Intracellular and extracellular pHs ofStreptococcus mutansafter addition of acids: loading and efflux of a fluorescent pH indicator in streptococcal cells
| Autor: | Y. Iwami, K. Kawarada, H. Miyasawa, Hatsue Kakuta, Nobuhiro Takahashi, Ikuho Kojima, Hideaki Mayanagi |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
Microbiology (medical)
biology Intracellular pH Immunology biology.organism_classification Microbiology Streptococcus mutans Streptococcus sobrinus Cell membrane chemistry.chemical_compound medicine.anatomical_structure Streptococcus salivarius Biochemistry chemistry pH indicator medicine Extracellular General Dentistry Intracellular |
| Zdroj: | Oral Microbiology and Immunology. 17:239-244 |
| ISSN: | 0902-0055 |
| Popis: | A pH-sensitive fluorescent dye, 2', 7'-bis-(2-carboxyethyl)-5 and 6-carboxyfluorescein (BCECF), was used to determine intracellular pH (pH(in)). The efflux of BCECF loaded into oral streptococcal cells was determined after incubation of the cells at 35 degrees C for 20 min in the presence and absence of glucose. In the absence of glucose, the fluorescence of intracellular BCECF in Streptococcus mutans, Streptococcus sanguis, Streptococcus salivarius and Streptococcus sobrinus decreased only very slightly, indicating that the dye could be useful for pH(in) determination. In the presence of glucose, however, the fluorescence decreased by 57%. Thus, the pH(in) of S. mutans cells was measured by the BCECF method in the absence of glucose at various acidic pH levels by adding lactic, acetic and hydrochloric acids to the cell suspensions. The pH(in) was almost equal to the extracellular pH (pH(out)) for pH(out) values of between 8 and 5, indicating that protons permeated easily across the S. mutans cell membrane. For pH(out) between 5 and 4, pH(in) was constant at around 5, suggesting that the cell membrane was impermeable to protons, or that a cytoplasmic buffering system functioned. pH(in) decreased at pH(out) values of < 4. The constant pH(in) at acidic pH(out) levels could protect intracellular components, such as proteins, against acidification by sugar fermentation. |
| Databáze: | OpenAIRE |
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