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枯草芽孢杆菌温度敏感型赖氨酰和色氨酰转移核糖核酸合成酶突变体的热致死:培养基和发育阶段的影响

Thermal death of temperature-sensitive lysyl- and tryptophanyl-transfer ribonucleic acid synthetase mutants of Bacillus subtilis: effect of culture medium and developmental stage.

作者信息

Steinberg W

出版信息

J Bacteriol. 1974 Nov;120(2):767-78. doi: 10.1128/jb.120.2.767-778.1974.

Abstract

The growth of thermosensitive Bacillus subtilis lysyl- and tryptophanyl-transfer ribonucleic acid synthetase mutants (lysS1 and trypS1) (l-lysine:transfer ribonucleic acid [tRNA] ligase [AMP], EC 6.1.1.6; and l-tryptophan:tRNA ligase [AMP], EC 6.1.1.2) was terminated when exponential phase cells were shifted from 30 to 43 C in a rich medium. Under these conditions, the temperature-inhibited cells undergo thermal death; they rapidly lose their ability to form colonies at 30 C. Another lysyl-tRNA synthetase mutant (lysS2) is refractory to thermal death even though its growth is inhibited at 43 C. The thermal death response of the lysS1 mutant is affected by the stage of cell development. At periods in spore outgrowth and sporogenesis these cells become refractory to thermal death. The refractory state does not result from the production of an inhibitor, or from the degradation of an activator of thermal death. However, culture medium composition does modify the thermal death response. Rich media enhance the effect, and no thermal death occurs in the lysS1 strain grown in a minimal medium. Temperature-sensitive cells can grow in a lysine- (0.25 mM) or tryptophan- (0.25 mM) supplemented minimal medium at 43 C, but amino acid concentrations of 25 mM only transiently protect trypS1 and lysS1 cells from thermal death in a rich medium. Osmotic agents such as sucrose (0.5 M) and NaCl (0.34 M) completely prevent thermal death in the lysS1 strain, although growth is still arrested. On solid media, sucrose stabilized lysS1 cells can form colonies at the restrictive temperature, but neither sucrose (0.5 M) nor NaCl (0.34 M) stabilized the lysS1 enzyme in vitro. Chloramiphenicol increased the rate of thermal death of the lysS1 strain but decreased the thermal death response of the trypS1 mutant. Considering the nature of the enzyme defect in the lysS1 strain, the common genetic origin of the spore and vegetative lysyl-tRNA synthetase, and the protective effects exerted by lysine and osmotic agents, it is tentatively concluded that thermal death results from irreversible inactivation of the mutant gene product. According to this hypothesis, either the lysS1 enzyme is altered during sporogenesis or some physiological or structural aspect of this developmental phase can stabilize the mutant phenotype and thereby rescue cells from thermal death.

摘要

热敏枯草芽孢杆菌赖氨酸和色氨酸转移核糖核酸合成酶突变体(lysS1和trypS1)(L-赖氨酸:转移核糖核酸[tRNA]连接酶[AMP],EC 6.1.1.6;以及L-色氨酸:tRNA连接酶[AMP],EC 6.1.1.2)在丰富培养基中指数生长期细胞从30℃转移至43℃时,其生长终止。在这些条件下,温度抑制的细胞会发生热死亡;它们迅速失去在30℃形成菌落的能力。另一个赖氨酸-tRNA合成酶突变体(lysS2)尽管在43℃生长受到抑制,但对热死亡具有抗性。lysS1突变体的热死亡反应受细胞发育阶段的影响。在孢子萌发和孢子形成阶段,这些细胞对热死亡具有抗性。这种抗性状态不是由抑制剂的产生或热死亡激活剂的降解导致的。然而,培养基组成确实会改变热死亡反应。丰富培养基会增强这种效应,而在基本培养基中生长的lysS1菌株不会发生热死亡。温度敏感细胞在添加赖氨酸(0.25 mM)或色氨酸(0.25 mM)的基本培养基中于43℃能够生长,但在丰富培养基中25 mM的氨基酸浓度只能短暂保护trypS1和lysS1细胞免于热死亡。渗透剂如蔗糖(0.5 M)和氯化钠(0.34 M)完全防止lysS1菌株发生热死亡,尽管生长仍然停滞。在固体培养基上,蔗糖稳定的lysS1细胞在限制温度下能够形成菌落,但蔗糖(0.5 M)和氯化钠(0.34 M)在体外均不能稳定lysS1酶。氯霉素增加了lysS1菌株的热死亡速率,但降低了trypS1突变体的热死亡反应。考虑到lysS1菌株中酶缺陷的性质、孢子和营养型赖氨酸-tRNA合成酶的共同遗传起源以及赖氨酸和渗透剂所发挥的保护作用,初步得出热死亡是由突变基因产物的不可逆失活导致的结论。根据这一假设,要么lysS1酶在孢子形成过程中发生改变,要么这一发育阶段的某些生理或结构方面能够稳定突变表型,从而使细胞免于热死亡。

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