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Synergism between Corynebacterium and Streptococcus sanguinis reveals new interactions between oral commensals.
The ISME Journal ( IF 10.8 ) Pub Date : 2020-02-04 , DOI: 10.1038/s41396-020-0598-2 Puthayalai Treerat 1 , Ulrike Redanz 1 , Sylvio Redanz 1, 2 , Rodrigo A Giacaman 3 , Justin Merritt 1, 4 , Jens Kreth 1, 4
The ISME Journal ( IF 10.8 ) Pub Date : 2020-02-04 , DOI: 10.1038/s41396-020-0598-2 Puthayalai Treerat 1 , Ulrike Redanz 1 , Sylvio Redanz 1, 2 , Rodrigo A Giacaman 3 , Justin Merritt 1, 4 , Jens Kreth 1, 4
Affiliation
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The oral microbiome engages in a diverse array of highly sophisticated ecological interactions that are crucial for maintaining symbiosis with the host. Streptococci and corynebacteria are among the most abundant oral commensals and their interactions are critical for normal biofilm development. In this study, we discovered that Streptococcus sanguinis specifically responds to the presence of Corynebacterium durum by dramatically altering its chain morphology and improving its overall fitness. By employing gas chromatography-mass spectrometry (GC-MS) analysis, specific fatty acids were identified in C. durum supernatants that are responsible for the observed effect. Membrane vesicles (MVs) containing these fatty acids were isolated from C. durum supernatants and were able to replicate the chain morphology phenotype in S. sanguinis, suggesting MV as a mediator of interspecies interactions. Furthermore, S. sanguinis responds to C. durum lipids by decreasing the expression of key FASII genes involved in fatty acid synthesis. Several of these genes are also essential for the chain elongation phenotype, which implicates a regulatory connection between lipid metabolism and chain elongation. In addition, C. durum was found to affect the growth, cell aggregation, and phagocytosis of S. sanguinis, revealing a complex association of these species that likely supports oral commensal colonization and survival.
中文翻译：
棒状杆菌和血链球菌之间的协同作用揭示了口腔共生体之间的新相互作用。
口腔微生物群参与一系列高度复杂的生态相互作用，这对于维持与宿主的共生至关重要。链球菌和棒状杆菌是最丰富的口腔共生菌，它们的相互作用对于正常生物膜的形成至关重要。在这项研究中，我们发现血链球菌通过显着改变其链形态并改善其整体适应性来对硬粒棒杆菌的存在做出特异性反应。通过采用气相色谱-质谱 (GC-MS) 分析，在硬粒小麦上清液中鉴定出了造成观察到的效果的特定脂肪酸。从硬粒小麦上清液中分离出含有这些脂肪酸的膜囊泡 (MV)，并且能够在血链球菌中复制链形态表型，表明 MV 作为种间相互作用的介体。此外，S. sanguinis 通过降低参与脂肪酸合成的关键 FASII 基因的表达来对硬粒小麦脂质做出反应。其中一些基因对于链延长表型也是必需的，这暗示脂质代谢和链延长之间的调节联系。此外，硬粒小麦被发现会影响血链球菌的生长、细胞聚集和吞噬作用，揭示了这些物种之间的复杂关联，可能支持口腔共生定植和生存。
更新日期：2020-02-06
中文翻译：
棒状杆菌和血链球菌之间的协同作用揭示了口腔共生体之间的新相互作用。
口腔微生物群参与一系列高度复杂的生态相互作用，这对于维持与宿主的共生至关重要。链球菌和棒状杆菌是最丰富的口腔共生菌，它们的相互作用对于正常生物膜的形成至关重要。在这项研究中，我们发现血链球菌通过显着改变其链形态并改善其整体适应性来对硬粒棒杆菌的存在做出特异性反应。通过采用气相色谱-质谱 (GC-MS) 分析，在硬粒小麦上清液中鉴定出了造成观察到的效果的特定脂肪酸。从硬粒小麦上清液中分离出含有这些脂肪酸的膜囊泡 (MV)，并且能够在血链球菌中复制链形态表型，表明 MV 作为种间相互作用的介体。此外，S. sanguinis 通过降低参与脂肪酸合成的关键 FASII 基因的表达来对硬粒小麦脂质做出反应。其中一些基因对于链延长表型也是必需的，这暗示脂质代谢和链延长之间的调节联系。此外，硬粒小麦被发现会影响血链球菌的生长、细胞聚集和吞噬作用，揭示了这些物种之间的复杂关联，可能支持口腔共生定植和生存。
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