Analysis of two-component sensor proteins involved in response to acid stimuli in Streptococcus pyogenes.
Analysis of two-component sensor proteins involved in response to acid stimuli in Streptococcus pyogenes.
复制标题
分析化脓性链球菌中参与酸刺激反应的双组分传感器蛋白。
DOI：
10.1099/mic.0.050534-0
复制
发表时间：
2011
期刊：
影响因子：
1.5
通讯作者：
Hasegawa T
中科院分区：
文献类型：
--
作者：
Ichikawa M;Minami M;Isaka M;Tatsuno I;Hasegawa T
化脓性链球菌的毒力取决于这种细菌产生的蛋白质。毒力蛋白的产生取决于环境因素，双组分调节系统被认为参与感知这些因素。环境因素之一是酸性刺激。我们建立了敲除菌株的所有推测的双组分调节传感器蛋白的M1临床菌株的S。化脓，并检查其相关性酸刺激。将亲本菌株及其衍生的敲除菌株在调节至pH 7.6或6.0的培养基中培养，并比较它们在肉汤中的生长。在pH6.0的肉汤中，Spy1622传感器基因敲除菌株与亲本菌株相比生长显著降低，表明Spy1622双组分传感器蛋白参与了酸刺激的传感。为了进一步研究Spy1622双组分传感蛋白在毒力中的作用，进行了血液杀菌测定和小鼠感染模型实验。我们发现Spy1622基因敲除菌株的毒力低于亲本菌株，这表明Spy1622双组分传感蛋白可能在毒力中起重要作用。
The virulence ofStreptococcus pyogenesdepends on proteins that are produced by this bacterium. The production of virulence proteins depends on environmental factors, and two-component regulatory systems are considered to be involved in sensing these factors. One of the environmental factors is acid stimuli. We established knockout strains in all speculated two-component regulatory sensor proteins of the M1 clinical strain ofS. pyogenesand examined their relevance to acid stimuli. The parental strain and its derived knockout strains were cultured in a medium adjusted to pH 7.6 or 6.0, and their growth in broth was compared. Thespy1622sensor knockout strain showed significant growth reduction compared with the parental strain in broth at pH 6.0, suggesting that the Spy1622 two-component sensor protein is involved in sensing acid stimuli. To further examine the role of the Spy1622 two-component sensor protein in virulence, blood bactericidal assays and mouse infection model experiments were performed. We found that thespy1622knockout strain was less virulent than the parental strain, which suggests that the Spy1622 two-component sensor protein could play an important role in virulence.