Metal Ions and Chemical Modification Reagents Inhibit the Enzymatic Activity of Lecithin-Dependent Hemolysin from Vibrio parahaemolyticus.

Lecithin-dependent thermolabile hemolysin (LDH) is a virulence factor excreted by Vibrio parahaemolyticus, a marine bacterium that causes important losses in shrimp farming. In this study, the function of LDH was investigated through its inhibition by metal ions (Mg2+, Ca2+, Mn2+, Co2+, Ni2+ and Cu2+) and chemical modification reagents: ß-mercaptoethanol (ßME), phenylmethylsulfonyl fluoride (PMSF) and diethyl pyrocarbonate (DEPC). LDH was expressed in the Escherichia coli strain BL-21, purified under denaturing conditions, and the enzymatic activity was evaluated. Cu2+, Ni2+, Co2+ and Ca2+ at 1 mmol/L inhibited the LDH esterase activity by 20−95%, while Mg2+ and Mn2+ slightly increased its activity. Additionally, PMSF and DEPC at 1 mmol/L inhibited the enzymatic activity by 40% and 80%, respectively. Dose-response analysis showed that DEPC was the best-evaluated inhibitor (IC50 = 0.082 mmol/L), followed by Cu2+ > Co2+ > Ni2+ and PMSF (IC50 = 0.146−1.5 mmol/L). Multiple sequence alignment of LDH of V. parahaemolyticus against other Vibrio species showed that LDH has well-conserved GDSL and SGNH motifs, characteristic of the hydrolase/esterase superfamily. Additionally, the homology model showed that the conserved catalytic triad His-Ser-Asp was in the LDH active site. Our results showed that the enzymatic activity of LDH from V. parahaemolyticus was modulated by metal ions and chemical modification, which could be related to the interaction with catalytic amino acid residues such as Ser153 and/or His 393.

Rosmarinic Acid and Sodium Citrate Have a Synergistic Bacteriostatic Effect against Vibrio Species by Inhibiting Iron Uptake.

BACKGROUND: New strategies are needed to combat multidrug-resistant bacteria. The restriction of iron uptake by bacteria is a promising way to inhibit their growth. We aimed to suppress the growth of Vibrio bacterial species by inhibiting their ferric ion-binding protein (FbpA) using food components. METHODS: Twenty spices were selected for the screening of FbpA inhibitors. The candidate was applied to antibacterial tests, and the mechanism was further studied. RESULTS: An active compound, rosmarinic acid (RA), was screened out. RA binds competitively and more tightly than Fe3+ to VmFbpA, the FbpA from V. metschnikovii, with apparent KD values of 8 µM vs. 17 µM. Moreover, RA can inhibit the growth of V. metschnikovii to one-third of the control at 1000 µM. Interestingly, sodium citrate (SC) enhances the growth inhibition effect of RA, although SC only does not inhibit the growth. The combination of RA/SC completely inhibits the growth of not only V. metschnikovii at 100/100 µM but also the vibriosis-causative pathogens V. vulnificus and V. parahaemolyticus, at 100/100 and 1000/100 µM, respectively. However, RA/SC does not affect the growth of Escherichia coli. CONCLUSIONS: RA/SC is a potential bacteriostatic agent against Vibrio species while causing little damage to indigenous gastrointestinal bacteria.

Molecular mechanism of vSGLT inhibition by gneyulin reveals antiseptic properties against multidrug-resistant gram-negative bacteria.

Faced with the worldwide spread of multidrug-resistant (MDR) bacterial strains, together with a lack of any appropriate treatment, urgent steps to combat infectious diseases should be taken. Usually, bacterial components are studied to understand, by analogy, the functioning of human proteins. However, molecular data from bacteria gathered over the past decades provide a sound basis for the search for novel approaches in medical care. With this current work, we want to direct attention to inhibition of the vSGLT glucose transporter from Vibrio parahaemolyticus belonging to the sodium solute symporter (SSS) family, to block sugar transport into the bacterial cell and, as a consequence, to limit its growth. Potential bacteriostatic properties can be drawn from commercially available drugs developed for human diseases. This goal can also be reached with natural components from traditional herbal medicine. The presented data from the numerical analysis of 44 known inhibitors of sodium glucose symporters shed light on potential novel approaches in fighting Gram-negative multidrug-resistant microorganisms. Graphical abstract Molecular view on vSGLT channel inhibition by gneyulin B, the compound of natural origin.

Identification of a Macrobrachium nipponense C-type lectin with a close evolutionary relationship to vertebrate lectins.

C-type lectins (CTLs) are involved in the innate immune defense of vertebrates and invertebrates against invading pathogens. This study cloned and characterized a novel C-type lectin (MnCTL) of the oriental river prawn, Macrobrachium nipponense. The cloned MnCTL cDNA encompasses an open reading frame of 774 nucleotides and encodes polypeptides of 257 residues. The deduced MnCTL protein contains a single carbohydrate recognition domain (CRD) with an EPN (Glu-Pro-Asn) motif in calcium-binding site 2. Phylogenetic analysis indicated that MnCTL has a closer evolutionary relationship with vertebrate lectins than with invertebrate lectins. Tissue expression analysis showed that high levels of MnCTL are ubiquitously distributed in the gills and stomach of M. nipponense. Quantitative real-time RT-PCR (qRT-PCR) analysis showed that MnCTL expression was up-regulated by bacteria or white spot syndrome virus (WSSV) challenge. Knock-down of the MnCTL gene in WSSV-challenged prawns significantly decreased MnALF1 and MnALF2 transcript levels. The recombinant MnCRD (rMnCRD) agglutinated both Gram-positive (Staphylococcus aureus) and Gram-negative bacteria (Vibrio parahaemolyticus) in the presence of calcium. Furthermore, rMnCRD could bind to all the tested bacteria with different activities. The sugar-binding assay showed that rMnCRD was able to bind lipopolysaccharide and peptidoglycan in a concentration-dependent manner. In addition, rMnCRD could accelerate bacterial clearance. On the contrary, MnCTL silencing by dsRNA interference could weaken the bacterial clearance ability. All these findings implicated MnCTL were involved in the antiviral and antibacterial innate immunity of M. nipponense.

Assessment of polyaromatic hydrocarbon degradation by potentially pathogenic environmental Vibrio parahaemolyticus isolates from coastal Louisiana, USA.

A presumed Vibrio parahaemolyticus isolate from Chesapeake Bay, Maryland, USA was previously reported to grow on phenanthrene, a polyaromatic hydrocarbon (PAH) found in crude oil. Following the Deepwater Horizon oil spill in the Gulf of Mexico, concerns were raised that PAH-degrading V. parahaemolyticus could increase in abundance, leading to elevated risks of disease derived from shellfish consumption. To assess this possibility, we examined responses to naphthalene and phenanthrene of 17 coastal Louisiana environmental V. parahaemolyticus isolates representing five distinct genotypes. Isolates were obtained immediately after the spill began and after oil had reached the Louisiana coast. None of the isolates grew on or oxidized either substrate and a naphthalene degradation product, 1-naphthol, substantially inhibited growth of some isolates. The use of PAH by V. parahaemolyticus is unusual, and an increase in human health risks due to stimulation of V. parahaemolyticus growth by oil-derived PAH under in situ conditions appears unlikely.

Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus.

Vibrio parahaemolyticus 690, a clinical strain, was subjected to heat shock at 42 degrees C for 45 min. The fatty acid profile and recovery of the heat-shocked cells of V. parahaemolyticus on TSA-3.0% NaCl, APS agar (Alkaline peptone salt broth supplemented with 1.5% agar) and TCBS (Thiosulfate-citrate-bile salts-sucrose agar) were compared with those of the nonheat-shocked cells. Furthermore, the morphology of V. parahaemolyticus and survival in the presence of various organic acids (25 mM acetic acid, lactic acid, citric acid or tartaric acid) and NaCl (0.1% and 20.0%) as influenced by heat shock treatment were also investigated. It was found that heat shock caused a change in the proportions of the unsaturated and saturated fatty acid. The ratio of saturated fatty acids to unsaturated fatty acids observed on heat-shocked V. parahaemolyticus cells was significantly (p<0.05) higher than that on the control cells. Extensive cell-wall pitting and cell disruption, representing cell-surface damage, were also observed on the cells which were subjected to heat shock treatment. Recovery of heat-shocked cells of V. parahaemolyticus was significantly less on TCBS and APS agar than on TSA-3.0% NaCl. Heat shock decreased the tolerance of V. parahaemolyticus to organic acids. The extent of decreased acid tolerance observed on heat-shocked cells varied with the organic acid tested. While heat shock increased the survival of V. parahaemolyticus in the presence of 0.1% NaCl and made the test organism more susceptible to 20.0% NaCl than the control cells.

Regulation of iron on bacterial growth and production of thermostable direct hemolysin by Vibrio parahaemolyticus in intraperitoneal infected mice.

Pathogenesis of Vibrio parahaemolyticus is not clearly understood. Effects of iron on the bacterial proliferation and production of thermostable direct hemolysin (TDH) in intraperitoneal infected mice were studied. Injection of bacterial culture in the presence of ferric ammonium citrate (100 micrograms/ml) significantly enhanced the lethality for mice, and simultaneously activated bacterial proliferation in vivo. The iron-limited cultures showed better proliferation than those iron-rich cultures in response to the addition of supplementary iron source. Production of TDH by the hemolytic strains ST550 and D62 was higher in the iron-limited cultures than the iron-rich cultures. Production of TDH by both the iron-limited or iron-rich cultures was inhibited by the addition of iron. In conclusion, the virulence enhancement effect of iron in V. parahaemolyticus was probably by activating bacterial proliferation in vivo and not by stimulating the production of TDH. V. parahaemolyticus precultured in iron-limited condition may be more adaptable to in vivo environment.

Vibrio parahaemolyticus: suspicion of presence based on aberrant biochemical and morphological features.

Vibrio parahaemolyticus was isolated from a stool specimen of a patient who developed gastroenteritis after ingestion of crab meat. Recognition and identification of this halophilic microorganism was facilitated by the microscopic observation of a darting, vibrant motility in condensate derived from Kligler iron agar and the bizarre morphological aberrations noted in the condensate obtained from Christensen urea agar. Sodium chloride supplementation (1.1%) of biochemical test media revealed the halophilic nature and fermentative capability of the isolate and abolished the aberrent morphology observed in unsupplemented Christensen medium.