enotypical and phenotypical detection of hemolysin enzyme of Escherichia coli causing urinary tract infections
journal of al-qadisiyah for pure science(quarterly),
Volume 17, Issue 1, Pages 118-128
AbstractThe present study included isolation and diagnosis of the bacteria Escherichia coli from
patients suffering urinary tract infection symptoms in different ages and both sexes, which was
taken from the consulting patients in Maternal Hospital, and General Teaching Hospital in ALDiwianyia city during the period from 1/3/2012 till 1/8/2012 .
The results of morphological and biochemical tests appeared that 94 isolates belong to bacteria
E. coli , among them 40 (42.6%) isolates were hemolysis on blood agar plates containing human
blood ( A, B, AB, O ) and were production percentage of hemolysin (55%, 72.5%, 20%, and 40%)
Some virulence factors, which bacteria have, were studied in both phenotypical and genotypical .
Such as hemolysin production . The results showed that all the bacterial samples 40 (100%) were
hemolysin production phenotypically as well as had the chromosomal genes hlyA and hlyB 40
(100%) and also had the plasmid gene hlyA plasmid 36 (90%) by using the polymerase chain
reaction for detection about these genes .
The results of electrophoresis on Agarose gel showed that most of the bacterial isolates contain
plasmid bands between one to three 36 (90%) . All isolates contained one plasmid band large in
size, it molecular weight was about 1200 bp 36 (90%) isolate, the plasmid bands distributed among
one plasmid band 14 (35%) isolates, two plasmid band 19 (47.5%) isolates, and three plsmid band 3
(7.5%) isolates .
The results of bacterial conjugation showed the possibility of transmitting of plasmids among
E.coli giving isolates and E.coli MM294 receiving strain in complete process . The features of the
conjugation cells were studied as having virulence factor phenotypically included hemolysin
production, and also were detected about hlyA plasmid the results showed that isolates were
contained of that gene .
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