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Potentiation by L-cysteine of the bactericidal effect of hydrogen peroxide in Escherichia coli
Umeå University, Faculty of Medicine, Department of Odontology, Oral Microbiology.
Umeå University, Faculty of Medicine, Department of Odontology, Oral Microbiology.
Umeå University, Faculty of Medicine, Department of Odontology, Oral Microbiology.
Umeå University, Faculty of Medicine, Department of Odontology, Oral Microbiology.
1982 (English)In: Journal of Bacteriology, ISSN 0021-9193, E-ISSN 1098-5530, Vol. 152, no 1, p. 81-88Article in journal (Refereed) Published
Abstract [en]

Under anaerobic conditions an exponentially growing culture of Escherichia coli K-12 was exposed to hydrogen peroxide in the presence of various compounds. Hydrogen peroxide (0.1 mM) together with 0.1 mM L-cysteine or L-cystine killed the organisms more rapidly than 10 mM hydrogen peroxide alone. The exposure of E. coli to hydrogen peroxide in the presence of L-cysteine inhibited some of the catalase. This inhibition, however, could not fully explain the 100-fold increase in hydrogen peroxide sensitivity of the organism in the presence of L-cysteine. Of other compounds tested only some thiols potentiated the bactericidal effect of hydrogen peroxide. These thiols were effective, however, only at concentrations significantly higher than 0.1 mM. The effect of L-cysteine and L-cystine could be annihilated by the metal ion chelating agent 2,2'-bipyridyl. DNA breakage in E. coli K-12 was demonstrated under conditions where the organisms were killed by hydrogen peroxide.

Place, publisher, year, edition, pages
American Society for Microbiology , 1982. Vol. 152, no 1, p. 81-88
National Category
Organic Chemistry
Identifiers
URN: urn:nbn:se:umu:diva-151253ISI: A1982PK38200012PubMedID: 6749824OAI: oai:DiVA.org:umu-151253DiVA, id: diva2:1243186
Available from: 2018-08-30 Created: 2018-08-30 Last updated: 2018-08-31Bibliographically approved

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Berglin, Ewa

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