Modification of membrane properties and fatty acids biosynthesis-related genes in Escherichia coli and Staphylococcus aureus: Implications for the antibacterial mechanism of naringenin

文献类型： 外文期刊

第一作者： Wang, Lang-Hong

作者： Wang, Lang-Hong;Zeng, Xin-An;Brennan, Charles S.;Wang, Man-Sheng;Brennan, Charles S.;Gong, Deming

作者机构：

关键词： Antibacterial component;Foodborne bacteria;Membrane fluidity;Fatty acid biosynthesis-associated genes

期刊名称：BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES （ 影响因子：3.747； 五年影响因子：4.404 ）

ISSN： 0005-2736

年卷期： 2018 年 1860 卷 2 期

页码：

收录情况： SCI

摘要： In this work, modifications of cell membrane fluidity, fatty acid composition and fatty acid biosynthesis-associated genes of Escherichia coil ATCC 25922 (E. coil) and Staphylococcus aureus ATCC 6538 (S. aureus), during growth in the presence of naringenin (NAR), one of the natural antibacterial components in citrus plants, was investigated. Compared to E. coil, the growth of S. aureus was significantly inhibited by NAR in low concentrations. Combination of gas chromatography-mass spectrometry with fluorescence polarization analysis revealed that E. coil and S. aureus cells increased membrane fluidity by altering the composition of membrane fatty acids after exposure to NAR. For example, E. coil cells produced more unsaturated fatty acids (from 18.5% to 43.3%) at the expense of both cyclopropane and saturated fatty acids after growth in the concentrations of NAR from 0 to 2.20 mM. For S. aureus grown with NAR at 0 to 1.47 mM, the relative proportions of anteiso-branched chain fatty acids increased from 37.2% to 54.4%, whereas iso-branched and straight chain fatty acids decreased from 30.0% and 33.1% to 21.6% and 23.7%, respectively. Real time q-PCR analysis showed that NAR at higher concentrations induced a significant down-regulation of fatty acid biosynthesis-associated genes in the bacteria, with the exception of an increased expression of fabA gene. The minimum inhibitory concentration (MIC) of NAR against these two bacteria was determined, and both of bacteria underwent morphological changes after exposure to 1.0 and 2.0 MIC.

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