Growth conditions influence melanization of Brazilian clinical Sporothrix schenckii isolates.
Growth conditions influence melanization of Brazilian clinical Sporothrix schenckii isolates.
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DOI：
10.1016/j.micinf.2009.03.002
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发表时间：
2009-04
影响因子：
5.8
通讯作者：
Nosanchuk JD
中科院分区：
文献类型：
--
作者：
Almeida-Paes R;Frases S;Fialho Monteiro PC;Gutierrez-Galhardo MC;Zancopé-Oliveira RM;Nosanchuk JD
众所周知，申克孢子丝菌在分生孢子和酵母细胞上都能产生dhn黑色素，但关于引起真菌黑化的因素知之甚少。我们评估了培养条件是否影响25株巴西申克链球菌和一株对照菌株(ATCC 10212)的黑化。实验条件包括不同的培养基、pH、温度、孵育时间、葡萄糖浓度以及三环唑或L多巴的存在与否。与规定的化学介质相比，沙宝路上的黑化程度较低。大多数菌株在37℃时产生少量黑色素，在碱性pH下不产生黑色素。葡萄糖浓度的增加并没有抑制黑化，相反，葡萄糖的增加促进了27%的菌株的色素产生。添加L多巴和添加黑色素合成抑制剂三环唑也能促进黑素合成，导致真菌黑化，包括菌丝黑色素的产生。我们的结果表明，不同的申克链霉菌对黑化有不同的控制作用，该真菌在体外可以利用酚类化合物促进黑化。
Sporothrix schenckii is known to produce DHN melanin on both conidial and yeast cells, however little information is available regarding the factors inducing fungal melanization. We evaluated whether culture conditions influenced melanization of 25 Brazilian S. schenckii strains and one control strain (ATCC 10212). Tested conditions included different media, pH, temperature, incubation time, glucose concentrations, and presence or absence of tricyclazole or L-DOPA. Melanization was reduced on Sabouraud compared to defined chemical medium. The majority of strains produced small amounts of melanin at 37°C and none melanized at basic pH. Increased glucose concentrations did not inhibit melanization, rather increasing glucose enhanced pigment production in 27% of strains. Melanin synthesis was also enhanced by the addition of L-DOPA and its addition to medium with tricyclazole, an inhibitor of melanin synthesis, resulted in fungal melanization, including hyphal melanin production. Our results suggest that different S. schenckii strains have distinct control of melanization and that this fungus can use phenolic compounds to enhance melanization in vitro.
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影响因子：
5.8
作者：
van de Sande, Wendy W. J.;de Kat, Johan;van Belkum, Alex
通讯作者：
van Belkum, Alex
影响因子：
3.1
作者：
Alviano, DS;Franzen, AJ;Rodrigues, ML
通讯作者：
Rodrigues, ML
影响因子：
2.7
作者：
Ramos-e-Silva, Marcia;Vasconcelos, Camita;Cestari, Tania
通讯作者：
Cestari, Tania
影响因子：
4.9
作者：
van Duin, D;Casadevall, A;Nosanchuk, JD
通讯作者：
Nosanchuk, JD
影响因子：
4.9
作者：
Ghosh, A;Maity, PK;Chakrabarti, A
通讯作者：
Chakrabarti, A