N-Acyl-homoserine Lactones from Enterobacter sakazakii (Cronobacter spp.) and Their Degradation by Bacillus cereus Enzymes

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• 作者：Francisca Diana da Silva Ara煤jo ; Luciana Maria Ramires Esper ; Arnaldo Yoshiteru Kuaye ; Marcelo Palma Sircili ; Anita Jocelyne Marsaioli
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2012
• 出版时间：January 18, 2012
• 年：2012
• 卷：60
• 期：2
• 页码：585-592
• 全文大小：368K
• 年卷期：v.60,no.2(January 18, 2012)
• ISSN：1520-5118

文摘

A chemical study of acyl-homoserine lactones (acyl-HSLs) produced by Enterobacter sakazakii resulted in the identification of three molecules: (S)-N-heptanoyl-HSL, (S)-N-dodecanoyl-HSL and (S)-N-tetradecanoyl-HSL. Mixed cultures of E. sakazakii and Bacillus cereus depleted E. sakazakii acyl-HSLs, suggesting acyl-HSL degradation by B. cereus hydrolases (hydrolysis of the lactone or amide moiety). The expression of B. cereus acyl-HSL lactonase and acyl-homoserine acylase was confirmed by monitoring the biotransformation of (S)-N-dodecanoyl-HSL into (S)-N-dodecanoyl-homoserine, dodecanoic acid and homoserine in the presence of B. cereus whole cells, using electrospray-mass spectrometry (ESI-MS).

Keywords:

Enterobacter sakazakii (Cronobacter spp.); Bacillus cereus; N-acyl-homoserine lactones; foodborne diseases; enzymes