Analyses of intestinal commensal Escherichia coli strains from wild boars suggest adaptation to conventional pig production conditions

Vet Microbiol. 2012 Dec 28;161(1-2):122-9. doi: 10.1016/j.vetmic.2012.07.009. Epub 2012 Jul 17.

Abstract

To test the hypothesis that Escherichia coli populations have adapted to conventional pig production practices, we comparatively tested intestinal commensal E. coli from wild boars versus isolates from domestic pigs by analyzing virulence-associated factors, adhesion, and metabolic activities. Virulence-associated genes typical for intestinal pathogenic E. coli (inVAGs) were sporadically detected among E. coli from wild boars except the adhesion-related gene paa and the enterotoxin-encoding gene astA. In contrast, several VAGs typical for extraintestinal pathogenic E. coli (exVAGs) were common in E. coli from wild boars. The exVAG chuA occurred more often in E. coli from wild boars compared to E. coli from domestic pigs. 23.5% of E. coli from wild boars belonged to EcoR group B2 which is higher than observed for E. coli from clinically healthy domestic pigs. Furthermore, E. coli from wild boars were more efficient in fermentation of carbohydrate sources (dulcitol, inositol, d-sucrose, d-tagatose), and adhered better to the intestinal porcine epithelial cell line IPEC-J2. In conclusion, our findings point towards an adaptation of porcine intestinal E. coli to a specific intestinal milieu caused by different animal living conditions.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animal Husbandry
  • Animals
  • Bacterial Adhesion
  • Carbohydrate Metabolism
  • Cell Line
  • Escherichia coli / genetics*
  • Escherichia coli / isolation & purification
  • Escherichia coli / metabolism*
  • Escherichia coli Proteins / genetics
  • Escherichia coli Proteins / metabolism
  • Genes, Bacterial / genetics
  • Sus scrofa / microbiology*
  • Swine
  • Virulence Factors / genetics
  • Virulence Factors / metabolism

Substances

  • Escherichia coli Proteins
  • Virulence Factors