Characteristics of d-Tryptophan as an Antibacterial Agent: Effect of Sodium Chloride Concentration and Temperature on Escherichia coli Growth Inhibition

2017 ◽  
Vol 81 (1) ◽  
pp. 25-30 ◽  
Author(s):  
Kaito Kan ◽  
Jian Chen ◽  
Shuso Kawamura ◽  
Shigenobu Koseki
Keyword(s):  
Escherichia Coli ◽  
Logistic Regression ◽  
Sodium Chloride ◽  
Growth Inhibition ◽  
Bacterial Growth ◽  
Logistic Regression Model ◽  
Antimicrobial Effect ◽  
Inhibitory Effect ◽  
E Coli ◽  
Coli Growth

ABSTRACT We previously reported that d-tryptophan exhibits adverse effects on bacterial physiology under osmotic stress. However, the mechanism by which d-tryptophan acts as an inhibitor and/or incompatible solute for bacterial growth has not yet been investigated in detail. In this study, we aimed to determine how osmotic pressure and temperature affect the antimicrobial effect of d-tryptophan. Even at the same level of osmotic pressure, d-tryptophan in conjunction with sodium chloride (NaCl) had a stronger inhibitory effect on the growth of Escherichia coli than that obtained by incubation with potassium chloride (KCl) and sucrose. Because d-tryptophan with NaCl showed the strongest inhibitory effect, we determined the optimum concentration combination of d-tryptophan and NaCl. The growth inhibition boundary conditions as a function of d-tryptophan and NaCl concentrations were determined by a logistic regression model. We found that the minimum level of NaCl for E. coli growth inhibition was 2.5% (w/v) together with 40 mM d-tryptophan. Moreover, the higher the NaCl concentration, the lower the concentration of d-tryptophan that was needed to inhibit bacterial growth. The logistic regression model that we developed enabled us to predict the concentrations required to inhibit bacterial growth. Furthermore, we examined the effect of incubation temperatures ranging from 15 to 46°C on the antimicrobial effect of d-tryptophan. The higher the reaction temperature, the more rapid the decrease of viable E. coli that was observed. This trend is likely attributable to activation of physiological metabolism under the optimum growth temperature. Together, our findings should make a significant contribution to the development of a novel bacterial growth control strategy using d-tryptophan.

Differently ordered carbonaceous structures synthesized by bubbled Ar or He plasmas inside methylene blue solutions with contrasting Escherichia coli growth inhibition effects

RSC Advances ◽  
2015 ◽  
Vol 5 (119) ◽  
pp. 98325-98334 ◽  
Author(s):  
D. Zaharie-Butucel ◽  
J. Papp ◽  
C. Leordean ◽  
S. D. Anghel
Keyword(s):  
Escherichia Coli ◽  
Methylene Blue ◽  
Growth Inhibition ◽  
E Coli ◽  
Structure Synthesis ◽  
Coli Growth

A straightforward carbonaceous structure synthesis from methylene blue aided by Ar/He plasmas with different ordering and E. coli inhibition effects.

scholarly journals Homocysteine editing and growth inhibition in Escherichia coli

Microbiology ◽  
2009 ◽  
Vol 155 (6) ◽  
pp. 1858-1865 ◽  
Author(s):  
Marta Sikora ◽  
Hieronim Jakubowski
Keyword(s):  
Escherichia Coli ◽  
Energy Dissipation ◽  
Growth Inhibition ◽  
Bacterial Growth ◽  
Growth Rates ◽  
Isoleucine Leucine ◽  
Trna Synthetases ◽  
E Coli

In Escherichia coli homocysteine (Hcy) is metabolically converted to the thioester Hcy-thiolactone in ATP-consuming reactions catalysed by methionyl-, isoleucyl- and leucyl-tRNA synthetases. Here we show that growth inhibition caused by supplementation of E. coli cultures with Hcy is accompanied by greatly increased accumulation of Hcy-thiolactone. Energy dissipation for Hcy editing increases 100-fold in the presence of exogenous Hcy and reaches one mole of ATP unproductively dissipated for Hcy-thiolactone synthesis per each mole of ATP that is consumed for methionine activation. Inhibiting Hcy-thiolactone synthesis with isoleucine, leucine or methionine accelerates bacterial growth in Hcy-supplemented cultures. Growth rates in Hcy-inhibited cultures are inversely related to the accumulation of Hcy-thiolactone. We also show that the levels of protein N-linked Hcy modestly increase in E. coli cells in Hcy-supplemented cultures. The results suggest that Hcy editing restrains bacterial growth.

scholarly journals Crucial role of ppGpp in the resilience of Escherichia coli to growth disruption

2020 ◽  
Author(s):  
Clément Patacq ◽  
Nicolas Chaudet ◽  
Fabien Letisse
Keyword(s):  
Escherichia Coli ◽  
Growth Inhibition ◽  
Bacterial Growth ◽  
Crucial Role ◽  
Stringent Response ◽  
E Coli ◽  
Changing Environments ◽  
Growth Recovery ◽  
Growth Disruption

ABSTRACTBacteria grow in constantly changing environments that can suddenly become completely deleted in essential nutrients. The stringent response, a rewiring of the cellular metabolism mediated by the alarmone (p)ppGpp, plays a crucial role in adjusting bacterial growth to the severity of the nutritional insult. The ability of (p)ppGpp to trigger a slowdown of cell growth or induce bacterial dormancy has been widely investigated. However, little is known about the role of (p)ppGpp in promoting growth recovery after severe growth inhibition. In this study, we performed a time-resolved analysis of (p)ppGpp metabolism in Escherichia coli as it recovered from a sudden slowdown in growth. Results show that E. coli recovers by itself from the growth disruption provoked by the addition of serine hydroxamate, the serine analogue that we used to induce the stringent response. Growth inhibition was accompanied by a severe disturbance of metabolic activity and more surprisingly, by a transient overflow of valine and alanine. Our data also show that ppGpp is crucial for growth recovery since in the absence of ppGpp, E. coli’s growth recovery was slower. In contrast, an increased concentration of pppGpp was found to have no significant effect on growth recovery. Interestingly, the observed decrease in intracellular ppGpp levels in the recovery phase correlated with bacterial growth and the main effect involved was identified as growth dilution rather than active degradative process. This report thus significantly expands our knowledge of (p)ppGpp metabolism in E. coli physiology.IMPORTANCEThe capacity of microbes to resist and overcome environmental insults, know as resilience, allows them to survive in changing environments but also to resist antibiotic and biocide treatments, immune system responses. Although the role of the stringent response in bacterial resilience to nutritional insults has been well studied, little is known about its importance in the ability of the bacteria to not just resist but also recover from these disturbances. To address this important question, we investigated growth disruption resilience in the model bacterium Escherichia coli and its dependency on the stringent response alarmone (p)ppGpp by quantifying ppGpp and pppGpp levels as growth was disrupted and then recovered. Our findings may thus contribute to understanding how ppGpp improves E. coli’s resilience to nutritional stress and other environmental insults.

scholarly journals Uji Daya Hambat Sabun Cair Cuci Tangan pada Restoran Waralaba di Kota Padang Terhadap Pertumbuhan Bakteri Escherichia coli dan Staphylococcus aureus Secara In Vitro

2014 ◽  
Vol 3 (3) ◽  
Author(s):  
Anisha Fazlisia ◽  
Elizabeth Bahar ◽  
Yulistini Yulistini
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Cell Wall ◽  
Bacterial Growth ◽  
Diffusion Method ◽  
E Coli ◽  
Maximum Inhibition ◽  
And Staphylococcus Aureus ◽  
Coli Growth

AbstrakSabun cair cuci tangan terbukti dapat menghambat pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus. Sebagian besar restoran waralaba di Kota Padang menyediakan sabun cair cuci tangan yang telah diencerkan. Proses pengenceran mengubah kemampuan sabun dalam menghambat pertumbuhan bakteri. Penelitian bertujuan untuk menguji daya hambat sabun cair cuci tangan pada restoran waralaba di Kota Padang terhadap pertumbuhan E. coli dan S. aureus. Sampel diambil dari empat restoran waralaba dan diuji dengan metode difusi. Hasil penelitian menunjukkan bahwa keempat sabun dapat menghambat pertumbuhan S. aureus namun hanya sebagian yang memiliki daya hambat terhadap E. coli. Median daya hambat pertumbuhan E. coli dan S. aureus pada setiap periode yaitu 0, 7.4, 7.3 dan 0, 26.1, 23.3. Nilai maksimum daya hambat pertumbuhan E.coli dalam tiga periode yaitu 19.5, 35.4, 27.1 dan 20.7, 40.2, 36.6 untukS. aureus. Daya hambat minimum terhadap kedua bakteri adalah 0.00. Hal tersebut dapat dipengaruhi komposisi dan konsentrasi antiseptik, antibakteri, pH sabun, pengenceran dan struktur dinding sel bakteri. Disimpulkan bahwa sabun cair cuci tangan yang diuji memiliki kemampuan lebih besar dalam menghambat pertumbuhan S.aureus daripada E.coli.Kata kunci: sabun cair cuci tangan, restoran, pengenceran, uji daya hambat, pertumbuhan bakteriAbstractLiquid hand soaps proved to inhibit Escherichia coli and Staphylococcus aureus bacterial growth. In Padang, most of Restaurants provide diluted liquid hand soaps. Research found dilution changed soap ability to inhibit bacterial growth. The purpose of this study was to examine the ability of Padang City Restaurants’ liquid hand soaps to inhibit E. coli and S. aureus bacterial growth. The samples were taken from four restaurants and examined by using diffusion method. The results showed all of them could inhibit S. aureus but only a half inhibited Escherichia coli bacterial growth. Median for E. coli and S. aureus bacterial inhibition growth for each period were 0, 7.4, 7.3 and 0, 26.1, 23.3. Maximum inhibition value for E. coli growth in the first, second, and third periods were 19.5, 35.4, 27.1 and 20.7, 40.2, and 36.6 for S. aureus. In addition, minimum inhibition in both bacteria were 0.00. It could be influenced by soap antiseptic and antibacterial composition and concentration, pH, dilution, and structure of bacterial cell wall. In conclusion, the liquid hand soaps has greater ability to inhibit S. aureus than E. coli.Keywords: liquid hand soaps, restaurant, dilution, inhibitory test, bacterial growth

Fate of Escherichia coli O157:H7 and Other Coliforms in Commercial Mayonnaise and Refrigerated Salad Dressing

1995 ◽  
Vol 58 (1) ◽  
pp. 13-18 ◽  
Author(s):  
ERROL V. RAGHUBEER ◽  
JIM S. KE ◽  
MICHAEL L. CAMPBELL ◽  
RICHARD S. MEYER
Keyword(s):  
Escherichia Coli ◽  
Storage Temperature ◽  
Enterobacter Aerogenes ◽  
Antimicrobial Effect ◽  
Coliform Bacteria ◽  
Escherichia Coli O157 ◽  
Salad Dressing ◽  
E Coli ◽  
Survival Pattern ◽  
High Level

Commercial mayonnaise and refrigerated ranch salad dressing were inoculated at two levels with two strains of Escherichia coli O157:H7, a non-pathogenic E. coli, and the non-fecal coliform Enterobacter aerogenes. Results showed that at the high inoculation level (>106 colony forming units [CFU]/g) in mayonnaise stored at room temperature (ca. 22°C) both strains of O157:H7 were undetected at 96 h. At the high inoculation level, all strains of coliform bacteria tested survived longer in salad dressing stored at 4°C than in mayonnaise stored at 22°C. The O157:H7 strains were still present at low levels after 17 days. The survival time in the low-level inoculum (104CFU/g) study decreased, but the survival pattern in the two products was similar to that observed in the high-level inoculum study. Slight differences in survival among strains were observed. The greater antimicrobial effect of mayonnaise may be attributable to differences in pH, water activity (aw), nutrients, storage temperature, and the presence of lysozyme in the whole eggs used in the production of commercial mayonnaise. Coliform bacteria survived longer in refrigerated salad dressing than in mayonnaise particularly at the high-level inoculum. Both mayonnaise (pH 3.91) and salad dressing (pH 4.51) did not support the growth of any of the microorganisms even though survival was observed.

Growth Inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by Carvacrol and Eugenol Encapsulated in Surfactant Micelles

2005 ◽  
Vol 68 (12) ◽  
pp. 2559-2566 ◽  
Author(s):  
SYLVIA GAYSINSKY ◽  
P. MICHAEL DAVIDSON ◽  
BARRY D. BRUCE ◽  
JOCHEN WEISS
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Growth Inhibition ◽  
Surfactant Concentration ◽  
Escherichia Coli O157 ◽  
Surfactant Micelles ◽  
E Coli ◽  
Oil Components

Growth inhibition of four strains of Escherichia coli O157:H7 (H1730, F4546, 932, and E0019) and Listeria monocytogenes (Scott A, 101, 108, and 310) by essential oil components (carvacrol and eugenol) solubilized in nonionic surfactant micelles (Surfynol 465 and 485W) was investigated. Concentrations of encapsulated essential oil components ranged from 0.02 to 1.25% depending on compound, surfactant type, and surfactant concentration (0.5 to 5%). Eugenol encapsulated in Surfynol 485W micelles was most efficient in inhibiting growth of the pathogens; 1% Surfynol 485W and 0.15% eugenol was sufficient to inhibit growth of all strains of E. coli O157:H7 and three of four strains of L. monocytogenes (Scott A, 310, and 108). The fourth strain, L. monocytogenes 101, was inhibited by 2.5% Surfynol and 0.225% eugenol. One percent Surfynol 485W in combination with 0.025% carvacrol was effective in inhibiting three of four strains of E. coli O157:H7. Strain H1730 was the most resistant strain, requiring 0.3% carvacrol and 5% surfactant for complete inhibition. Growth inhibition of L. monocytogenes by combinations of carvacrol and Surfynol 465 ranged between 0.15 and 0.35% and 1 and 3.75%, respectively. Generally, the antimicrobial activity of Surfynol 465 in combination with eugenol was higher than that for the combination with carvacrol. The potent activity was attributed to increased solubility of essential oil components in the aqueous phase due to the presence of surfactants and improved interactions of antimicrobials with microorganisms.

scholarly journals Does inappropriate initial antibiotic therapy affect in-hospital mortality of patients in the emergency department with Escherichia coli and Klebsiella pneumoniae bloodstream infections?

2020 ◽  
Vol 34 ◽  
pp. 205873842094237
Author(s):  
Fu-Cheng Chen ◽  
Yu-Ni Ho ◽  
Hsien-Hung Cheng ◽  
Chien-Hung Wu ◽  
Meng-Wei Change ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Emergency Department ◽  
Logistic Regression ◽  
Mortality Rate ◽  
Klebsiella Pneumoniae ◽  
Hospital Mortality ◽  
Multiple Logistic Regression ◽  
E Coli ◽  
Time To Antibiotics ◽  
Qsofa Score

Extended-spectrum β-lactamase (ESBL)-positive bloodstream infection (BSI) is on the rise worldwide. The purpose of this study is to evaluate the impact of inappropriate initial antibiotic therapy (IIAT) on in-hospital mortality of patients in the emergency department (ED) with Escherichia coli and Klebsiella pneumoniae BSIs. This retrospective single-center cohort study included all adult patients with E. coli and K. pneumoniae BSIs between January 2007 and December 2013, who had undergone a blood culture test and initiation of antibiotics within 6 h of ED registration time. Multiple logistic regression was used to adjust for bacterial species, IIAT, time to antibiotics, age, sex, quick Sepsis Related Organ Failure Assessment (qSOFA) score ⩾ 2, and comorbidities. A total of 3533 patients were enrolled (2967 alive and 566 deceased, in-hospital mortality rate 16%). The patients with K. pneumoniae ESBL-positive BSI had the highest mortality rate. Non-survivors had qSOFA scores ⩾ 2 (33.6% vs 9.5%, P < 0.001), more IIAT (15.0% vs 10.7%, P = 0.004), but shorter mean time to antibiotics (1.70 vs 1.84 h, P < 0.001). A qSOFA score ⩾ 2 is the most significant predictor for in-hospital mortality; however, IIAT and time to antibiotics were not significant predictors in multiple logistic regression analysis. In subgroup analysis divided by qSOFA scores, IIAT was still not a significant predictor. Severity of the disease (qSOFA score ⩾ 2) is the key factor influencing in-hospital mortality of patients with E. coli and K. pneumoniae BSIs. The time to antibiotics and IIAT were not significant predictors because they in turn were affected by disease severity.

Effect of Tannins on the In Vitro Growth of Escherichia coli O157:H7 and In Vivo Growth of Generic Escherichia coli Excreted from Steers

2007 ◽  
Vol 70 (3) ◽  
pp. 543-550 ◽  
Author(s):  
BYENG R. MIN ◽  
WILLIAM E. PINCHAK ◽  
ROBIN C. ANDERSON ◽  
TODD R. CALLAWAY
Keyword(s):  
Escherichia Coli ◽  
Growth Rate ◽  
Bacterial Growth ◽  
Escherichia Coli O157 ◽  
Tannin Extract ◽  
Bacterial Growth Rate ◽  
Linear Effect ◽  
E Coli

The effect of commercially available chestnut and mimosa tannins in vitro (experiment 1) or in vivo (experiment 2) on the growth or recovery of Escherichia coli O157:H7 or generic fecal E. coli was evaluated. In experiment 1, the mean growth rate of E. coli O157:H7, determined via the measurement of optical density at 600 nm during anaerobic culture in tryptic soy broth at 37°C, was reduced (P &lt; 0.05) with as little as 400 μg of either tannin extract per ml of culture fluid. The addition of 200, 400, 600, 800, and 1,200 μg of tannins per ml significantly (P &lt; 0.01) reduced the specific bacterial growth rate when compared with the nontannin control. The specific growth rate decreased with increasing dose levels up to 800 μg of tannins per ml. Bacterial growth inhibition effects in chestnut tannins were less pronounced than in mimosa tannins. Chestnut tannin extract addition ranged from 0 to 1,200 μg/ml, and a linear effect (P &lt; 0.05) was observed in cultures incubated for 6 h against the recovery of viable cells, determined via the plating of each strain onto MacConkey agar, of E. coli O157:H7 strains 933 and 86-24, but not against strain 6058. Similar tests with mimosa tannin extract showed a linear effect (P &lt; 0.05) against the recovery of E. coli O157:H7 strain 933 only. The bactericidal effect observed in cultures incubated for 24 h with the tannin preparations was similar, although it was less than that observed from cultures incubated for 6 h. When chestnut tannins (15 g of tannins per day) were infused intraruminally to steers fed a Bermuda grass hay diet in experiment 2, fecal E. coli shedding was lower on days 3 (P &lt; 0.03), 12 (P = 0.08), and 15 (P &lt; 0.001) when compared with animals that were fed a similar diet without tannin supplementation. It was concluded that dietary levels and sources of tannins potentially reduce the shedding of E. coli from the gastrointestinal tract.

scholarly journals MazF-Mediated Cell Death in Escherichia coli: a Point of No Return

2004 ◽  
Vol 186 (24) ◽  
pp. 8295-8300 ◽  
Author(s):  
Shahar Amitai ◽  
Yussuf Yassin ◽  
Hanna Engelberg-Kulka
Keyword(s):  
Escherichia Coli ◽  
Cell Death ◽  
Programmed Cell Death ◽  
Inhibitory Effect ◽  
Luria Bertani ◽  
E Coli ◽  
Ectopic Overexpression ◽  
Point Of No Return ◽  
The Rich ◽  
Overexpression System

ABSTRACT mazEF is a stress-induced toxin-antitoxin module, located on the chromosome of Escherichia coli, that we have previously described to be responsible for programmed cell death in E. coli. mazF specifies a stable toxin, and mazE specifies a labile antitoxin. Recently, it was reported that inhibition of translation and cell growth by ectopic overexpression of the toxin MazF can be reversed by the action of the antitoxin MazE ectopically overexpressed at a later time. Based on these results, it was suggested that rather than inducing cell death, mazF induces a state of reversible bacteriostasis (K. Pederson, S. K. Christensen, and K. Gerdes, Mol. Microbiol. 45:501-510, 2002). Using a similar ectopic overexpression system, we show here that overexpression of MazE could reverse MazF lethality only over a short window of time. The size of that window depended on the nature of the medium in which MazF was overexpressed. Thus, we found “a point of no return,” which occurred sooner in minimal M9 medium than it did in the rich Luria-Bertani medium. We also describe a state in which the effect of MazF on translation could be separated from its effect on cell death: MazE overproduction could completely reverse the inhibitory effect of MazF on translation, while not affecting the bacteriocidic effect of MazF at all. Our results reported here support our view that the mazEF module mediates cell death and is part of a programmed cell death network.

Polyoxovanadate inhibition of Escherichia coli growth shows a reverse correlation with Ca2+-ATPase inhibition

2019 ◽  
Vol 43 (45) ◽  
pp. 17577-17587 ◽  
Author(s):  
Dorinda Marques-da-Silva ◽  
Gil Fraqueza ◽  
Ricardo Lagoa ◽  
Anjana Anandan Vannathan ◽  
Sib Sankar Mal ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Reverse Correlation ◽  
E Coli ◽  
Atpase Inhibition ◽  
Coli Growth

Polyoxovanadates were recently found to be the most active among a series of polyoxometalates against bacteria. In this study, a reverse correlation was found between the Ca2+-ATPase IC50 and the E. Coli GI50 values.

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