1987
DOI: 10.1128/jb.169.2.796-801.1987
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Amino sugars in the glycoprotein toxin from Bacillus thuringiensis subsp. israelensis

Abstract: The carbohydrate content of purified Bacillus

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Cited by 28 publications
(22 citation statements)
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“…Pfannenstiel et al (27) have reported that B. thuringiensis subsp. israelensis crystal proteins contain amino sugars.…”
Section: Methodsmentioning
confidence: 99%
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“…Pfannenstiel et al (27) have reported that B. thuringiensis subsp. israelensis crystal proteins contain amino sugars.…”
Section: Methodsmentioning
confidence: 99%
“…Electrophoresis of the solubilized inclusions reveals four major polypeptides with molecular masses of 135, 128, 67, and 27 kilodaltons (kDa) (2,35). These polypeptides are glycosylated (27) and are mosquitocidal; the 27-kDa peptide is also hemolytic and cytolytic (32). Many studies have also reported the presence of several minor crystal components: a 230-kDa species (probably an aggregate of the 135-or 128-kDa peptide or both; 38), a toxic 58-kDa polypeptide (derived from a 72-kDa peptide; 33), a 54-kDa peptide (probably a dimer of the 27-kDa peptide; 7), and a nontoxic 38-kDa peptide (probably a breakdown product of the 67-kDa peptide; 7,19).…”
mentioning
confidence: 99%
“…In Gram-positive bacteria, GalN and glucosamine (GlcN) have been reported in the glycosylation motif of a glycoprotein toxin from Bacillus thuringiensis subsp. israelensis and proposed to be important to the biological activities of the toxin (10). GalN was also identified as a possible component of a galactose-containing polysaccharide from Streptococcus mutans (11).…”
mentioning
confidence: 99%
“…Such proteins are speculated to account for the existence of the enzymatic rather than nonenzymatic type of glycosylation in prokaryotes (27). The only bacterial glycoprotein considered so far as being a result of glycation is the Bacillus thuringiensis crystal protein (28,29). However, because this protein is secreted in the culture medium, it was concluded that the "sugars detected were the product of fermentation conditions rather than bacterial genetics" (30).…”
mentioning
confidence: 99%