摘要
目的了解1株引起致死性食物中毒事件的唐菖蒲伯克霍尔德菌椰毒致病型菌株Co14的全基因组序列特征,对其基因组中米酵菌酸(BA)和毒黄素(TF)的生物合成相关基因进行了预测和分析。方法通过第三代高通量测序技术(PacBio)对Co14进行全基因组测序,使用BLAST软件预测BA和TF的生物合成相关基因。结果 Co14基因组中含有2个闭合的环状染色体,大小分别为4.1和4.0 Mb,鸟嘌呤和胞嘧啶所占比例(GC含量)分别为67.82%和68.32%。Co14基因组中还携带有一个146 kb的闭合环状质粒,GC含量为63.25%,编码149个基因。通过同源序列比对,在Co14染色体1上发现了BA和TF的生物合成相关基因簇bonR1R2LJKFGABDEHIM和toxRABCDE。结论 Co14全基因组数据为研究唐菖蒲伯克霍尔德菌食物中毒菌株的致病性和毒力因子产生机制奠定了遗传学基础。
Objective This study was to understand the whole genomic characteristics of a foodborne pathogen Burkholderia gladioli pv.cocovenenans strain Co14,and also to predict and analyze the biosynthesis genes of its virulence factors bongkrekic acid(BA)and toxoflavin(TF).Methods The whole genome sequencing of Co14 was sequenced by the third generation high-throughput sequencing technology(PacBio).The biosynthesis genes of BA and TF were predicted by BLAST in the whole genome sequences.Results Two independent closed circle chromosomes were found in the whole genome sequence of Co14.The lengths of the two chromosomes were 4.1 and 4.0 Mb and their GC contents were 67.82%and 68.32%,respectively.A 146 kb completed plasmid was found in the genome,which GC content was 63.25%and it encoded 149 genes.In the sequence of chromosomes 1,BA biosynthesis related gene cluster bonR1R2LJKFGABDEHIM and TF biosynthesis related gene cluster toxRABCDE were found.Conclusion The whole genome sequence of Co14 laid a genetic foundation for further study of the pathogenicity and virulence factor biosynthesis mechanisms of foodborne pathogen Burkholderia gladioli pv.cocovenenans.
作者
彭子欣
陈雪
李孟寒
王伟
徐进
李凤琴
PENG Zixin;CHEN Xue;LI Menghan;WANG Wei;XU Jin;LI Fengqin(NHC Key Laboratory of Food Safety Risk Assessment,China National Center for Food Safety Risk Assessment,Beijing 100021,China;Food Science and Engineering College,Beijing University of Agriculture,Beijing 102206,China)
出处
《中国食品卫生杂志》
北大核心
2018年第6期558-562,共5页
Chinese Journal of Food Hygiene
基金
国家自然科学基金(31601574)
北京市科技新星交叉学科合作项目(Z161100004916029)
作者简介
彭子欣,女,副研究员,研究方向为食品微生物,E-mail:pengzixin@cfsa.net.cn;通信作者:李凤琴,女,研究员,研究方向为食品微生物,E-mail:lifengqin@cfsa.net.cn.
