Inhibition of replication of bacteriophage T2 by phenethyl alcohol

Konetzka, Walter A.; Berrah, Ghoulem

doi:10.1016/0006-291x(62)90017-7

Cited by 29 publications

(6 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The use of phenethyl alcohol (PEA) as a bacteriostatic agent was first studied by Lilley and Brewer (15); the idea gained impetus when Berrah and Konetzka (2) reported that PEA acts by selectively inhibiting deoxyribonucleic acid (DNA) synthesis in Escherichia coli. Soon after, PEA was used in studies of two molecular genetic problems: the role of DNA synthesis in bacterial conjugation (3,11,20), and the replication and recombination of bacteriophage DNA (6,12). In addition to its use with microorganisms, PEA has been shown to inhibit the growth of mammalian cells in tissue culture (13) and the multiplication of mammalian viruses (21).…”

mentioning

confidence: 99%

Mechanism of Action of Phenethyl Alcohol: Breakdown of the Cellular Permeability Barrier

1967

View full text Add to dashboard Cite

Phenethyl alcohol (PEA) caused Escherichia coli to take up greatly increased amounts of acriflavine, a compound to which healthy growing cells are impermeable. PEA also caused an increased rate of efflux (leakage) of cellular potassium under conditions which do not greatly alter the influx of potassium via the energy-dependent potassium pump. We therefore propose that the primary effect of PEA is a limited breakdown of the cell membrane. The inhibition of deoxyribonucleic acid synthesis and other cellular functions would then be secondary consequences of the alteration in the membrane structure.

show abstract

mentioning

confidence: 99%

Mechanism of Action of Phenethyl Alcohol: Breakdown of the Cellular Permeability Barrier

1967

View full text Add to dashboard Cite

show abstract

“…The bacteriostatic agent, phenethyl alcohol (PEA), has been used to inhibit reversibly the growth of certain gram-negative microorganisms (Lilley and Brewer, 1953). More recently, Berrah and reported that PEA selectively inhibited the synthesis of deoxyribonucleic acid (DNA) of Escherichia coli; on the basis of this observation, PEA has been used in a number of laboratories to study the relationship of DNA synthesis to various biological processes (Bouck and Adelberg, 1963; Buttin, 1963;Folsome, 1963;Jacob, Brenner, and Cuzin, 1963;Konetzka and Berrah, 1962; Roizman, 1963; Rosenkranz, 1964). The action of PEA on DNA appeared to be unique, since other known inhibitors of DNA synthesis, such as ultraviolet irradiation (Barner and Cohen, 1955;Kelner, 1953), mitomycin C (Reich, Shatkin, and Tatum, 1961), alkylating agents (Herriott, 1951), and thymine deprivation resulting in thymineless death (Barner and Cohen, 1954), are bactericidal rather than bacteriostatic.…”

mentioning

confidence: 99%

Phenethyl Alcohol I. Effect on Macromolecular Synthesis of Escherichia coli

1965

View full text Add to dashboard Cite

An investigation of the mode of action of phenethyl alcohol produced the following results. Phenethyl alcohol had no effect on the physicochemical properties of isolated deoxyribonucleic acid (DNA). The DNA isolated from phenethyl alcohol-treated bacteria had physicochemical properties identical with those of DNA isolated from normal cells. The metabolic functions most sensitive to the inhibitory action of phenethyl alcohol appeared to be the process of enzyme induction and, possibly, the synthesis of messenger ribonucleic acid. Phenethyl alcohol did not affect the polyuridylic acid-mediated synthesis of polyrphenylalanine in a cell-free amino acid-incorporating system.

show abstract

“…These include: influence on cell growth in cell cultures [2,3], isolated cell components [4], bacteria [5][6], fungi [7], and on bacteriophages [8,9] ;effects on the synthesis of macromolecules in,bacteria [ 10,11 ], viruses [ 12 ], mammalian cells [13], experimental tumour cells [14][15][16][17], and in vitro systems [18,19] ; action on yeast cells [20,21 ] ;influence on enzyme activities [22,23]. Interestingly, it has been found that PEA is produced by the fungus Candida albicans, most likely as an autoantibiotic [24].…”

Section: Introductionmentioning

confidence: 99%