Resuscitation-Promoting Factors Are Required for Mycobacterium smegmatis Biofilm Formation

Author:

Ealand Christopher1,Rimal Binayak2,Chang James2,Mashigo Lethabo1,Chengalroyen Melissa1,Mapela Lusanda1,Beukes Germar1,Machowski Edith1,Kim Sung Joon2,Kana Bavesh13

Affiliation:

1. DST/NRF Centre of Excellence for Biomedical TB Research, Faculty of Health Sciences, University of the Witwatersrand, National Health Laboratory Service, Johannesburg, South Africa

2. Department of Chemistry and Biochemistry, Baylor University, Waco, Texas, USA

3. MRC-CAPRISA HIV-TB Pathogenesis and Treatment Research Unit, Centre for the AIDS Programme of Research in South Africa, CAPRISA, Durban, South Africa

Abstract

The cell wall of pathogenic mycobacteria is composed of peptidoglycan, arabinogalactan, mycolic acids, and an outer capsule. This inherent complexity renders it resistant to many antibiotics. Consequently, its biosynthesis and remodeling during growth directly impact viability. Resuscitation-promoting factors (Rpfs), enzymes with lytic transglycosylase activity, have been associated with the revival of dormant cells and subsequent resumption of vegetative growth. Mycobacterium smegmatis , a soil saprophyte and close relative of the human pathogen Mycobacterium tuberculosis , encodes four distinct Rpfs. Herein, we assessed the relationship between Rpfs and biofilm formation, which is used as a model to study drug tolerance and bacterial signaling in mycobacteria. We demonstrated that progressive deletion of rpf genes hampered the development of biofilms and reduced drug tolerance. These effects were accompanied by a reduction in muropeptide production and altered peptidoglycan cross-linking. Collectively, these observations point to an important role for Rpfs in mycobacterial communication and drug tolerance.

Funder

National Institutes of Health

Howard Hughes Medical Institute

National Research Foundation

South African Medical Research Council

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

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