Antibacterial Activity of Juglone against Staphylococcus aureus: From Apparent to Proteomic.
The proportion of foodborne disease caused by pathogenic microorganisms is rising worldwide, with staphylococcal food poisoning being one of the main causes of this increase. Juglone is a plant-derived 1,4-naphthoquinone with confirmed antibacterial and antitumor activities. However, the specific mechanism underlying its antibacterial activity against Staphylococcus aureus remains unclear. To elucidate the mechanism underlying its antibacterial activity, isobaric tags for relative and absolute quantitation methods of quantitative proteomics were applied for analysis of the 53 proteins that were differentially expressed after treatment with juglone. Combined with verification experiments, such as detection of changes in DNA and RNA content and quantification of oxidative damage, our results suggested that juglone effectively increased the protein expression of oxidoreductase and created a peroxidative environment within the cell, significantly reducing cell wall formation and increasing membrane permeability. We hypothesize that juglone binds to DNA and reduces DNA transcription and replication directly. This is the first study to adopt a proteomic approach to investigate the antibacterial mechanism of juglone.
College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China. jiayiwangsyau@syau.edu.cn.
Jiayi
J
Wang
College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China. 15802496575@163.com.
Yuhuan
Y
Cheng
College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China. wrn6956@163.com.
Rina
R
Wu
College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China. donghuajiang@syau.edu.cn.
Donghua
D
Jiang
College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China. baibingsyau@syau.edu.cn.
Bing
B
Bai
College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China. tandehongsy@126.com.
Dehong
D
Tan
College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China. ytc126127@163.com.
Tingcai
T
Yan
College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China. sun_xiyun@syau.edu.cn.
Xiyun
X
Sun
College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China. xiaodi1993@163.com.
Qi
Q
Zhang
College of Food Science, Shenyang Agricultural University, 120 Dongling Rd., Shenyang 110866, China. wuzhaoxia@syau.edu.cn.
Zhaoxia
Z
Wu
D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001426:Bacterial Proteins / Q000235:genetics / Q000378:metabolism; D005520:Food Preservatives / Q000494:pharmacology*; D009285:Naphthoquinones / Q000494:pharmacology*; D010088:Oxidoreductases / Q000235:genetics / Q000378:metabolism; D020543:Proteome / Q000235:genetics / Q000378:metabolism*; D013211:Staphylococcus aureus / Q000187:drug effects* / Q000378:metabolism
D000900:Anti-Bacterial Agents; D001426:Bacterial Proteins; D005520:Food Preservatives; D009285:Naphthoquinones; D020543:Proteome; D010088:Oxidoreductases; C005134:juglone
Staphylococcus aureus; antibacterial activity; iTRAQ; juglone