Bistability, epigenetics, and bet-hedging in bacteria.

Détails

ID Serval
serval:BIB_E659941EE121
Type
Article: article d'un périodique ou d'un magazine.
Sous-type
Synthèse (review): revue aussi complète que possible des connaissances sur un sujet, rédigée à partir de l'analyse exhaustive des travaux publiés.
Collection
Publications
Titre
Bistability, epigenetics, and bet-hedging in bacteria.
Périodique
Annual Review of Microbiology
Auteur⸱e⸱s
Veening J.W., Smits W.K., Kuipers O.P.
ISSN
0066-4227 (Print)
ISSN-L
0066-4227
Statut éditorial
Publié
Date de publication
2008
Volume
62
Pages
193-210
Langue
anglais
Résumé
Clonal populations of microbial cells often show a high degree of phenotypic variability under homogeneous conditions. Stochastic fluctuations in the cellular components that determine cellular states can cause two distinct subpopulations, a property called bistability. Phenotypic heterogeneity can be readily obtained by interlinking multiple gene regulatory pathways, effectively resulting in a genetic logic-AND gate. Although switching between states can occur within the cells' lifetime, cells can also pass their cellular state over to the next generation by a mechanism known as epigenetic inheritance and thus perpetuate the phenotypic state. Importantly, heterogeneous populations can demonstrate increased fitness compared with homogeneous populations. This suggests that microbial cells employ bet-hedging strategies to maximize survival. Here, we discuss the possible roles of interlinked bistable networks, epigenetic inheritance, and bet-hedging in bacteria.
Mots-clé
Bacillus subtilis/genetics, Bacillus subtilis/physiology, Bacteria/genetics, Biofilms/growth & development, Biotechnology, Epigenesis, Genetic, Escherichia coli/genetics, Escherichia coli/physiology, Gene Regulatory Networks, Genomic Instability, Lac Operon, Models, Genetic, Phenotype, Spores, Bacterial/genetics, Transformation, Genetic
Pubmed
Web of science
Création de la notice
11/10/2016 16:27
Dernière modification de la notice
20/08/2019 17:09
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