Mechanobiology of fungal invasion.

IF 7.5 1区 生物学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Lauren S Ryder, Joris Sprakel, Nicholas J Talbot
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Abstract

Our usual encounters with fungi are when we observe mushrooms in forests or moulds on food that we failed to eat on time. In both instances, however, we are only seeing a very limited view of fungal growth. Fungi are osmotrophs, which means that they consume the food that surrounds them by secreting enzymes to degrade polymers into simple sugars, fatty acids and amino acids. This type of growth has a number of consequences - it explains why fungi secrete toxins and antibiotics to protect their food sources from competitors and why they can grow so rapidly. It also explains why fungi have evolved the capacity to forcefully invade hard substrates, such as wood, animal skins and the cuticles of plants. By doing so, they can access new sources of food, often inaccessible to their competition, and this has enabled fungi to become highly successful pathogens of both animals and plants, causing diseases in organisms as diverse as insects, amphibians, humans, reptiles, and rice plants. It is becoming clear that, in addition to their prodigious secretion of enzymes to degrade complex substrates, fungi can exert very substantial physical forces. Such forces are probably essential for many aspects of the fungal lifestyle, including colonisation of their usual habitats like soil and leaf litter, which require penetration and invasion to enable their digestion by fungi. But for pathogenic fungi, the requirement for invasive growth is even more acute. In this Primer, we explore the mechanobiology of fungal invasive growth and the emerging view of the different mechanisms that fungal pathogens deploy to gain entry to host tissue. We focus mainly on plant pathogens, where recent experimental work has been most extensive, and highlight key research questions for the future.

真菌侵袭的机械生物学。
我们通常遇到真菌是在森林里观察蘑菇或我们没有按时吃的食物上的霉菌。然而,在这两个例子中,我们只看到了真菌生长的非常有限的观点。真菌是渗透营养物,这意味着它们通过分泌酶来消耗周围的食物,将聚合物降解为单糖、脂肪酸和氨基酸。这种类型的生长有许多后果——它解释了为什么真菌会分泌毒素和抗生素来保护它们的食物来源免受竞争对手的侵害,以及为什么它们能生长得如此之快。这也解释了为什么真菌进化出了强力侵入坚硬基质的能力,比如木材、动物皮肤和植物角质层。通过这样做,它们可以获得新的食物来源,通常是它们的竞争对手无法获得的,这使得真菌成为动物和植物的非常成功的病原体,在昆虫、两栖动物、人类、爬行动物和水稻等多种生物中引起疾病。越来越清楚的是,真菌除了大量分泌酶来降解复杂的底物外,还能施加非常大的物理力。这种力量可能对真菌生活方式的许多方面都是必不可少的,包括它们通常的栖息地(如土壤和落叶)的殖民化,这些栖息地需要渗透和入侵才能被真菌消化。但对于致病真菌来说,侵入性生长的要求更为迫切。在这篇入门文章中,我们探讨了真菌侵袭性生长的机械生物学,以及真菌病原体进入宿主组织的不同机制的新观点。我们主要关注最近实验工作最广泛的植物病原体,并强调未来的关键研究问题。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Current Biology
Current Biology 生物-生化与分子生物学
CiteScore
11.80
自引率
2.20%
发文量
869
审稿时长
46 days
期刊介绍: Current Biology is a comprehensive journal that showcases original research in various disciplines of biology. It provides a platform for scientists to disseminate their groundbreaking findings and promotes interdisciplinary communication. The journal publishes articles of general interest, encompassing diverse fields of biology. Moreover, it offers accessible editorial pieces that are specifically designed to enlighten non-specialist readers.
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