Zincmethylphyrins and coproporphyrins, novel growth factors released by Sphingopyxis sp., enable laboratory cultivation of previously uncultured Leucobacter sp. through interspecies mutualism

Abstract

We have identified coproporphyrins including structurally new zincmethylphyrins I and III as growth factors A-F for the previously uncultured bacterial strain, Leucobacter sp. ASN212, from a supernatant of 210 l of Sphingopyxis sp. GF9 culture. Growth factors A-F induced significant growth of strain ASN212 at the concentrations of picomolar to nanomolar which would otherwise be unculturable in liquid medium or on agar plate. More interestingly, we found that the growth factors functioned as self-toxic compounds for the growth-factor producing strain GF9 at the picomolar to nanomolar levels. As a variety of bacteria could potentially produce coproporphyrins, our findings suggest that these compounds function as a novel class of signal molecules across a boundary at phylum level in the complex bacterial communities.

Coproporphyrin III Produced by the Bacterium Glutamicibacter arilaitensis Binds Zinc and Is Upregulated by Fungi in Cheese Rinds

“…5b ). In some Gram-positive bacteria, the genes that encode the proteins in the porphyrin biosynthesis pathway have been found in operons, including the hemAXCDBL operon for biosynthesis of uroporphyrinogen III from glutamyl-tRNA ( 31 , 32 ) and the hemEYH operon ( 33 ). In the genome of G. arilaitensis , we identified an operon of eight predicted coding sequences (locus tag Ga0099663_101508 to Ga0099663_101516) that contain homologs to these previously characterized components of the coproporphyrin III biosynthesis pathway ( Fig.…”

“…12. In light of past research showing that coproporphyrin III can mediate interactions between different bacterial species ( 32 , 33 ), it would be interesting to explore if zinc coproporphyrin III production is found in other bacterium-fungus interactions outside cheese rind microbiomes.…”

Natural products and morphogenic activity of γ-Proteobacteria associated with the marine hydroid polyp Hydractinia echinata

“…GF9 at picomolar to nanomolar levels. 38 As both compounds are secreted mainly under nutrient-depleted conditions, we speculate that they are likely to be secreted by Cobetia sp. SW83 in the natural environment and influence the bacterial community of H. echinata .…”

“…Based on the comparative analysis of their 1D NMR, HRMS and UV-Vis spectra (Antibase2014 and SciFinder), the structures of both compounds were assigned as the known coproporphyrin III ( 9 ) and zincphyrin ( 10 ) (Figure 4A). 38 Furthermore, we were able to detect the coenzyme riboflavin and its photolytic product lumichrome (for details, see Figure S15–S18), 39 as well as two proline-rich partially modified peptides with the following peptide sequences: Val-Tyr-Pro-Phe-Pro-Gly-Pro-Ile-Pro ( 11 ) and Glp-Val-Tyr-Pro-Phe-Pro-Gly-Pro-Ile-Pro ( 12 ) (Figure 4B). 40 Coproporphyrin III ( 9 ) and zincphyrin ( 10 ) have been previously proposed to act as growth stimulants for other bacteria, while being toxic to the producing strain Sphingopyxis sp.…”

Systemic responses in a tolerant olive (Olea europaea L.) cultivar upon root colonization by the vascular pathogen Verticillium dahliae

“…Up-to-date, however, no olive cultivar has been reported as fully resistant to VWO, although a number of studies have aimed to search and evaluate sources of genetic resistance to V. dahliae (López-Escudero and Mercado-Blanco, 2011 , and references therein). We use the term tolerance (Robb, 2007 ) to refer to those olive cultivars able to cope with V. dahliae infections without developing severe symptoms of the disease (i.e., “Frantoio” and “Changlot Real”) in contrast to susceptible ones (i.e., “Picual”). “Frantoio” is considered one of the most tolerant cultivar to this harmful disease.…”