Mechanistic Assessment of Metabolic Interaction between Single Oral Commensal Cells by Scanning Electrochemical Microscopy.
Mechanistic Assessment of Metabolic Interaction between Single Oral Commensal Cells by Scanning Electrochemical Microscopy.
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通过扫描电化学显微镜对单个口腔共生细胞之间的代谢相互作用进行机制评估。
DOI：
10.1021/acs.analchem.3c01498
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发表时间：
2023
影响因子：
7.4
通讯作者：
Kim,Jiyeon
中科院分区：
文献类型：
--
作者：
Puri,SurendraR;Almeida,Eric;Elangovan,Subhashini;Labossiere,Alex;Collins,Cybele;Ramsey,Matthew;Kim,Jiyeon
人类口腔微生物组通过不同的微生物组成和微生物之间复杂的信号传导，严重影响口腔和全身疾病的状况。最近的证据表明，对口腔微生物之间相互作用的研究可用于了解如何维持稳定的群落以及它们如何保持健康。在此，我们研究了人类龈上菌斑中两种高度丰富的物种：轻链球菌和马特鲁霍蒂棒状杆菌，以阐明它们在共生和谐中的实时化学通讯。具体来说，我们应用纳米级扫描电化学显微镜（SECM），使用两种不混溶电解质溶液之间亚微移液管支撑的界面作为SECM探针，不仅对S的渗透性进行成像。米蒂斯和C. matruchotiimembranes 到四乙铵 (TEA+) 探针离子，还可以通过单细胞水平的乳酸产生/消耗来实时可视化两种微生物之间的代谢相互作用。通过确定 (1) 两种细菌膜对 TEA+ 自由扩散的被动渗透性为 2.4 × 10–4cm/s，(2) 单个菌株产生的乳酸浓度为 0.5 mM，可以定量评估两种菌株之间的代谢关系。线粒体应变速率为 2.7 × 10–4cm/s，并且 (3) 个体的乳酸氧化速率≥5.0 × 106s–1C.马特鲁霍蒂菌株。值得注意的是，这项研究首次通过定量分析描述了单细胞水平上口腔共生体之间原位代谢相互作用的机制，这支持了观察到的这些微生物的体内空间排列。
The human oral microbiome heavily influences the status of oral and systemic diseases through different microbial compositions and complex signaling between microbes. Recent evidence suggests that investigation of interactions between oral microbes can be utilized to understand how stable communities are maintained and how they may preserve health. Herein, we investigate two highly abundant species in the human supragingival plaque,Streptococcus mitisandCorynebacterium matruchotii, to elucidate their real-time chemical communication in commensal harmony. Specifically, we apply nanoscale scanning electrochemical microscopy (SECM) using a submicropipet-supported interface between two immiscible electrolyte solutions as an SECM probe not only to image the permeability ofS. mitisandC. matruchotiimembranes to tetraethylammonium (TEA+) probe ions but also to real-time visualize the metabolic interaction between two microbes via lactate production/consumption at a single-cell level. The metabolic relationship between two strains is quantitatively assessed by determining (1) the passive permeability of both bacterial membranes of 2.4 × 10–4cm/s to the free diffusion of TEA+, (2) 0.5 mM of the lactate concentration produced by a singleS. mitisstrain at a rate of 2.7 × 10–4cm/s, and (3) a lactate oxidation rate ≥5.0 × 106s–1by an individualC. matruchotiistrain. Significantly, this study, for the first time, describes a mechanism of in situ metabolic interaction between oral commensals at the single-cell level through quantitative analysis, which supports the observed in vivo spatial arrangements of these microbes.
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口腔轻链球菌产生的乳酸抑制口腔嗜二氧化碳菌的生长。
影响因子：
4.3
作者：
Mashimo,PA;Yamamoto,Y;Nakamura,M;Reynolds,HS;Genco,RJ
通讯作者：
Genco,RJ
影响因子：
15
作者：
Kim, Jiyeon;Izadyar, Anahita;Nioradze, Nikoloz;Amemiya, Shigeru
通讯作者：
Amemiya, Shigeru
DOI：
10.1073/pnas.1421211111
发表时间：
2014-12-23
影响因子：
11.1
作者：
Connell, Jodi L.;Kim, Jiyeon;Whiteley, Marvin
通讯作者：
Whiteley, Marvin
影响因子：
7.4
作者：
Joshi VS;Sheet PS;Cullin N;Kreth J;Koley D
通讯作者：
Koley D
影响因子：
7.4
作者：
Pavithra Pathirathna;Ryan J. Balla;Dylan T. Jantz;Niraja Kurapati;Erin R Gramm;Kevin C. Leonard;S. Amemiya
通讯作者：
Pavithra Pathirathna;Ryan J. Balla;Dylan T. Jantz;Niraja Kurapati;Erin R Gramm;Kevin C. Leonard;S. Amemiya