食品科学 ›› 2020, Vol. 41 ›› Issue (17): 298-306.doi: 10.7506/spkx1002-6630-20190809-100

• 专题论述 • 上一篇    下一篇

致病菌抵抗溶菌酶机制的研究进展

张新帅,阮瑶,刘武康,陈倩,顾丽红,郭爱玲   

  1. (1.华中农业大学食品科学技术学院,湖北 武汉 430070;2.国家蛋品加工技术研发分中心,湖北 武汉 430070)
  • 出版日期:2020-09-15 发布日期:2020-09-16
  • 基金资助:
    中央高校基本科研业务费专项资金项目(2662019PY067)

Mechanism of Pathogen Resistance to Lysozyme: A Review

ZHANG Xinshuai, RUAN Yao, LIU Wukang, CHEN Qian, GU Lihong, GUO Ailing   

  1. (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. National Research and Development Center for Egg Processing, Wuhan 430070, China)
  • Online:2020-09-15 Published:2020-09-16

摘要: 溶菌酶广泛存在于生物体中,在天然免疫系统中起到重要作用,其作为一种阳离子抗菌蛋白以及能够有效水解细菌细胞壁N-乙酰胞壁酸和N-乙酰葡糖胺之间的β-1,4糖苷键从而发挥杀菌作用。致病菌为了能长期定植于宿主体内、引起宿主感染,已经进化出多种机制来逃避溶菌酶的杀灭。然而,相比溶菌酶其他方面的研究,国内对致病菌抵抗溶菌酶的研究关注较少。本文总结了近年来国内外相关文献中的报道,对肽聚糖修饰、溶菌酶抑制剂提高溶菌酶抗性的机制以及溶菌酶抗性基因的转录调节进行了详细阐述,并对溶菌酶未来的研究方向和潜在应用进行了评述。

关键词: 致病菌;溶菌酶;肽聚糖修饰;溶菌酶抑制剂;转录调节

Abstract: Lysozyme is widely found in organisms and plays an important role in the innate immune system, which acts as a cationic antimicrobial protein and effectively hydrolyzes the β-1,4 glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in the cell wall of bacteria as a bactericidal agent. Pathogenic bacteria have evolved a wide range of mechanisms to evade lysozyme killing in order to colonize the host for a long time and cause host infection. However, despite many studies on lysozyme, there has been little research on the resistance of pathogenic bacteria to lysozyme. This paper presents a review of recent research in this area. The mechanism by which peptidoglycan modification and lysozyme inhibitors improve lysozyme resistance and the transcriptional regulation of the lysozyme resistance genes are discussed in detail, and future research directions and potential applications are also proposed.

Key words: pathogen; lysozyme; peptidoglycan modification; lysozyme inhibitor; transcriptional regulation

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