Proteomics

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The garlic compound allicin causes strong disulfide stress and protein S-sulfoallylation as revealed by proteomics and transcriptomics in Staphylococcus aureus


ABSTRACT: Allicin from garlic is an antimicrobial substance that is effective against several ESKAPE pathogens, including methicillin-resistant Staphylococcus aureus (MRSA). However, the antimicrobial mode action of allicin has not been revealed in Gram-positive bacteria. Here, we have studied the changes in the transcriptome by Allicin which revealed a thiol-specific oxidative stress response in S. aureus. Using shotgun proteomics, we identified numerous proteins that were modified by protein S-sulfoallylation in S. aureus. Allicin further caused an oxidative shift in the bacillithiol (BSH) redox potential as revealed by Brx-roGFP2 biosensor measurements. In summary, our results revealed that allicin acts via sulfoallylation of Cys residues in proteins causing an impaired redox state in S. aureus.

INSTRUMENT(S): LTQ Orbitrap Velos

ORGANISM(S): Staphylococcus Aureus

SUBMITTER: Tobias Busche  

LAB HEAD: Haike Antelmann

PROVIDER: PXD010338 | Pride | 2022-02-28

REPOSITORIES: Pride

Dataset's files

Source:
Action DRS
150409_V2_PM3_SK_HA_alicin_1_01.raw Raw
150409_V2_PM3_SK_HA_alicin_1_02.raw Raw
150409_V2_PM3_SK_HA_alicin_1_03.raw Raw
150409_V2_PM3_SK_HA_alicin_1_04.raw Raw
150409_V2_PM3_SK_HA_alicin_1_05.raw Raw
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