人体肠道微生物群中的化学感知受体的特点
Wenhao Xu1,2, Ekaterina Jalomo-Khayrova1,2,3, Vadim M Gumerov4
1Max Planck Institute for Terrestrial Microbiology, Marburg, 35043, Germany.
bioRxiv : the preprint server for biology
|February 24, 2025
概括
研究人员绘制了人类肠道细菌的感知能力,识别了特定的代谢物,如乳酸和短链脂肪酸 (SCFA),这些代谢物影响细菌的行为和生长. 这揭示了肠道微生物群中的关键微生物通信通路.
科学领域:
- 微生物学 微生物学
- 分子生物学分子生物学
- 生物化学 生物化学
背景情况:
- 人的肠道微生物组包括一个复杂的微生物群体,其感官能力在很大程度上没有特征.
- 了解细菌化学传感对于破译肠道微生物生态和功能至关重要.
研究的目的:
- 系统地绘制人类肠道共生细菌中的细胞外质感官域的联体特异性,专注于Clostridia.
- 识别新型传感器并描述它们的代谢物结合偏好.
主要方法:
- 从二十个肠道微生物群成员的跨膜受体对联体特异性的系统映射.
- 新型Cache超级传感器家族的结构和生化分析,包括dCache_1UR域.
- 结合体特异性的进化研究.
主要成果:
- 识别了各种各样的代谢物作为主要类型的跨膜受体的特定刺激.
- 标志着新的Cache超级家族传感器,专门用于乳酸,二碳酸, uracil 和短链脂肪酸 (SCFA).
- 确定 uracil 和 SCFA 与 dCache_1UR 域内的不同模块的独立结合.
- 超过一半的研究的Cache型化学触觉传感器已经确定或预测了特异性,其中碳酸酸是最常见的连接物类.
结论:
- 乳酸盐和甲酸盐是人类肠道微生物群中特别重要的代谢物,影响细菌生长.
- 鉴定到的传感器特异性为微生物代谢和肠道内的物种间交流提供了洞察力.
- 这项工作显著扩大了已知的肠道共生细菌的感官谱.
相关概念视频
01:27Tactile and Chemical Senses
274
Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
274
01:20Taste Buds and Receptors
1.8K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
1.8K
01:24The Physiology of Taste
3.7K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
3.7K
01:50What is Monogastric Digestion?
70.4K
The human body contains a monogastric digestive system. In a monogastric digestive system, the stomach only contains one chamber in which it digests food. Several other animal species also have monogastric digestive systems, including pigs, horses, dogs, and birds. This chapter, however, focuses on the human digestive system.
70.4K
01:43Gustation
47.6K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
47.6K
01:21G-Protein Gated Ion Channels
4.5K
GPCRs are primarily responsible for our sense of smell, taste, and vision. The binding of a sensory stimulus activates GPCR to stimulate effector proteins, many of which are ion channels in the sensory organs. GPCRs modulate the opening and closing of the target ion channels either directly by binding them, or by releasing second messengers that activate these channels. As ions move across the membrane, the membrane potential is altered, which induces an appropriate response.
Sensory...
Sensory...
4.5K