摘要
革兰氏阴性细菌群体感应(QS)系统主要由N-酰基高丝氨酸内酯(AHLs)类信号分子介导。信号分子随着细菌密度的增加而逐渐积累,当信号分子浓度达到阈值时,同源受体结合信号分子并触发信号转导,导致细菌生物膜形成、生物发光、质粒接合转移和毒力因子等群体感应表型表达。目前革兰氏阴性菌群体感应淬灭作用的研究主要针对QS系统中合成酶(I)、AHLs信号和受体(R)三组分之一进行外部干预,进而实现抑制细菌表型的基因表达。本文首先介绍AHLs的结构、合成方式、QS系统及调控机制,然后,重点综述AHLs介导的群体感应淬灭作用(QQ)和AHLs内酯酶、酰基转移酶和氧化还原酶3类群体感应淬灭酶的来源、种类、信号分子类型及降解机理。本文为控制由AHLs介导的革兰氏阴性菌群体感应机制研究提供参考,也为实现通过群体感应淬灭作用控制革兰氏阴性菌导致的疾病提出一个新的思路。
Quorum sensing(QS)systems in gram-negative bacterial are primarily mediated by N-acyl homoserine lactone(AHLs)signaling molecules.Signal molecules gradually accumulate as the bacterial density increases.When the signal molecule concentration reaches a threshold,cognate receptors bind signal molecules and trigger signal transduction,and the phenotypic expression of phenotypes such as bacterial biofilm formation,bioluminescence,plasmid conjugative transfer,and virulence factors has been induced.At present,the research on quorum quenching of gram-negative bacteria is mainly based on the external intervention of one of the three components of synthetase(I),AHLs signal and receptor(R)in the QS system,and then the gene expression that inhibits bacterial phenotype is realized.This article first briefly introduces the structure,synthesis method,QS system and regulation mechanism of AHLs,review focuses on the quorum quenching(QQ)mediated by AHLs and the sources,types,signaling molecular types and degradation mechanisms of AHLs lactone,acyltransferase and oxidoreductase quorum quenching enzymes.This paper provides reference for controlling the quorum-sensing mechanism of gram-negative bacteria mediated by AHLs,and also proposes a new idea for controlling diseases caused by gram-negative bacteria through quorum quenching.
作者
崔天琦
白凤翎
励建荣
Cui Tianqi;Bai Fengling;Li Jianrong(College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第8期308-320,共13页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(31471639)。