The filamentous phage XacF1 causes loss of virulence in Xanthomonas axonopodis pv. citri, the causative agent of citrus canker disease.
The filamentous phage XacF1 causes loss of virulence in Xanthomonas axonopodis pv. citri, the causative agent of citrus canker disease.
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DOI：
10.3389/fmicb.2014.00321
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发表时间：
2014
影响因子：
5.2
通讯作者：
Yamada T
中科院分区：
文献类型：
--
作者：
Ahmad AA;Askora A;Kawasaki T;Fujie M;Yamada T
本研究利用丝状噬菌体XacF1感染Xanthomonas axonopodis PV。Citri(Xac)菌株的分离和鉴定。电子显微镜显示，XacF1是Inoviridae家族的成员，全长约600 nm。XacF1基因组全长7325个核苷酸，包含13个开放阅读框(ORF)，其中一些与FF样噬菌体蛋白如ORF1(PII)、ORF2(PV)、ORF6(PIII)和ORF8(PVI)具有显著的同源性。XacF1的宿主范围相对较广，在本研究测试的11个菌株中有7个感染了XacF1。XacF1经常被发现整合到Xac菌株的基因组中。这种整合发生在宿主dif位点(AttB)，并由宿主XerC/D重组系统介导。AttP序列与Xanthomonas噬菌体Cf1c的序列完全相同。有趣的是，XacF1噬菌体感染引起了细菌宿主细胞的几个生理变化，包括胞外多糖产生水平降低，活力降低，生长速度减慢，毒力显著降低。特别是，毒力的降低表明XacF1可能被用作防治柑橘溃烂病的生防剂。
In this study, filamentous phage XacF1, which can infect Xanthomonas axonopodis pv. citri (Xac) strains, was isolated and characterized. Electron microscopy showed that XacF1 is a member of the family Inoviridae and is about 600 nm long. The genome of XacF1 is 7325 nucleotides in size, containing 13 predicted open reading frames (ORFs), some of which showed significant homology to Ff-like phage proteins such as ORF1 (pII), ORF2 (pV), ORF6 (pIII), and ORF8 (pVI). XacF1 showed a relatively wide host range, infecting seven out of 11 strains tested in this study. Frequently, XacF1 was found to be integrated into the genome of Xac strains. This integration occurred at the host dif site (attB) and was mediated by the host XerC/D recombination system. The attP sequence was identical to that of Xanthomonas phage Cf1c. Interestingly, infection by XacF1 phage caused several physiological changes to the bacterial host cells, including lower levels of extracellular polysaccharide production, reduced motility, slower growth rate, and a dramatic reduction in virulence. In particular, the reduction in virulence suggested possible utilization of XacF1 as a biological control agent against citrus canker disease.
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影响因子：
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