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大蒜精油中的硫化物呈剂量依赖性地改变甘油磷脂的分布，并在分枝杆菌细胞中诱导 N6-结核杆菌素腺苷的形成。

Sulphides from garlic essential oil dose-dependently change the distribution of glycerophospholipids and induce N6-tuberculosinyladenosine formation in mycobacterial cells.

机构信息

Chair and Department of Biochemistry and Biotechnology, Medical University of Lublin, Chodzki 1, 20-093, Lublin, Poland.

Department of Pharmacognosy with Medicinal Plants Garden, Medical University of Lublin, Chodzki 1, 20-093, Lublin, Poland.

出版信息

Sci Rep. 2023 Nov 21;13(1):20351. doi: 10.1038/s41598-023-47750-0.

DOI:10.1038/s41598-023-47750-0
PMID:37990133
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10663513/
Abstract

The antimicrobial properties of garlic are widely known, and numerous studies confirmed its ability to inhibit the growth of Mycobacterium tuberculosis. In this work, we explored the molecular mechanism of action of sulphides present in garlic essential oil against mycobacteria. The targeted transcriptomics and untargeted LC-MS metabolomics were applied to study dose- and time-dependent metabolic changes in bacterial cells under the influence of stressing agent. Expression profiles of genes coding stress-responsive sigma factors regulatory network and metabolic observations proved that sulphides from garlic essential oil are an efficient and specific agent affecting glycerophospholipids levels and their distribution within the cell envelope. Additionally, sulphides induced the Dimroth rearrangement of 1-Tuberculosinyladenosine to N6-tuberculosinyladenosine in mycobacterial cells as a possible neutralization mechanism protecting the cell from a basic nucleophilic environment. Sulphides affected cell envelope lipids and formation of N6-tuberculosinyladenosine in M. tuberculosis.

摘要

大蒜具有广泛的抗菌特性，许多研究证实了其抑制结核分枝杆菌生长的能力。在这项工作中，我们探索了大蒜精油中含硫化合物对分枝杆菌的作用机制。靶向转录组学和非靶向 LC-MS 代谢组学被应用于研究在应激剂作用下细菌细胞中剂量和时间依赖性的代谢变化。编码应激反应σ因子调控网络的基因表达谱和代谢观察结果表明，大蒜精油中的含硫化合物是一种有效且特异性的试剂，可影响甘油磷脂的水平及其在细胞包膜内的分布。此外，含硫化合物诱导 1-结核菌素腺苷的 Dimroth 重排为 N6-结核菌素腺苷，作为一种可能的中和机制，保护细胞免受碱性亲核环境的影响。含硫化合物影响结核分枝杆菌的细胞包膜脂质和 N6-结核菌素腺苷的形成。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/f6570b523175/41598_2023_47750_Fig9_HTML.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/827846b079b4/41598_2023_47750_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/a847aa1dc55a/41598_2023_47750_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/4494cffb9623/41598_2023_47750_Fig7_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/33a840f3358e/41598_2023_47750_Fig8_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/f6570b523175/41598_2023_47750_Fig9_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/aa5b58ef4c2e/41598_2023_47750_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/f0ae33a39a3a/41598_2023_47750_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/b623ffb13d90/41598_2023_47750_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/2e91d5fa0b07/41598_2023_47750_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/827846b079b4/41598_2023_47750_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/a847aa1dc55a/41598_2023_47750_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/4494cffb9623/41598_2023_47750_Fig7_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/33a840f3358e/41598_2023_47750_Fig8_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94a5/10663513/f6570b523175/41598_2023_47750_Fig9_HTML.jpg

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