Factors Neutralizing the Bacteriocidal Effect of Lysolecithin

Abstract

The investigations indicate that a variety of non-dialyzable proteins and peptides, including hemoglobins, blood serum proteins, casein, soy protein and hydrolyzed proteins (peptones) are able to neutralize the bacteriocidal effect of lysolecithin. A number of lysolecithin-resistant bacteria are shown to produce lysolecithin-inhibiting metabolites that also promote growth of sensitive organisms in lysolecithin-containing media. On lysolecithin-con- taining agar this can result in a characteristic satellite growth of sensitive organisms around resistant “mother colonies”. Stable resistant mutants were easily selected from a wild type of Staphylococcus aureus after heavy inoculation on lysolecithin-containing nutrient agar. The bacterial lysolecithin-neutralizing factors examined are not considered to be of enzymatic nature. The factors in culture filtrate of Escherichia coli were separated into two active fractions by gel filtration. Due to extremely small amounts of the substances responsible for the neutralizing activity, chemical analyses of these fractions proved problematic, and only a few amino acids could be demonstrated. The neutralizing activity of the bacterial factors, and some of the proteins and peptides, resisted 100° C, or more, for several min. Some aspects of the lysolecithin-inhibitor-interaction are discussed.