Punica granatum sarcotesta lectin (PgTeL) impairs growth, structure, viability, aggregation, and biofilm formation ability of Staphylococcus aureus clinical isolates

Int J Biol Macromol. 2019 Feb 15:123:600-608. doi: 10.1016/j.ijbiomac.2018.11.030. Epub 2018 Nov 7.

Abstract

In this work, we evaluated the ability of Punica granatum sarcotesta lectin (PgTeL) to impair the growth and viability of the Staphylococcus aureus clinical isolates 8325-4 (non-resistant) and LAC USA300 (MRSA strain). The effects of this lectin on aggregating, hemolytic activity, biofilm-forming ability, and expression of virulence genes (hla, rnaIII, and spa) were also investigated. PgTeL showed antibacterial activity against 8325-4 and LAC USA300 strains by interfering with both the growth (MIC50 of 6.25 and 12.5 μg/mL, respectively) and survival (MBC values of 25.0 and 50.0 μg/mL, respectively). Culture growth started only at the ninth (8325-4) and tenth (LAC USA300) hour in the presence of PgTeL at MIC50, while growth was detected since the first hour in the control. The lectin caused markedly altered cell morphology in both the strains. Although, at the MIC50, PgTeL caused structural alterations, most cells were still viable, while at the MBC it promoted cell injury and death. PgTeL showed anti-aggregation effect and exhibited antibiofilm activity against both the isolates. However, the lectin did not interfere with the hemolytic activity of LAC USA300 and with the expression of hla, rnaIII, and spa genes. In conclusion, PgTeL is a lectin with multiple inhibitory effects on S. aureus clinical isolates.

Keywords: Antibacterial activity; Fruit lectin; MRSA isolate; Pomegranate; agr system.

MeSH terms

  • Biofilms / drug effects*
  • Biofilms / growth & development
  • Cell Aggregation / drug effects
  • Cell Proliferation / drug effects
  • Cell Survival / drug effects
  • Humans
  • Lectins / chemistry*
  • Lectins / pharmacology
  • Lythraceae / chemistry*
  • Staphylococcus aureus / drug effects*
  • Staphylococcus aureus / pathogenicity

Substances

  • Lectins