scholarly journals An integrative approach points to membrane composition as a key factor in E. coli persistence

Author(s):  
SJ Cañas-Duarte ◽  
MI Perez-Lopez ◽  
C Herrfurth ◽  
Lei Sun ◽  
LM Contreras ◽  
...  

SummaryIn spite of its medical importance, the genetic mechanisms of bacterial persistence, particularly spontaneous (type II) persistence, remain largely unknown. We use an integrative approach, combining mutant genome analysis, transcriptomics and lipid membrane composition analysis, to elucidate said mechanisms. In particular, we analyzed the genome of the high persistence mutant E. coli DS1 (hipQ), to identify candidate mutations responsible for the high persistence phenotype. Contrary to a recent study, we find no mutation in ydcI. We compared the expression of spontaneous persistent and growing cells using RNAseq, and find that the activation of stress response mechanisms is likely less important in spontaneous persistence than recent reports suggest. It also indicated that modifications in the cell membrane could play an important role. This hypothesis was then validated by the analysis of the fatty acid composition of persister cells of both types, which have markedly different saturation from growing cells and between each other. Taken together, our results indicate that changing membrane composition might be a key process in persistence.HighlightsRNAseq analysis of spontaneous persistence shows no evidence of stress responseIdentification of candidate SNPs for hipQ phenotype, excludes ydcIMembrane fatty acid composition is involved in both types of bacterial persistence

2015 ◽  
Vol 5 (1) ◽  
pp. 17-25
Author(s):  
Fitriani Eka Puji Lestari ◽  
Jakaria Jakaria ◽  
Rukmiasih Rukmiasih

The purpose of this study was to evaluate the off odor in the meat of Alabio, Cihateup and cross-bred of both on the second generation. There were 36 ducks consisting 8 Cihateup Ducks, 9 alabio ducks and 19 cross-bred ducks. These ducks were reared for 10 weeks and fed by commercial feed containing 21-23% protein and 2900-3000 kcal/kg metabolic energy as much as 125 g/head/day. Ducks were put in colonies in box sized 1m x1 m. The off odor intensity, degree of liking and fatty acid composition of chest and thighs meat from Cihateup Duck, Alabio Duck and their crossbreeding were determined. Therefore, off odor intensity was analyzed using the rating intensity. Degree of liking was performed by hedonic ratio fatty acid composition analysis which was conducted by Gas Chromatography (GC). The off odor intensity of commercial meet of Alabio, Cihateup and their crossbreeding were not significantly different. Degree of aroma liking among Alabio, Cihateup and their crossbreeding meat was significantly different in breast commercial cutting where their cross breeding meat had the highest degree of liking. Ratio of unsaturated fatty acid to saturated fatty acid of meat from crossbreeding duck was lower than the one from the ancestor.Keyword: sensory, duck meat, Alabio, Cihateup, cross-breed


2017 ◽  
Vol 4 (1) ◽  
Author(s):  
RAA RANATHUNGA ◽  
YPJ AMARASINGHE ◽  
GTN GUNASEKARA

Physical properties of commonly grown Sri Lanka groundnuts cultivars and promising accession varied considerably and numbers of kernels, pod beak, reticulation, testa colour, and shell out percentage have differences among groundnuts. However, they showed more similarities for most of the characters. Moisture (5.4-8.4%), crude protein (18.7-28.5%), lipid (43.4-53.0%), ash (4.4-5.8%), carbohydrates (9.3-18.2%) and energy level (565.7-618.2kcal) contents varied considerably. Quality and flavor of edible groundnuts and its products are affected by fatty acid composition of oil. Lipids were mainly composed of mono and polyunsaturated fatty acids (>78% of the total lipids). Fatty acid composition analysis indicated that oleic acid (C18:1) was the main constituent of monounsaturated lipids in all seed samples. With the exception of ANKG1, linoleic acid (C18:2) was the major polyunsaturated fatty acid. The saturated fatty acids (Palmatic, Stearic acid and behenic acid) in different cultivars ranged between 10.2 to 15.6%, 2.5 to 6.3% and 1.1 to 5.3%, respectively. Differences among cultivars for oleic acid exhibited significance which ranged between 38.2 to 47.4%. Similarly, cultivars differed statistically for linoleic acid which showed a range of 23.1 to 38.7%. Oleic to linoleic acid ratio was differed and all the released varieties were below the minimum standard level of 1.6, whereas ICGV 86590 and ICGV 00073 showed higher O/L ratio of 1.94 and 1.75 respectively.


1977 ◽  
Vol 23 (6) ◽  
pp. 779-789 ◽  
Author(s):  
L. O. Ingram

Growth of E. coli in the presence of alcohols of chain lengths 1 through 8 results in an increase in the relative abundance of phosphatidyl glycerol. This results primarily from the preferential inhibition of phosphatidyl ethanolamine synthesis. This inhibition appears to be unrelated to membrane fluidity or to changes in fatty acid composition caused by alcohols. Alcohol-induced changes in total fatty acid composition are reflected in all phospholipid classes. Phosphatidyl serine synthetase is proposed as the most likely site for the effects of alcohols on phospholipid synthesis.


2018 ◽  
Vol 62 (7) ◽  
Author(s):  
Rym Boudjemaa ◽  
Clément Cabriel ◽  
Florence Dubois-Brissonnet ◽  
Nicolas Bourg ◽  
Guillaume Dupuis ◽  
...  

ABSTRACTDaptomycin is a last-resort membrane-targeting lipopeptide approved for the treatment of drug-resistant staphylococcal infections, such as bacteremia and implant-related infections. Although cases of resistance to this antibiotic are rare, increasing numbers of clinical,in vitro, and animal studies report treatment failure, notably againstStaphylococcus aureus. The aim of this study was to identify the features of daptomycin and its target bacteria that lead to daptomycin treatment failure. We show that daptomycin bactericidal activity againstS. aureusvaries significantly with the growth state and strain, according to the membrane fatty acid composition. Daptomycin efficacy as an antibiotic relies on its ability to oligomerize within membranes and form pores that subsequently lead to cell death. Our findings ascertain that daptomycin interacts with tolerant bacteria and reaches its membrane target, regardless of its bactericidal activity. However, the final step of pore formation does not occur in cells that are daptomycin tolerant, strongly suggesting that it is incapable of oligomerization. Importantly, membrane fatty acid contents correlated with poor daptomycin bactericidal activity, which could be manipulated by fatty acid addition. In conclusion, daptomycin failure to treatS. aureusis not due to a lack of antibiotic-target interaction, but is driven by its capacity to form pores, which depends on membrane composition. Manipulation of membrane fluidity to restoreS. aureusdaptomycin bactericidal activityin vivocould open the way to novel antibiotic treatment strategies.


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