Glucose stimulates cAMP accumulation in the oral bacterium Actinomyces viscosus.
Glucose stimulates cAMP accumulation in the oral bacterium Actinomyces viscosus.
复制标题
葡萄糖刺激口腔细菌粘性放线菌中 cAMP 的积累。
DOI:
10.1016/0167-4889(93)90200-9
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发表时间:
1993
期刊:
影响因子:
--
通讯作者:
DiJulio,DH
中科院分区:
文献类型:
--
作者:
Watson,EL;Sodhi,S;Lohrke,S;DiJulio,DH
Actinomyces viscosusT14V, a Gram-positive bacterium found in the oral cavity, was found to be insensitive to glucose-mediated catabolite repression. Basal levels of β-galactosidase (18–26 U) were observed at all phases of growth regardless of the culture conditions. Further, β-galactosidase could not be induced with lactose, or with a known inducer of the enzyme, isopropyl-β-d-thiogalactoside, or with dibutyryl cAMP. Glucose, on the other hand, stimulated cAMP accumulation in a concentration-dependent manner. Fructose and sucrose mimicked the effects of glucose on cAMP accumulation, whereas galactose, mannose and maltose had lesser stimulatory effects. Other carbon sources, i.e., lactose, α-methylglucoside, ribose, xylose and succinate were without effect. Glucose and α-methylglucoside were found to stimulate cAMP accumulation in toluene-permeabilized cells, in the presence of the phosphodiesterase inhibitor, theophylline. Glucose did not stimulate cAMP levels in other Gram-positive bacteria includingStreptococcus mutans, S. sanguisandS. salivariusbut did cause cAMP accumulation in other strains ofA. viscosus.The results suggest that glucose effects on cAMP metabolism are independent of the induction of β-galactosidase as presently defined forEscherichia coli,and that the effects appear to be selective to theA. viscosusbacteria. The results also suggest that glucose stimulates cAMP accumulation via activation of adenylate cyclase.
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影响因子:
3.4
作者:
J. Grange
通讯作者:
J. Grange
DOI:
--
发表时间:
1983
期刊:
The Journal of biological chemistry
影响因子:
--
作者:
Leckie,MP;Ng,RH;Porter,SE;Compton,DR;Dietzler,DN
通讯作者:
Dietzler,DN
影响因子:
6.1
作者:
E. Watson;K. Jacobson
通讯作者:
K. Jacobson
影响因子:
2.8
作者:
T. Ratliff;R. Stinson;D. E. Talburt
通讯作者:
D. E. Talburt
影响因子:
4.8
作者:
D. N. Dietzler;M. P. Leckie;J. Magnani;M. J. Sughrue;P. Bergstein;W. Sternheim
通讯作者:
W. Sternheim