School of Food Science and Engineering, Hefei University of Technology, Hefei, P. R. China.
J Microbiol. 2018 Apr;56(4):238-245. doi: 10.1007/s12275-018-7537-1. Epub 2018 Feb 28.
Many studies have shown that hydrogen sulfide (HS) is both detrimental and beneficial to animals and plants, whereas its effect on bacteria is not fully understood. Here, we report that HS, released by sodium hydrosulfide (NaHS), significantly inhibits the growth of Escherichia coli in a dose-dependent manner. Further studies have shown that HS treatment stimulates the production of reactive oxygen species (ROS) and decreases glutathione (GSH) levels in E. coli, resulting in lipid peroxidation and DNA damage. HS also inhibits the antioxidative enzyme activities of superoxide dismutase (SOD), catalase (CAT) and glutathione reductase (GR) and induces the response of the SoxRS and OxyR regulons in E. coli. Moreover, pretreatment with the antioxidant ascorbic acid (AsA) could effectively prevent HS-induced toxicity in E. coli. Taken together, our results indicate that HS exhibits an antibacterial effect on E. coli through oxidative damage and suggest a possible application for HS in water and food processing.
许多研究表明，硫化氢（HS）对动植物既有危害又有好处，而其对细菌的影响尚不完全清楚。在这里，我们报告说，由硫氢化钠（NaHS）释放的 HS 以剂量依赖的方式显著抑制大肠杆菌的生长。进一步的研究表明，HS 处理刺激大肠杆菌中活性氧（ROS）的产生并降低谷胱甘肽（GSH）水平，导致脂质过氧化和 DNA 损伤。HS 还抑制超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和谷胱甘肽还原酶（GR）的抗氧化酶活性，并诱导大肠杆菌 SoxRS 和 OxyR 调控子的反应。此外，抗氧化剂抗坏血酸（AsA）的预处理可以有效防止 HS 诱导的大肠杆菌毒性。总之，我们的结果表明，HS 通过氧化损伤对大肠杆菌表现出抗菌作用，并暗示 HS 在水和食品加工中的可能应用。
