Pine L, Reeves M W
Infect Immun. 1972 May;5(5):668-80. doi: 10.1128/iai.5.5.668-680.1972.
In the absence of proteinase formation, factors reported to influence the growth or fermentation by streptococci have been evaluated to determine their quantitative effect upon the production of M protein during the growth of Streptococcus pyogenes. Buffers, amino acids, peptides, gross organic additions, and carbohydrate substrates were tested under a variety of cultural conditions. The M protein content was remarkably constant throughout the late logarithmic period of growth, i.e., when the cell population doubled, the M protein doubled. However, several factors affected the M protein content per milligram of cells (dry weight). When types 1, 12, and 22 were grown aerobically in a semidefined medium, the M protein content of the cell population essentially doubled; in Todd-Hewitt broth, this aerobic effect on M protein synthesis was not observed. When cells grown on Todd-Hewitt broth were transferred to medium containing 0.1% starch and no added glucose, the M protein content per milligram of cells (dry weight) increased as much as fourfold. When growth was initiated in glucose, the rate of M protein formation was at a maximum in the early logarithmic phase of growth and was comparatively greater than the rate of cellular multiplication. When the amount of substrate fermented was greater than 0.2%, increased M protein was not observed. An evaluation of the effects of medium or conditions of growth showed the units of M per milligram of cells (dry weight) were not influenced by a shift in the stoichiometry of either the anaerobic or aerobic fermentation, substrate used, or adenosine triphosphate utilized for growth. These results show that M protein synthesis is subject to limited glucose repression or substrate catabolite repression.
在不存在蛋白酶形成的情况下，对据报道会影响链球菌生长或发酵的因素进行了评估，以确定它们在化脓性链球菌生长过程中对M蛋白产生的定量影响。在各种培养条件下测试了缓冲液、氨基酸、肽、大量有机添加物和碳水化合物底物。在生长的对数后期，M蛋白含量非常稳定，即当细胞数量翻倍时，M蛋白也翻倍。然而，有几个因素影响了每毫克细胞（干重）中的M蛋白含量。当1型、12型和22型在半限定培养基中需氧培养时，细胞群体中的M蛋白含量基本翻倍；在托德-休伊特肉汤中，未观察到这种对M蛋白合成的需氧效应。当在托德-休伊特肉汤中生长的细胞转移到含有0.1%淀粉且未添加葡萄糖的培养基中时，每毫克细胞（干重）中的M蛋白含量增加了多达四倍。当在葡萄糖中开始生长时，M蛋白形成的速率在生长的对数早期阶段达到最大值，并且相对大于细胞增殖的速率。当发酵的底物量大于0.2%时，未观察到M蛋白增加。对培养基或生长条件影响的评估表明，每毫克细胞（干重）的M单位不受厌氧或需氧发酵的化学计量变化、所用底物或用于生长的三磷酸腺苷的影响。这些结果表明，M蛋白的合成受到有限的葡萄糖抑制或底物分解代谢物抑制。
