Structural studies on the Escherichia coli O101 lipopolysaccharide found in association with F41 and K99 fimbriae

In this study it was shown that the 0101 lipopolysaccharide isolated from Escherichia coli B41 did not contain an O-specific polysaccharide and that its sugar moiety is probably restricted to the core oligosaccharide. It is characterized by the presence of galactose, glucose, N-acetylglucosamine, he...

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Bibliographic Details
Published in:FEMS microbiology letters 1996-08, Vol.141 (2/3), p.221-225
Main Authors: Karamanos, Y, Kol, O
Format: Article
Language:English
Subjects:
animal diseases
animal health
Antigens, Bacterial - chemistry
Antigens, Surface - chemistry
bacterial infections
Bacteriology
Biological and medical sciences
Chromatography, Gel
E coli
Electrophoresis, Polyacrylamide Gel
Escherichia coli
Escherichia coli - chemistry
Escherichia coli - cytology
Fatty acid composition
Fatty acids
Fimbriae
Fimbriae, Bacterial - chemistry
Fundamental and applied biological sciences. Psychology
Galactose
Glucose
Heptose
K99 fimbriae
Lipopolysaccharide
Lipopolysaccharides
Lipopolysaccharides - chemistry
LPS binding
Methylation
Microbiology
Monosaccharides - analysis
Morphology, structure, chemical composition
N-Acetylglucosamine
Oligosaccharides
Pili
Polysaccharides
Protein Binding
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Summary:In this study it was shown that the 0101 lipopolysaccharide isolated from Escherichia coli B41 did not contain an O-specific polysaccharide and that its sugar moiety is probably restricted to the core oligosaccharide. It is characterized by the presence of galactose, glucose, N-acetylglucosamine, heptose and 3-deoxy-D-manno-2-octulosonic acid and the fatty acid composition is typical of an Enterobacteriaceae lipopolysaccharide. Methylation analysis indicated terminal non-reducing galactose and glucose and also l,2-linked glucose which is a substitution pattern typical of an E. coli lipopolysaccharide core oligosaccharide. The obtained structural information is sufficient to explain the previously observed interactions between the O101 lipopolysaccharide and the K99 lectin.
ISSN:0378-1097
1574-6968
DOI:10.1111/j.1574-6968.1996.tb08388.x