Induction of Germination of Clostridium perfringens Spores by Different Bacterial Peptidoglycans
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Abstract:
In order to study the effect of different bacterial peptidoglycans on spore germination, cell wall peptidoglycans were extracted from Clostridium perfringens (C. perfringens), Bacillus subtilis (B. subtilis) and Staphylococcus aureus (S. aureus). Using C. perfringens spores as the research object, the three kinds of extracted bacterial peptidoglycans were added at the ratios of 1:10, 1:100, 1:1000, respectively. Based on the spore turbidity (optical density at 600 nm, OD600), spore refractive index, amount of released pyridine-2,6-dicarboxylic acid (dipicolinic acid [DPA]), loss of heat resistance and other indicators, the effects of different bacterial peptidoglycans on the germination of C. perfringens spores were compared. The results showed that among the three kinds of bacterial peptidoglycans added at a certain percentage, the addition of C. perfringens peptidoglycan at a ratio of 1:10 induced the greatest extent of germination of C. perfringens spores. After 60 min, the OD600 decreased by 31.71%, while the DPA release rate increased to 38.29%. The addition of B. subtilis vegetative peptidoglycan at a 1:10 ratio induced the germination of C. perfringens spores to the second greatest extent, with a decrease of OD600 by 24.92%, and the increase of DPA release rate to 30.84%. However, the addition of S. aureus vegetative peptidoglycan at different ratios affected insignificantly the germination of C. perfringens spores. The results of this study can provide important information for further elucidation of the mechanism underlying the germination of peptidoglycan-induced spores.
