title: Osmotolerance provided by the alternative sigma factors σB and rpoS to Staphylococcus aureus and Escherichia coli is solute dependent and does not result in an increased growth fitness in NaCl containing media.
abstract: The aim of this work was to examine the role of the alternative general stress sigma factors σ(B) and rpoS on the ability of Staphylococcus aureus and Escherichia coli, respectively, to grow in liquid and solid media of different osmolarity. For this purpose, S. aureus strain Newman and its isogenic ΔsigB mutant IK84 and E. coli strain BJ4 and its isogenic ΔrpoS mutant BJ4L1 were grown in media (TSBYE) with different concentrations of NaCl. Growth parameters (lag phase duration, growth rate and maximum number of microorganisms) and limiting growth concentrations (Maximum Non-Inhibitory Concentration - MNIC - and Minimum Inhibitory Concentration - MIC-) were determined. The mechanisms underlying the differences observed between parental and mutant strains were also explored. The absence of the sigma factors σ(B) and rpoS led to a decrease in the MNICs and MICs calculated for S. aureus and E. coli, respectively. Conversely, neither σ(B) nor rpoS provided with increased growth fitness to S. aureus and E. coli cells at NaCl concentrations up to 1.36M and 1M, respectively. The decreased osmotolerance of the σ(B) and rpoS deficient strains, as compared to their parental strains, was compensated by the addition of glycine-betaine (1mM) to the growth medium. It was also observed that the decreased tolerance to NaCl of the mutant strains was coincident with a decreased tolerance to sucrose, KCl, and LiCl but not to glycerol, MgCl2, and CaCl2. Results obtained also demonstrate that the increased osmotolerance of stationary growth phase E. coli cells, as compared to exponential growth phase ones, would be due to the activation of both rpoS-independent and rpoS-dependent mechanisms. This work will help to understand the mechanisms of bacterial resistance to osmotic stress and the role of the alternative sigma factors σ(B) and rpoS in this process.
authors.affiliation: Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Universidad de Zaragoza, C/ Miguel Servet, 177, 50013 Zaragoza, Spain. Electronic address: guiceb@unizar.es.
authors.forename: G
authors.initials: G
authors.lastname: Cebrián
authors.affiliation: Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Universidad de Zaragoza, C/ Miguel Servet, 177, 50013 Zaragoza, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Arroyo
authors.affiliation: Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Universidad de Zaragoza, C/ Miguel Servet, 177, 50013 Zaragoza, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Condón
authors.affiliation: Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Universidad de Zaragoza, C/ Miguel Servet, 177, 50013 Zaragoza, Spain.
authors.forename: P
authors.initials: P
authors.lastname: Mañas
mesh_terms: D001426:Bacterial Proteins / Q000235:genetics / Q000502:physiology*; D003470:Culture Media / Q000494:pharmacology; D004926:Escherichia coli / Q000235:genetics / Q000254:growth & development*; D015636:Magnesium Chloride / Q000494:pharmacology; D008826:Microbial Sensitivity Tests; D009994:Osmolar Concentration; D009997:Osmotic Pressure / Q000502:physiology*; D012808:Sigma Factor / Q000235:genetics / Q000502:physiology*; D012965:Sodium Chloride / Q000494:pharmacology*; D012996:Solutions; D013211:Staphylococcus aureus / Q000235:genetics / Q000254:growth & development*
chemical_list: D001426:Bacterial Proteins; D003470:Culture Media; C079011:SigB protein, Bacteria; D012808:Sigma Factor; D012996:Solutions; C069567:sigma factor KatF protein, Bacteria; D015636:Magnesium Chloride; D012965:Sodium Chloride
keywords: E. coli; Food preservation; S. aureus; Water activity; rpoS; sigB