合成酵母内共生体的自然选择促进稳定共存

Lubica Supekova, Han Zhou, Izabella H. Barcellos, Catherine Nguyen, David A. Dik, Peter G. Schultz
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引用次数: 0

摘要

细菌被高阶宿主吞噬被认为是最终形成线粒体的进化过程的开端。为了在实验中阐明自然选择对驻留在真核宿主中的细菌的早期影响,我们利用了一个合成的内共生体模型系统。在这里,我们描述了将大肠杆菌在酿酒酵母中传递 8 次后观察到的一系列可重复的突变,这些突变导致细菌在酵母中的共存性增强。这些自然选择的突变是由 rcsC、cpxA 和 idnK 中的反式可变元件基因获得形成的,会产生功能性和非功能性蛋白质产物,对细菌产生表型效应,从而促进内共生体的稳定性。
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Natural Selection in a Synthetic Yeast Endosymbiont Promotes Stable Coexistence
Bacteria engulfment by a higher order host is believed to be the beginning of an evolutionary process that ultimately formed mitochondria. In an effort to experimentally elucidate the early effects of natural selection on bacteria resident in a eukaryotic host, a synthetic endosymbiont model system has been exploited. Here we describe a reproducible series of mutations that were observed after Escherichia coli was passaged within Saccharomyces cerevisiae for >8 passages which led to enhanced coexistence of bacteria within the yeast. These naturally selected mutations, formed by gene acquisition of trans-posable elements in rcsC, cpxA, and idnK, result in both functional and non-functional protein products with phenotypic effects on the bacteria that promote endosymbiont stability.
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