人肠道细菌对猪胃粘蛋白聚糖的体外利用和降解。

IF 3.5 3区 生物学 Q2 MICROBIOLOGY
Carol de Ram, Maryse D Berkhout, Carolina O Pandeirada, Jean-Paul Vincken, Guido J E J Hooiveld, Clara Belzer, Henk A Schols
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引用次数: 0

摘要

粘蛋白聚糖的降解和利用微生物定殖人肠是一个重要的宿主-微生物相互作用。在这项研究中,随着时间的推移,研究了嗜mucinimansia, Ruminococcus torques, Bacteroides thetaiotaomicron,共培养和合成细菌群落对猪胃粘蛋白聚糖的降解和利用。LC-MS/MS O-glycan图谱显示,这三种单一培养都去除了唾液酸残基。此外,r.t orques首先针对的是聚焦的o -聚糖,而A. muciniphila和B. thetaiotaomicron同样倾向于聚焦的和非聚焦的o -聚糖。A. muciniphila, R. torques和B. thetaiotaomicron相对于核心1 o -聚糖结构更倾向于降解第一核心2 o -聚糖结构。与单一培养相比,共培养表现出不同的o-聚糖降解模式,表明细菌之间存在不同的生态相互作用。虽然单培养和共培养都观察到广泛的o-聚糖降解,但只有合成菌群在24 h内完全降解了所有的o-聚糖。对于n -聚糖的降解,MALDI-TOF-MS显示A. muciniphila和R.s torques可以部分降解n -聚糖,B. thetaiotaomicron可以完全降解高甘露糖n -聚糖,合成菌群可以降解所有的n -聚糖。通过在细菌中产生不同的代谢物来观察粘蛋白聚糖的利用。这些结果表明粘蛋白聚糖的降解依赖于微生物相互作用和生态网络。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Distinct in vitro utilization and degradation of porcine gastric mucin glycans by human intestinal bacteria.

Mucin glycan degradation and utilization by microbes colonizing the human intestine is an essential host-microbe interaction. In this study, degradation and utilization of porcine gastric mucin glycans by Akkermansia muciniphila, Ruminococcus torques, Bacteroides thetaiotaomicron, co-cultures, and a synthetic bacterial community were investigated over time. Liquid chromatography-tandem mass spectrometry O-glycan patterns revealed that all three monocultures removed sialic acid residues. Furthermore, R. torques first targeted fucosylated O-glycans, while A. muciniphila and B. thetaiotaomicron equally favoured fucosylated and non-fucosylated O-glycans. A. muciniphila, R. torques, and B. thetaiotaomicron favoured degradation of first core 2 O-glycan structures relative to core 1 O-glycan structures. Co-cultures, compared to monocultures, demonstrated different O-glycan degradation patterns suggesting distinct ecological interactions between the bacteria. Although extensive O-glycan degradation was observed by the monocultures and co-cultures, only the synthetic community completely degraded all O-glycans within 24 h. Regarding degradation of the constituent N-glycans, matrix-assisted laser desorption ionization-time-of-flight mass spectrometry showed that A. muciniphila and R. torques can partly degrade N-glycans, B. thetaiotaomicron can completely degrade high-mannose N-glycans, and the synthetic community can degrade all N-glycans. The utilization of mucin glycans was observed by production of different metabolites among the bacteria. These results indicate that degradation of mucin glycans depends on microbial interactions and ecological networks.

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来源期刊
FEMS microbiology ecology
FEMS microbiology ecology 生物-微生物学
CiteScore
7.50
自引率
2.40%
发文量
132
审稿时长
3 months
期刊介绍: FEMS Microbiology Ecology aims to ensure efficient publication of high-quality papers that are original and provide a significant contribution to the understanding of microbial ecology. The journal contains Research Articles and MiniReviews on fundamental aspects of the ecology of microorganisms in natural soil, aquatic and atmospheric habitats, including extreme environments, and in artificial or managed environments. Research papers on pure cultures and in the areas of plant pathology and medical, food or veterinary microbiology will be published where they provide valuable generic information on microbial ecology. Papers can deal with culturable and non-culturable forms of any type of microorganism: bacteria, archaea, filamentous fungi, yeasts, protozoa, cyanobacteria, algae or viruses. In addition, the journal will publish Perspectives, Current Opinion and Controversy Articles, Commentaries and Letters to the Editor on topical issues in microbial ecology. - Application of ecological theory to microbial ecology - Interactions and signalling between microorganisms and with plants and animals - Interactions between microorganisms and their physicochemical enviornment - Microbial aspects of biogeochemical cycles and processes - Microbial community ecology - Phylogenetic and functional diversity of microbial communities - Evolutionary biology of microorganisms
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