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PMID: 6477947 Published · ppublish English Journal Article Research Support, Non-U.S. Gov't

Structure of the lipoteichoic acids from Bifidobacterium bifidum spp. pennsylvanicum.

Biochimica et biophysica acta ·Vol. 795 ·No. 2 ·1984-09-12 ·Pages 301-13

Op den Camp HJ, Veerkamp JH, Oosterhof A, Van Halbeek H

Abstract

The lipoteichoic acids from Bifidobacterium bifidum spp. pennsylvanicum were extracted from cytoplasmic membranes or from disintegrated bacteria with aqueous phenol and purified by gel chromatography. The lipoteichoic acid preparations contained phosphate, glycerol, galactose, glucose and fatty acids in a molar ratio of 1.0:1.0:1.3:1.2:0.3. Chemical analysis and NMR studies of the native preparations and of products from various acid and alkaline hydrolysis procedures gave evidence for the structure of two lipoteichoic acids. The lipid anchor appeared to be 3-O-(6'-(sn-glycero-1-phosphoryl)diacyl-beta-D-galactofuranosyl)-sn-1, 2-diacylglycerol. The polar part showed two structural features not previously described for lipoteichoic acids. A 1,2-(instead of the usual 1,3-) phosphodiester-linked sn-glycerol phosphate chain is only used substituted at the terminal glycerol unit with a linear polysaccharide, containing either beta(1----5)-linked D-galactofuranosyl groups or beta(1----6)-linked D-glucopyranosyl groups.

MeSH Terms
Bifidobacterium/analysis Carbohydrates/analysis Cell Membrane/analysis Hydrolysis Indicators and Reagents Lipopolysaccharides Magnetic Resonance Spectroscopy Methylation Phosphatidic Acids/isolation & purification Teichoic Acids/isolation & purification
Chemicals
Carbohydrates Indicators and Reagents Lipopolysaccharides Phosphatidic Acids Teichoic Acids lipoteichoic acid
Authors & Affiliations
4 authors, click to expand affiliations / ORCID
Op den Camp H J
Veerkamp J H
Oosterhof A
Van Halbeek H
Article Info
Journal
Biochimica et biophysica acta
Abbr.
Biochim Biophys Acta
ISSN
0006-3002
Published
1984-09-12
Pages
301-13
Language
English
Region
Netherlands
NLM ID
0217513
Subset
IM
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