Killing and Lysis of Gram-negative Bacteria Through the Synergistic Effect of Hydrogen Peroxide, Ascorbic Acid, and Lysozyme

Abstract

A mixture of hydrogen peroxide and ascorbic acid has been found to generate an antibacterial mechanism which is active against gram-negative bacteria. It results in bacterial death and renders the organism sensitive to lysis by lysozyme. Under the conditions used, horseradish peroxidase did not augment the antibacterial effect. It is suggested that the effector mechanism involves the generation of short-lived free radicals which disturb the integrity of the cell wall. This effect alone might kill bacteria by interfering with selective permeability, but in the presence of lysozyme a further bactericidal activity is accomplished by complete disruption of the cell. It is proposed that a transient antibacterial system such as that described could exist within phagocytic cells. Free radicals would be formed through the interaction of certain oxidizable substances and hydrogen peroxide, which is produced during the enhanced metabolic activity that accompanies ingestion of bacteria. Such a system would help to explain why macrophages, which are apparently devoid of preformed bactericidins, are nonetheless very efficient in killing most phagocytosed bacteria.