Co-cultivation--a powerful emerging tool for enhancing the chemical diversity of microorganisms.
Co-cultivation--a powerful emerging tool for enhancing the chemical diversity of microorganisms.
复制标题
DOI：
10.3390/md12021043
复制
发表时间：
2014-02-17
期刊：
影响因子：
5.4
通讯作者：
Proksch P
中科院分区：
文献类型：
--
作者：
Marmann A;Aly AH;Lin W;Wang B;Proksch P
海洋来源的细菌和真菌是新的生物活性化合物的有前途的来源，这是重要的药物发现计划。然而，在陆地微生物中遇到的是高冗余率，导致频繁重新发现已知的化合物。显然，真菌和细菌所携带的生物合成基因中只有一部分在涉及培养纯性微生物菌株的常规实验室条件下转录。许多生物合成基因保持沉默并且不在体外表达，从而严重限制了可以通过发酵获得的微生物化合物的化学多样性。与此相反，两种或更多种不同微生物的共培养（也称为混合发酵）试图模拟微生物总是在复杂的微生物群落中共存的生态环境。在共培养期间经历的竞争或拮抗作用显示导致组成型存在的化合物的显著增强的产生和/或导致在生产菌株的无菌培养物中未检测到的隐蔽化合物的积累。这篇综述强调了共培养的力量，以增加细菌和真菌的化学多样性，从海洋和陆地栖息地发表的研究。
Marine-derived bacteria and fungi are promising sources of novel bioactive compounds that are important for drug discovery programs. However, as encountered in terrestrial microorganisms there is a high rate of redundancy that results in the frequent re-discovery of known compounds. Apparently only a part of the biosynthetic genes that are harbored by fungi and bacteria are transcribed under routine laboratory conditions which involve cultivation of axenic microbial strains. Many biosynthetic genes remain silent and are not expressed in vitro thereby seriously limiting the chemical diversity of microbial compounds that can be obtained through fermentation. In contrast to this, co-cultivation (also called mixed fermentation) of two or more different microorganisms tries to mimic the ecological situation where microorganisms always co-exist within complex microbial communities. The competition or antagonism experienced during co-cultivation is shown to lead to a significantly enhanced production of constitutively present compounds and/or to an accumulation of cryptic compounds that are not detected in axenic cultures of the producing strain. This review highlights the power of co-cultivation for increasing the chemical diversity of bacteria and fungi drawing on published studies from the marine and from the terrestrial habitat alike.
登录
查看更多内容
影响因子：
5.1
作者：
Brauers, G;Edrada, RA;Schaumann, K
通讯作者：
Schaumann, K
影响因子：
16.6
作者：
Feling, RH;Buchanan, GO;Fenical, W
通讯作者：
Fenical, W
影响因子：
13.8
作者：
DELORENZO, V;AGUILAR, A
通讯作者：
AGUILAR, A
影响因子：
3.5
作者：
Fenical, William;Jensen, Paul R.;Palladino, Michael A.;Lam, Kin S.;Lloyd, G. Kenneth;Potts, Barbara C.
通讯作者：
Potts, Barbara C.
影响因子：
5.8
作者：
Glaser, Keith B.;Mayer, Alejandro M. S.
通讯作者：
Mayer, Alejandro M. S.