Temperature-induced hand inversion inBacillus subtilis macrofibers

Favre, D.; Mendelson, Neil H.

doi:10.1007/bf01976007

Cited by 2 publications

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“…Cultivation of macrofibers has been described previously (15). Macrofiber twist, helix hand inversion, and lysozyme-induced relaxation motions have been defined previously (5,6,15,16,18).…”

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Regulation of Bacillus subtilis macrofiber twist development by ions: effects of magnesium and ammonium

Mendelson¹,

Favre²

1987

J Bacteriol

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The steady-state twist of Bacillus subtilis macrofibers produced by growth in complex medium was found to vary as a function of the magnesium and ammonium concentrations. Four categories of macrofiber-producing strains that differed in their response to temperature regulation of twist were studied. Macrofibers were cultured in the complex medium TB used in previous experiments and in two derivative media, T (consisting of Bacto Tryptose), in which most strains produced left-handed structures, and Be (consisting of Bacto Beef Extract), in which right-handed macrofibers arose. In nearly all cases, increasing concentrations of magnesium led to the production of macrofibers with greater right-handed twist. Some strains unable to form right-handed structures as a function of temperature could be made to do so by the addition of magnesium. Inversion from right-to left-handedness in strain FJ7 induced by temperature shift-up was blocked by the addition of magnesium. The presence of magnesium during a high-temperature pulse did not block the establishment of "memory," although it delayed the initiation of the transient inversion following return to low temperature. The twist state of macrofibers grown without a magnesium supplement was not instantaneously affected by the addition of magnesium. Such fibers were, however, protected from lysozyme attack and associated relaxation motions. Lysozyme degradation of purified cell walls (both intact and lacking teichoic acid) was also blocked by the addition of magnesium. Ammonium ions influenced macrofiber twist development towards the left-hand end of the twist spectrum. Macrofiber twist produced in mixtures of magnesium and ammonium was strain and medium dependent. FJ7 was much more responsive to ammonium than magnesium ions, producing left-handed structures over most of the interaction matrix. In contrast, strain 734 was more responsive to magnesium in medium T, producing right-handed structures over most of the matrix, but in medium Be responded preferentially to ammonium ions and produced left-handed structures over most of the matrix. The results suggest that charge interactions at the time of cell wall assembly influence the conformational states of cell wall polymers and consequently affect the geometry of growth as well as cell shape determination.

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“…Cultivation of macrofibers has been described previously (15). Macrofiber twist, helix hand inversion, and lysozyme-induced relaxation motions have been defined previously (5,6,15,16,18).…”

mentioning

confidence: 99%

Regulation of Bacillus subtilis macrofiber twist development by ions: effects of magnesium and ammonium

Mendelson¹,

Favre²

1987

J Bacteriol

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“…Two additional features are also shown in Fig. 3: the time at which static twist reached zero, and the time when the dynamic twist of FJ7 macrofibers reached zero (the inversion lag) when caused to undergo a right to left inversion by temperature shift (the latter data were obtained from previous publications [2,8]). The events apparently occurred at earlier stages of growth following inversion induction by alteration of culture medium than those that occurred when induction was caused by a temperature shift.…”

Section: Resultsmentioning

confidence: 71%

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confidence: 99%

“…Engineering approaches developed in the textile fiber field have been used to quantitate the twist of structures in two ways: measurement of helical turning of macrofibers during elongation and measurement of surface filament pitch angle as a function of macrofiber diameter provided values of twist (N, in turns per millimeter), called dynamic and static twist, respectively (8). Quantitation of twist states has been used to characterize the phenotypes of various strains, to study the inversion of helix hand brought about by temperature, and, in this study, to characterize the inversion of helix hand brought about by alteration in medium composition, referred to here as nutrition-induced inversion (2).…”

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“…Later it was shown that inversion required growth and that divalent ions such as magnesium influenced the twist state of structures produced in their presence (1,7). The most thorough study of inversion to date, however, involved a temperature system in which appropriate strains grown in TB medium above 39°C produced left-handed structures and below 39°C produced right-handed structures (1,2,8). In the temperature system, differences between the left to right and right to left inversion processes were discovered, and evidence was obtained for the existence of a cell surface protein(s) required for the establishment of left-handed twist states [called the left-twist protein(s)] (1).…”

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Characterization of nutrition-induced helix hand inversion of Bacillus subtilis macrofibers

Wolfe¹,

Mendelson²

1987

J Bacteriol

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The kinetics of Bacillus subtilis macrofiber helix hand inversion was examined. Inversion was induced by transfer of structures produced in one medium to another medium. When cultured at 20°C in either medium, the doubling time was approximately 100 min. To establish a baseline, the macrofiber twist state produced in one medium was measured over the same time course during which other macrofibers underwent inversion after transfer to a second medium. The baseline was used to identify the time of inversion initiation: the point at which curves representing changes of twist as a function of time after transfer to the new medium intersected the baseline. Right-and left-handed macrofibers of different twists were produced by growth in mixtures of TB and S1 media. These were used to determine the influence of initial twist on the time course of inversion initiation. In the right to left inversion, a positive correlation was found between initial twist and the time of inversion initiation. The brought about by alteration in medium composition, referred to here as nutrition-induced inversion (2).The ability of macrofibers to undergo helix hand inversion was first discovered by comparison of growth in two media, TB and S1 (5). Later it was shown that inversion required growth and that divalent ions such as magnesium influenced the twist state of structures produced in their presence (1, 7). The most thorough study of inversion to date, however, involved a temperature system in which appropriate strains grown in TB medium above 39°C produced left-handed structures and below 39°C produced right-handed structures (1,2,8

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Temperature-induced hand inversion inBacillus subtilis macrofibers

Cited by 2 publications

References 0 publications

Regulation of Bacillus subtilis macrofiber twist development by ions: effects of magnesium and ammonium

Regulation of Bacillus subtilis macrofiber twist development by ions: effects of magnesium and ammonium

Characterization of nutrition-induced helix hand inversion of Bacillus subtilis macrofibers

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