Mechanism of Inactivation of Enveloped Viruses by the Biosurfactant Surfactin fromBacillus subtilis

Vollenbroich, Dirk; Özel, Muhsin; Vater, Joachim; Kamp, Roza Maria; Pauli, Georg

doi:10.1006/biol.1997.0099

Cited by 334 publications

(229 citation statements)

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“…Entretanto, o potencial da surfactina parece ser dependente do ambiente, pois a atividade da surfactina contra vírus decresce com um incremento da relação proteína/ lipídeo no meio de reação. Dessa forma, não deve ser útil para melhora da segurança contra vírus em produtos com alta concentração protéica 41 .…”

Section: Figura 1 Estrutura Da Principal Isoforma Da Surfactinaunclassified

“…Devido a essa baixa toxicidade in vivo, talvez não seja necessário que a surfactina seja completamente removida de produtos. Por outro lado, a surfactina possui efeito hemolítico e inibe a formação de coágulo fibrinoso, portanto, deve ser removida quando utilizada durante o processo produtivo de certos produtos 41 .…”

Section: Figura 1 Estrutura Da Principal Isoforma Da Surfactinaunclassified

“…Demonstrou-se que o tratamento com surfactina melhorou as taxas de proliferação e mudanças morfológicas de células mamári-as que foram contaminadas com micoplasma 44 , sem efeitos deleté-rios significantes no metabolismo celular e na proliferação de cé-lulas em cultura 50 .…”

Section: Figura 1 Estrutura Da Principal Isoforma Da Surfactinaunclassified

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Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos

Barros¹,

Quadros²,

Júnior³

et al. 2007

Quím. Nova

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Recebido em 11/11/05; aceito em 31/5/06; publicado na web em 19/1/07 SURFACTIN: CHEMICAL, TECHNOLOGICAL AND FUNCTIONAL PROPERTIES FOR FOOD APPLICATIONS. Surfactin, a lipopeptide produced by strains of Bacillus subtilis, has been proved to be a suitable biosurfactant in several applications. For many years, it has been investigated mainly for oil recovery and environmental usage. Its chemical, technological and functional characteristics turn surfactin into an attractive compound for several utilizations. In this review we emphasize some aspects of surfactin as a new food ingredient and its potential pharmaceutical and health applications.Keywords: surfactin; food ingredients; pharmaceutical applications. INTRODUÇÃOSurfactante é uma palavra derivada da contração da expressão "surface active agent", termo que significa, literalmente, agente de atividade superficial. Em outras palavras, surfactante é um composto caracterizado pela capacidade de alterar as propriedades superficiais e interfaciais de um líquido 1,2 . O termo interface denota o limite entre duas fases imiscíveis, enquanto o termo superfície indica que uma das fases é gasosa 1 . Outra propriedade fundamental dos surfactantes é a tendência de formar agregados chamados micelas que, geralmente, se formam a baixas concentrações em água. A concentração mínima na qual se inicia a formação de micelas chama-se concentração micelar crítica (CMC), sendo uma importante característica de um surfactante 1 . Estas propriedades tornam os surfactantes adequados para uma ampla gama de aplicações industriais envolvendo: detergência, emulsificação, lubrificação, capacidade espumante, capacidade molhante, solubilização e dispersão de fases 3 .A produção mundial de surfactantes excede 3 milhões de t/ano sendo que sua utilização se concentra nas indústrias de petróleo, de cosméticos, de produtos de higiene e de limpeza 3 , sendo que este último é o setor que utiliza a maior parte dos surfactantes produzidos como matéria-prima para fabricação de detergentes de uso doméstico 4 .A grande maioria dos surfactantes disponíveis comercialmente é sintetizada a partir de derivados de petróleo. Entretanto, o aumento da preocupação ambiental entre os consumidores, combinado com novas legislações de controle do meio ambiente levou à procura por surfactantes naturais como alternativa aos produtos existentes 4 .Compostos de origem microbiana que exibem atividade superficial são denominados biossurfactantes, consistindo em subprodutos de seus respectivos sistemas metabólicos 5 . Nas últimas décadas, diversos microrganismos têm sido relatados como produtores de vários tipos de surfactantes. A biodegradabilidade 6,7 e baixa toxicidade dos biossurfactantes constituem vantagens adicionais sobre os ingredientes sintéticos e, conseqüentemente, tornam-se substitutos dos emulsificantes convencionais em alimentos e cosméticos 6 , originando maior apelo de mercado pelo fato desses produtos serem considerados naturais, além de apropriados para aplicação ambiental 7 .As bactérias, juntamente com as ar...

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Section: Figura 1 Estrutura Da Principal Isoforma Da Surfactinaunclassified

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Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos

Barros¹,

Quadros²,

Júnior³

et al. 2007

Quím. Nova

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“…Surfactin is highly surface active, which may play a key role for the motility of the bacillus (Kinsinger et al 2003) as well as for technical applications (Cameotra and Makkar 2004). Given the great interest in the development of new peptide antibiotics, it is of particular relevance that surfactin possesses also hemolytic (Kracht et al 1999), anti-viral (Kracht et al 1999;Vollenbroich et al 1997a), anti-bacterial (Beven and Wroblewski 1997;Vollenbroich et al 1997b), and anti-tumor (Kameda et al 1974) activity. It is generally believed that these properties result from its capability of permeabilizing cellular membranes and viral envelopes.…”

Section: Introductionmentioning

confidence: 99%

Leakage and lysis of lipid membranes induced by the lipopeptide surfactin

2006

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Surfactin is a lipopeptide produced by Bacillus subtilis which possesses antimicrobial activity. We have studied the leakage and lysis of POPC vesicles induced by surfactin using calcein fluorescence de-quenching, isothermal titration calorimetry and 31 P solid state NMR. Membrane leakage starts at a surfactin-to-lipid ratio in the membrane, R b % 0.05, and an aqueous surfactin concentration of C S w % 2 lM. The transient, graded nature of leakage and the apparent coupling with surfactin translocation to the inner leaflet of the vesicles, suggests that this low-concentration effect is due to a bilayer-couple mechanism. Different permeabilization behaviour is found at R b % 0.15 and attributed to surfactin-rich clusters, which can induce leaks and stabilize them by covering their hydrophobic edges. Membrane lysis or solubilization to micellar structures starts at R b sat = 0.22 and C S w = 9 lM and is completed at R m sol = 0.43 and C S w = 11 lM. The membrane-water partition coefficient of surfactin is obtained as K = 2 · 10 4 M -1 . These data resolve inconsistencies in the literature and shed light on the variety of effects often referred to as detergent-like effects of antibiotic peptides on membranes. The results are compared with published parameters characterizing the hemolytic and antibacterial activity.

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“…Phosphorylated ComA directly modulates the expression of various genes, including the srfA operon (6, 11) needed for nonribosomal synthesis of the major lipopeptide antibiotic surfactin (12). Surfactin is also one of the most effective biosurfactants discovered so far (13)(14)(15); it can penetrate cell membranes of various bacteria (16), inhibit surface adhesion of different pathogens, and act as an antiviral (17,18) or hemolytic agent (18). As surfactin is secreted and affects nonsecretors (19), it can be considered a public good (3,4).…”

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Private link between signal and response in Bacillus subtilis quorum sensing

Oslizlo

Štefanič

Dogša

et al. 2014

Proc. Natl. Acad. Sci. U.S.A.

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Bacteria coordinate their behavior using quorum sensing (QS), whereby cells secrete diffusible signals that generate phenotypic responses associated with group living. The canonical model of QS is one of extracellular signaling, where signal molecules bind to cognate receptors and cause a coordinated response across many cells. Here we study the link between QS input (signaling) and QS output (response) in the ComQXPA QS system of Bacillus subtilis by characterizing the phenotype and fitness of comQ null mutants. These lack the enzyme to produce the ComX signal and do not activate the ComQXPA QS system in other cells. In addition to the activation effect of the signal, however, we find evidence of a second, repressive effect of signal production on the QS system. Unlike activation, which can affect other cells, repression acts privately: the de-repression of QS in comQ cells is intracellular and only affects mutant cells lacking ComQ. As a result, the QS signal mutants have an overly responsive QS system and overproduce the secondary metabolite surfactin in the presence of the signal. This surfactin overproduction is associated with a strong fitness cost, as resources are diverted away from primary metabolism. Therefore, by acting as a private QS repressor, ComQ may be protected against evolutionary competition from loss-of-function mutations. Additionally, we find that surfactin participates in a social selection mechanism that targets signal null mutants in coculture with signal producers. Our study shows that by pleiotropically combining intracellular and extracellular signaling, bacteria may generate evolutionarily stable QS systems.social interactions | social evolution B acteria secrete and share quorum-sensing (QS) signaling molecules that bind to specific receptors, and upon reaching critical concentration induce cell density-dependent adaptive responses within the population (1). In Gram-positive bacteria small peptide QS signals are typically produced from oligopeptide precursors that are modified by a signal-processing enzyme before they are secreted from the cell. It is assumed that these bacteria secrete QS signals during growth, and then in the stationary phase when the signal threshold concentration is reached, the signals activate specific histidine kinase receptors. These activate specific response regulators through phosphotransfer, which then initiate a QS response (2). The QS response often involves expression of adaptive extracellular factors (such as food-degrading enzymes, virulence factors, antibiotics, or biosurfactants) that are considered public goods (3, 4), as they can be shared within the population. Recently, however, it was shown that the QS of Gramnegative bacteria may also regulate adaptive metabolic pathways that produce molecules that remain private as they are not secreted by the responsive cells (5).The ComQXPA QS system of Bacillus subtilis is a typical QS system of Gram-positive bacteria that controls expression of nearly 200 genes, including both extracellular and private...

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Mechanism of Inactivation of Enveloped Viruses by the Biosurfactant Surfactin fromBacillus subtilis

Cited by 334 publications

References 0 publications

Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos

Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos

Leakage and lysis of lipid membranes induced by the lipopeptide surfactin

Private link between signal and response in Bacillus subtilis quorum sensing

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