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Stringent starvation protein A (SspA) is an RNA polymerase (RNAP)-associated protein involved in nucleotide metabolism, acid tolerance and virulence of bacteria. Despite extensive biochemical and genetic analyses, the precise regulatory role of SspA in transcription is still unknown, in part, because of a lack of structural information for bacterial RNAP in complex with SspA. Here, we report a 3.68 Å cryo-EM structure of an Escherichia coli RNAP-promoter open complex (RPo) with SspA. Unexpectedly, the structure reveals that SspA binds to the E. coli σ70-RNAP holoenzyme as a homodimer, interacting with σ70 region 4 and the zinc binding domain of EcoRNAP β′ subunit simultaneously. Results from fluorescent polarization assays indicate the specific interactions between SspA and σ70 region 4 confer its σ selectivity, thereby avoiding its interactions with σs or other alternative σ factors. In addition, results from in vitro transcription assays verify that SspA inhibits transcription probably through suppressing promoter escape. Together, the results here provide a foundation for understanding the unique physiological function of SspA in transcription regulation in bacteria.

Floral scent is an important part of volatile organic compounds (VOCs) emitted from plants, and is influenced by many environmental and endogenous factors. To investigate the influence of temperature on the emission of the floral scent of Osmanthus fragrans, the number of chemical compounds and their relative release amounts from four cultivars of O. fragrans under different temperature treatments, were identified using the solid-phase microextraction (SPME) technique and gas chromatography-mass spectrometry (GC-MS) in this study. Results revealed that the numbers and release amounts of floral scent components were significantly influenced by different temperatures, and depend on different cultivars and different types of compounds. Overall, most cultivars had the largest number of chemical compounds in 19 °C and the numbers of chemical compounds decreased with the increase or decrease in the temperature. Alcohols and ketones were the two main kinds of compounds responding to temperature change. The response of a specific chemical compound to temperature change was different in four cultivars. Generally, linalool, α-ionone, β-ionone, and γ-decalactone accounted for the highest proportion in the nine main compounds, and changes of these four chemical compounds to different temperatures had obvious contributions to the floral scent of O. fragrans. The results obtained provide evidence that temperatures can greatly influence the emission of floral scent.