Evidence for the interference of aluminum with bacterial porphyrin biosynthesis

Scharf, Ram; Mamet, Rivka; Zimmels, Y.; Kimchie, Shlomo; Schoenfeld, Nili

doi:10.1007/bf00140483

Cited by 12 publications

(7 citation statements)

References 39 publications

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“…The results of a study by Yamamoto et al (1964) showing that bacteriophages are rapidly inactivated when a suspension of bacteriophages comes into contact with the aluminium alloy surface. Several studies on the effects of aluminium on microorganisms indicated that the toxic effect of aluminium on bacteria might be connected to the interference of the metal with the heme biosynthetic pathway (Scharf et al, 1994). A previous study suggested that the antibacterial mechanism of aluminium by competition with iron and magnesium and binding to deoxyribonucleic acid (DNA), membranes or cell walls is responsible for the main toxic effect of aluminium on microbes (Pina and Cervantes, 1996).…”

Section: Discussionmentioning

confidence: 99%

“…Aluminium salts are also widely used in water treatment as coagulants to reduce color, turbidity and pathogenic microorganisms and to protect pathogens from chemical disinfection (WHO, 1998;(i)). In microorganisms, aluminium has been shown to interact with bacterial deoxyribonucleic acid (DNA) and activate bacterial genes such as the E. coli fliC gene (Scharf et al, 1994;Johnson and Wood, 1990;Guzzo et al, 1991). Furthermore, Guida et al (1991) investigated aluminium toxicity towards E. coli and found that growth inhibition was markedly dependent on pH.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk

Ruangthip

Kawamura

Uchida

et al. 2012

FSTR

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The effect of aluminium cookware on inactivation of Escherichia coli in milk was studied. Samples in aluminium and stainless-steel cups were heated at 60, 63, 65 and 67℃ and held at those temperatures for 25, 5, 3 and 2 min, respectively. Results obtained under the temperature of 65 and 67℃ clearly showed that cells of E. coli were killed more rapidly in aluminium cups than in stainless-steel cups. D-values in the aluminium cups were significantly shorter than those in stainless-steel cups, especially at higher temperatures. Samples in aluminium cups revealed a better trend inactivation effect than in stainless-steel cups at 60 and 63℃, however, there were no significant difference. Considering on z-values, results which obtained by aluminium cups were slightly lower than that obtained by stainless-steel cups. These results indicate that an aluminium utensil has an inactivating effect on E. coli and that rate of inactivation increases as temperature increases.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk

Ruangthip

Kawamura

Uchida

et al. 2012

FSTR

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“…Lately, two new members from the genus Arthrobacter, A. photogonimos and A. aurescens, have been found to produce coproporphyrin (Scharf, Mamet, Zimmels, Kimchie, & Schoenfeld, 1994;Yang & Hoober, 1995). Following the isolation and the characterization of A. aurescens, the strain A. aurescens RS-2, was found to secrete a large amount of coproporphyrin III in response to aluminum, if present in cultures.…”

Section: Porphyrinsmentioning

confidence: 97%

“…Following the isolation and the characterization of A. aurescens, the strain A. aurescens RS-2, was found to secrete a large amount of coproporphyrin III in response to aluminum, if present in cultures. Scharf et al (1994) continued to examine the effects of this metal on the growth and the pigment formation of the strain. Aluminum delayed the growth of A. aurescens, while it enhanced the pigment formation in which coproporphyrin III was shown to be the main porphyrin produced by aluminum-exposed A. aurescens RS-2.…”

Section: Porphyrinsmentioning

confidence: 99%

Bacteria belonging to the extremely versatile genus Arthrobacter as novel source of natural pigments with extended hue range

Sutthiwong

Fouillaud²,

Valla

et al. 2014

Food Research International

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“…Physiological studies with bacteria have emphasized well-known strains, such as Escherichia coli, Staphylococcus aureus, Bacillus megaterium, and Pseudomonas fluorescens (4,11,19,42,44). A broader range of studies have focused on rhizobia and documented toxicity in cultures and in bacteriumlegume symbioses (7,8,18,24,26,33,38,39,43,50,51).…”

Section: ؊1mentioning

confidence: 99%

Response of Atmospheric Methane Consumption by Maine Forest Soils to Exogenous Aluminum Salts

Nanba

King

2000

Appl Environ Microbiol

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Atmospheric methane consumption by Maine forest soils was inhibited by additions of environmentally relevant levels of aluminum. Aluminum chloride was more inhibitory than nitrate or sulfate salts, but its effect was comparable to that of a chelated form of aluminum. Inhibition could be explained in part by the lower soil pH values which resulted from aluminum addition. However, significantly greater inhibition by aluminum than by mineral acids at equivalent soil pH values indicated that inhibition also resulted from direct effects of aluminum per se. The extent of inhibition by exogenous aluminum increased with increasing methane concentration for soils incubated in vitro. At methane concentrations of >10 ppm, inhibition could be observed when aluminum chloride was added at concentrations as low as 10 nmol g (fresh weight) of soil ؊1. These results suggest that widespread acidification of soils and aluminum mobilization due to acid precipitation may exacerbate inhibition of atmospheric methane consumption due to changes in other parameters and increase the contribution of methane to global warming.A number of factors adversely affect atmospheric methane consumption by soils. Ammonium is one of the most important of these (6,8,13,14,20,30,31,37,49), but other factors include water stress (47), terpenes (3), salts (1,21,27,32), and land use (22,23,25,28). Soil pH has also been documented as a potentially important limiting factor, with both acidic (pH Ͻ4) and alkaline (pH Ͼ7) regimes inhibiting activity (2, 12, 22; J. Benstead and G. M. King, unpublished results). Although some evidence supports a role in methane consumption for acid-tolerant or moderately acidophilic methanotrophs in peats (12), the acid-tolerant peat isolates described to date have not been shown to consume atmospheric methane, and acid-tolerant methanotrophs have not been documented for soils.In contrast to the impact of pH in peats, the effects of pH on methanotrophic activity in acidic soils may be compounded by solubilization of aluminosilicates, which constitute a major fraction of the mineral horizons where atmospheric methane consumption occurs most actively. Although the chemistry of aluminum is well understood (36) and its toxic effects on multicellular organisms are known in some detail (15,17,(34)(35)(36)52), the response of microbes to aluminum is not well documented (42).Several studies have examined the effects of aluminum on cyanobacteria and fungi and documented a range of responses (10,(41)(42)(43). Physiological studies with bacteria have emphasized well-known strains, such as Escherichia coli, Staphylococcus aureus, Bacillus megaterium, and Pseudomonas fluorescens (4,11,19,42,44). A broader range of studies have focused on rhizobia and documented toxicity in cultures and in bacteriumlegume symbioses (7,8,18,24,26,33,38,39,43,50,51). However, the effects of aluminum on microbes or microbial processes in a more general ecological context have not been adequately assessed.Nonetheless, dissolved aluminum concentrations can reach ...

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Evidence for the interference of aluminum with bacterial porphyrin biosynthesis

Cited by 12 publications

References 39 publications

Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk

Effect of Aluminium Cookware on Escherichia coli during Pasteurization of Milk

Bacteria belonging to the extremely versatile genus Arthrobacter as novel source of natural pigments with extended hue range

Response of Atmospheric Methane Consumption by Maine Forest Soils to Exogenous Aluminum Salts

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