Isolation and characterization of the lipopolysaccharide of Chromatium vinosum

Eur J Biochem. 1976 Sep 15;68(2):365-71. doi: 10.1111/j.1432-1033.1976.tb10823.x.

Abstract

Lipolysaccharide was isolated from Chromatium vinosum by phenol/water extraction. The lipopolysaccharide is found exclusively in the phenol phase and can be cleaved into a sugar moiety and a lipid A fraction by hydrolysis in 10% acetic acid at 100 degrees C for 3-4 h. The sugar moiety contains the neutral sugars 3-O-methyl-D-ribose, D-ribose, L-arabinose, mannosamine and glucose, and smaller quantities of D-rhamnose, D-glycero-D-manno-heptose (tentatively identified), quinovosamine and 2-keto-3-deoxyoctonate. L-glycero-D-manno-heptose was not detected. The 2-keto-3-deoxyoctonate linkage in C. vinosum lipopolysaccharide is more resistant to acid hydrolysis than that of Escherichia coli. The lipid A fraction contains glucosamine, mannose and the fatty acids of the lipopolysaccharide. The major fatty acid is beta-hydroxymyristic acid, with smaller amounts of lauric and palmitic acids as well as 14-carbon mono-unsaturated fatty acid, also being present. The phosphorus content of the C. vinosum lipopolysaccharide was found to be approximately 0.1%. Erythrocytes sensitized with alkali-treated C. vinosum lipopolysaccharide were agglutinated by antisera prepared against heat-killed cells. Untreated or heat-treated lipopolysaccharide did not sensitize erythrocytes. The lethal toxicity to mice of the C. vinosum lipopolysaccharide is about one-tenth as that from Salmonella abortus equi.

MeSH terms

  • Animals
  • Biological Assay
  • Carbohydrates / analysis
  • Chromatium / analysis*
  • Dose-Response Relationship, Drug
  • Erythrocytes / drug effects
  • Fatty Acids / analysis
  • Hemagglutination Tests
  • Lipopolysaccharides* / isolation & purification
  • Lipopolysaccharides* / pharmacology
  • Mice
  • Phosphates / analysis
  • Polysaccharides, Bacterial* / isolation & purification
  • Polysaccharides, Bacterial* / pharmacology
  • Rabbits

Substances

  • Carbohydrates
  • Fatty Acids
  • Lipopolysaccharides
  • Phosphates
  • Polysaccharides, Bacterial