Types Of Symbiosis, Requirements Of Microbes, Biomolecules

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Heterotroph

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"other feeding"

- takes in organics made by other living organisms (carbs, proteins, etc.)

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Autotroph

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"self-feeding"

- uses CO2, an inorganic gas, as its carbon source

- photosynthetic or chemosynthetic

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Chemotroph

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Gain Energy from chemical compounds

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Phototroph

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Gain Energy from light/photosynthesis

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Photoautotroph

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E = Sunlight

e.g. = Photosynthetic organisms, such as algae, plants, cyanobacteria

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Chemoautotroph

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E = Simple Organic Chemicals

e.g. only certain bacteria such as methanogens, deep sea vent bacteria; Lithoautotrophs (survive on totally inorganic substances: battery like energy! Iron bacteria)

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Chemoheterotroph

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E = Via metabolic conversion of nutrients from other organisms (use aerobic respiration)

2 types: Saprobes/saprophytes and Parasites

e.g. protozoa, fungi, many bacteria, animals

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Saprobes/Saprophytes

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E = Feed on organic matter/detritus of dead organisms (opportunistic pathogen)

e.g. Fungi, bacteria (decomposers)

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Parasite

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E = tissues or fluids of a live host ("host and harm")

e.g. various parasites and pathogens; can be bacteria, fungi, protozoa, animals

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Photoheterotroph

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E = Sunlight or organic matter

e.g. purple or green photosynthetic bacteria

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Environmental Factors that influence Microbes

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-Temperature

-Oxygen Requirements

-pH

-Osmotic Pressure

-Barometric Pressure

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Minimum Temperature

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The lowest temp that permits a microbe's growth and metabolism

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Maximum Temperature

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The highest temp that permits a microbe's growth and metabolism

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Optimum Temperature

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Promotes fastest rate of growth and metabolism

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Psychrophiles

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"Love cold"

-Optimum temp below 15 degrees Celsius

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Mesophiles

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"Love medium temps"

-Optimum temp is body temperature (~37 degrees Celsius - or 20-40)

- most human pathogens

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Thermophiles

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"Love heat"
-Optimum temp above 45 degrees Celsius

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Why do we refrigerate food?

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-Most bacterial pathogens are mesophiles

-Bacterial enzymes are slowed by cold temps, therefore growth and decay are slowed in fridges

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What happens to Oxygen as it is used?

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It is transformed into toxins

-Superoxide (O2- ), Peroxide H2O2), and hydroxyl radicals (OH-)

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How do most cells protect against Oxygen breakdown?

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Defensive enzymes such as:

- Superoxide dismutase

- Catalase

If it doesn't have these, it must live oxygen free!

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Aerobe

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Uses Oxygen and can detox it

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Obligate Aerobe

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Cannot grow without oxygen

- grows at top of test tube

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Facultative Anaerobe

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Uses oxygen but can also grow in its absence

- grows at top of tube, but also throughout

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Microaerophile

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requires only a small amount of oxygen

- grows in a ring just below the surface of the test tube (where oxygen requirements are just right)

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Anaerobe

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Does NOT use oxygen

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Obligate anaerobe

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Lacks the enzymes to detoxify oxygen so cannot survive in the presence of oxygen

- grows only at bottom of test tube

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Aerotolerant anaerobe

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Does NOT use oxygen, but can survive and grow in its presence

- grows throughout test tube but not on the top

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What pH supports the growth of most microbes and what are these called?

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- pH between 6 and 8

- Neutrophiles

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Acidophiles

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"Love Acid"

- Grow at extreme acid pH

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Alkalinophiles

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"Love Base"

- grow at extreme alkaline pH

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How about Fungi? What pH best supports their growth?

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Acidic! pH between 4-6!

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How do we use acids to preserve foods?

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- Since most bacteria don't grow in acidic environments (low pH), we use this knowledge to preserve foods

- vinegar dressings, pickling (cucumbers, etc.)

- fermentation preserves beverages

- cheese and yogurt are forms of milk that won't spoil

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When there's a high concentration of a solute inside or outside a cell, what can happen?

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Water will rush out (or in) via osmosis and cause the cell to lyse

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Salt exerts osmotic pressure

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Most microbes do NOT like salt!

- e.g. If the environment has a higher NaCl concentration (hypertonic), water will leave the cell (plasmolysis), the cell will shrink, and growth of the cell is inhibited

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Halophiles

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"Love Salt"

- these require a high concentration of salt for survival

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Osmotolerant microbes

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Do not require high concentration of solute but can tolerate it when it occurs

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Why do we add sugar and salt to our foods?

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To preserve them!

- These molecules provide an environment not conducive to microbial growth (because of osmotic pressure); and because of acidity

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What is a symbiotic relationship?

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When organisms live in close nutritional relationships that are required by one or both members (a partnership)

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What are the 3 types of symbiotic relationships?

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1. Mutualism

2. Commensalism

3. Parasitism

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Mutualism

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- Both members benefit

- Obligatory, dependent

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Commensalism

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- The "Commensal" benefits

- The other member is not harmed nor benefits

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Parasitism

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- The parasite is dependent and benefits

- The host is harmed

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Synergy

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members cooperate to produce a result that none of them could produce on their own

- form of ecological association

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Antagonism

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Members harm the survival of others in the same community (competition)

- form of ecological association

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Normal Microbial Flora

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- The human body is a rich habitat for symbiotic bacteria, fungi, and a few protozoa

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Biofilms

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- When organisms attach to a substrate, extracellular matrix binds them together and they form complex organized layers

- found everywhere in nature

- There is communication and cooperation in forming biofilms (Quorum sensing)

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Quorum

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The threshold # of cells needed for a community to be formed and for the cells to start working together to form a biofilm

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Binary Fission

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- Microbial Growth (increase in number of cells)

- Doubling (one cell turns into 2 daughter cells)

1. enlarges and chromosome duplicates 2. septum wall begins to form and chromosomes separate and are pulled toward opposite ends 3. septum fully forms 4. cells are divided, cell membrane encapsulates each daughter cell

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Mean Generation Time

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Doubling Time

- the average time required for the components of a culture to double

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Logarithmic Growth (Population growth)

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Equationfor calculating population size over time: Nƒ= (Ni)2n

Nƒ istotal number of cells in the population

Ni is starting number of cells

Exponentn denotes generation time

2nnumberof cells in that generation

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Population Growth Phases

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1. Lag Phase: - “flat” period of adjustment, enlargement;little growth

2. Log Phase - a period of maximum growth willcontinue as long as cells have adequate nutrients and a favorable environment

3. Stationary Phase: rate of cell growth equals rate ofcell death caused by depleted nutrients and O2, excretion of organic acids andpollutants

4. Death Phase: as limiting factors intensify,cells die exponentially

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Methods of counting population growth

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- Viable plate count

- turbidometry (spectrophotometer)

- Viable colony count

- Direct Cell Count (automated or manual)

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Energy

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The power to change stuff

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Metabolism

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- The sum of the reactions involving ENERGYIN CELLS.

- Metabolism has 2 parts: CATabolism & ANAbolism

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Catabolism

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Burns fuel to release energy (Think crazy CAT climbing up walls)

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Anabolism

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Energyis used to build cell chemicals (Think ANA is a chunky girl)

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Secretion

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A useful manufactured product

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Where is the Energy in Glucose?

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In the bonds! (Shared pair of electrons between atoms - covalent bonds)

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Atoms

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- What everything is made of

- small! A tenth of a nanometer

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ATP

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- Adenosine Triphosphate

- Energy currency for cells

- Lots of tension/repelling forces at the ends (phosphate 2 negative charges) - therefore gives up a phosphate

- Like a debit card of energy or battery (linking anabolism and catabolism)

- ADP + P + Energy ---> ATP (and vice versa)

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phosphorylate

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= Add the phosphate to something (transfer the Energy to that material)

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OILRIG (or LEO GER)

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Oxidation Losing

Is Electrons is

Loss (of electrons) Oxidation

Reduction Gaining

Is Electrons is

Gain (of electrons) Reduction

REDOX

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Oxidation

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- Losing Electrons

- burning and rusting

- burning your food to get energy (the electrons ripped from your food)

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Oxidant

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The thing that rips the electron away during oxidation

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Reduction

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Gain of electrons

- electrons from food are reassembled into ATP for cells

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Carbohydrates

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- Glucose C6H12O6(in bloods) = simple sugar (saccharide)

- Monosaccharide:3-7 carbon atom ring (or chain); Disaccharide:two monosaccharides; Polysaccharide:five or more monosaccharides

- Primary Cell Energy Source

- Rings of 5 Carbons and 1 O (Hexagon)

Lactose and Glycogen are Carbs too

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Dehydration Synthesis

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How are smaller units put together (like small saccharides made into polysaccharides).

- With the removal of a water molecule and the bonding of two smaller molecules

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Lipids

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- Fats and Oils; steroids, vitamins ADEK

- glycerol = 3 carbon alcohol

- triglycerides

- Energy Storage

- Protection and Insulation

- Cell Membranes, Fluidity, formation of Steroids (hormones)

- Mainly formed of C and H (hydrophobic or non polar) - separates water

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Saturated Fat

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Solid Fat = all single bonds in H+

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Unsaturated Fat

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Oils = Double bonds in H+

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Triglycerides

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- 3 fatty acids + glycerol

- 3 long chains of C and H

- Triple layer cake arrangement (fattening)

- Energy storage

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Phospholipid

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Major cell membrane component

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Steroids

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- lipid

- build of cholesterol, also cell membrane component, or messengers

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Protein

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- Made from 20 different amino acids (known as "R" functional group) + amine group (NH2) + Carboxyl Acid (COOH) + CH (in center, where "R" branches off).

- Most diverse in function and structure

- 2nd component of life (to water)

- 4 levels of structure

- Enzymes, antibodies, pumps, receptors, some hormones, stores (gluten, albumin), structure (cytoskeletons)

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4 Levels of Protein Structure

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- Primary: the order of the amino acids

- Secondary: amino acids fold over onto themselves and H+ bond (alpha helix and Beta pleated sheets)

- Tertiary: when the protein chain folds into a unique shape (3D)

- Quaternary: complex globular proteins

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Peptide bond

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The bonds that attach amino acids together to form proteins

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Enzymes

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Proteins that trigger or unlock reactions

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Substrate

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What the enzyme "works on"

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Active Site

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The area of the enzyme where the substrate "fits" together with the substrate (where enzymatic activity occurs)

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Competitive Inhibitors

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A molecule that looks like the substrate and binds with the enzyme in the active site, and therefore prevents the substrate from binding with the enzyme (no enzymatic activity)

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Non-Competitive Inhibitors

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- Attack from the rear!

- Bind to a site other than active site but by doing so, alters the structure of the active site, so that either the substrate cannot bind or when it does, nothing happens (reaction hindered)

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Coenzymes =

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Vitamins

- complete active site

- NAD (B vitamin niacin)