Interactions of staphyloxanthin and enterobactin with myeloperoxidase and reactive chlorine species
Interactions of staphyloxanthin and enterobactin with myeloperoxidase and reactive chlorine species
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DOI：
10.1016/j.abb.2018.03.039
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发表时间：
2018-05-15
影响因子：
3.9
通讯作者：
Kettle, Anthony J.
中科院分区：
文献类型：
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作者：
Coker, Melanie S.;Forbes, Louisa V.;Kettle, Anthony J.
当中性粒细胞吞噬细菌时，髓过氧化物酶将过氧化氢转化为次氯酸，次氯酸对所有微生物都有毒。有人认为，一些病原体具有针对髓过氧化物酶的毒力因子，以抑制中性粒细胞的氧化反应。这些毒力因子包括葡萄球菌黄质（金黄色葡萄球菌的金色色素）和肠杆菌素（革兰氏阴性菌释放的铁载体）。我们研究了葡萄球菌黄素和肠杆菌素保护细菌免受次氯酸和相关氯胺侵害的潜力。具有高水平葡萄黄素和相关类胡萝卜素的金黄色葡萄球菌临床菌株通常比非色素细菌对低剂量次氯酸具有更强的抵抗力。但一些非色素菌株也对氧化剂具有抗性。杀死细菌的活性氯物质剂量也会漂白它们的类胡萝卜素。次氯酸、NH2Cl 和 NHCl2 漂白纯化的葡萄球菌黄素。当金黄色葡萄球菌被嗜中性粒细胞吞噬时，没有明显的葡萄球菌黄素损失。这些数据表明葡萄球菌黄素能够保护细菌免受吞噬体内形成的低剂量活性氯的影响。肠杆菌素不是髓过氧化物酶抑制剂。我们得出的结论是，葡萄球菌黄素可以保护某些细菌菌株免受中性粒细胞的氧化杀伤，但肠杆菌素不会抑制次氯酸的产生。
When neutrophils engulf bacteria, myeloperoxidase converts hydrogen peroxide to hypochlorous acid, which is toxic to all micro-organisms. It has been suggested that some pathogens have virulence factors that target myeloperoxidase to dampen the oxidative reactions of neutrophils. These virulence factors include staphyloxanthin, the golden pigment of Staphylococcus aureus, and enterobactin a siderophore released by gram-negative bacteria. We investigated the potential of staphyloxanthin and enterobactin to shield bacteria from hypochlorous acid and related chloramines. Clinical strains of S. aureus with high levels of staphyloxanthin and related carotenoids were in general more resistant to low doses of hypochlorous acid than non-pigmented bacteria. But some non-pigmented strains were also resistant to the oxidant. Doses of reactive chlorine species that killed bacteria also bleached their carotenoids. Hypochlorous acid, NH2Cl, and NHCl2 bleached purified staphyloxanthin. When S. aureus were phagocytosed by neutrophils there was no discernible loss of staphyloxanthin. These data suggest that staphyloxanthin is capable of protecting bacteria from low doses of reactive chlorine species formed inside phagosomes. Enterobactin was not an inhibitor of myeloperoxidase. We conclude that staphyloxanthin may protect some bacterial strains against oxidative killing by neutrophils, but enterobactin will not inhibit the production of hypochlorous acid.