[Response of bacillus sp. F26 to different reactive oxygen species stress characterized by antioxidative enzymes synthesis].

Sheng Wu Gong Cheng Xue Bao

College of Food Science and Nutrition Engineering, China Agriculture University, Beijing 100083, China.

Published: April 2008

The oxidative response of Bacillus sp F26 to different forms of reactive oxygen species (ROS) stress including H2O2, O2- * and OH * were investigated by using diverse generating source of ROS, which were characterized by synthesis of antioxidative enzymes. It was shown that the responses of cells to oxidative stress are largely dependent on species, mode (instantaneous and continual) and intensity of stress. Higher synthesis rate of catalase (CAT) is crucial for Bacillus sp F26 to resist H2O2 stress. The damage of H2O2 to cell was minor if CAT can efficiently decompose H2O2 entering into cell, furthermore, the response can stimulate cell growths and sugar consumption. Conversely, cell growth and synthesis of antioxidative enzymes are greatly inhibited when the intensity of H2O2 stress overwhelms the cell capability of clearing H2O2. Due to the difference in mode and effect on cells between O2- * and H2O2, higher synthesis rates of CAT and superoxide dismutase (SOD) couldn't guarantee cells to eliminate H2O2 and O2- * efficiently. Therefore, the toxicity to cells induced by intracellular O2- * is more severe than H2O2 stress. Unlike response to H2O2 and O2- *, OH stress significantly inhibited cell growth and synthesis of antioxidative enzymes due to the fact OH * is most active ROS. Our results indicated that Bacillus sp F26 will show diverse biological behaviour in response to H2O2, O2- * and OH * of stress due to the discrepancy in chemical property. In order to survive in oxidative stress, cells will timely adjust their metabolism to adapt to new environment including regulating synthesis level of antioxidative enzymes, changing rates of cells growth and substrate consumption.

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http://dx.doi.org/10.1016/s1872-2075(08)60032-1DOI Listing

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