Taxonomic group: bacteria / Proteobacteria
(Phylum: Proteobacteria)
Associated disease: infection due to Escherichia coli [ICD11:
XN6P4 
]
The structure was elucidated in this paperNCBI PubMed ID: 10637986Publication DOI: 10.1016/S0008-6215(99)00199-8Journal NLM ID: 0043535Publisher: Elsevier
Institutions: Department of Biological Chemistry, Indian Association for the Cultivation of Sciences, Calcutta, India
The O-specific polysaccharide isolated from Escherichia coli O158 smooth lipopolysaccharide contains L-rhamnose, D-glucose and 2-acetamido-2-deoxy-D-galactose in the molar ratios 1:2:2. Studies on composition, methylation analysis and specific degradations together with a 1H and 13C NMR spectral study established that the O-antigen is built up from a pentasaccharide repeating unit having the following structure: (see struc. in text). The most effective inhibitory part of the oligosaccharide from E. coli O158 lipopolysaccharide has been serologically characterized by an ELISA-inhibition study using different sugars. The results showed that methyl a- and b-D-GalpNAc are the most effective inhibitors among the monosaccharides tested, while the main antibody specificity lies on the main-chain trisaccharide repeating unit.
Lipopolysaccharide, structure, O-antigen, O antigen, Escherichia, Escherichia coli, chemical, immunochemical, enteropathogenic, inhibition ELISA
Structure type: oligomer
Location inside paper: 6
Contained glycoepitopes: IEDB_114707,IEDB_130648,IEDB_137473,IEDB_1391961,IEDB_141582,IEDB_141584,IEDB_153207,IEDB_885822
Methods: methylation, partial acid hydrolysis, sugar analysis, Smith degradation
Biological activity: serological activity data
Comments, role: Smith degradation product; the structure is most likely erroneous; native polysaccharide structure was revised in ID 26909
Related record ID(s): 1287, 1350, 1351
NCBI Taxonomy refs (TaxIDs): 2162918Reference(s) to other database(s): GTC:G75739YB, GlycomeDB:
25424
Show glycosyltransferases
There is only one chemically distinct structure:
Found 
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