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Journal of Bacteriology, May 2004, p. 2523-2531, Vol. 186, No. 9
0021-9193/04/$08.00+0     DOI: 10.1128/JB.186.9.2523-2531.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.

Structural and Genetic Characterization of Glycosylation of Type a Flagellin in Pseudomonas aeruginosa

M. Schirm,1 S. K. Arora,2 A. Verma,2 E. Vinogradov,3 P. Thibault,4 R. Ramphal,2 and S. M. Logan3*

Department Chemistry, University of Montreal,1 Caprion Pharmaceuticals, Montreal, Quebec,4 Institute for Biological Sciences, National Research Council, Ottawa, Ontario, Canada,3 Department of Medicine/Infectious Disease, University of Florida, Gainesville, Florida2

Received 14 November 2003/ Accepted 21 January 2004

Type a flagellins from two strains of Pseudomonas aeruginosa, strains PAK and JJ692, were found to be glycosylated with unique glycan structures. In both cases, two sites of O-linked glycosylation were identified on each monomer, and these sites were localized to the central, surface-exposed domain of the monomer in the assembled filament. The PAK flagellin was modified with a heterogeneous glycan comprising up to 11 monosaccharide units that were O linked through a rhamnose residue to the protein backbone. The flagellin of JJ692 was less complex and had a single rhamnose substitution at each site. The role of the glycosylation island gene cluster in the production of each of these glycosyl moieties was investigated. These studies revealed that the orfA and orfN genes were required for attachment of the heterologous glycan and the proximal rhamnose residue, respectively.

* Corresponding author. Mailing address: Institute for Biological Sciences, National Research Council, 100 Sussex Drive, Ottawa, Ontario, Canada K1A OR6. Phone: (613) 990-0839. Fax: (613) 952-9092. E-mail: susan.logan{at}nrc-cnrc.gc.ca.

Journal of Bacteriology, May 2004, p. 2523-2531, Vol. 186, No. 9
0021-9193/04/$08.00+0     DOI: 10.1128/JB.186.9.2523-2531.2004
Copyright © 2004, American Society for Microbiology. All Rights Reserved.



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