组氨酸激酶BaeS对溶藻弧菌毒力因子和环境应激的作用  

Effects of histidine kinase Baes on virulence factors and environmental stress of Vibrio alginolyticus

作　　者：李莹玉 贺小贤 蒋合阳 曹娟娟 肖苗 芦平 刘欢 LI Ying-yu;HE Xiao-xian;JIANG He-yang;CAO Juan-juan;XIAO Miao;LU Ping;Liu Huan(School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi′an 710021, China;Shaanxi Research Insititute of Agriculture Products Processing Technology, Xi′an 710021, China)

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021 [2]陕西农产品加工技术研究院,陕西西安710021

出　　处：《陕西科技大学学报》2022年第1期57-64,共8页Journal of Shaanxi University of Science & Technology

基　　金：国家自然科学基金项目(32070129);陕西省科技厅重点研发计划项目(2020NY-121);陕西省西安市未央区科技计划项目(201937);陕西科技大学博士科研启动基金项目(BJ12-24)。

摘　　要：溶藻弧菌是水产品的重要病原菌,而双组分系统对病原菌的致病性以及耐药性等具有重要调控作用.本实验以溶藻弧菌EPGS为研究对象,对其组氨酸激酶BaeS结构域及氨基酸组成进行了比对分析,并通过无标记基因缺失手段构建溶藻弧菌ΔbaeS缺失株.比较野生株(WT)和突变株ΔbaeS的生长曲线、运动性、生物被膜、胞外蛋白酶、环境应激以及抗生素敏感性等指标来研究BaeS的功能.结果表明,BaeS含有HK_Sensor,HAMP,DHp和CA四个结构域,244位为进行磷酸化的组氨酸位点.baeS的敲除降低了溶藻弧菌的生长以及运动能力、胞外蛋白酶、生物被膜等毒力因子的表达;同时,对克林霉素、吐温80、SDS等环境压力的应激能力具有重要的调控作用.Vibrio alginolyticus is an important pathogen of aquatic products.The two-component system plays an important role in pathogenicity and drug resistance of pathogens.In this study,the domain and amino acid composition of the histidine kinase,BaeS,were analyzed and theΔbaeS mutant strain was constructed by marker free gene deletion method with Vibrio alginolyticus EPGS as the research object.The various phenotypes,such as the growth curve,motility,biofilm formation,extracellular protease,environmental stress responses,and antibiotic sensitivity,were detected between the wild-type andΔbaeS mutant strain.The results showed that BaeS contains HK_Sensor,HAMP,DHp and CA domains,with the histidine site(244)for phosphorylation.The knockout of baeS reduced the growth,motility,extracellular protease production,and biofilm formation of Vibrio alginolyticus.Besides,BaeS played an important role in the clindamycin,tween 80,and SDS stress responses regulation in Vibrio alginolyticus.

关 键 词：溶藻弧菌 双组分系统 BaeS 毒力 

分 类 号：TS201.3[轻工技术与工程—食品科学]