中国食品学报2023，Vol.23Issue(12)：1-11,11.DOI:10.16429/j.1009-7848.2023.12.001
嗜热链球菌m6A甲基化差异研究
Studies on the Difference about m6A Methylation of Streptococcus thermophilus
摘要
Abstract
Streptococcus thermophilus is one of the most important starters in the dairy industry,with good fermentation characteristics.DNA methylation is a form of chemical modification of DNA that can affect gene expression without alter-ing the DNA sequence.In this paper,two strains of Streptococcus thermophilus with large differences in acid-producing phenotype were selected as the research objects,and the relationship between m6A methylation and genetic phenotype was explored through methylome.The PacBio SMRT sequencing platform was used to sequence the genomes of Strepto-coccus therrnophilus IMAU80278 and Streptococcus thermophilus IMAU20416 and measure the m6A methylation to com-pare the functional genes and m6A methylation differences between the two strains of Streptococcus thermophilus.The re-sults showed that the genomes of Streptococcus thermophilus IMAU80278 and Streptococcus thermophilus IMAU20416 were similar,and the functional genes were mainly carbohydrate metabolism and amino acid metabolism.Streptococcus thermophilus IMAU80278 and Streptococcus thermophilus IMAU20416 showed significant differences in restriction modifi-cation systems,m6A methylation sites and m6A motifs,especially in the m6A methylation of genes related to carbohy-drate metabolism and amino acid metabolism.It is speculated that the difference in m6A methylation may lead to the different acid-producing phenotypes between Streptococcus thermophilus IMAU80278 and Streptococcus thermophilus I-MAU20416.In addition,this study explored the effect of Streptococcus thermophilus DNA methylation on fermentation characteristics from the perspective of epigenetics,and laid a theoretical foundation for the selection and utilization of excellent starter.关键词
嗜热链球菌/m6A甲基化/限制修饰系统Key words
Streptococcus thermophilus/m6A methylation/restriction-modification system引用本文复制引用
王丹,孙志宏,赵洁..嗜热链球菌m6A甲基化差异研究[J].中国食品学报,2023,23(12):1-11,11.基金项目
国家自然科学基金项目(31901670) （31901670）
内蒙古自治区科技计划项目(2020GG0101) （2020GG0101）
内蒙古自治区自然科学基金项目(2019BS03003) （2019BS03003）
