Effect of iron concentration on toxin production in Campylobacter jejuni and Campylobacter coli

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Abstract
The effect of iron concentrations in culture media on supernatant yields of campylobacter cytotonic toxin (CCT) was studied. Of the 118 Campylobacter spp. strains surveyed, 78.8% produced toxin in brucella broth or in casamino acids.sbd.yeast extract (CYE) broth. When the iron concentration of CYE was increased from 0.44 .mu.g/mL (7.9 .mu.M) to 0.65 .mu.g/mL (11.6 .mu.M) by the addition of ferric chloride, 94.9% of the strains were positive for toxin in a ganglioside GM1 based, enzyme-linked immunosorbent assay, using antibody to affinity-purified CCT. The addition of iron as ferrous sulfate was less effective. When four toxin-positive strains were grown in a deferrated medium of conalbumin-treated CYE with 0.04-0.08 .mu.g iron/mL (0.72-1.43 .mu.M), two of the culture supernatants became negative (absorbance at 410 nm, < 0.1 and < 10 ng CCT/mL), and two produced about 90% less CCT but were still classified as positive (absorbance .gtoreq. 0.1 and .gtoreq. 10 ng CCT/mL). It was therefore concluded that the production of CCT by Campylobacter spp. is influenced by iron concentration.

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