伪γ-丁内酯受体FarR2对薰衣草链霉菌FRI-5中蓝色色素靛蓝素生成的调控

IF 2.3 4区 生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of bioscience and bioengineering Pub Date : 2016-04-01 DOI:10.1016/j.jbiosc.2015.08.013
Yohanes Novi Kurniawan , Shigeru Kitani , Aya Iida , Asa Maeda , Jelger Lycklama a Nijeholt , Yong Jik Lee , Takuya Nihira
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引用次数: 13

摘要

γ-丁内酯自调节信号级联广泛分布于链霉菌中,是重要的次生代谢调节系统。在薰衣草链霉菌fr -5中,γ-丁内酯自调节因子IM-2和IM-2特异性受体FarA与两种抗生素(d-环丝氨酸和核苷类抗生素)一起控制蓝色色素靛蓝素的产生。本文通过计算机分析证明,farR2 (farA同源物)位于包括farA在内的调控基因簇中,属于假受体调控基因家族,farR2的表达受IM-2/ farA调控系统控制。farR2的破坏导致靛蓝素的产生延迟和聚集的远调控基因的转录抑制。此外,FarR2与被FarR2下调的调控基因启动子区域的fara结合序列结合。
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Regulation of production of the blue pigment indigoidine by the pseudo γ-butyrolactone receptor FarR2 in Streptomyces lavendulae FRI-5

The γ-butyrolactone autoregulator signaling cascade is widely distributed among Streptomyces species as an important regulatory system of secondary metabolism. In Streptomyces lavendulae FRI-5, a γ-butyrolactone autoregulator IM-2 and the IM-2 specific receptor FarA control production of the blue pigment indigoidine together with two types of antibiotics: d-cycloserine and the nucleoside antibiotics. Here, we demonstrated by in silico analysis that farR2 (a farA homologue), which is located in a cluster of regulatory genes including farA, belongs to the family of pseudoreceptor regulator genes, and that the expression of farR2 is controlled by the IM-2/FarA regulatory system. Disruption of farR2 resulted in delayed production of indigoidine and in transcriptional derepression of the clustered far regulatory genes. Moreover, FarR2 bound to the FarA-binding sequences in the promoter regions of the regulatory genes that were downregulated by FarR2.

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来源期刊
Journal of bioscience and bioengineering
Journal of bioscience and bioengineering 生物-生物工程与应用微生物
CiteScore
5.90
自引率
3.60%
发文量
144
审稿时长
51 days
期刊介绍: The Journal of Bioscience and Bioengineering is a research journal publishing original full-length research papers, reviews, and Letters to the Editor. The Journal is devoted to the advancement and dissemination of knowledge concerning fermentation technology, biochemical engineering, food technology and microbiology.
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