Open AccessImmunochemical Studies on Shigella dysenteriae Lipopolysaccharides
Author(s) -
Dmitriev Boris A.,
Backinowsky Leon V.,
Lvov Vjacheslav L.,
Kochetkov Nikolay K.,
Hofman Irina L.
Publication year - 1973
Publication title -
european journal of biochemistry
Language(s) - English
Resource type - Journals
eISSN - 1432-1033
pISSN - 0014-2956
DOI - 10.1111/j.1432-1033.1973.tb03204.x
Subject(s) - shigella dysenteriae , rhamnose , monosaccharide , heptose , shigella flexneri , microbiology and biotechnology , biochemistry , biology , escherichia coli , mannose , galactose , chemotype , chemistry , food science , mutant , gene , essential oil
An investigation of the sugar composition of lipopolysaccharides derived from ten well‐defined Shigella dysenteriae serotypes and two Escherichia alcalescens‐dispar serotypes was carried out. All the lipopolysaccharides contained glucosamine, glucose, galactose, heptose and 3‐deoxyoctulosonic acid. These sugars were considered to represent the core polysaccharide and the same sugars except heptose and 3‐deoxyoctulosonic acid, may represent the constituents of the O‐specific polysaccharide chains. In addition to the “basal” sugars, the following monosaccharides were detected as components of the various Sh. dysenteriae lipopolysaccharides: galactosamine, mannose, fucose, rhamnose and 3,6‐dideoxyhexose. As a result, a chemical classification of Sh. dysenteriae lipopolysaccharides into eight chemotypes was suggested. The sugar composition of lipopolysaccarides from serologically related Shigella and Escherichia species was compared and several cross‐reacting pairs were found to belong to the same chemotype.