Characterization of lipid A in Cronobacter sakazakii
Characterization of lipid A in Cronobacter sakazakii
复制标题
坂崎克罗诺杆菌中脂质 A 的表征
DOI：
10.1255/ejms.1074
复制
发表时间：
2010-01-01
影响因子：
1.3
通讯作者：
Wang, Xiaoyuan
中科院分区：
文献类型：
--
作者：
Zhang, Chan;Li, Yanyan;Wang, Xiaoyuan
我们已经表征了食源性病原体坂崎克罗诺杆菌 BAA-894 中脂质 A 的结构。通过弱酸水解、DEAE-纤维素阴离子交换层析和制备薄层层析纯化脂质A分子。通过电喷雾电离/质谱分析其结构。在坂崎棒杆菌 BAA-894 中发现了两种脂质 A。大多数具有氨基葡萄糖二糖结构，在 1-和 4'-位被磷酸化，并在 2-、3-、2'-和 3'-位被初级 3-羟基肉豆蔻酰链和在 2'-和 3'-位被二级肉豆蔻酰残基酰化。另一个在 2'-位置含有仲月桂酰链代替肉豆蔻酰残基。
We have characterized the structure of lipid A in the food-borne pathogen Cronobacter sakazakii BAA-894. Lipid A molecules were purified by mild acid hydrolysis, DEAE-cellulose anion exchange chromatography and preparative thin-layer chromatography. Its structure was analyzed by electrospray ionization/mass spectrometry. Two lipid A species have been found in C. sakazakii BAA-894. The majority has a structure of disaccharide of glucosamine, phosphorylated at the 1- and 4'-positions, and acylated with primary 3-hydroxymyristoyl chains at the 2-, 3-, 2'- and 3'-positions and secondary myristoyl residues at the 2'- and 3'-positions. The other contains a secondary Lauroyl chain at the 2'-position in place of the myristoyl residue.