首页|鼠伤寒沙门氏菌群体感应干扰策略研究进展

鼠伤寒沙门氏菌群体感应干扰策略研究进展

扫码查看
鼠伤寒沙门氏菌(Salmonella enterica serovar Typhimurium)作为常见的食源性致病菌,由于其耐药性问题而严重危害公共健康.研究表明干扰致病菌的群体感应(quorum sensing,QS)系统是解决其耐药性问题的有效方案之一.QS是细胞间的一种通讯机制,涉及多种代谢活动,例如生物被膜形成、运动性、毒力因子、黏附和侵袭等过程.为了系统地总结鼠伤寒沙门氏菌的群体感应及其相应的干扰策略,该文首先介绍了 S.Typhimuri-um包含的N-高丝氨酸内酯类、2型自诱导分子、3型自诱导分子、吲哚和扩散信号分子等介导的5种QS系统.然后从信号分子合成、胞外运输及反应、与受体蛋白相互作用3方面总结了对不同QS系统的抑制和促进策略.指出了未来QS干扰策略的开发应更多立足于多靶点和多层次的系统网络,以期为解决沙门氏菌耐药性开辟新的思路.
Research progress on quorum sensing interference strategies of Salmonella enterica serovar typhimurium
Salmonella enterica serovar Typhimurium is the most common foodborne pathogen,posing a serious threat to public health due to the antibiotic resistance.Recent studies have shown that interference with the quorum sensing(QS)system on pathogens is one of the effective strategies to release their antibiotic resistance.QS is a cell communication mechanism that involves a variety of metabolic ac-tivities,such as biofilm formation,motility,virulence factors,adhesion and invasion.In order to systematically summarize the QS mecha-nisms of S.Typhimurium and its corresponding interference strategies,we firstly introduced five QS systems mediated by N-acyl-homo-serine lactones(AHL),autoinducer-2(AI-2),autoinducer-3(AI-3),indole and diffusible signaling factor(DSF).Then,we summa-rized the inhibition and promotion strategies of different QS systems from three aspects:signal molecule synthesis,extracellular transport &reaction,and interaction with receptors.Finally,we pointed out that the future development of QS interference strategies should be based on multi-target and multi-level system networks,which contributes better to solve the infection and the antibiotic resistance of Salmonella.

quorum sensing interferencequorum quenchingfoodborne pathogenantibiotic resistancebiofilmvirulence factors

肖雪、张红蕊、张鹏、乔建军、财音青格乐、吴胜波

展开 >

天津大学化工学院,天津,300072

天津大学浙江研究院(绍兴),浙江绍兴,312300

系统生物工程教育部(天津大学)重点实验室,天津,300072

天津化学化工协同创新中心合成生物学平台,天津,300072

展开 >

群体感应干扰 群体感应猝灭 肠道致病菌 抗生素耐药性 生物被膜 毒力因子

2025

食品与发酵工业
中国食品发酵工业研究院 全国食品与发酵工业信息中心

食品与发酵工业

北大核心
影响因子:0.761
ISSN:0253-990X
年,卷(期):2025.51(2)