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马克斯克鲁维酵母分泌的主要蛋白质的鉴定及其在抗真菌拮抗活性中的可能作用。

Identification of the main proteins secreted by Kluyveromyces marxianus and their possible roles in antagonistic activity against fungi.

作者信息

Dos Santos Ana Maria, Albuini Fernanda Matias, Barros Géssica Cabral, Pereira Olinto Liparini, da Silveira Wendel Batista, Fietto Luciano Gomes

机构信息

Departamento de Bioquímica e Biologia Molecular, Universidade Federal de Viçosa, Av. PH Rolfs s/n, Campus Universitário, Viçosa, MG 36570-900, Brazil.

Departamento de Microbiologia, Universidade Federal de Viçosa, Av. PH Rolfs s/n, Campus Universitário, Viçosa, MG 36570-900, Brazil.

出版信息

FEMS Yeast Res. 2023 Jan 4;23. doi: 10.1093/femsyr/foad007.

DOI:10.1093/femsyr/foad007
PMID:36690347
Abstract

Lytic enzymes secreted by Kluyveromyces marxianus can lyse Saccharomyces cerevisiae cells. Their ability to hydrolyze yeast cell walls can be used in biotechnological applications, such as the production of glucans and protoplasts, as well as a biological control agent against plant pathogenic fungi. Herein, 27 proteins secreted by K. marxianus were identified by mass spectrometry analyses. Importantly, 14 out of the 27 proteins were classified as hydrolases. Indeed, the enzyme extract secreted by K. marxianus caused damage to S. cerevisiae cells and reduced yeast cell viability. Moreover, K marxianus inhibited spore germination and mycelial growth of the phytopathogenic fungus Botrytis cinerea in simultaneous cocultivation assays. We suggest that this inhibition may be partially related to the yeast's ability to secrete lytic enzymes. Consistent with the in vitro antagonistic tests, K. marxianus was able to protect strawberry fruits inoculated with B. cinerea. Therefore, these findings suggest that K. marxianus possesses potential as a biocontrol agent against strawberry gray mold during the postharvest stage and may also have potential against other phytopathogenic fungi by means of its lytic enzymatic arsenal.

摘要

马克斯克鲁维酵母分泌的裂解酶可裂解酿酒酵母细胞。它们水解酵母细胞壁的能力可用于生物技术应用,如生产葡聚糖和原生质体,以及作为对抗植物病原真菌的生物防治剂。在此,通过质谱分析鉴定了马克斯克鲁维酵母分泌的27种蛋白质。重要的是,27种蛋白质中有14种被归类为水解酶。事实上,马克斯克鲁维酵母分泌的酶提取物对酿酒酵母细胞造成了损伤并降低了酵母细胞活力。此外,在同步共培养试验中,马克斯克鲁维酵母抑制了植物病原真菌灰葡萄孢的孢子萌发和菌丝生长。我们认为这种抑制可能部分与酵母分泌裂解酶的能力有关。与体外拮抗试验一致,马克斯克鲁维酵母能够保护接种了灰葡萄孢的草莓果实。因此,这些发现表明马克斯克鲁维酵母在采后阶段具有作为草莓灰霉病生物防治剂的潜力,并且通过其裂解酶库可能对其他植物病原真菌也具有潜力。

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