Enchancement of streptococcal transformation yield by proteolytic enzymes

Role of Streptococcus sanguis (strain Wicky) cell surface-located deoxyribonucleic acid-binding factor in transformation of a homologous strain

In a previous report we demonstrated the presence of a factor binding deoxyribonucleic acid (DNA) in vitro (BF) in cell leakage fluids from transformable Streptococcus sanguis strains Wicky, Challis, and Blackburn. BF originating from strain Wicky was purified to homogeneity, and its properties are described. In this work, it was found that BF occurs at the surface of Wicky cells in two forms, loosely bound (LB-BF) and strongly bound to the cell envelope. It was demonstrated that LB-BF formed fast-sedimenting complexes with exogenous DNA at the surface of Wicky cells. About 10-fold-more DNA became associated as a fast-sedimenting complex in competent than in incompetent cells. Thus, LB-BF is a cell receptor for exogenous DNA. However, the comparison of the effects of some agents on the transformation yield and the formation of LB-BF-DNA complexes, showed that the influence of these agents on both observed phenomena is not parallel and may be even opposite. These results are interpreted to mean that the LB-BF-DNA complexes do not take part in transformation. The problem of participation of BF strongly bound with the cell membrane fraction remains to be elucidated.

Genetic transformation in Streptococcus sanguis. Competence factor and competence factor inactivator

Genetic transformation in Streptococcus sanguis is a complex, multi-step process, involving several factors. The competence factor (CF), occurring in the culture filtrates of some strains, is essential in streptococcal transformation, but other factors are also involved. The presence of serum during growth is not obligatory for the preparation of active culture filtrate, but serum increases the amount and duration of CF activity of some strains. The stability of the CF activity differs distinctly in filtrates prepared from various strains. This observation can be explained by the presence of a previously undescribed factor--names the competence factor inactivator (CFI)--which inactivates the CF in culture filtrates during the transforming experiment as well as during storage. The CFI is thermolabile and is estimated from the filtrates by heating (65 degrees C for 15 min). The properties of the CFI suggest that it may be a protein with enzymatic activity. The CFs from the strains Challis and 13b resist heating to 100 degrees C for 2 h, and are stable for at least 72 h if the CFI is absent or has been inactivated by heating. The CF activity in the filtrates is inactivated by pronase and chymotrypsin, suggesting that the CF may be of a polypeptide nature.