How Sweet Are Our Gut Beneficial Bacteria? A Focus on Protein Glycosylation in Lactobacillus.
How Sweet Are Our Gut Beneficial Bacteria? A Focus on Protein Glycosylation in Lactobacillus.
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DOI：
10.3390/ijms19010136
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发表时间：
2018-01-03
影响因子：
5.6
通讯作者：
Juge N
中科院分区：
文献类型：
--
作者：
Latousakis D;Juge N
蛋白质糖基化是细菌的一个重要特征。蛋白质糖基化系统已在许多病原菌中报道和研究，揭示了细菌种内和种间聚糖结构和途径的重要多样性。这些系统在毒力和致病性中起关键作用。最近，已经发现大量细菌蛋白质在肠道细菌中被糖基化。本文综述了细菌蛋白糖基化系统（O-和N-糖基化）的研究进展，重点介绍了肠道细菌，特别是乳酸杆菌的糖蛋白。这些新兴的研究强调了细菌蛋白糖基化在肠道微生物群与宿主相互作用中的重要性。
Protein glycosylation is emerging as an important feature in bacteria. Protein glycosylation systems have been reported and studied in many pathogenic bacteria, revealing an important diversity of glycan structures and pathways within and between bacterial species. These systems play key roles in virulence and pathogenicity. More recently, a large number of bacterial proteins have been found to be glycosylated in gut commensal bacteria. We present an overview of bacterial protein glycosylation systems (O- and N-glycosylation) in bacteria, with a focus on glycoproteins from gut commensal bacteria, particularly Lactobacilli. These emerging studies underscore the importance of bacterial protein glycosylation in the interaction of the gut microbiota with the host.
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影响因子：
5.8
作者：
Cuccui J;Terra VS;Bossé JT;Naegeli A;Abouelhadid S;Li Y;Lin CW;Vohra P;Tucker AW;Rycroft AN;Maskell DJ;Aebi M;Langford PR;Wren BW;BRaDP1T Consortium
通讯作者：
BRaDP1T Consortium
影响因子：
5.2
作者：
Bene KP;Kavanaugh DW;Leclaire C;Gunning AP;MacKenzie DA;Wittmann A;Young ID;Kawasaki N;Rajnavolgyi E;Juge N
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Juge N
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3.2
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通讯作者：
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影响因子：
56.9
作者：
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通讯作者：
Comstock, LE
影响因子：
3.2
作者：
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通讯作者：
Fives-Taylor, Paula M.