Division of Microbiology, Department of Pre-Clinical Sciences, Institute of Veterinary Medicine, Warsaw University of Live Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland.
Institute of Paleobiology, Polish Academy of Sciences, Twarda 51/55, 00-818 Warsaw, Poland.
Int J Mol Sci. 2024 Sep 10;25(18):9797. doi: 10.3390/ijms25189797.
Infection with is the major cause of human gastroenteritis in the United States and Europe, leading to debilitating autoimmune sequelae in many cases. While considerable progress has been made in detailing the infectious cycle of , a full understanding of the molecular mechanisms responsible for virulence remains to be elucidated. Here, we apply a novel approach by modulating protein expression on the pathogen's ribosomes by inactivating a highly conserved rRNA methyltransferase. Loss of the RsmA methyltransferase results in a more motile strain with greater adhesive and cell-invasive properties. These phenotypical effects correlate with enhanced expression of specific proteins related to flagellar formation and function, together with enzymes involved in cell wall/membrane and amino acid synthesis. Despite the enhancement of certain virulent traits, the null strain grows poorly on minimal media and is rapidly out-competed by the wild-type strain. Complementation with an active copy of the gene rescues most of the traits changed in the mutant. However, the complemented strain overexpresses and displays new flaws, including loss of the spiral cell shape, which is distinctive for . Proteins linked with altered virulence and morphology are identified here by mass spectrometry proteomic analyses of the strains.
在美国和欧洲, 感染是导致人类肠胃炎的主要原因,在许多情况下会导致使人虚弱的自身免疫后遗症。尽管在详细描述 的感染周期方面已经取得了相当大的进展,但仍需要阐明导致其毒力的分子机制的全貌。在这里,我们通过使高度保守的 rRNA 甲基转移酶失活来调节病原体核糖体上的蛋白质表达,从而采用了一种新方法。RsmA 甲基转移酶的缺失导致具有更强运动性、更强粘附性和细胞侵袭性的菌株。这些表型效应与与鞭毛形成和功能相关的特定蛋白质以及与细胞壁/膜和氨基酸合成相关的酶的表达增强相关。尽管某些毒力特性得到了增强,但缺失菌株在最低培养基上的生长情况不佳,并且很快被野生型菌株所淘汰。用有效的 基因副本进行互补可挽救突变体中改变的大多数特性。然而,互补菌株过度表达 ,并表现出新的缺陷,包括失去独特的螺旋细胞形状。通过对这些菌株的质谱蛋白质组学分析,确定了与改变的毒力和形态相关的蛋白质。