乳酸菌sRNA研究进展  

Research advance of sRNAs in lactic acid bacteria

作　　者：李欢欢 宋馨[1] 夏永军[1] 王光强[1] 艾连中[1] 熊智强[1] LI Huanhuan;SONG Xin;XIA Yongjun;WANG Guangqiang;AI Lianzhong;XIONG Zhiqiang(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093

出　　处：《食品与发酵工业》2024年第22期361-367,共7页Food and Fermentation Industries

基　　金：上海市自然科学基金面上项目(22ZR1444000);国家自然科学基金面上项目(32272300)。

摘　　要：乳酸菌作为一类重要的革兰氏阳性菌,在食品发酵和人体健康维护中起着重要作用。sRNA(small RNA)是一种存在于原核和真核生物的转录后调控因子,通过与靶基因mRNA或蛋白质结合来调控细胞内的基因表达,其长度约为40~500个核苷酸。近年来随着对细菌sRNA研究的不断深入,乳酸菌sRNA的功能和调控机制逐渐引起关注。该文综述细菌sRNA作用机制和生物学功能,着重总结乳酸乳球菌、乳杆菌属、干酪乳酪杆菌和链球菌属等乳酸菌中sRNA研究的最新进展,并展望乳酸菌sRNA研究的发展方向和挑战。通过对乳酸菌sRNA的深入研究,更加全面的理解乳酸菌生理特性和环境适应性,为推动乳酸菌及其应用领域的发展奠定基础。As an important type of Gram-positive bacteria,lactic acid bacteria(LAB)play a crucial role in food fermentation and human health maintenance.sRNA is a post-transcriptional regulatory factor existing in prokaryotes and eukaryotes.It regulates gene expression in cells by combining with target mRNA or protein,and its length is about 40-500 nucleotides.In recent years,with the continuous deepening of research on bacterial sRNA,the function and regulatory mechanism of LAB sRNAs have gradually attracted attention.This article reviews the mechanism and biological functions of bacterial sRNAs,with a focus on the latest progress of sRNAs in LAB such as Lactococcus lactis,Lactobacillus,Lacticaseibacillus casei,and Streptococcus thermophilus.It also looks forward to the development direction and challenges of sRNA research in LAB.In-depth research on sRNA facilitates a comprehensive understanding of the physiological characteristics and environmental adaptability,which paves the foundation for the development of LAB and their application fields.

关 键 词：细菌sRNA 乳酸菌sRNA 转录后调控 作用机制 生物功能 

分 类 号：TS201.3[轻工技术与工程—食品科学]