[Virginiamycin resistance in staphylococci (author's transl)]

Area of Science:

• Microbiology
• Biochemistry

Context:

• Staphylococcus strains exhibit varying degrees of resistance to the antibiotic virginiamycin.
• Virginiamycin M factor is a key component of virginiamycin, an antibiotic used in animal feed.
• Understanding antibiotic resistance mechanisms is crucial for combating microbial infections and managing antibiotic use.

Purpose:

• To investigate the biochemical mechanism underlying natural virginiamycin resistance in a specific Staphylococcus strain.
• To determine the role of o-acetylation in the inactivation of virginiamycin M factor.
• To correlate the observed resistance phenotype with enzymatic activity.

Summary:

• A naturally virginiamycin-resistant Staphylococcus strain was found to transform virginiamycin M factor into an o-acetyl derivative.
• This o-acetylation activity was absent in induced or sensitive strains.
• Turbidimetric studies revealed that resistance is associated with a prolonged lag phase, which is mitigated by pre-adapted cells with enhanced acetylating power.
• Acridine dye treatment reduced o-acetyl derivative formation, further supporting the link between resistance and acetylation.

Impact:

• This study elucidates a specific enzymatic mechanism (o-acetylation) conferring virginiamycin resistance in Staphylococcus.
• Findings contribute to the broader understanding of antibiotic resistance evolution and biochemical pathways.
• The research may inform strategies for developing new antibiotics or overcoming existing resistance mechanisms.