Susceptibility of thymectomized and irradiated mice to challenge with several organisms and the effect of dapsone on infection with Mycobacterium leprae

B6C3F1 mice that had been thymectomized at 8 to 12 weeks of age, subjected to 950 R of whole-body X irradiation, and transfused with syngeneic bone marrow were challenged in a footpad with Mycobacterium leprae or M. marinum, or intravenously or intraperitioneally with Listeria monocytogenes. Also, mice inoculated with M. leprae in a hind footpad were administered dapsone in the mouse chow. The thymectomized-irradiated (T + R) mice did not survive as well as non-thymectomized mice when housed in the vivarium with no special precautions, but survived sufficiently well to permit the completion of some long-term experiments. M. leprae multiplied to a higher "ceiling" and survived longer in the T + R mice than in the non-thymectomized controls. But a ceiling to multiplication of M. leprae was imposed, and finally the organisms were killed. The histopathological appearance of the footpad tissues, studied by electron microscopy, was consistent with the measurements of bacterial numbers and viability. Swelling of the footpad after local inoculation with M. marinum was greater in T + R mice than in non-thymectomized controls. Similarly, the number of L. monocytogenes following intravenous challenge was greater in the spleens of T + R than of non-thymectomized mice, and the survival of the T + R mice was impaired after intraperitoneal challenge with L.monocytogenes, compared to the survival of non-thymectomized mice. None of these differences was striking, suggesting that these T + R mice had retained or regained some immune competence. The effects of dapsone treatment of T + R mice inoculated with M. leprae were much the same as those of treatment of non-thymectomized mice. Because these T + R mice were not greatly immunosuppressed, they would not have provided a model of human lepromatous leprosy suitable for chemotherapeutic studies.

Analogy of Mycobacterium marinum disease to Mycobacterium leprae infection in footpads of mice

Because it appeared likely that the disease process that follows inoculation of footpads of mice with Mycobacterium marinum might serve as a useful model of mouse footpad infection with M. leprae for immunological studies. an attempt was made to establish an analogy between the two processes. As a second objective, the adequacy of measurements of mouse footpad thickness as an index of the total number of M. marinum and of the number of viable M. marinum was determined. The evolution of M. marinum disease in the footpads of BALB/c mice was observed, and the influences of mouse age and sex and of inoculum size were measured. Mice were challenged with M. marinum in one footpad at several intervals after inoculation of the contralateral hind footpad with the same organism. In all of these experiments, mouse footpad thickness was noted to parallel multiplication of M. marinum during the phase of increasing footpad swelling. Cessation of bacterial multiplication was noted to occur just before maximal swelling had been achieved, and was followed by rapid loss of viable M. marinum. The total number of organisms and mouse footpad thickness decreased only slowly and incompletely. Analogy between M. marinum disease and M. leprae infection of the mouse footpad was established by the self-limited nature of both processes, and by similar patterns of protection against homologous and heterologous challenge conferred by the two processes.

Factors affecting organic acid production by sourdough (San Francisco) bacteria

Previous workers from this laboratory observed considerable variation in the proportions of acetic and lactic acids produced in pure broth culture as compared to consistently high proportions of acetic acid produced in the sourdough and flour suspension systems. In the latter the proportion of acetic acid was always in the range of 20 to 35% of the total, whereas in pure broth culture frequently less than 5% acetic acid was produced. In the natural environment, the sourdough bacteria, tentatively identified as lactobacilli, coexist with a yeast, Saccharomyces exiguus, and this study was undertaken to determine whether this yeast or flour ingredients including glucose or other factors were involved in this variable production of acetic acid. The proportion of acetic acid produced in broth culture on maltose, the preferred carbohydrate source, was found to depend almost entirely on the degree of aeration. Essentially anaerobic conditions, as obtained by thorough evacuation and flushing with CO(2) or N(2), resulted in very low (5% or less) proportions of acetic acid. Aerobic conditions, achieved by continuous shaking in cotton-plugged flasks, yielded high levels (23 to 39% of the total) of acetic acid. Similar effects of aeration were observed with glucose as the substrate, although growth was considerably slower, or in nonsterile flour suspension systems. It is theorized that, under aerobic conditions, the reduced pyridine nucleotides generated in the dissimilation of carbohydrate are oxidized directly by molecular oxygen, thereby becoming unavailable for the reduction of the acetyl phosphate intermediate to ethyl alcohol, the usual product of anaerobic dissimilation of glucose by heterofermentative lactic acid bacteria. Comparative studies with known strains of homo- and heterofermentative lactobacilli showed similar effects of aeration only on the heterofermentative strains, lending additional support to the tentative grouping by previous workers from this laboratory of the sourdough bacteria with the heterofermentative lactobacilli.

Effect of decreasing growth temperature on cell yield of Escherichia coli

Studies of the relationship between yield coefficient and growth rate, as affected by temperature of growth, in Escherichia coli have shown that, over a wide range of temperature, yield is relatively constant until the specific growth rate falls below about 0.2 hr(-1), at which point the yield begins to fall off precipitously. No intermediates of glucose metabolism in a form utilizable at higher temperatures could be found in the medium, and no toxic product was produced which limited growth. At 10 C, 37% of the carbon from glucose-UL-(14)C was assimilated into cellular material, whereas, at 30 C, 53% was assimilated. Cells grown at 10 C contained more carbohydrate than did cells grown at 37 C, and the glycogen-to-protein ratio of cells grown at 10 C was approximately three times higher than that of cells grown at 37 C. Adenosine triphosphatase activities of cells grown at 10 and 35 C were similar. Growth rates on glucose, glycerol, and succinate were quite similar at 10 C, but at 35 C growth was most rapid on glucose and slowest on succinate. The data suggest that the decrease in yield with decrease in temperature is a result of uncoupling of energy production from energy utilization.

Heat resistance of Salmonella: the uniqueness of Salmonella senftenberg 775W

Of approximately 300 cultures of Salmonella, representing 75 different serotypes, none was found to be as heat-resistant as S. senftenberg 775W. However, S. blockley 2004 was 5 times more heat-resistant and S. senftenberg 775W was 30 times more heat-resistant than S. typhimurium Tm-1, the reference strain in this study. All other strains of Salmonella tested, including 19 strains of S. senftenberg and 7 strains of S. blockley, had decimal reduction times at 57 C of about 1 min, equivalent to that of the reference organism, Tm-1. As observed in other bacterial species, strain 775W is more heat-sensitive in the log phase than in the stationary phase of growth. Cells from cultures grown at 44 C were more heat-resistant than those grown at either 35 or 15 C; the medium of growth, whether minimal or complex, made no appreciable difference in heat resistance. Cells from cultures limited by a carbon source were killed at a much slower rate than those limited by a nitrogen source and exhibited a 1-hr lag at 55 C before a significant rate of kill was attained. For any given set of growth conditions, strain 775W was always more heat-resistant than another strain of S. senftenberg, 197B, which has normal heat resistance.