New insight into the mechanisms protecting bacteria during desiccation

Ewa Laskowska , Dorota Kuczyńska-Wiśnik


Desiccation is a common stress that bacteria face in the natural environment, and thus, they have developed a variety of protective mechanisms to mitigate the damage caused by water loss. The formation of biofilms and the accumulation of trehalose and sporulation are well-known strategies used by bacteria to survive desiccation. Other mechanisms, including intrinsically disordered proteins and the anti-glycation defence, have been mainly studied in eukaryotic cells, and their role in bacteria remains unclear. We have recently shown that the impairment of trehalose synthesis results in higher glucose availability, leading to the accumulation of acetyl phosphate and enhanced protein acetylation, which in turn stimulates protein aggregation. In the absence of trehalose synthesis, excess glucose may stimulate non-enzymatic glycosylation and the formation of advanced glycation end products (AGEs) bound to proteins. Therefore, we propose that trehalose may prevent protein damage, not only as a chemical chaperone but also as a metabolite that indirectly counteracts detrimental protein acetylation and glycation.
Publication typeIn press (online first, early view)
Author Ewa Laskowska (FB / DB)
Ewa Laskowska,,
- Department of Biochemistry
, Dorota Kuczyńska-Wiśnik (FB / DB)
Dorota Kuczyńska-Wiśnik,,
- Department of Biochemistry
Journal seriesCurrent Genetics, ISSN 0172-8083, e-ISSN 1432-0983, (N/A 100 pkt)
Issue year2019
Noonline first
Publication size in sheets0.5
Keywords in Englishadvanced glycation end products, desiccation, protein acetylation, protein aggregation
ASJC Classification2700 General Medicine; 1311 Genetics
Languageen angielski
LicenseOther; published final; Uznanie Autorstwa (CC-BY); with publication
Score (nominal)100
Score sourcejournalList
ScoreMinisterial score = 100.0, 28-01-2020, ArticleFromJournal
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.173; WoS Impact Factor: 2018 = 3.464 (2) - 2018=3.708 (5)
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