Effects of pH on killing of Staphylococcus aureus and Escherichia coli by constituents of the neutrophil phagolysosome.
Effects of pH on killing of Staphylococcus aureus and Escherichia coli by constituents of the neutrophil phagolysosome.
复制标题
pH 对中性粒细胞吞噬溶酶体成分杀死金黄色葡萄球菌和大肠杆菌的影响。
DOI：
10.1099/00222615-25-2-101
复制
发表时间：
1988
影响因子：
3
通讯作者：
Klempner,MS
中科院分区：
文献类型：
--
作者：
Styrt,B;Klempner,MS
Lysosomotropic weak bases impair in-vitro neutrophil functions including intracellular killing ofStaphylococcus aureusstrain 502a. To investigate whether prevention of phagosomal acidification could account for impaired microbicidal activity, a model phagosome was formulated with a freeze-thawed granule extract as a source of lysosomal enzymes and H2O2as a source of toxic oxygen metabolites. The lysosomal extract alone killedEscherichia colistrain S15 efficiently atpH 5·5 and 7·0, but had little activity againstS.aureus502a. Sublethal concentrations of the two agents, when combined, acted synergically against either organism. Each organism was killed more effectively atpH 5·5 than atpH 7·0 by the lysosome extract-H2O2combination, but the killing ofE.coliwas more rapid than that ofS.aureusin the same conditions. These findings suggest that impairment of neutrophil antistaphylococcal activity by weak bases may be mediated by their ability to raise phagosomalpH, and that persistence ofE.coliin similar conditions does not occur because the latter is killed by lysosomal constituents in a non-pH-dependent fashion.
