curing bacteria of plasmids
Pete Muriana
MURIANAP at FOODSCI.PURDUE.EDU
Tue Oct 25 10:02:25 EST 1994
In article <38j1b8$me4 at post.its.mcw.edu> ckrepel at post.its.mcw.edu (Candace Krepel) writes:
>I am looking for a reference that would provide a method for curing bacteria
>of their plasmids. Any help would be appreciated.
>Candy Krepel, Surgical Microbiology Research Lab, Medical College of WI
>ckrepel at post.its.mcw.edu
People have used :
1. High temperature growth,
2. Nutrient starvation,
3. DNA-intercalating dyes,
4. Novobiocin, naladixic acid, other gyrase inhibitors.
It's best if you have a plasmid-expressed phenotype to follow. I, and several
colleagues, have used the Novobiocin method which either works well or not at
all. When it worked for 3 people that i know of, we were all using it on
cryptic plasmids - seemed that it worked so well, that screening of 10-20
streaked colonies demonstrated that about 30-40% of them lost their plasmid;
I've tried it to no avail with other plasmids. We performed growth curves vs.
control culture at ug/ml levels and used the level that was slightly
inhibitory to growth compared to the control; perform several consecutive
transfers with 0.1% inoculum, streak culture, pick 10 or more colonies for
plasmid screening (or look for loss of phenotype=best if available).
Novobiocin affects gyrase enzyme which is required for plasmid replication.
Plasmid curing in bacteria. J.T. Trevors, FEMS Microb. Rev. 32:149, 1986.
Elimination of plasmid pMG110 from E. coli by novobiocin and other inhibitors
of DNA gyrase. Hooper, et al., Antimicrob. Agents chemother. 25:586, 1984.
Antagonism of the B subunit of DNA gyrase eliminates plasmid pBR322 and pMG110
from E. coli. Wolfson et al., J. Bact. 152:338, 1982.
Two modes of curing transmissible bacterial plasmids. Salisbury et al., J.
Gen. Microbiol. 70:443, 1972.
Curing effect of Clorobiocin on E.coli plasmids. Cejka et al., Mol. Gen.
Genet. 186:153, 1982.
Curing of E.coli K12 plasmids by coumermycin. Danilevskaya and Gragerov, Mol.
Gen. Genet. 178:233, 1980.
Hope this helps. regards, Peter
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* Dept. of Food Science 317-494-7953 FAX *
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