Campylobacter Protein Glycosylation Affects Host Cell Interactions
Author:
Affiliation:
1. Enteric Diseases Program, Naval Medical Research Center, Silver Spring
2. Food and Drug Administration, Beltsville, Maryland
Abstract
Publisher
American Society for Microbiology
Subject
Infectious Diseases,Immunology,Microbiology,Parasitology
Link
https://journals.asm.org/doi/pdf/10.1128/IAI.70.4.2242-2244.2002
Reference49 articles.
1. Abram, D. D., and N. N. Potter. 1984. Survival of Campylobacter jejuni at different temperatures in broth, beef, chicken and cod supplemented with sodium chloride. J. Food Prot.47:795-800.
2. Bacon, D. J., C. M. Szymanski, D. H. Burr, R. P. Silver, R. A. Alm, and P. Guerry. 2001. A phase variable capsule is involved in virulence of Campylobacter jejuni 81-176. Mol. Microbiol.40:769-777.
3. Involvement of a Plasmid in Virulence of Campylobacter jejuni 81-176
4. Benz, I., and M. A. Schmidt. 2001. Glycosylation with heptose residues mediated by the aah gene product is essential for adherence of the AIDA-I adhesin. Mol. Microbiol.40:1403-1413.
5. Black, R. E., M. M. Levine, M. L. Clements, T. P. Hughes, and M. J. Blaser. 1988. Experimental Campylobacter jejuni infection in humans. J. Infect. Dis.157:472-479.
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