Iron and Microbial Growth

Symeonidis, Argiris; Marangos, Markos

doi:10.5772/34760

Cited by 17 publications

(9 citation statements)

References 199 publications

(117 reference statements)

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“…This binding increases intestinal iron uptake ( 112 ). Because both the host and the microbiota require iron for fundamental cellular processes, bile salts may withhold iron from microorganisms, limiting their growth ( 113 ).…”

Section: Bile Salts As Antimicrobial Agentsmentioning

confidence: 99%

Interactions between Bacteria and Bile Salts in the Gastrointestinal and Hepatobiliary Tracts

2017

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Bile salts and bacteria have intricate relationships. The composition of the intestinal pool of bile salts is shaped by bacterial metabolism. In turn, bile salts play a role in intestinal homeostasis by controlling the size and the composition of the intestinal microbiota. As a consequence, alteration of the microbiome–bile salt homeostasis can play a role in hepatic and gastrointestinal pathological conditions. Intestinal bacteria use bile salts as environmental signals and in certain cases as nutrients and electron acceptors. However, bile salts are antibacterial compounds that disrupt bacterial membranes, denature proteins, chelate iron and calcium, cause oxidative damage to DNA, and control the expression of eukaryotic genes involved in host defense and immunity. Bacterial species adapted to the mammalian gut are able to endure the antibacterial activities of bile salts by multiple physiological adjustments that include remodeling of the cell envelope and activation of efflux systems and stress responses. Resistance to bile salts permits that certain bile-resistant pathogens can colonize the hepatobiliary tract, and an outstanding example is the chronic infection of the gall bladder by Salmonella enterica. A better understanding of the interactions between bacteria and bile salts may inspire novel therapeutic strategies for gastrointestinal and hepatobiliary diseases that involve microbiome alteration, as well as novel schemes against bacterial infections.

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Section: Bile Salts As Antimicrobial Agentsmentioning

confidence: 99%

Interactions between Bacteria and Bile Salts in the Gastrointestinal and Hepatobiliary Tracts

2017

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“…Zn, Cu, and Fe are cofactors of the superoxide dismutase and catalase antioxidant enzymes, respectively. However, high levels of free Cu and Fe in the body act as pro-oxidants [ 25 ], resulting in pathologies like cardiovascular diseases, hypertension, type 2 diabetes mellitus, multiple sclerosis, etc. [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

“…It is known that microorganisms in general, and foodborne pathogens in particular, require for their optimal development an adequate contribution of essential elements, and that Fe specifically is one of the stimulators of microbial growth, as has been indicated for L. monocytogenes [ 32 ] and in general for the development of any pathogenic microorganism [ 25 ], by acting as a growth factor. However, it has been indicated that microbiologically synthesized Ag‒Cu nanoalloys have antibacterial effects against, among others, L. monocytogenes at concentrations of 0.01 g/L [ 33 ], or, as Cu nanoparticles, increase the antifungal activity of thyme essential oils [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Zn, Cu, and Fe Concentrations in Dehydrated Herbs (Thyme, Rosemary, Cloves, Oregano, and Basil) and the Correlation with the Microbial Counts of Listeria monocytogenes and Other Foodborne Pathogens

García-Galdeano

Villalón-Mir

Medina-Martínez

et al. 2020

Foods

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Zn, Cu, and Fe concentrations were measured in dehydrated herbs (thyme, rosemary, cloves, oregano, and basil) marketed in bulk or packaged in glass or polyethylene terephthalate (PET). Microbial counts of Listeria monocytogenes and other five foodborne pathogens were also checked when herbs were previously added to the growing media. The highest mean concentrations were found in basil for Zn and Cu, and in thyme and basil for Fe; the lowest ones for these minerals were in cloves (p < 0.05). Basil had significantly higher microbial counts in five of the six foodborne pathogens studied (p < 0.05). Cloves have the best hygienic quality as there is no microbial growth of L. monocytogenes, Clostridium perfringens, and Bacillus cereus; they therefore could be used as a natural preservative in food. Aromatic herbs marketed in bulk showed a significantly higher microbial count (p < 0.05). Zn, Cu, and Fe concentrations were positively correlated with microbial growth for L. monocytogenes, C. perfringens, B. cereus, and psychrophilic microorganisms (p < 0.05), so they could act as a growing factor for the foodborne pathogens.

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“…Iron is a vital nutritional component for all living organisms, including pathogens, and is crucial for the preservation of cellular morphology, DNA and RNA biosynthesis, cellular growth and proliferation, catalysis of tricarboxylic acid cycle (TCA), electron transport chain (ETC), oxidative phosphorylation, nitrogen fixation and many more [ 1 ]. In order to successfully sustain an infective state in the human host, bacterial cells require a continuous supply of iron [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Putative Iron Acquisition Systems in Stenotrophomonas maltophilia

et al. 2018

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Iron has been shown to regulate biofilm formation, oxidative stress response and several pathogenic mechanisms in Stenotrophomonas maltophilia. Thus, the present study is aimed at identifying various iron acquisition systems and iron sources utilized during iron starvation in S. maltophilia. The annotations of the complete genome of strains K279a, R551-3, D457 and JV3 through Rapid Annotations using Subsystems Technology (RAST) revealed two putative subsystems to be involved in iron acquisition: the iron siderophore sensor and receptor system and the heme, hemin uptake and utilization systems/hemin transport system. Screening for these acquisition systems in S. maltophilia showed the presence of all tested functional genes in clinical isolates, but only a few in environmental isolates. NanoString nCounter Elements technology, applied to determine the expression pattern of the genes under iron-depleted condition, showed significant expression for FeSR (6.15-fold), HmuT (12.21-fold), Hup (5.46-fold), ETFb (2.28-fold), TonB (2.03-fold) and Fur (3.30-fold). The isolates, when further screened for the production and chemical nature of siderophores using CAS agar diffusion (CASAD) and Arnows’s colorimetric assay, revealed S. maltophilia to produce catechol-type siderophore. Siderophore production was also tested through liquid CAS assay and was found to be greater in the clinical isolate (30.8%) compared to environmental isolates (4%). Both clinical and environmental isolates utilized hemoglobin, hemin, transferrin and lactoferrin as iron sources. All data put together indicates that S. maltophilia utilizes siderophore-mediated and heme-mediated systems for iron acquisition during iron starvation. These data need to be further confirmed through several knockout studies.

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Iron and Microbial Growth

Cited by 17 publications

References 199 publications

Interactions between Bacteria and Bile Salts in the Gastrointestinal and Hepatobiliary Tracts

Interactions between Bacteria and Bile Salts in the Gastrointestinal and Hepatobiliary Tracts

Zn, Cu, and Fe Concentrations in Dehydrated Herbs (Thyme, Rosemary, Cloves, Oregano, and Basil) and the Correlation with the Microbial Counts of Listeria monocytogenes and Other Foodborne Pathogens

Putative Iron Acquisition Systems in Stenotrophomonas maltophilia

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