Growth-inhibitory effect of hemin on staphylococci

The antibacterial activity of hemin onStaphylococcus aureus is described. Hemin binding to bacteria was a rapid process, and each cell accumulated 5×10⁵ to 1×10⁶ molecules within 5 min. Bacterial growth was stopped completely after 30 min from addition of low concentration of hemin (3–10 g/ml). Cell viability was reduced by 99.9% in 1 h of exposure, and the effect was consistent at any stage of the growth curve whenever hemin was added. Glucose utilization was arrested immediately after hemin addition, and no CO₂ was produced. The survivors of hemin treatment regrow in a time-related kinetics depending on the dose of hemin to which the cells were exposed. The recovered bacteria were again sensitive to hemin, similar to an untreated culture. We suggested that the recovery phenomenon is a result of an on-off mechanism regulating sensitivity to hemin, rather than a selection mechanism giving rise to hemin-resistant mutants.