RESUMO
Antibiotic resistance kills millions worldwide yearly. However, a major contributor to recurrent infections lies in a small fraction of bacterial cells, known as persisters. These cells are not inherently antibiotic-resistant, yet they lead to increased antibiotic usage, raising the risk of developing resistant progenies. In a bacterial population, individual cells exhibit considerable fluctuations in their gene expression levels despite being cultivated under identical, stable conditions. This variability in cell-to-cell characteristics (phenotypic diversity) within an isogenic population enables persister cells to withstand antibiotic exposure by entering a non-dividing state. We recently showed the existence of "primed cells" in E. coli. Primed cells are dividing cells prepared for antibiotic stress before encountering it and are more prone to form persisters. They also pass their "prepared state" down for several generations through epigenetic memory. Here, we show that primed cells are common among distant bacterial lineages, allowing for survival against antibiotics and other chemical stress, and form in different growth phases. They are also responsible for increased persister levels in transition and stationary phases compared to the log phase. We tested and showed that the Gram-positive bacterium Bacillus megaterium, evolutionarily very distant from E. coli, forms primed cells and has a transient epigenetic memory that is maintained for 7 generations or more. We showed this using ciprofloxacin and the non-antibiotic chemical stress fluoride. It is well established that persister levels are higher in the stationary phase than in the log phase, and B. megaterium persisters levels are nearly identical from the early to late-log phase but are ~2-fold and ~4-fold higher in the transition and stationary phase, respectively. It was previously proposed that there are two distinct types of persisters: Type II forms in the log phase, while Type I forms in the stationary phase. However, we show that primed cells lead to increased persisters in the transition and stationary phase and found no evidence of Type I or II persisters with distant phenotypes. Overall, we have provided substantial evidence of the importance of primed cells and their transitory epigenetic memories to surviving stress.
RESUMO
The effect of germination, steaming and roasting on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) was investigated. The nutraceutical properties were determined by evaluating the total phenolic, flavonoid and tannin contents while the antioxidant properties were studied by the DPPH free radical scavenging activity and the iron reducing power assay. The results showed that the total phenolic, flavonoid and tannin contents of processed little millet increased by 21.2, 25.5 and 18.9mg/100g, respectively, compared to native sample. The DPPH radical scavenging activity and the iron reducing power of roasted millet extract were the highest compared to the other processed millet. Fractionation of phenolic extracts by HPLC showed that the analytes were derivatives of benzoic acid (gallic acid, proto-catechuic acid and vanillic acid), aromatic carboxylic acid (gentisic acid) and cinnamic acid (syringic acid and ferulic acid). The results indicate that processing has significant effects on the nutraceutical and antioxidant properties of little millet phenolic extracts.