Rôle des phages Stx dans la diversité des souches d’Escherichia coli producteurs de Shiga-toxine (STEC) O26 : H11 isolées de produits alimentaires : étude du polymorphisme et de la mobilité des gènes stx

摘要

Shiga toxin-producing Escherichia coli (STEC) are responsible for human infections, ranging from mild diarrhea to hemolytic-uremic syndrome (HUS), sometimes with fatal outcome. Transmission of STEC to humans occurs mainly through the ingestion of contaminated food. The main virulence factor of STEC is the stx gene (encodes Shiga-toxin) located in the genome of a prophage. The PhD thesis was focused on STEC O26:H11, which is the second serotype causing HUS in the world, and the first one found in raw milk cheeses. The first objective was to characterize genetically STEC O26:H11 strains and their Stx phages (stx gene subtypes and insertion sites of Stx phages) in order to identify any differences between these strains according to their origin. The majority of the investigated food and bovine strains possessed stx1a subtype and their Stx phages were integrated into wrbA and yehV. Human strains possessed the stx1a and stx2a subtypes in equivalent proportions. Their Stx phages were also integrated into wrbA and yehV but unlike food and bovine strains, yecE site were identified as insertion site. All the human strains carrying an Stx2a phage integrated into wrbA and yecE caused HUS, which could indicate a high virulence. Studies showed that Attaching/Effacing E. coli (AEEC) O26:H11 strains were isolated from foods identified as "stx +" by PCR. Except for the absence of stx gene, these AEEC strains are similar to STEC. Their characterization showed, in this study, that the majority of them had intact insertion sites, in agreement with a possible loss of Stx phage by spontaneous excision. The stability of Stx phages was evaluated in STEC O26:H11. Presence/absence of Stx phages was quantified for each strain in the total bacterial population, showing that STEC were capable of losing their Stx phages. However, this instability was not related to the insertion sites. Several attempts to introduce Stx phages in AEEC strains in order to convert them into STEC were conducted but the results showed that it was difficult to infect these strains. The induction rate of Stx phages in vitro in STEC O26:H11 showed that, with mitomycin C, the Stx2 phages were more inducible than Stx1 phages. However no difference was found with the origin of the strains tested and the Stx phage integration site used. The morphological analysis of some Stx phages showed that Stx1 or Stx2 type was not related to a specific phage shape. Study of various stress related to the cheese-making process showed that the osmotic and oxidative stress related to the potential release of H2O2 by other bacteria, led to the induction of Stx phages. Because AEEC strains are frequently isolated from food qualified as "stx+" by PCR, the analytical STEC isolation procedure was studied for its ability to induce Stx phages. Production of Stx phages during the enrichment phase seemed possible from contaminated food. However, none of the components of this method, tested individually, could be identified as an inducer of Stx phages. This work highlighted the diversity of Stx phages from STEC O26:H11 isolated from humans and dairy sector. Differences in stx subtypes and Stx phages insertion sites present among the STEC O26:H11 strains were observed depending on the origin of the strains. Moreover the induction levels of Stx phages differed according to the stx subtypes. These differences might reflect the existence of distinct clones, with varying virulence potential, circulating in foods, cattle and patients