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白色念珠菌多态性在与口腔上皮细胞相互作用中的作用。

Role of Candida albicans polymorphism in interactions with oral epithelial cells.

作者信息

Villar C C, Kashleva H, Dongari-Bagtzoglou A

机构信息

University of Connecticut, School of Dental Medicine, Farmington, CT 06030-1710, USA.

出版信息

Oral Microbiol Immunol. 2004 Aug;19(4):262-9. doi: 10.1111/j.1399-302X.2004.00150.x.

Abstract

BACKGROUND

Candida albicans is a polymorphic organism which undergoes morphologic transition between yeast, pseudohyphal and hyphal forms. The ability of C. albicans to change from yeast to filamentous types is a major virulence determinant of this organism. However, the exact role of hyphal transformation in establishing oral mucosal infection is still poorly understood.

METHODS

In this study we used mutants with defects in filamentation, as well as oral strains, which differ in their capacity to form true hyphae, to examine the role of hyphal transformation in the interactions of C. albicans with oral epithelial cells in vitro. These interactions included the ability of these strains to adhere to and injure epithelial cells, as well as their ability to trigger a proinflammatory cytokine response.

RESULTS

We found that strains SC5314 and ATCC28366 formed true hyphae on epithelial cells, whereas strain ATCC32077 and the tup1/tup1 mutant formed only pseudohyphae. Double mutant efg1/efg1cph1/cph1 grew exclusively as blastospores. We also found that yeast and pseudohyphal strains showed reduced adherence capacity to oral keratinocytes and caused minimal cell damage. Moreover, we showed that both yeast and pseudohyphal forms have a strongly attenuated proinflammatory phenotype, since they failed to induce significant interleukin (IL)-1alpha and IL-8 responses by oral epithelial cells.

CONCLUSIONS

Germination of C. albicans into true hyphae is particularly important in the interactions with oral epithelial cells in vitro.

摘要

背景

白色念珠菌是一种多态性生物体,可在酵母、假菌丝和菌丝形态之间发生形态转变。白色念珠菌从酵母转变为丝状类型的能力是该生物体的主要毒力决定因素。然而,菌丝转化在建立口腔黏膜感染中的确切作用仍知之甚少。

方法

在本研究中,我们使用了丝状化存在缺陷的突变体以及形成真菌丝能力不同的口腔菌株,以研究菌丝转化在白色念珠菌与口腔上皮细胞体外相互作用中的作用。这些相互作用包括这些菌株粘附和损伤上皮细胞的能力,以及它们引发促炎细胞因子反应的能力。

结果

我们发现菌株SC5314和ATCC28366在上皮细胞上形成真菌丝,而菌株ATCC32077和tup1/tup1突变体仅形成假菌丝。双突变体efg1/efg1cph1/cph1仅以芽生孢子形式生长。我们还发现酵母和假菌丝菌株对口腔角质形成细胞的粘附能力降低,并且对细胞造成的损伤最小。此外,我们表明酵母和假菌丝形式都具有强烈减弱的促炎表型,因为它们未能诱导口腔上皮细胞产生显著的白细胞介素(IL)-1α和IL-8反应。

结论

白色念珠菌萌发为真菌丝在体外与口腔上皮细胞的相互作用中尤为重要。

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