Mycophagy should not be considered as a single and homogeneous category of nutritional biology due to the specific symbiotic chitinolytic bacteria associated with mites and fungi. To test interaction among mites, fungi, and chitinolytic bacteria, experiments were conducted on the model species Tyrophagus putrescentiae (Schrank). Mucor sp, Alternaria alternata, Penicillium claviforme, P. griseofulvum, and Verticillium sp. were plated onto malt agar and offered to T. putrescentiae in the laboratory. Mites were evaluated utilizing microanatomical examination based on histology, excrement analysis using fluorescence microscopy, bacterial plating, impact of mite homogenate on fungi in Petri dishes, reproduction of mites feeding upon each fungus, and isolation of associated bacteria inside mites. There were clear differences regarding the digested spores of different fungi passing through the gut and subsequently in the feces. Abundances of bacterial cells in excrement also corresponded to the fungi offered. The extracts from mites had chitinolytic activity, and the plated bacteria are known to produce exochitinases. The various feeding patterns observed were caused by differences in the cell wall structures of the tested fungi. The study illustrates that mycophagy in saprophagous mites does not consist of a single pattern, but rather that it can be classified into several sub-patterns depending upon the digested fungal species and its parts. The results point to a nearly symbiotic relationship between chitinolytic bacteria and digested fungi in mycophagous microarthropods.
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http://dx.doi.org/10.1093/jisesa/iew070 | DOI Listing |
ACS Synth Biol
December 2024
Laboratory of Applied Technology on Green-Eco-Healthy Animal Husbandry of Zhejiang Province, Zhejiang Provincial Engineering Research Center for Animal Health Diagnostics & Advanced Technology, Zhejiang International Science and Technology Cooperation Base for Veterinary Medicine and Health Management, China-Australia Joint Laboratory for Animal Health Big Data Analytics, College of Animal Science and Technology & College of Veterinary Medicine, Zhejiang A&F University, Hangzhou 311300, Zhejiang, China.
Chitin biomass is the second most abundant natural polysaccharide after cellulose on the earth, yet its recalcitrance to degrade and utilize severely limits its application. However, many microorganisms, such as , can secrete a range of free chitinases to degrade chitin, though their activity is typically insufficient to meet industrial demands. In this study, we employed self-assembly systems, named SpyTag/SpyCatcher and SnoopTag/SnoopCatcher, to modularize the molecular design of CHB, ChiB, ChiC, and CBP21 derived from ATCC14756, and we successfully constructed a variety of chitinase complexes.
View Article and Find Full Text PDFMicrobiol Resour Announc
November 2024
Institute for Advanced Biosciences, Keio University, Tsuruoka, Yamagata, Japan.
Molecules
September 2024
School of Life Sciences, Jiangsu University, Zhenjiang 212013, China.
Chitin is the second most prevalent polysaccharide found in nature, following cellulose. Amino-oligosaccharides, the byproducts of chitin degradation, exhibit favorable biological properties and potential for various uses. Chitinases play a crucial function in the breakdown of chitin, and their exceptionally effective production has garnered significant interest.
View Article and Find Full Text PDFCurr Issues Mol Biol
August 2024
Department of Biochemistry and Microbiology, Faculty of Biology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria.
The genus is renowned not only for its natural antibiotic production but also for its abundant chitinolytic enzymes, which break down stubborn chitin into chitooligosaccharides. Despite this, there have been limited studies utilizing whole-genome sequencing to explore the repertoire of chitin degradation and utilization genes in . A particularly compelling source of novel antimicrobials and enzymes lies in the microbiota of insects, where bacterial symbionts produce antimicrobials to protect against opportunistic pathogens and enzymes to adapt to the environment.
View Article and Find Full Text PDFFood Funct
September 2024
School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
Enzymatic proteomic profiles were examined to comprehend the predominant enzymes involved in the flavor development of salted shrimp paste influenced by K-C3 inoculation (Inoc), compared to those without inoculation (CON). Inoc showed greater proteolytic, lipolytic, and chitinolytic activities than CON ( < 0.05) throughout 30 days of fermentation, indicating 's ability to accelerate the fermentation rate and render distinctive flavor profiles to shrimp paste.
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