ComC is required for the processing and translocation of ComGC, a pilin-like competence protein of Bacillus subtilis

ComGC is a cell surface-localized protein required for DNA binding during transformation in Bacillus subtilis. It resembles type IV prepilins in its N-terminal domain, particularly in the amino acid sequence surrounding the processing cleavage sites of these proteins. ComC is another protein required for DNA binding, which resembles the processing proteases that cleave type IV prepilins. We show here that ComGC is processed in competent cells and that this processing requires ComC. We also demonstrate that the PilD protein of Neisseria gonorrhoeae, a ComC homologue, can process ComGC in Escherichia coli, and that the ComC protein itself is the only B. subtilis protein needed to accomplish cleavage of ComGC in the latter organism. Based on NaOH-solubility studies, we have shown that in the absence of ComC, but in the presence of all other competence proteins, B. subtilis is incapable of correctly translocating ComGC to the outer face of the cell membrane. Finally, we show that ComGC can be cross-linked to yield a form with higher molecular mass, possibly a dimer, and present evidence suggesting that formation of the higher mass complex takes place in the membrane, prior to translocation. Formation of this complex does not require ComC or any of the comG products, other than ComGC itself.     

The effect of the olive phenolic compound, oleuropein, on growth and enterotoxin B production by Staphylococcus aureus

The presence of low concentrations (0.1% w/v) of oleuropein, a phenolic compound extracted from olives, delayed the growth of Staphylococcus aureus in NZ amine A and brain heart infusion media modified by the addition of growth factors and glucose (NZA + and BHI +), as indicated by changes in conductance, whilst higher concentrations (0.4–0.6% w/v) inhibited growth completely. Intermediate concentrations of oleuropein (0.2%) prevented growth in BHI + but allowed growth to occur in NZA + despite an extended lag phase (30 h). Concentrations of oleuropein > 0.2% inhibited growth and production of enterotoxin B in both types of media. Lower levels (0.1%) did not affect the final viable count and production of toxin in BHI + but decreased the number of viable organisms and reduced the toxin production in NZA + by eightfold. An increase in the concentration of oleuropein resulted in a decrease in the amount of glucose assimilated and consequently the amount of lactate produced. In addition, oleuropein prevented the secretion of a number of exoproteins. Addition of oleuropein during the exponential phase appeared to have no effect on the growth of Staph. aureus in NZA +.     

X-ray microanalytical detection of iron in pigmentation of oral mucosa.

A patient was referred to the Charles Clifford Dental Hospital with a grey metallic pigmentation of the hard palate. Conventional histopathological examination was inconclusive, suggesting the presence of either an ephelis (freckle) of pigmentation resulting from a stainless steel upper denture. Material from the pathological specimen was dewaxed and reembedded in Spurr's resin. Examination in the TEM revealed electron dense deposits in the cytoplasm of macrophages. Energy dispersive X-ray microanalysis demonstrated that these inclusions contained iron. The results suggested that the iron was in a form similar to haemosiderin and had arisen from the steel denture.