Collaborative Research: Mechanisms of community coalescence in synthetic microbiomes

合作研究：合成微生物组中群落合并的机制

• 批准号: 2328528
• 负责人: Angela Oliverio
• 金额: $ 67.29万
• 依托单位: Syracuse University
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2024
• 资助国家: 美国
• 起止时间: 2024-03-01 至 2027-02-28
• 项目状态: 未结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=2328528&HistoricalAwards=false
• 关键词: Collaborative; Research; Mechanisms; community; coalescence

Distinct microbiomes are often mixed in natural and engineered systems. For example, terrestrial and aquatic microbiomes mix in rivers, soil microbial communities invade one another in agriculture, and human skin microbiomes come into contact when two people shake hands. Such cross-microbiome invasions are collectively termed community coalescence. How these mixing events impact the function of microbiomes and how often new communities with novel functions form as a result remains unclear. This research project uses fermented food microbiomes, including sourdough starters, kombucha, and fermented vegetables, to determine how microbiomes reassemble when they mix and how coalescence impacts microbiome functions. Findings from these experimentally tractable fermented food systems identify how community coalescence can be used as a tool for microbiome engineering and its potential to improve the manipulation of medically and industrially relevant microbiomes. The broad appeal of fermented food systems is also used to increase participation in undergraduate research and broaden the public understanding of microbiomes. This project also engages the public more broadly through popular science articles and interviews on MicrobialFoods.org, a popular science venue developed to explain complex biological concepts in scientific papers in accessible content for food enthusiasts and educators.The mechanisms that govern cross-community invasions remain poorly understood. Most research has focused on the consequences of community coalescence in natural systems, while determination of underlying mechanisms is limited. This project manipulates a suite of fermented food model systems, derived from fermented food microbiomes, including sourdough starters, kombucha, and fermented vegetables, in conducting community coalescence experiments. The investigation sheds light on the consequences of coalescence, the mechanisms that govern it, and its potential utility for microbiome engineering. With the use of co-culture interaction assays, metabolic modeling, RNA-sequencing, and targeted metabolomics the project dissects the underlying interaction mechanisms that shape coalescence outcomes. Experimental evolution is used to determine how abiotic and biotic adaptation constrains or promotes cross-invasion outcomes. This project provides a mechanistic understanding that is required for predicting coalescence consequences and for leveraging community coalescence in industrial applications with microbial communities.This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.

不同的微生物组通常混合在自然和工程系统中。例如，陆地和水生微生物在河流中混合，土壤微生物群落在农业中相互入侵，当两个人握手时，人类皮肤微生物会接触。这种跨微生物组的入侵统称为群落聚结。这些混合事件如何影响微生物组的功能，以及因此形成具有新功能的新社区的频率仍不清楚。该研究项目使用发酵食品微生物组，包括酸面团发酵剂，红茶菌和发酵蔬菜，以确定微生物组在混合时如何重组以及聚结如何影响微生物组功能。这些实验上易于处理的发酵食品系统的发现确定了社区聚结如何用作微生物组工程的工具，以及其改善医学和工业相关微生物组操作的潜力。发酵食品系统的广泛吸引力也被用来增加本科生研究的参与，并扩大公众对微生物组的理解。该项目还通过MicrobialFoods.org上的科普文章和访谈更广泛地吸引公众参与，该网站是一个科普网站，旨在为食品爱好者和教育工作者提供科学论文中复杂的生物学概念。大多数研究都集中在自然系统中的社区合并的后果，而确定的基本机制是有限的。该项目操纵一套发酵食品模型系统，来自发酵食品微生物组，包括酸面团发酵剂，红茶菌和发酵蔬菜，进行社区聚结实验。这项研究揭示了聚结的后果，控制它的机制及其对微生物工程的潜在效用。通过使用共培养相互作用测定、代谢建模、RNA测序和靶向代谢组学，该项目剖析了形成聚结结果的潜在相互作用机制。实验进化是用来确定如何非生物和生物适应约束或促进交叉入侵的结果。该项目提供了一个机制的理解，需要预测聚结的后果，并利用社区聚结在工业应用中与微生物community.This奖项反映了NSF的法定使命，并已被认为是值得通过评估使用基金会的知识价值和更广泛的影响审查标准的支持。