Virus Association with Bacteria and Bacterial Cell Components Enhance Virus Infectivity

The transmission and infection of enteric viruses can be influenced by co-existing bacteria within the environment and host. However, the viral binding ligands on bacteria and the underlying interaction mechanisms remain unclear. This study characterized the association of norovirus surrogate Tulane virus (TuV) and murine norovirus (MNV) as well as the human enteric virus Aichi virus (AiV) with six bacteria strains (Pantoea agglomerans, Pantoea ananatis, Bacillus cereus, Enterobacter cloacae, Exiguobacterium sibiricum, Pseudomonas spp.). At room temperature, the viruses bound to all bacteria in strain-dependent rates and remained bound for at least 2 h. The virus association with two gram-positive bacteria B. cereus and E. sibiricum was less efficient than gram-negative bacteria. Next, the bacterial envelope components including lipopolysaccharides (LPS), extracellular polymeric substances (EPS), and peptidoglycan (PG) from selected strains were co-incubated with viruses to evaluate their effect on virus infectivity. All the tested bacteria components significantly increased virus infection to variable degrees as compared to PBS. The LPS of E. coli O111:B4 resulted in the greatest increases of infection by 0.19 log PFU for TuV as determined by plaque assay. Lastly, bacterial whole cell lysate of B. cereus and E. cloacae was examined for their impact on the infectivity of MNV and TuV. The co-incubation with whole cell lysates significantly increased the infectivity of TuV by 0.2 log PFU but not MNV. This study indicated that both the individual bacteria components and whole bacterial cell lysate can enhance virus infectivity, providing key insights for understanding virus–bacteria interaction.