Assimilation of alternative sulfur sources in fungi.
Assimilation of alternative sulfur sources in fungi.
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DOI：
10.1007/s11274-018-2435-6
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发表时间：
2018-03-17
影响因子：
4.1
通讯作者：
Linder T
中科院分区：
文献类型：
--
作者：
Linder T
真菌以其代谢多功能性而闻名，无论是复杂有机底物的降解还是复杂次生代谢物的生物合成。绝大多数关于硫同化的真菌代谢途径的研究都集中在传统的硫源上，例如无机硫离子和含硫生物分子。人们对所谓的“替代”硫源（如硫化物、亚砜、砜、磺酸盐、硫酸酯和氨基磺酸盐）同化所涉及的代谢途径知之甚少。这篇综述总结了我们目前关于真菌同化硫化合物的结构多样性以及该过程中涉及的代谢途径的生物化学和遗传学的知识。细菌和真菌硫同化基因之间共有的序列同源性导致了真菌中几个候选基因的鉴定，而迄今为止其他酶活性和途径似乎是真菌界特有的。对真菌如何分解这组化合物的了解的增加最终将有助于更全面地了解自然界中的硫循环以及含硫外源物质的环境命运。
Fungi are well known for their metabolic versatility, whether it is the degradation of complex organic substrates or the biosynthesis of intricate secondary metabolites. The vast majority of studies concerning fungal metabolic pathways for sulfur assimilation have focused on conventional sources of sulfur such as inorganic sulfur ions and sulfur-containing biomolecules. Less is known about the metabolic pathways involved in the assimilation of so-called “alternative” sulfur sources such as sulfides, sulfoxides, sulfones, sulfonates, sulfate esters and sulfamates. This review summarizes our current knowledge regarding the structural diversity of sulfur compounds assimilated by fungi as well as the biochemistry and genetics of metabolic pathways involved in this process. Shared sequence homology between bacterial and fungal sulfur assimilation genes have lead to the identification of several candidate genes in fungi while other enzyme activities and pathways so far appear to be specific to the fungal kingdom. Increased knowledge of how fungi catabolize this group of compounds will ultimately contribute to a more complete understanding of sulfur cycling in nature as well as the environmental fate of sulfur-containing xenobiotics.
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影响因子：
4.8
作者：
Myette, James R.;Soundararajan, Venkataramanan;Sasisekharan, Ram
通讯作者：
Sasisekharan, Ram
影响因子：
2.6
作者：
Linder T
通讯作者：
Linder T
DOI：
10.1016/j.bbrc.2017.07.092
发表时间：
2017-09-16
影响因子：
3.1
作者：
Waddell GL;Gilmer CR;Taylor NG;Reveral JRS;Forconi M;Fox JL
通讯作者：
Fox JL
影响因子：
4.8
作者：
Kahnert, A;Kertesz, MA
通讯作者：
Kertesz, MA
影响因子：
4.8
作者：
Eichhorn, E;van der Ploeg, JR;Leisinger, T
通讯作者：
Leisinger, T