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Peptidoglycan .Types of Bacterial Cell Walls and their Taxonomic ...

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VOLX 36, 1972<br />

PEPTIDOGLYCAN TYPES OF BACTERIAL CELL WALLS<br />

./*-* Mur<br />

x Glu<br />

-aLys<br />

E /-*--: 0----L-Ala-L-Ala<br />

°=°<br />

c . / ; o-- o L-Ala-D-Glu<br />

o1 - N6 -L-Ala-L-Lys<br />

ur 1.0<br />

U~~~~~~<br />

C<br />

.0<br />

zto.s .0. '°" \a<br />

. D-Ala-L-Ala<br />

-o0y D-Glu-L-Lys<br />

1 2 3 4 5hrs<br />

FIG. 2. Quantitative release <strong>of</strong> various amino acids <strong>and</strong> peptides from cell walls <strong>of</strong> Sarcina lutea ATCC 383<br />

during hydrolysis with 4 N HCI at 100 C as a function <strong>of</strong> time.<br />

TABLE 2. RAIG values <strong>of</strong> various amino acids <strong>and</strong><br />

amino sugars after two-dimensional descending<br />

separationa<br />

RAI. values<br />

Amino acid or amino sugar Isopro- a-Picopanol<br />

line<br />

Alanine ...................... 1.0 1.0<br />

Aspartic acid ................. 0.55 0.28<br />

Diaminobutyric acid .......... 0.28 0.58<br />

Diaminopimelic acid .......... 0.11 0.14<br />

Galactosamine ............... 0.57 1.68<br />

Glucosamine ................. 0.60 1.80<br />

Glutamic acid ................ 0.81 0.29<br />

Glycine ...................... 0.60 0.66<br />

Homoserine .................. 0.83 1.01<br />

Threo-3-hydroxyglutamic acid 0.43 0.27<br />

Lysine ....................... 0.30 0.42<br />

Mannosamine ................ 0.71 1.80<br />

Muramic acid ................ 1.01 1.70<br />

Ornithine .................... 0.27 0.41<br />

Serine ...................... 0.59 0.81<br />

Threonine ................... 0.84 1.02<br />

aTwo-dimensional descending separation in solvent<br />

systems isopropanol (machine direction) <strong>and</strong><br />

a-picoline on Schleicher-Schiill 2046b Mgl paper.<br />

Running time: each direction 2 x 24 hr. Temperature<br />

<strong>of</strong> chromatography chamber: 27 to 28 C.<br />

tri-L-alanyl peptides. The dipeptides L-Ala-D-<br />

Glu, y->-Glu-L-Lys, <strong>and</strong> L-Lys-D-Ala are derived<br />

from the peptide subunit, whereas<br />

N6-L-Ala-L-Lys, L-Ala-L-Ala, <strong>and</strong> D-Ala-L-<br />

411<br />

Ala are typical for the interpeptide bridge <strong>and</strong><br />

its connection to the peptide subunit.<br />

Typical pictures <strong>of</strong> two-dimensional paper<br />

chromatograms <strong>of</strong> partial acid hydrolysates <strong>of</strong><br />

cell walls are given in Fig. 4. The cell walls <strong>of</strong><br />

these two organisms have almost identical<br />

amino acid composition, but the "finger prints"<br />

are quite different. This indicates that the<br />

amino acid sequences <strong>of</strong> the two peptidoglycans<br />

are unlike. The detailed analysis showed that<br />

the peptidoglycan <strong>of</strong> Micrococcus luteus belongs<br />

to subgroup A2 (see below), whereas that<br />

<strong>of</strong> Bifidobacterium breve belongs to subgroup<br />

A3 (vide infra).<br />

If some peptides were not sufficiently well<br />

resolved in the two st<strong>and</strong>ard solvent systems<br />

(isopropanol <strong>and</strong> a-picoline), we used other<br />

systems, especially n-butanol-acetic acid-pyridine-water<br />

(420:21:280:210, v/v/v/v) <strong>and</strong> nbutanol-propionic<br />

acid-water (750: 352:498<br />

v/v/v) (344). For the separation <strong>of</strong> diaminopimelic<br />

acid (Dpm)-containing peptides, we applied<br />

the modified solvent system <strong>of</strong> Rhul<strong>and</strong> et<br />

al. (315), methanol-pyridine: formic acid: water<br />

(80:10: 1: 19 v/v/v/v), or high-voltage electrophoresis<br />

on Whatman no. 3MM paper (39).<br />

The peptides were isolated by repeated onedimensional<br />

paper chromatography (336) or by<br />

developing a two-dimensional chromatogram<br />

with ninhydrin <strong>and</strong> cutting out the corresponding<br />

areas from other unsprayed parallel twodimensional<br />

chromatograms. In the case <strong>of</strong><br />

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