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Appl. Environ. Microbiol., 09 1997, 3451-3457, Vol 63, No. 9
A Verheul, NJ Russell, R Van'T Hof, FM Rombouts and T Abee
A nisin-resistant (NISr) variant of Listeria monocytogenes Scott A was
isolated by stepwise exposure to increasing concentrations of nisin in
brain heart infusion (BHI) broth. The NISr strain was about 12 times more
resistant to nisin than was the wild-type (WT) strain. Accordingly, higher
nisin concentrations were required to dissipate both components of the
proton motive force in the NISr strain than in the WT strain. Comparison of
the membrane fatty acyl composition of the sensitive strain with that of
its NISr derivative revealed no significant differences. From phospholipid
head group composition analysis and phospholipid biosynthesis measurements
during growth in the absence and presence of nisin, it could be inferred
that the NISr strain produces relatively more phosphatidylglycerol (PG) and
less diphosphatidylglycerol (DPG) than the parent strain does. Monolayer
studies with pure lipid extracts from both strains showed that nisin
interacted more efficiently with lipids derived from the WT strain than
with those derived from the NISr strain, reflecting qualitative differences
in nisin sensitivity. Involvement of the cell wall in acquisition of nisin
resistance was excluded, since the WT and NISr strains showed a comparable
sensitivity to lysozyme. Recently, it has been demonstrated that nisin
penetrates more deeply into lipid monolayers of DPG than those of other
lipids including PG, phosphatidylcholine, phosphatidylethanolamine,
monogalactosyldiacylglycerol, and digalactosyldiacylglycerol (R.A. Demel,
T. Peelen, R.J. Siezen, B. de Kruijff, and O.P. Kuipers, Eur. J.Biochem.
235:267-274, 1996). Collectively, the mechanism of nisin resistance in this
L. monocytogenes NISr strain is attributed to a reduction in the DPG
content of the cytoplasmic membrane.
Copyright © 1997, American Society for Microbiology
Modifications of membrane phospholipid composition in nisin-resistant Listeria monocytogenes Scott A
Department of Food Science, Agricultural University Wageningen, The Netherlands.
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