Mechanisms underlying the virulence regulation of new Vibrio alginolyticus ncRNA Vvrr1 with a comparative proteomic analysis
Mechanisms underlying the virulence regulation of new Vibrio alginolyticus ncRNA Vvrr1 with a comparative proteomic analysis
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新溶藻弧菌 ncRNA Vvrr1 毒力调控机制的比较蛋白质组学分析
DOI:
10.1080/22221751.2019.1687261
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发表时间:
2019-01
影响因子:
13.2
通讯作者:
Huang Lixing
中科院分区:
文献类型:
--
作者:
Zuo Yanfei;Zhao Lingmin;Xu Xiaojin;Zhang Jiaonan;Zhang Jiaolin;Yan Qingpi;Huang Lixing
ABSTRACT The incidence of Vibrio alginolyticus infections has increased in recent years due to the influence of climate change and rising sea temperature. Vibrio virulence regulatory RNA 1 (Vvrr1) is a newly found noncoding RNA (ncRNA) predicted to be closely related to the adhesion ability of V. alginolyticus based on the previous RNA-seq. In this study, the target genes of Vvrr1 were fully screened and verified by constructing Vvrr1-overexpressing strains and using the proteome sequencing technology. Pyruvate kinase I (pykF) gene was predicted to be a chief target gene of Vvrr1 involved in virulence regulation. The adhesion ability, biofilm formation and virulence were significantly reduced in the Vvrr1-overexpressing and the pykF-silenced strain compared with the wild strains. Similar to the overexpression of Vvrr1, the silencing of pykF also reduced the expression level of virulence genes, such as ndk, eno, sdhB, glpF, and cysH. Meanwhile, by constructing the “pykF-GFP” fusion expression plasmid and using the GFP reporter gene analysis in Escherichia coli, the fluorescence intensity of the strain containing Vvrr1 whole ncRNA sequence vector was found to be significantly weakened. These indicated that Vvrr1 participated in the virulence regulation mechanism of V. alginolyticus by interacting with the virulence gene pykF.
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影响因子:
4.5
作者:
De Backer S;Sabirova J;De Pauw I;De Greve H;Hernalsteens JP;Goossens H;Malhotra-Kumar S
通讯作者:
Malhotra-Kumar S
影响因子:
6.7
作者:
Hua Yu;X. Rao;Kebin Zhang
通讯作者:
Hua Yu;X. Rao;Kebin Zhang
影响因子:
4.7
作者:
Meimei Zhang;Yingxue Qin;Lixing Huang;Q. Yan;Leilei Mao;Xiaojin Xu;Suyun Wang;Mengmeng Zhang;Liwei Chen
通讯作者:
Meimei Zhang;Yingxue Qin;Lixing Huang;Q. Yan;Leilei Mao;Xiaojin Xu;Suyun Wang;Mengmeng Zhang;Liwei Chen
DOI:
10.1016/j.ijfoodmicro.2018.06.003
发表时间:
2018-10-20
影响因子:
5.4
作者:
Koomen, Jeroen;den Besten, Heidy M. W.;Abee, Tjakko
通讯作者:
Abee, Tjakko
影响因子:
10.7
作者:
Peng F;Widmann S;Wünsche A;Duan K;Donovan KA;Dobson RCJ;Lenski RE;Cooper TF
通讯作者:
Cooper TF