Nonenzymatic glycosylation of lepidopteran-active Bacillus thuringiensis protein crystals

We used high-pH anion-exchange chromatography with pulsed amperometric detection to quantify the monosaccharides covalently attached to Bacillus thuringiensis HD-1 (Dipel) crystals. The crystals contained 0.54% sugars, including, in decreasing order of prevalence, glucose, fucose, arabinose/rhamnose...

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Bibliographic Details
Published in:Applied and Environmental Microbiology 1993-08, Vol.59 (8), p.2666-2672
Main Authors: MEENAKSHI BHATTACHARYA, PLANTZ, R. A, SWANSON-KOBLER, J. D, NICKERSON, K. W
Format: Article
Language:English
Subjects:
azucares
Bacillus thuringiensis
Biological and medical sciences
Biology
Biology of microorganisms of confirmed or potential industrial interest
Biotechnology
chemical reactions
endotoxinas
endotoxine
endotoxins
Fundamental and applied biological sciences. Psychology
glicoproteinas
glycoproteine
glycoproteins
Miscellaneous
Mission oriented research
Physiology and Biotechnology
Proteins
reacciones quimicas
reaction chimique
sucres
Sugar
sugars
toxinas
toxine
toxins
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Summary:We used high-pH anion-exchange chromatography with pulsed amperometric detection to quantify the monosaccharides covalently attached to Bacillus thuringiensis HD-1 (Dipel) crystals. The crystals contained 0.54% sugars, including, in decreasing order of prevalence, glucose, fucose, arabinose/rhamnose, galactose, galactosamine, glucosamine, xylose, and mannose. Three lines of evidence indicated that these sugars arose from nonenzymatic glycosylation: (i) the sugars could not be removed by N- or O-glycanases; (ii) the sugars attached were influenced both by the medium in which the bacteria had been grown and by the time at which the crystals were harvested; and (iii) the chemical identity and stoichiometry of the sugars detected did not fit any known glycoprotein models. Thus, the sugars detected were the product of fermentation conditions rather than bacterial genetics. The implications of these findings are discussed in terms of crystal chemistry, fermentation technology, and the efficacy of B. thuringiensis as a microbial insecticide.
ISSN:0099-2240
1098-5336
DOI:10.1128/AEM.59.8.2666-2672.1993