Van der Hoeven J S, Camp P J
Laboratory of Oral Microbiology, TRIKON, University of Nijmegen, The Netherlands.
J Dent Res. 1991 Jul;70(7):1041-4. doi: 10.1177/00220345910700070401.
Oral streptococci can grow in mucin by utilizing the oligosaccharide chains as a source of carbohydrate. The degradation of the oligosaccharides by these species is accomplished by exoglycosidase activities. In this experiment, it was investigated whether strains from different species could cooperate in the release of sugars from the mucin oligosaccharide. To this end, Streptococcus sanguis Ny 584 and Streptococcus oralis strain Ny 586 were grown continuously in a chemically-defined medium, with pig gastric mucin as the growth-limiting source of carbohydrate. In pure cultures, strain Ny 586 attained approximately three-fold-higher cell densities than did strain Ny 584 in the mucin medium. This was in accordance with the observation that S. oralis Ny 586 exhibited fucosidase activity, as indicated by the presence of fucose in the culture fluid. In contrast, strain Ny 584 has no fucosidase activity against mucin, and therefore cannot attack fucose-ending oligosaccharide chains. Stable mixed cultures of the strains were obtained. It appeared that S. sanguis Ny 584 reached significantly higher cell densities in mixed cultures with S. oralis Ny 586 than in pure culture. Stimulation of the growth of strain Ny 584 was probably due to the generation of non-fucose-ending oligosaccharide chains by fucosidase from strain Ny 586. It is concluded that the synergistic degradation of oligosaccharides in glycoproteins is a potential factor influencing the streptococcal populations in the mouth.
口腔链球菌能够利用寡糖链作为碳水化合物来源在黏蛋白中生长。这些菌种对寡糖的降解是通过外切糖苷酶活性来完成的。在本实验中，研究了来自不同菌种的菌株是否能在从黏蛋白寡糖中释放糖类的过程中协同作用。为此，血链球菌Ny 584和口腔链球菌菌株Ny 586在化学成分确定的培养基中持续培养，以猪胃黏蛋白作为生长限制性碳水化合物来源。在纯培养中，在黏蛋白培养基中，菌株Ny 586达到的细胞密度比菌株Ny 584高约三倍。这与如下观察结果一致：口腔链球菌Ny 586表现出岩藻糖苷酶活性，培养液中存在岩藻糖就表明了这一点。相比之下，菌株Ny 584对黏蛋白没有岩藻糖苷酶活性，因此不能攻击以岩藻糖结尾的寡糖链。获得了这些菌株的稳定混合培养物。看起来血链球菌Ny 584在与口腔链球菌Ny 586的混合培养中达到的细胞密度显著高于纯培养。对菌株Ny 584生长的刺激可能是由于菌株Ny 586的岩藻糖苷酶产生了不以岩藻糖结尾的寡糖链。得出的结论是，糖蛋白中寡糖的协同降解是影响口腔中链球菌菌群的一个潜在因素。
