Aspects of silver tolerance in bacteria: infrared spectral changes and epigenetic clues

Date

2018-05-01

Author

Gurbanov, Rafig
Ozek, Nihal S.
Tunçer, Sinem
Severcan, Feride
Gözen, Ayşe Gül

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

149
views

0
downloads

In this study, the molecular profile changes leading to the adaptation of bacteria to survive and grow at inhibitory silver concentration were explored. The profile obtained through infrared (IR)-based measurements indicated extensive changes in all biomolecular components, which were supported by chemometric techniques. The changes in biomolecular profile were prominent, including nucleic acids. The changes in nucleic acid region (1350-950 cm(-1)) were encountered as a clue for conformational change in DNA. Further analysis of DNA by IR spectroscopy revealed changes in the backbone and sugar conformations. Moreover, Enzyme-Linked Immunosorbent Assay-based measurements of DNA methylation levels were performed to see if epigenetic mechanisms are in operation during bacterial adaptation to this environmental challenge. The results indicated a notable demethylation in Escherichia coli and methylation in Staphylococcus aureus likely to be associated with their elaborate adaptation process to sustain survival and growth.

Subject Keywords

Bacteria, FTIR, Methylation, Silver

URI

https://hdl.handle.net/11511/48119

Journal

JOURNAL OF BIOPHOTONICS

DOI

https://doi.org/10.1002/jbio.201700252

Collections

Department of Biology, Article

Suggestions

OpenMETU
Core

Biochemical and genetic characterization of halobacterium salinarium strain isolated from Tuz Lake in central Anatolia Çakıcı, Özgür; Yücel, Ayşe Meral; Department of Biochemistry (2004) In this study, a halophilic archaea Halobacterium salinarium TG13 which is isolated from Tuz Lake in Central Anatolia was characterized biochemically and genetically. Halobacterium salinarium DSM3754 and Halobacterium salinarium S9 strains were used as a reference strain through the experiments. In biochemical characterization; total protein profiles of strains was compared by using 1D SDS PAGE. Total protein profile of the isolated strain has shown differences. The SDS-PAGE profile of the purified purple m...
Cloning, sequencing and expression of L-lactate dehydrogenase gene from clostridium thermocellum and isolation, characterization and transformation of various cellulolytic, thermophilic, ethanol-producing bacteria Özkan, Melek; Özcengiz, Gülay; Ögel, Zümrüt B.; Department of Biotechnology (2002) In this study, the structural gene for L-lactate dehydrogenase (LDH; EC. 1.1. 1.27) was cloned and characterized for the first time from Clostridium thermocellum 27405 in Escherichia coli. A 357 bp PCR product of predicted size was obtained with degenerate primers designed for conserved regions of Idh genes of different organisms. This amplicon was used as a probe to screen a Lambda Zap II phage library of C. thermocellum genomic DNA. One positive clone contained an insert of 2.5 kb which included an open r...
Characterization and purification of a bacteriocin produced by Leuconostoc mesenteroides subsp. cremoris Dündar, Halil; Bozoğlu, Faruk; Department of Biotechnology (2006) In this study, a new bacteriocin isolated from a Leuconostoc mesenteroides subsp. cremoris strain was purified to homogeneity by pH mediated cell adsorption-desorption, solid phase extraction with Amberlite XAD-16, cation-exchange chromatography and hydrophobic interaction chromatography. The purification resulted in an electrophoretically pure protein that was smaller than 6 kDa as judged by SDS-PAGE. The bacteriocin was found to be very hydrophobic and cationic and could be adsorbed by synthetic calcium s...
Effect of traditional starter cultures on quality of cheese Kayagil, Fulya; Gürakan, Candan; Department of Biotechnology (2006) In this study, the physico-chemical chances occurring in white cheese and possible effects of starter culture combinations to the ripening period during 30 days storage examinated. A total of thirty six lactic acid bacteria were isolated from a cheese made witohout using starter culture. For identification gram staining, catalase, gas production and coagulation tests were performed. For determination of species API50 CH (BioMérieux) and partial 16S rDNA gene sequence analysis were used. Four cheese were pro...
Interactive effects of vanadium and phosphorus on their uptake, growth and heat shock proteins in chickpea genotypes under hydroponic conditions Imtiaz, Muhammad; Rizwan, Muhammad Shahid; Mushtaq, Muhammad Adnan; Yousaf, Balal; Ashraf, Muhammad; Ali, Muhammad; Yousuf, Adnan; Rizwan, Muhammad; Din, Mairaj; Dai, Zhihua; Xiong, Shuanglian; Mehmood, Sajid; Tu, Shuxin (2017-02-01) The present study was carried out to examine the interaction of vanadium and phosphorus and changes in heat shock genes to optimize the growth of chickpea genotypes. Two sets of hydroponic experiments were carried out using vanadium and phosphorus with five-level central composite design. Five levels of vanadium (0-1180 mu M) and phosphorus (0-100011 mu M) were used to evaluate their interactive effects. Plants fresh biomass and uptake of vanadium and phosphorus were influenced by vanadium and phosphorus ap...

Citation Formats

R. Gurbanov, N. S. Ozek, S. Tunçer, F. Severcan, and A. G. Gözen, “Aspects of silver tolerance in bacteria: infrared spectral changes and epigenetic clues,” JOURNAL OF BIOPHOTONICS, pp. 0–0, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48119.