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Biotechnology Letters

, Volume 41, Issue 10, pp 1213–1222 | Cite as

The antibiotic activity and mechanisms of active metabolites (Streptomyces alboflavus TD-1) against Ralstonia solanacearum

  • Yibin Xue
  • Mingguan Yang
  • Shuhua Li
  • Zhenjing Li
  • Huanhuan Liu
  • Qingbin Guo
  • Changlu WangEmail author
Original Research Paper
  • 75 Downloads

Abstract

Objectives

In order to elucidate the antibacterial activity and mechanism of S. alboflavus TD-1 active metabolites, the minimal inhibitory concentration of R. solanacearum and other effects on cell wall, cell membrane, nucleic acid, protein and cell morphology were studied. Besides, based on LCMS-IT-TOF, the active metabolites of S. alboflavus TD-1 were preliminarily analyzed.

Results

In this study, We found that the active metabolites had obvious inhibitory effect on R. solanacearum, and the minimal inhibitory concentration (MIC) of R. solanacearum was 3.125 mg/mL. And the treatment of 10 mg/mL active metabolites can increase the permeability of R. solanacearum membranes, destroy the cell wall integrity, inhibit the synthesis of bacterial nucleic acids and proteins, and cause leakage of bacterial nucleic acids and proteins, obstruct the normal expression of proteins and destroy their bacterial morphology. At the same time, We speculated the molecular weights corresponding to the six compounds were 618, 615, 615, 615, 646, 646, respectively among the active metabolites, and it was found that were highly unstable.

Conclusions

The active metabolites produced by S. alboflavus TD-1 liquid fermentation contain components that can significant inhibitory effects on R. solanacearum. It had the potential to develop biocontrol agents against bacterial wilt and be a kind potential sources for the preparation of functional anti-pathogenic microbial agents.

Keywords

Streptomyces alboflavus TD-1 Active metabolites Ralstonia solanacearum Antibacterial mechanism 

Notes

Acknowledgements

This work was supported by the Key Technologies R & D Program of Tianjin [Grant Numbers 16YFZCNC00700] and by the National Natural Science Foundation of China [Grant No. 31972177]; National Natural Science Foundation of China [Grant Number 31701668]; Natural Science Foundation of Tianjin [Grant Number 17JCQNJC14300] and Laboratory Innovation Fund of Tianjin University of Science and Technology [Grant Number 1714A304].

Compliance with ethical standards

Conflict of interest

The authors declare that there is no conflict of interest.

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  • Yibin Xue
    • 1
    • 2
  • Mingguan Yang
    • 1
    • 2
  • Shuhua Li
    • 1
    • 2
  • Zhenjing Li
    • 1
    • 2
  • Huanhuan Liu
    • 1
    • 2
  • Qingbin Guo
    • 1
    • 2
  • Changlu Wang
    • 1
    Email author
  1. 1.Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and BiotechnologyTianjin University of Science and TechnologyTianjinChina
  2. 2.State Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjinChina

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