亚抑菌浓度肉桂挥发油暴露对白色念珠菌脂质稳态的影响Effects of Cinnamon Oil at Subinhibitory Concentration on Lipid Homeostasis of Candida Albicans
孙培培;张宁;赵琳静;彭媛媛;刘锡建;刘晓会;翟亚森;冯美卿;
摘要(Abstract):
肉桂挥发油(Cinnamon oil, CO)对念珠菌属(Candida spp.)真菌的生长有良好的抑制作用。本研究采用传统微生物学方法和基于超高效液相色谱-四极杆-静电场轨道阱质谱(UPLC-QE-MS)的高覆盖性脂质组学(High-coverage lipidomics)技术,结合多维及单变量统计分析方法,研究亚抑菌浓度(0.1×MIC)肉桂挥发油对白色念珠菌(Candida albicans,C.albicans)细胞形态和脂质稳态的影响,并挖掘显著性差异脂质分子之间的共调控网络关系。结果表明,亚抑菌浓度肉桂挥发油可使对数生长中期的C.albicans细胞形态发生明显改变。采用脂质组学分析,从C.albicans细胞中共鉴定出脂质分子1281种,涉及6大类45亚类脂质;通过正交偏最小二乘判别分析(OPLS-DA)的变量权重值、非参检验及变异倍数分析,共筛选出55种显著性差异脂质代谢标志物,主要包括磷脂酰乙醇胺(Phosphatidylethanolamine, PE)及其衍生物二甲基磷脂酰乙醇胺(Dimethylphosphatidylethanolamine, dMePE)、磷脂酰胆碱(Phosphatidylcholine, PC)、磷酯酰丝氨酸(Phosphatidylserine, PS)、磷脂酰甘油(Phosphatidylglycerol, PG)、心磷脂(Cardiolipin, CL)、磷脂酰肌醇(Phosphatidylinositol, PI)、神经酰胺(Ceramide, Cer)及其衍生物己糖基神经酰胺(Hexosyl ceramide, Hex_1Cer)、甘油三酯(Triglyceride, TG)、甘油二酯(Diglyceride, DG)等共15个亚类;除PI等5种脂质外,其余脂质分子在肉桂挥发油暴露压力下均显著下调。采用层次聚类分析和相关分析,初步分析了显著性差异脂质分子(r>0.8,p<0.05)间的相互作用网络。结果表明,肉桂挥发油对C.albicans生长抑制作用与影响细胞膜和线粒体的正常代谢功能有关,发现的显著性差异脂质可能是其抑制C.albicans生长的潜在代谢标记物。
关键词(KeyWords): 脂质组学;代谢响应;肉桂挥发油;白色念珠菌;超高效液相色谱-四极杆-静电场轨道阱质谱
基金项目(Foundation): 国家自然科学基金项目(No.31701032)资助~~
作者(Authors): 孙培培;张宁;赵琳静;彭媛媛;刘锡建;刘晓会;翟亚森;冯美卿;
DOI: 10.19756/j.issn.0253-3820.210716
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