Abstract
In the early 2000s, epidemic strains of the bacterium Clostridium difficile, which can cause life-threatening diarrhea, began to emerge in the U.S., Canada, and several European countries, and have since spread around the world. But why two virulent types of the bacterium, known as RT027 and RT078, became so prevalent so quickly has been a mystery. Now, researchers led by Robert A. Britton at Baylor College of Medicine believe they have identified a chemical culprit: the disaccharide trehalose. Britton’s team found that both RT027 and RT078 thrive on small amounts of trehalose, a sweetener that retains water and is added to pasta, ice cream, and ground beef. In RT027, a single amino acid change in one protein makes it possible for the bacterium to grow on low levels of trehalose. The researchers also found that improved trehalose metabolism in RT027 leads to higher levels of a C. difficile toxin. Independently,
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