The Antioxidant Gallic Acid Inhibits Aflatoxin Formation in Aspergillus flavus by Modulating Transcription Factors FarB and CreA.
The Antioxidant Gallic Acid Inhibits Aflatoxin Formation in Aspergillus flavus by Modulating Transcription Factors FarB and CreA.
复制标题
抗氧化剂没食子酸通过调节转录因子 FarB 和 CreA 抑制黄曲霉中黄曲霉毒素的形成
DOI：
10.3390/toxins10070270
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发表时间：
2018-07-03
期刊：
影响因子：
4.2
通讯作者：
He ZM
中科院分区：
文献类型：
--
作者：
Zhao X;Zhi QQ;Li JY;Keller NP;He ZM
黄曲霉毒素生物合成与氧化应激相关，并被认为是细胞内多余活性氧（ROS）的二级防御机制。我们发现抗氧化剂没食子酸以剂量依赖性方式抑制黄曲霉毒素的形成和生长。没食子酸处理的黄曲霉的整体表达分析 (RNA-Seq) 显示，0.8% (w/v) 没食子酸揭示了两种可能的黄曲霉毒素抑制途径。没食子酸显着抑制farB的表达，farB编码参与过氧化物酶体脂肪酸β-氧化的转录因子，是黄曲霉毒素产生的基本因素。其次，没食子酸处理显着下调碳抑制调节基因编码基因creA。 CreA 对于黄曲霉毒素合成是必需的，并且黄曲霉毒素生物合成基因在 ΔcreA 突变体中显着下调。此外，抗氧化酶活性和脂质氧化水平的结果与抗氧化基因的RNA-Seq数据相结合表明，没食子酸可以通过黄曲霉中的谷胱甘肽和硫氧还蛋白依赖性系统减少氧化应激。
Aflatoxin biosynthesis is correlated with oxidative stress and is proposed to function as a secondary defense mechanism to redundant intracellular reactive oxygen species (ROS). We find that the antioxidant gallic acid inhibits aflatoxin formation and growth in Aspergillus flavus in a dose-dependent manner. Global expression analysis (RNA-Seq) of gallic acid-treated A. flavus showed that 0.8% (w/v) gallic acid revealed two possible routes of aflatoxin inhibition. Gallic acid significantly inhibited the expression of farB, encoding a transcription factor that participates in peroxisomal fatty acid β-oxidation, a fundamental contributor to aflatoxin production. Secondly, the carbon repression regulator encoding gene, creA, was significantly down regulated by gallic acid treatment. CreA is necessary for aflatoxin synthesis, and aflatoxin biosynthesis genes were significantly downregulated in ∆creA mutants. In addition, the results of antioxidant enzyme activities and the lipid oxidation levels coupled with RNA-Seq data of antioxidant genes indicated that gallic acid may reduce oxidative stress through the glutathione- and thioredoxin-dependent systems in A. flavus.
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影响因子：
--
作者：
Lim, Fang Yun;Sanchez, James F.;Wang, Clay C. C.;Keller, Nancy P.
通讯作者：
Keller, Nancy P.
影响因子：
3.5
作者：
Brown, Sigal Horowitz;Scott, James B.;Keller, Nancy P.
通讯作者：
Keller, Nancy P.
DOI：
10.1534/g3.116.032466
发表时间：
2016-10-13
期刊：
G3 (Bethesda, Md.)
影响因子：
--
作者：
Luo X;Affeldt KJ;Keller NP
通讯作者：
Keller NP
影响因子：
7.4
作者：
Jayashree, T;Subramanyam, C
通讯作者：
Subramanyam, C
影响因子：
3.9
作者：
KISER, RC;NIEHAUS, WG
通讯作者：
NIEHAUS, WG