Effect of Tetrazolium Salts on Selected Bacterial Species.

May, Paul; Winter, J.; Fried, George H.; Antopol, William

doi:10.3181/00379727-105-26112

Cited by 19 publications

(13 citation statements)

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“…The reduction of NBT by polymorphonuclear leukocytes is well known, and the reaction has also been observed in bacteria [14,32,47], but it has not attracted much attention. Because bacterial NBT reduction decreased in the presence of surfactant in a dose-dependent manner, surfactant may also have a scavenger activity.…”

Section: Discussionmentioning

confidence: 99%

Lipid Peroxidation of Lung Surfactant by Bacteria

Bouhafs

Jarstrand

1999

Lung

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The epithelium of the lung is lined with extracellular pulmonary surfactant. This is the surface that invading bacteria first come into contact with when they enter the alveoli. As bacteria become established and interact with this layer, various characteristics of surfactant may become altered. We studied free radical production by three bacterial species, group B streptococci, Escherichia coli, and Pseudomonas aeruginosa, as well as the effect of two concentrations of lung surfactant (Curosurf at 0.04 and 0.4 mg/ml) on this production estimated by the nitro blue tetrazolium reduction test. We also measured the lipid peroxidation of surfactant at various incubation times (0-20 h), using a LPO-586 test kit. In addition, the effect of vitamin E as an antioxidant in a concentration of 0.5 microM was determined by the lipid peroxidation test. We found that the nitro blue tetrazolium reduction by the three bacterial species and lipid peroxidation of lung surfactant increased with time. Vitamin E reduced the lipid peroxidation of this surfactant. By measuring bacterial growth at various incubation times we showed that lung surfactant was bactericidal to group B streptococcal and E. coli strains and that P. aeruginosa strains were resistant to surfactant. We conclude that bacteria, probably by their production of reactive oxygen species, cause lipid peroxidation of lung surfactant.

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Section: Discussionmentioning

confidence: 99%

Lipid Peroxidation of Lung Surfactant by Bacteria

Bouhafs

Jarstrand

1999

Lung

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“…According to Swanson et al (21), the concentration of TTC in the agar should be 0.005%. May et al (13) reported that 0.05% TTC was not inhibitory for Gram negative bacteria, including E.coli. For Gram positives, like B.subtilis and S.pyogenes, the minimal inhibitory concentration (MIC) was 0.0032%.…”

Section: Resultsmentioning

confidence: 99%

Frequency of 2,3,5-triphenyltetrazolium chloride (TTC) non-reducing bacteria in pasteurized milk

et al. 1999

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2,3,5-triphenyltetrazolium chloride (TTC) is a dye largely used for enumeration of microbial colonies in solid culture media, being a key component of the dry rehydratable film system used for microbiological analysis of food. This dye is colorless in the oxidized form and red when reduced by microorganisms, due to formation of formazan. In this study, TTC was added to Plate Count Agar (PCA) for enumeration of microorganisms in thirty four pasteurized milk samples, with the aim to verify the frequency of microorganisms that are unable to reduce TTC. Milk samples were decimally diluted in saline and pour-plated in PCA plus 0.015% TTC. Colonies were counted after 24h and 48 h of incubation at 35 o C. From a total of 50,574 colonies, 19,665 (38.88%) did not reduce TTC in 48h. It was observed that 571 (6.36%) colonies that were colorless in 24h became red in 48h. From those that didn t reduce TTC in 48h, 233 were purified and Gram stained. 229 (98.71%) of them were Gram positive cocci and bacilli. The results show that there is a high percentage of microorganisms unable to reduce TTC in pasteurized milk, which cannot be detected by laboratory procedures based on the formation of red colonies.

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“…It has been used for colony coloration on solid agar medium (Beloti et al, 1999;Bochner and Savageau, 1977) or for colorimetric microplate detection assays in liquid medium (Eidus et al, 1959;Fukui and Takii, 1989). Despite this general nonspecificity, several studies demonstrated a higher sensitivity of Gram positive bacteria to the toxic effect of TTC leading to impaired growth and lack of detectable staining (Junillon et al, 2012;May et al, 1960;Pegram, 1969;Weinberg, 1953). Therefore, the majority of microbiological applications for TTZ have been focused on Gram negative bacteria.…”

Section: Introductionmentioning

confidence: 97%

Diminution of 2,3,5-triphenyltetrazolium chloride toxicity on Listeria monocytogenes growth by iron source addition to the culture medium

Junillon

2014

Food Microbiology

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Effect of Tetrazolium Salts on Selected Bacterial Species.

Cited by 19 publications

References 0 publications

Lipid Peroxidation of Lung Surfactant by Bacteria

Lipid Peroxidation of Lung Surfactant by Bacteria

Frequency of 2,3,5-triphenyltetrazolium chloride (TTC) non-reducing bacteria in pasteurized milk

Diminution of 2,3,5-triphenyltetrazolium chloride toxicity on Listeria monocytogenes growth by iron source addition to the culture medium

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