Literature DB >> 32311516

Rhizobium sensing of airborne saturated aldehydes of different sizes modulates the response to Cd exposure.

Diana Matos1, Carina Sá1, Paulo Cardoso2, Adília Pires2, Etelvina Figueira3.   

Abstract

α,β-unsaturated aldehydes are generally reported as being toxic, however for saturated aldehydes information is scarce. Here we report the effects on growth and biochemical endpoints related to oxidative stress of Rhizobium colonies under airborne exposure to C6 to C13 saturated aliphatic aldehydes and exposed or not to Cd. Smaller aldehydes (C6 to C10) and larger aldehydes (C11 to C13) had distinct effects on cell biochemistry. Smaller aldehydes reduced and larger ones increased lipid peroxidation. The activity of superoxide dismutase was also decreased by smaller aldehydes and increased by the larger ones. Thus, even an exposure at a distance to saturated aldehydes is able to influence the biochemical status of bacterial cells, and the effects appear to be dependent on the size and thus on distinct properties (e.g. volatility and liposolubility). Moreover, some aldehydes (the smaller saturated ones) may even have a beneficial effect, that switches when cells are in oxidative stress (exposed to Cd). This influence can be used in different contexts, by increasing the resilience of bacterial communities to environmental contaminants with oxidizing effect or by sensitizing bacteria to antimicrobial agents.
Copyright © 2020 Elsevier B.V. All rights reserved.

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Keywords:  Bacteria; Cadmium; Oxidative stress; Saturated aldehydes; Volatile organic compounds

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Year:  2020        PMID: 32311516     DOI: 10.1016/j.jhazmat.2020.122629

Source DB:  PubMed          Journal:  J Hazard Mater        ISSN: 0304-3894            Impact factor:   10.588


  1 in total

1.  Eugenol, citral, and hexanal, alone or in combination with heat, affect viability, biofilm formation, and swarming on Shiga-toxin-producing Escherichia coli.

Authors:  Cindy Joanna Caballero-Prado; Jose Angel Merino-Mascorro; Norma Heredia; Jorge Dávila-Aviña; Santos García
Journal:  Food Sci Biotechnol       Date:  2021-04-09       Impact factor: 2.391

  1 in total

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