasmic membrane leaflet, leading to local membrane deformation. During my PhD, effort was also invested to develop new GSL tools applied to the biological setting. A novel strategy based on the Cu-free click reaction between glycosyl-cyclooctyne and azido-sphingosine was designed with the goal to functionally incorporate GSLs into cellular membranes. Following the synthesis work, click reactions have been performed in solution and on cells. Compared to the former, results on cells were far less efficient. Further optimization is currently ongoing. A fluorescently labeled Gb3 probe with Alexa Fluor 568 coupled via a PEG linker to the α-position of the acyl chain, was synthesized, to which STxB bound on TLCs, but not on model membranes. Further improvements are discussed.