Iron acquisition from transferrin and lactoferrin by Pseudomonas aeruginosa pyoverdin

Growth of Pseudomonas aeruginosa ATCC 15692 was promoted when the strain was cultured in an iron-depleted succinate medium, supplemented with transferrin at 30%, 60% and 100% and lactoferrin at 60% and 100% iron-saturation. No significant differences between cell growth and pyoverdin production were observed when transferrin iron saturation was increased from 30% to 100%; however, cell growth and pyoverdin production were strongly dependent on lactoferrin iron saturation. Lower lactoferrin iron saturation (< 30%) resulted in more pyoverdin production and reduced cell growth. Incubation of pyoverdin (1.0 microM) with 10.0 microM transferrin (30%, 60% and 100% iron-saturated) or lactoferrin (60% and 100% iron-saturated) led to quenching of pyoverdin fluorescence. Also, 24 h incubation of pyoverdin (20.0 microM) with these two proteins (20.0 microM, 30%, 60% and 100% iron-saturated transferrin and 60% and 100% iron-saturated lactoferrin) at 25 degrees C resulted in increased absorbance at 460 nm. Both the fluorescence quenching and absorbance increases were iron-saturation-dependent. Taken together, these results support the conclusion that at physiological pH, P. aeruginosa pyoverdin can acquire from partially iron-saturated transferrin or lactoferrin.