Cellular Response of Escherichia coli to Photocatalysis: Flagellar Assembly Variation and Beyond.


Journal

ACS nano
ISSN: 1936-086X
Titre abrégé: ACS Nano
Pays: United States
ID NLM: 101313589

Informations de publication

Date de publication:
26 02 2019
Historique:
pubmed: 6 2 2019
medline: 1 9 2020
entrez: 6 2 2019
Statut: ppublish

Résumé

Bacterial cells can be inactivated by external reactive oxygen species (ROS) produced by semiconductor photocatalysis. However, little is known about cellular responses to photocatalysis. For a better understanding of this issue, one strain of Escherichia coli ( E. coli, hereafter named as MT), which has an increased ability to metabolize carbon sources, was screened out from the wild-type (WT) E. coli K12 by repeated exposure to photocatalysis with palladium oxide modified nitrogen-doped titanium dioxide. In this study, transcriptome sequencing of the WT and MT strains that were exposed or unexposed to photocatalysis were carried out. Cellular responses to photocatalysis were inferred from the functions of genes whose transcripts were either increased or decreased. Upregulation of expression of bacterial flagellar assembly genes used for chemotaxis was detected in cells exposed to semilethal photocatalytic conditions of the WT E. coli. Increased capability to degrade superoxide radicals and decreased bacterial flagellar assembly and chemotaxis were observed in MT E. coli compared to WT cells. We conclude that the differences in motility and intracellular ROS between MT and WT are directly related to survivability of E. coli during exposure to photodisinfection.

Identifiants

pubmed: 30721027
doi: 10.1021/acsnano.8b08475
doi:

Substances chimiques

Reactive Oxygen Species 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

2004-2014

Auteurs

Jingtao Zhang (J)

Collaborative Innovation Centre of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, School of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou 450002 , China.

Xueying Wang (X)

Collaborative Innovation Centre of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, School of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou 450002 , China.

Xinying Suo (X)

Collaborative Innovation Centre of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, School of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou 450002 , China.

Xing Liu (X)

Collaborative Innovation Centre of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, School of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou 450002 , China.

Bingkun Liu (B)

School of Material and Chemical Engineering , Zhengzhou University of Light Industry , Zhengzhou 450002 , China.

Mingming Yuan (M)

Collaborative Innovation Centre of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, School of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou 450002 , China.

Guanglu Wang (G)

Collaborative Innovation Centre of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, School of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou 450002 , China.

Chengzhen Liang (C)

Biotechnology Research Institute , Chinese Academy of Agricultural Sciences , Beijing 100081 , China.

Hengzhen Shi (H)

School of Material and Chemical Engineering , Zhengzhou University of Light Industry , Zhengzhou 450002 , China.

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