Nutrient and salt depletion synergistically boosts glucose metabolism in individual Escherichia coli cells.
Nutrient and salt depletion synergistically boosts glucose metabolism in individual Escherichia coli cells.
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营养和盐的消耗协同促进单个大肠杆菌细胞的葡萄糖代谢。
DOI：
10.1038/s42003-022-03336-6
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发表时间：
2022-04-20
影响因子：
5.9
通讯作者：
中科院分区：
文献类型：
--
作者：
细胞与其环境之间的相互作用塑造了细胞代谢等基本的细胞内过程。在大多数情况下，生长速率被视为了解细胞代谢状态的最接近的度量。然而，生长速度的变化可能并不反映个体对环境波动的代谢变化。在这里，我们使用单细胞微流体显微镜结合转录组学，蛋白质组学和数学建模来量化大肠杆菌细胞内葡萄糖的积累。与目前的共识相反，我们揭示了相对不利于生长的环境条件，其中营养物质和盐度都被耗尽，增加了单个细菌和群体亚群中的葡萄糖积累速率。我们发现这些代谢功能的变化是由翻译和翻译后水平的变化所支持的，但不是在转录水平上，也不是由细胞大小的变化所决定的。确定的代谢反应特征大大推进了我们对细菌与其环境之间相互作用的基本理解，并且在研究盐度起重要作用的细胞过程时具有重要的影响。营养和盐度限制的结合显示出增加葡萄糖的吸收和降解速率在个别E。大肠杆菌
The interaction between a cell and its environment shapes fundamental intracellular processes such as cellular metabolism. In most cases growth rate is treated as a proximal metric for understanding the cellular metabolic status. However, changes in growth rate might not reflect metabolic variations in individuals responding to environmental fluctuations. Here we use single-cell microfluidics-microscopy combined with transcriptomics, proteomics and mathematical modelling to quantify the accumulation of glucose within Escherichia coli cells. In contrast to the current consensus, we reveal that environmental conditions which are comparatively unfavourable for growth, where both nutrients and salinity are depleted, increase glucose accumulation rates in individual bacteria and population subsets. We find that these changes in metabolic function are underpinned by variations at the translational and posttranslational level but not at the transcriptional level and are not dictated by changes in cell size. The metabolic response-characteristics identified greatly advance our fundamental understanding of the interactions between bacteria and their environment and have important ramifications when investigating cellular processes where salinity plays an important role. The combined nutritional and salinity limitation is shown to increase glucose uptake and degradation rates in individual E. coli bacteria.
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影响因子：
6.4
作者：
Goode O;Smith A;Zarkan A;Cama J;Invergo BM;Belgami D;Caño-Muñiz S;Metz J;O'Neill P;Jeffries A;Norville IH;David J;Summers D;Pagliara S
通讯作者：
Pagliara S
影响因子：
4.5
作者：
Goldman, JC;Dennett, MR
通讯作者：
Dennett, MR
影响因子：
4.6
作者：
Bren A;Park JO;Towbin BD;Dekel E;Rabinowitz JD;Alon U
通讯作者：
Alon U
影响因子：
9.8
作者：
Attrill EL;Claydon R;Łapińska U;Recker M;Meaden S;Brown AT;Westra ER;Harding SV;Pagliara S
通讯作者：
Pagliara S
影响因子：
4
作者：
Chubukov V;Desmarais JJ;Wang G;Chan LJG;Baidoo EE;Petzold CJ;Keasling JD;Mukhopadhyay A
通讯作者：
Mukhopadhyay A