Factores de Virulencia en Cepas de Aeromonas spp

Abstract

Abstract: Some species of Aeromonas have emerged as important pathogens associated with the development of gastrointestinal and extra-intestinal infections. The objective of this study was to evaluate the potential virulence of Aeromonas strains from vegetables. Virulence factors were analyzed: DNase, lecitinasa, caseinase, gelatinase, hemolysines and hemaglutinies, in 59 strains of A. hydrophila and 61 of A. caviae, isolated from coriander, parsley and lettuce obtained in establishments in Maracaibo city. The results were analyzed through statistics c2. The virulence factors studied were expressed for more of the 80% of the strains. Four of the 6 factors were expressed in greater proportion in Aeromonas hydrophila strains, although the difference between the species only significant in for caseinase expression (94.9% vs 72.1%, p 0.05). A significant difference was evident in the number of virulence factors expressed by the two species, being higher for A. hydrophila (p 0,05). Se evidenció una diferencia significativa en el número de factores de virulencia expresado por las dos especies, siendo mayor para A. hydrophila (p < 0,05). La expresión de un número elevado de factores de virulencia por las cepas de Aeromonas analizadas, permite atribuirles un potencial de patogenicidad similar al descrito en las cepas procedentes de infecciones humanas.

Keywords

• Aeromonas spp
• factores de virulencia
• patogenicidad
• vegetales tipo hoja
• gastroenteritis
• virulence factors
• pathogenicity
• vegetables
• gastroenteritis