Effect of pH and Salinity on the Production of Extracellular Virulence Factors by Aeromonas from Food Sources

Abstract

The ability to produce various extracellular enzymes is considered as an important virulence feature in Aeromonas spp., in addition to producing specific virulence factors such as aerolysin and hemolysin. In this study, the effect of salinity and pH on the production of extracellular virulence factors by Aeromonas was investigated. Aeromonas was obtained from different food sources. A comparative study of the activities of extracellular enzymes secreted by these bacteria at different environmental conditions can widen our understanding on their pathogenicity. The activities of various extracellular enzymes such as amylase, gelatinase, and caseinase, which are implicated as virulence factors, were measured in vitro by calculating the enzymatic activity index (EAI) of each enzyme using standard laboratory protocols. For all enzymes, a significant change (P < 0.05) in the EAI was observed when the concentration of NaCl in the media increased from 0.5% to 3%. Among three enzymes tested, caseinase was found to be affected the most by salinity, with a significant difference in EAI when NaCl concentration in the media increased from 0.5% to 2%. Similarly, amylase was found to be affected the most by acidity. The pH values ranging from 6 to 9 did not exert any significant change in EAI of amylase; however, a pH value of 5 had a significant effect. Overall, compared to salinity, the change in pH was found to be less effective in controlling the extracellular virulence factor production in Aeromonas. PRACTICAL APPLICATIONS: The practical application is to minimize the extracellular virulence factor production by Aeromonas in food commodities by altering the salt content and pH. The results demonstrate that an increase in salinity and a decrease in pH can minimize the extracellular virulence factor production by Aeromonas spp.

Keywords: amylase; caseinase; enzymatic activity index; food samples gelatinase.