Chemical Structures of the Core Region of Campylobacter Jejuni O:3 Lipopolysaccharide and an Associated Polysaccharide

Authors:
  • GAGerald O. Aspinall
    Gerald O. Aspinall
  • CLChristina M. Lynch
    Christina M. Lynch
  • HPHenrianna Pang
    Henrianna Pang
  • RSRobert T. Shaver
    Robert T. Shaver
  • AMAnthony P. Moran
    Anthony P. Moran
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Abstract
The complete structure for the core oligosaccharide region of the water‐insoluble low‐Mr lipopolysaccharide of Campylobacter jejuni serotype O:3 from phenol/water extraction of bacterial cells was assigned through studies on derivatives of the liberated oligosaccharide. Structure determinations were performed using 1H‐NMR and 31P‐NMR spectroscopies, methylation analysis supported by fast‐atom‐bombardment mass spectrometry, and Smith degradation experiments. It was concluded that the complete chains in the core oligosaccharide had the following structure in which a proportion of the terminal residues were phosphorylated: image From a similar series of experiments, it was concluded that an associated polysaccharide, which was isolated from the water phase of the phenol/water extracts, had the following repeating unit in which a proportion of the previously unknown L‐glycero ‐D‐ido ‐heptose (L‐α‐D‐ido ‐Hep) residues were present as 3‐hydroxypropanoyl esters, and were not covalently linked to the lipopolysaccharide: image

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