The structure of the O-specific polysaccharide chain of the lipopolysaccharide 
of Salmonella arizonae O61

Vinogradov, Evgeny V.; Shashkov, Alexander S.; Knirel, Yuriy A.; Kochetkov, Nikolay K.; Dabrowski, Janusz; Grosskurth, Horst; Stanislavsky, Evgeny S.; Kholodkova, Elena V.

doi:10.1016/0008-6215(92)84002-A

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The structure of the O-specific polysaccharide chain of the lipopolysaccharide of Salmonella arizonae O61

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Dabrowski, Janusz
Department of Organic Chemistry, Max Planck Institute for Medical Research, Max Planck Society;

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Grosskurth, Horst
Department of Molecular Neurobiology, Max Planck Institute for Medical Research, Max Planck Society;

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http://www.sciencedirect.com/science/article/pii/000862159284002A/pdf?md5=02a413f410af97b564ca51ec50bb0722&pid=1-s2.0-000862159284002A-main.pdf
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引用

Vinogradov, E. V., Shashkov, A. S., Knirel, Y. A., Kochetkov, N. K., Dabrowski, J., Grosskurth, H., Stanislavsky, E. S., & Kholodkova, E. V. (1992). The structure of the O-specific polysaccharide chain of the lipopolysaccharide of Salmonella arizonae O61. Carbohydrate Research, 231, 1-11. doi:10.1016/0008-6215(92)84002-A.

引用: https://hdl.handle.net/11858/00-001M-0000-0019-AB52-D

要旨

The O-specific polysaccharide was obtained by mild degradation of the Salmonella arizonae O61 lipopolysaccharide with acid. It contained 2-acetamido-2-deoxy-D-glucose, 2-acetamidino-2,6-dideoxy-L-galactose (FucAm), and 7-acetamido-3,5,7,9-tetradeoxy-5-[(R)-3-hydroxybutyramido]-D- glycero-L-galacto-nonulosonic acid (Sug). On the basis of partial acid hydrolysis with 0.1 M HCl, solvolysis with anhydrous HF in methanol, and 1H- and 13C-NMR analysis (including 1H/13C inversely correlated spectroscopy for localisation of N-acyl substituents), it was concluded that the O-specific polysaccharide had the following structure. ----3)-alpha-L-FucAm-(1----3)-alpha-D-GlcNAc-(1----8)-beta-Sug+ ++-(2---- The O-antigen of S. arizonae O61 is structurally related to that of Pseudomonas aeruginosa O12, thus explaining the known serological cross-reactivity between these micro-organisms.