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丁酸盐降低了Campylobacter jejuni的运动性和生物膜,部分是通过对LysR表达的影响

Nereus W Gunther¹, Alberto Nunez², Lori Bagi¹

¹Molecular Characterization of Foodborne Pathogens Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, USA.

Food microbiology

|August 11, 2023

概括

短链脂肪酸乙酸抑制了Campylobacter jejuni的生长和生物膜的形成,这对其肠道感染至关重要. 这一发现凸显了开始性细菌代谢物对食源性病原体的保护作用.

科学领域:

微生物学微生物学
食品安全食品安全
胃肠道健康胃肠道健康

背景情况:

坎比洛巴克特 (Campylobacter jejuni) 是一种通过食物传播的病原体,殖民于家禽和人类肠道.
综合性肠道微生物群及其代谢物,如丁酸盐,可以抑制病原体的殖民.
丁酸酸是一种短链脂肪酸 (SCFA),是由消化道中的共生生物产生的.

研究的目的:

调查生理学相关的丁酸盐度对Campylobacter jejuni.的体外影响.
评估丁酸盐对C. jejuni的运动性和生物膜形成的影响,关键的毒性因素.

主要方法:

在C. jejuni体外暴露于不同度的丁酸盐 (5mM和20mM).
评估细菌的运动性和生物膜的形成.
在酸盐影响下分析Campylobacter蛋白表达,包括LysR.

主要成果:

丁酸盐显著抑制了C. jejuni的运动性和5毫米和20毫米的生物膜形成.
度为20mM的丁酸盐改变了各种Campylobacter蛋白质的表达.
构成性lysR表达部分减轻了丁酸盐对运动性的负面影响.

结论:

丁酸盐是一种来自共生细菌的代谢物,对关键的C. jejuni毒性因素产生负面影响.
这些发现表明,丁酸对C. jejuni肠道感染起着保护作用.
对LysR作用的进一步研究可能为控制C. jejuni.提供新的策略.

关键词:

黄糖酸盐是什么黄糖酸盐坎比洛巴克特 (Campylobacter jejuniuni) 是一个常见的菌类.这就是 LysR LysR.短链脂肪酸短链脂肪酸短链脂肪酸

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