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Bacillus thuringiensis peptidoglycan hydrolase SleB171 involved in daughter cell separation during cell division.


ABSTRACT: Whole-genome analyses have revealed a putative cell wall hydrolase gene (sleB171) that constitutes an operon with two other genes (ypeBandyhcN) of unknown function inBacillus thuringiensisBMB171. The putative SleB171 protein consists of 259 amino acids and has a molecular weight of 28.3 kDa. Gene disruption ofsleB171in the BMB171 genome causes the formation of long cell chains during the vegetative growth phase and delays spore formation and spore release, although it has no significant effect on cell growth and the ultimate release of the spores. The inseparable vegetative cells were nearly restored through the complementation ofsleB171expression. Real-time quantitative polymerase chain reaction analysis revealed thatsleB171is mainly active in the vegetative growth phase, with a maximum activity at the early stationary growth phase. Western blot analysis also confirmed thatsleB171is preferentially expressed during the vegetative growth phase. These results demonstrated that SleB171 plays an essential role in the daughter cell separation during cell division.

SUBMITTER: Li H 

PROVIDER: S-EPMC4886243 | biostudies-literature | 2016 Apr

REPOSITORIES: biostudies-literature

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Bacillus thuringiensis peptidoglycan hydrolase SleB171 involved in daughter cell separation during cell division.

Li Hua H   Hu Penggao P   Zhao Xiuyun X   Yu Ziniu Z   Li Lin L  

Acta biochimica et biophysica Sinica 20160227 4


Whole-genome analyses have revealed a putative cell wall hydrolase gene (sleB171) that constitutes an operon with two other genes (ypeBandyhcN) of unknown function inBacillus thuringiensisBMB171. The putative SleB171 protein consists of 259 amino acids and has a molecular weight of 28.3 kDa. Gene disruption ofsleB171in the BMB171 genome causes the formation of long cell chains during the vegetative growth phase and delays spore formation and spore release, although it has no significant effect o  ...[more]

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