Information on co-adherence of different oral bacterial species is important for understanding interspecies interactions within oral microbial community. Current knowledge on this topic is heavily based on pariwise co...Information on co-adherence of different oral bacterial species is important for understanding interspecies interactions within oral microbial community. Current knowledge on this topic is heavily based on pariwise coaggregation of known, cultivable species. In this study, we employed a membrane binding assay coupled with polymerase chain reaction-denaturing gradient gel electrophoresis （PCR-DGGE） to systematically analyze the co-adherence profiles of oral bacterial species, and achieved a more profound knowledge beyond pairwise coaggregation. Two oral bacterial species were selected to serve as ＂bait＂： Fusobacterium nucleatum （F. nucleatum） whose ability to adhere to a multitude of oral bacterial species has been extensively studied for pairwise interactions and Streptococcus mutans （S. mutans） whose interacting partners are largely unknown. To enable screening of interacting partner species within bacterial mixtures, cells of the ＂bait＂ oral bacterium were immobilized on nitrocellulose membranes which were washed and blocked to prevent unspecific binding. The ＂prey＂ bacterial mixtures （including known species or natural saliva samples） were added, unbound ceils were washed off after the incubation period and the remaining cells were eluted using 0.2 mol.L1 glycine. Genomic DNA was extraeted, subjeeted to 16S rRNA PCR amplification and separation of the resulting PCR produets by DGGE. Selected bands were recovered from the gel, sequenced and identified via Nucleotide BLAST searches against different databases. While few bacterial species bound to S. mutans, consistent with previous findings F.. nucleatum adhered to a variety of bacterial species including uncultivable and uneharacterized onesl This new approach can more effectively analyze the co-adherence profiles of oral bacteria, and could facilitate the systematic study of interbacterial binding of oral microbial species.展开更多
核酸适配体是人工合成的短链核酸,作为分子识别元件,能够与各类靶标物质高特异性、高亲和力的结合,分为单链DNA和RNA两种类型。其中单链DNA适配体由于其稳定性比RNA适配体更好而更受欢迎,因此得到广泛应用。核酸适配体筛选通常是通过配...核酸适配体是人工合成的短链核酸,作为分子识别元件,能够与各类靶标物质高特异性、高亲和力的结合,分为单链DNA和RNA两种类型。其中单链DNA适配体由于其稳定性比RNA适配体更好而更受欢迎,因此得到广泛应用。核酸适配体筛选通常是通过配体指数富集系统进化技术(systematic evolution of ligands by exponential enrichment,SELEX)实现的,筛选能否成功在很大程度上取决于其最关键的单链制备步骤,即将双链DNA转化为相应的单链DNA。目前,存在许多方法可以制备单链DNA,包括热变性法、生物素-链霉亲和素亲和分离法、变性胶电泳分离法、核酸外切酶消化法、不对称聚合酶链式反应(polymerase chain reaction,PCR)法等。本文在总结文献报道的基础上,具体阐述了各种单链DNA制备方法的原理、优缺点及近5年的应用情况,并对这些单链DNA制备方法进行了比较和展望,以期能为成功筛选各类靶标的核酸适配体提供参考。展开更多
采用聚合酶链式反应-变性梯度凝胶电泳(polymerase chain reaction-denaturing gradient gel electrophoresis,PCR-DGGE)技术对盐质量浓度5 g/100 m L和19 g/100 m L腌制麻竹笋的微生物区系进行研究。结果表明,经DNA提取、巢式PCR、DGG...采用聚合酶链式反应-变性梯度凝胶电泳(polymerase chain reaction-denaturing gradient gel electrophoresis,PCR-DGGE)技术对盐质量浓度5 g/100 m L和19 g/100 m L腌制麻竹笋的微生物区系进行研究。结果表明,经DNA提取、巢式PCR、DGGE电泳和克隆测序后,从低盐质量浓度(5 g/100 m L)腌制笋中分离出4条明显的亮带,经鉴定分别为食窦魏斯氏菌(Weissella cibaria)、乳球菌属(Lactococcus sp.)、魏斯氏菌属(Weissella sp.)和乳酸乳球菌(Lactococcus lactis);从高盐质量浓度(19 g/100 m L)腌制笋中分离出5条明显的亮带,经鉴定分别为绿色气球菌(Aerococcus viridans)、赖氨酸芽孢杆菌属(Lysinibacillus sp.)、未得到培养的细菌(uncultured bacterium)、厌氧芽孢杆菌属(Anoxybacillus sp.)和芽孢杆菌属(Bacillus sp.);低盐腌制笋的优势菌多为益生菌,而高盐腌制笋的优势菌则多为抗性较强的菌。基于16S r DNA的PCR-DGGE技术为分析腌制麻竹笋中微生物多样性提供了一条可靠、快速的有效途径。展开更多
基金supported by Chinese State Scholarship Fund to R. WangUS National Institutes of Health (NIH) Grants DE020102 and GM95373 to W. Shi
文摘Information on co-adherence of different oral bacterial species is important for understanding interspecies interactions within oral microbial community. Current knowledge on this topic is heavily based on pariwise coaggregation of known, cultivable species. In this study, we employed a membrane binding assay coupled with polymerase chain reaction-denaturing gradient gel electrophoresis （PCR-DGGE） to systematically analyze the co-adherence profiles of oral bacterial species, and achieved a more profound knowledge beyond pairwise coaggregation. Two oral bacterial species were selected to serve as ＂bait＂： Fusobacterium nucleatum （F. nucleatum） whose ability to adhere to a multitude of oral bacterial species has been extensively studied for pairwise interactions and Streptococcus mutans （S. mutans） whose interacting partners are largely unknown. To enable screening of interacting partner species within bacterial mixtures, cells of the ＂bait＂ oral bacterium were immobilized on nitrocellulose membranes which were washed and blocked to prevent unspecific binding. The ＂prey＂ bacterial mixtures （including known species or natural saliva samples） were added, unbound ceils were washed off after the incubation period and the remaining cells were eluted using 0.2 mol.L1 glycine. Genomic DNA was extraeted, subjeeted to 16S rRNA PCR amplification and separation of the resulting PCR produets by DGGE. Selected bands were recovered from the gel, sequenced and identified via Nucleotide BLAST searches against different databases. While few bacterial species bound to S. mutans, consistent with previous findings F.. nucleatum adhered to a variety of bacterial species including uncultivable and uneharacterized onesl This new approach can more effectively analyze the co-adherence profiles of oral bacteria, and could facilitate the systematic study of interbacterial binding of oral microbial species.
文摘核酸适配体是人工合成的短链核酸,作为分子识别元件,能够与各类靶标物质高特异性、高亲和力的结合,分为单链DNA和RNA两种类型。其中单链DNA适配体由于其稳定性比RNA适配体更好而更受欢迎,因此得到广泛应用。核酸适配体筛选通常是通过配体指数富集系统进化技术(systematic evolution of ligands by exponential enrichment,SELEX)实现的,筛选能否成功在很大程度上取决于其最关键的单链制备步骤,即将双链DNA转化为相应的单链DNA。目前,存在许多方法可以制备单链DNA,包括热变性法、生物素-链霉亲和素亲和分离法、变性胶电泳分离法、核酸外切酶消化法、不对称聚合酶链式反应(polymerase chain reaction,PCR)法等。本文在总结文献报道的基础上,具体阐述了各种单链DNA制备方法的原理、优缺点及近5年的应用情况,并对这些单链DNA制备方法进行了比较和展望,以期能为成功筛选各类靶标的核酸适配体提供参考。
文摘采用聚合酶链式反应-变性梯度凝胶电泳(polymerase chain reaction-denaturing gradient gel electrophoresis,PCR-DGGE)技术对盐质量浓度5 g/100 m L和19 g/100 m L腌制麻竹笋的微生物区系进行研究。结果表明,经DNA提取、巢式PCR、DGGE电泳和克隆测序后,从低盐质量浓度(5 g/100 m L)腌制笋中分离出4条明显的亮带,经鉴定分别为食窦魏斯氏菌(Weissella cibaria)、乳球菌属(Lactococcus sp.)、魏斯氏菌属(Weissella sp.)和乳酸乳球菌(Lactococcus lactis);从高盐质量浓度(19 g/100 m L)腌制笋中分离出5条明显的亮带,经鉴定分别为绿色气球菌(Aerococcus viridans)、赖氨酸芽孢杆菌属(Lysinibacillus sp.)、未得到培养的细菌(uncultured bacterium)、厌氧芽孢杆菌属(Anoxybacillus sp.)和芽孢杆菌属(Bacillus sp.);低盐腌制笋的优势菌多为益生菌,而高盐腌制笋的优势菌则多为抗性较强的菌。基于16S r DNA的PCR-DGGE技术为分析腌制麻竹笋中微生物多样性提供了一条可靠、快速的有效途径。
