Study of p-cresol in Clostridium difficile strains
Author Information
Author(s): Lisa F. Dawson, Elizabeth H. Donahue, Stephen T. Cartman, Richard H. Barton, Jake Bundy, Ruth McNerney, Nigel P. Minton, Brendan W. Wren
Primary Institution: London School of Hygiene and Tropical Medicine
Hypothesis
The hpdBCA operon encodes the enzymes responsible for the conversion of p-HPA to p-cresol in Clostridium difficile.
Conclusion
The hypervirulent strain R20291 produces more p-cresol and is more tolerant to it, which may contribute to its virulence.
Supporting Evidence
- C. difficile can ferment tyrosine to produce p-cresol.
- The hypervirulent strain R20291 was more tolerant to p-cresol than strain 630.
- Gene inactivation mutants confirmed the role of the hpdBCA operon in p-cresol production.
Takeaway
This study found that a certain strain of bacteria can make a chemical called p-cresol, which helps it survive better than other bacteria in the gut.
Methodology
The study used NMR spectroscopy and gas chromatography to measure p-cresol production and tolerance in different strains of C. difficile.
Limitations
The study did not explore the effects of other potential factors influencing p-cresol production.
Statistical Information
P-Value
p<0.01
Statistical Significance
p<0.01
Digital Object Identifier (DOI)
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