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[1]刘翔,李由然,张梁,等.地衣芽孢杆菌中木糖操纵子受葡萄糖胁迫的转录调控特性[J].应用与环境生物学报,2019,25(03):695-701.[doi:10.19675/j.cnki.1006-687x.201807042]
 LIU Xiang,LI Youran,et al.The transcriptional regulation characteristics of xylose-inducible promoter in Bacillus licheniformis[J].Chinese Journal of Applied & Environmental Biology,2019,25(03):695-701.[doi:10.19675/j.cnki.1006-687x.201807042]
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地衣芽孢杆菌中木糖操纵子受葡萄糖胁迫的转录调控特性
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
25卷
期数:
2019年03期
页码:
695-701
栏目:
研究论文
出版日期:
2019-06-25

文章信息/Info

Title:
The transcriptional regulation characteristics of xylose-inducible promoter in Bacillus licheniformis
作者:
刘翔李由然张梁丁重阳徐沙顾正华石贵阳
1江南大学粮食发酵工艺与技术国家工程实验室 无锡 214122 2江南大学生物工程学院 无锡 214122
Author(s):
LIU Xiang1 2 LI Youran1 2 ZHANG Liang1 2 DING Zhongyang1 2 XU Sha1 2 GU Zhenghua1 2 & SHI Guiyang1 2**
1 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China 2 School of Biotechnology, Jiangnan University, Wuxi 214122, China
关键词:
地衣芽孢杆菌木糖操纵子实时荧光定量PCR葡萄糖胁迫发酵过程转录调控
Keywords:
Bacillus licheniformis xylose operon RT-qPCR glucose stress fermentation process transcriptional regulation
分类号:
TQ92: Q78
DOI:
10.19675/j.cnki.1006-687x.201807042
摘要:
木糖操纵子是芽孢杆菌中常用的表达元件,但目前对其认识只停留在静态机理层面,关于其在发酵过程中转录调控特性的研究还鲜见报道. 利用qPCR技术探究在葡萄糖胁迫下地衣芽孢杆菌木糖诱导的木糖异构酶基因在发酵过程中的转录水平,考察菌体的生长状态,并通过二硝基水杨酸(DNS)法及高效液相色谱(High performance liquid chromatography,HPLC)法测定发酵过程中糖浓度变化. 结果显示:在实验所设置的地衣芽孢杆菌代谢相对稳定的条件下,地衣芽孢杆菌木糖启动子转录强度在稳定期以前均呈增加的趋势,在对数生长末期或稳定前期转录强度最高,约是7 h时的14倍,随后呈下降趋势;进一步研究发现20-180 g/L葡萄糖浓度均对其表现为抑制,且抑制程度一致,当葡萄糖含量极少或者没有而木糖存在的情况下,启动子转录强度极高. 本研究表明以地衣芽孢杆菌为宿主的木糖诱导系统在菌体对数生长末期诱导效果最佳;当环境中葡萄糖含量极少或者没有而木糖存在的情况下,更有利于启动子表达;结果对利用木糖诱导型重组地衣芽孢杆菌诱导发酵有一定的启示与指导意义. (图5 表2 参24)
Abstract:
The xylose operon is a commonly used as a expression element in Bacillus spp., but our present understanding of its function remains only at the level of its static mechanism, whereas studies on its transcriptional regulation characteristics in the fermentation process have only been done rarely. Obtaining further understanding of this operon’s characteristics during the fermentation process should help to provide a scientific basis for the application of xylose-inducible expression systems in the fermentation process. In this study, the dinitrosalicylic acid (DNS) method was used to control the glucose content during the fermentation process, and then quantitative reverse transcriptase polymerase chain reaction (RT-qPCR) technology and high-performance liquid chromatography (HPLC) were used to accurately analyze the residual sugar content and quantify the transcription levels of the operon gene, respectively, in samples collected during the fermentation process. As a result, the glucose concentration was controlled within a desired range so that the growth and metabolism of Bacillus licheniformis in the samples were stable. Meanwhile, a systematic method was established for detecting the expression levels of the xylose-inducible promoter gene during the fermentation process, which revealed the transcriptional regulation characteristics of the xylose-inducible promoter gene in the fermentation process. The transcription level of the xylose-inducible promoter gene increased until the stationary phase, with the highest transcription level attained at the end of the logarithmic growth or pre-stabilization phase, which was increased by about 14 times after 7 h, and then after this it began to decline. Further, glucose concentrations of 20?180 g/L inhibited the transcription of this promotor gene, and the degree of inhibition was consistent across this concentration range. When the glucose content was low or zero, and xylose was present, the transcription level of the promoter was extremely high. The results of this study indicated that the xylose-inducible system with Bacillus licheniformis as the host has the best induction effect at the end of the logarithmic growth phase of microbial fermentation, and when there is little or no glucose in the environment and xylose is present conditions are even more favorable for promoter expression. These findings are significant because they could be used to guide the optimization of the application of inducible fermentation by xylose-induced recombinant Bacillus licheniformis.

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更新日期/Last Update: 2019-06-25