Isolation and analysis of differentially expressed genes in Penicillium glabrum subjected to thermal stress
Isolation and analysis of differentially expressed genes in Penicillium glabrum subjected to thermal stress
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DOI：
10.1099/mic.0.2008/021386-0
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发表时间：
2008-12-01
期刊：
影响因子：
2.8
通讯作者：
Barbier, G.
中科院分区：
文献类型：
--
作者：
Nevarez, L.;Vasseur, V.;Barbier, G.
光滑青霉是一种丝状真菌，经常引起食品污染。众多环境因素(温度、湿度、大气成分等)或食物特性(水分活度、酸碱度、防腐剂等)可能是微生物的潜在压力来源。这些因素可以直接影响这些腐败微生物的生理：生长、分生、次生代谢产物的合成等。本研究研究了光滑假单胞菌对温度的转录响应，因为这是真菌生长最重要的因素之一。首先用抑制消减杂交法分析基因表达，构建包含445个不同上调和下调表达序列标签(EST)的文库。然后用基因芯片分析这些EST在不同热应激条件下的表达，结果分别鉴定出显著上调和下调的EST分别为35条和49条。这些EST编码热休克蛋白、核糖体蛋白、超氧化物歧化酶、海藻糖-6-磷酸合成酶和大量已知或未知的蛋白质。其中一些基因可能是光肩星天牛热胁迫反应的分子标记。据我们所知，这项工作是第一次研究食品腐败丝状真菌在热胁迫条件下的转录反应。
Penicillium glabrum is a filamentous fungus frequently involved in food contamination. Numerous environmental factors (temperature, humidity, atmospheric composition, etc.) or food characteristics (water activity, pH, preservatives, etc.) could represent potential sources of stress for micro-organisms. These factors can directly affect the physiology of these spoilage microorganisms: growth, conidiation, synthesis of secondary metabolites, etc. This study investigated the transcriptional response to temperature in P. glabrum, since this factor is one of the most important for fungal growth. Gene expression was first analysed by using suppression subtractive hybridization to generate two libraries containing 445 different up- and downregulated expressed sequence tags (ESTs). Expression of these ESTs was then assessed for different thermal stress conditions, with cDNA microarrays, resulting in the identification of 35 and 49 significantly up- and downregulated ESTs, respectively. These ESTs encode heat-shock proteins, ribosomal proteins, superoxide dismutase, trehalose-6-phosphate synthase and a large variety of identified or unknown proteins. Some of these may be molecular markers for thermal stress response in P. glabrum. To our knowledge, this work represents the first study of the transcriptional response of a food spoilage filamentous fungus under thermal stress conditions.