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The Anti-Bacterial Iron-Restriction Defence Mechanisms of Egg White

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The Anti-Bacterial Iron-Restriction Defence Mechanisms of Egg White The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella Louis Alex Julien, Florence Baron, Sylvie Bonnassie, Francoise Nau, Catherine Guérin-Dubiard, Sophie Jan, Simon Colin Andrews To cite this version: Louis Alex Julien, Florence Baron, Sylvie Bonnassie, Francoise Nau, Catherine Guérin-Dubiard, et al.. The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella. BioMetals, Springer Verlag, 2019, 32 (3), 10.1007/s10534-019-00180-w. hal-02054473 HAL Id: hal-02054473 https://hal.archives-ouvertes.fr/hal-02054473 Submitted on 13 Nov 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution| 4.0 International License The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella Article Published Version Open Access Julien, L. A., Baron, F., Bonnassie, S., Nau, F., Guérin, C., Jan, S. and Andrews, S. C. (2019) The anti-bacterial iron- restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella. BioMetals, 32 (3). pp. 453-467. ISSN 0966-0844 doi: https://doi.org/10.1007/s10534-019-00180-w Available at http://centaur.reading.ac.uk/81818/ It is advisable to refer to the publisher's version if you intend to cite from the work. See Guidance on citing . To link to this article DOI: http://dx.doi.org/10.1007/s10534-019-00180-w Publisher: Springer All outputs in CentAUR are protected by Intellectual Property Rights law, including copyright law. Copyright and IPR is retained by the creators or other copyright holders. Terms and conditions for use of this material are defined in the End User Agreement . www.reading.ac.uk/centaur CentAUR Central Archive at the University of Reading Reading's research outputs online Biometals https://doi.org/10.1007/s10534-019-00180-w (0123456789().,-volV)(0123456789().,-volV) The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella Louis Alex Julien . Florence Baron . Sylvie Bonnassie . Franc¸oise Nau . Catherine Gue´rin . Sophie Jan . Simon Colin Andrews Received: 19 January 2019 / Accepted: 25 January 2019 Ó The Author(s) 2019 Abstract Salmonella enterica serovar Enteritidis infection. Regarding the two other lipocalins of egg (SE) is the most frequently-detected Salmonella in white (Cal-c and a-1-glycoprotein), there is currently foodborne outbreaks in the European Union. Among no evidence to indicate that they sequester such outbreaks, egg and egg products were identified siderophores. as the most common vehicles of infection. Possibly, the major antibacterial property of egg white is iron Keywords Salmonella Enteritidis Á Salmochelin Á restriction, which results from the presence of the iron- Enterobactin Á Ex-FABP Á Cal-c Á Alpha-1- binding protein, ovotransferrin. To circumvent iron ovoglycoprotein restriction, SE synthesise catecholate siderophores (i.e. enterobactin and salmochelin) that can chelate iron from host iron-binding proteins. Here, we high- light the role of lipocalin-like proteins found in egg Survival of Salmonella within egg white white that could enhance egg-white iron restriction and the role of iron restriction through sequestration of certain siderophores, includ- ing enterobactin. Indeed, it is now apparent that the The powerful antibacterial defence mechanisms egg-white lipocalin, Ex-FABP, can inhibit bacterial of egg white growth via its siderophore-binding capacity in vitro. However, it remains unclear whether Ex-FABP per- In the EU, Salmonella enterica is the bacterium most forms such a function in egg white or during bird frequently (93%) detected in egg white, with S. enterica serovar Enteriditis (SE) being the major (67%) strain associated with outbreaks caused by eggs L. A. Julien Á S. C. Andrews (&) and egg products (EFSA 2014). Thus, SE appears to be School of Biological Sciences, University of Reading, very well suited to infection of, and survival within, Reading RG6 6UA, UK eggs (Clavijo et al. 2006; Vylder et al. 2013; Gantois e-mail: [email protected] et al. 2008). Egg white is noted for its strong L. A. Julien Á F. Baron Á S. Bonnassie Á antimicrobial activity which indicates that SE has F. Nau Á C. Gue´rin Á S. Jan powerful egg-white resistance mechanisms. Indeed, UMR1253 Sciences et Technologie du Lait et de l’œuf, the various antimicrobial activities exhibited by egg Agrocampus-Ouest/INRA, 35042 Rennes, France white can be considered to present a unique set of S. Bonnassie challenges for bacterial invaders. These include Universite´ de Rennes I, Rennes, France physico-chemical factors, in particular high pH 123 Biometals (inhibiting growth; Sharp and Whitaker 1927) and now known to be a member of the transferrin family high viscosity (limiting motility; Schneider and and is more commonly referred as oTf. Since these Doetsch 1974; Yadav and Vadehra 1977); in addition, early studies, subsequent work has confirmed the role high osmolarity (causing osmotic stress) has been of oTf as an egg-white iron-restriction agent prevent- suggested (Clavijo et al. 2006). The pH of egg white ing growth of a range of microbial species, including shifts from * 7.6 (upon oviposition) to 9.3 (a few Salmonella (Schade and Caroline 1944; Valenti et al. days later) as a result of CO2 release (Sharp and Powell 1983, 1985; Ibrahim 1997; Baron et al. 1997, 2000). 1931). The viscosity of egg white (with a shear rate of Indeed, iron-acquisition mutants of SE display 400 s-1: 5 mPa.s-1 at 20 °C; Lang and Rha 1982)is decreased survival and/or growth in egg white (Kang mainly caused by the presence of ovomucin, a et al. 2006). Such studies confirm the antibacterial role glycoprotein contributing 3.5% w/w of the total egg of iron restriction in egg white. A recent global albumin protein (egg white has a total protein content transcriptomic study (Baron et al. 2017) revealed a of * 10% w/w; Kovacs-Nolan et al. 2005). major iron-starvation response of SE upon exposure to In addition to these physico-chemical factors, egg egg white which was caused by relief of Fur- (the white possesses an array of proteins that provide global transcriptional regulator of iron-dependent further defence against pathogens [see review by gene expression; Rabsch et al. 2003) mediated Baron et al. (2016) for more detail], notably: repression. Likewise, a quantitative proteomic analy- sis (isobaric tags for relative and absolute quantitation; • ovotransferrin (oTf), involved in iron deprivation iTRAQ) showed that iron-acquisition-system-related (Garibaldi 1970) and bacterial membrane damage proteins are induced by egg white (Qin et al. 2019). (Aguilera et al. 2003); These findings confirm that SE suffers from iron • lysozyme (Derde et al. 2013) and defensins limitation in egg white. The low iron availability in (Herve´-Gre´pinet et al. 2010; Gong et al. 2010), egg white exerts a strong bacteriostatic influence that would be expected to disrupt bacterial mem- (Bullen et al. 1978; Baron et al. 1997) because iron is brane integrity; essential for growth of nearly all organisms, including • ovalbumin X, a heparin-binding protein exhibiting bacteria (Andrews et al. 2003). In many ways, the antimicrobial activity (Re´hault-Godbert et al. antibacterial iron-restriction strategy of egg white is 2013); comparable to the iron-dependent ‘nutritional immu- • ovostatin (Nagase et al. 1983) and cystatin (We- nity’ defence mechanisms observed in mammals, sierska et al. 2005), presumed to inhibit exogenous where serum transferrin maintains concentrations of proteases; and extracellular free iron at levels (10-18 M) well below • avidin (Banks et al. 1986), a biotin sequestration those that support bacterial growth (Bullen et al. protein. 2005). OTf is believed to be the critical iron-restriction The major role of iron restriction component in egg white. Like other members of the and ovotransferrin in egg-white defence transferrin family, its structure consists of two ‘lobes’, each with a strong affinity for a single Fe3? ion It is generally accepted that the major factor limiting (apparent binding constant of around 1032 M-1,withof bacterial growth in egg white is iron restriction. This 1.5 9 1018 M-1 and 1.5 9 1014 M-1 for the C- and results from the presence of oTf, a powerful iron- N-terminal lobes, respectively, at pH 7.5; Guha- binding protein (Garibaldi 1970; Lock and Board Thakurta et al. 2003; Chart 1993; Schneider et al. 1992; Baron et al. 1997). The iron restriction of egg 1984). The iron-restriction-based bacteriostatic activ- white was first discovered by Schade and Caroline ity of oTf is enhanced by bicarbonate (which is likely (1944) who found that exposure to egg white inhibits related to the apparent dependence of metal binding on the growth of Shigella dysenteriae. Among 31 growth the presence of a suitable anion; Valenti et al. 1983) factors added to egg white, only iron overcame the and high pH (Valenti et al. 1981; Antonini et al. 1977; observed egg white-imposed growth inhibition. Two Lin et al. 1994). Interestingly, egg white contains years later, Alderton et al.
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