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Journal of Bacteriology, November 2007, p. 7556-7562, Vol. 189, No. 21
0021-9193/07/$08.00+0     doi:10.1128/JB.01235-07
Copyright © 2007, American Society for Microbiology. All Rights Reserved.

Modulation of Glucose Transport Causes Preferential Utilization of Aromatic Compounds in Pseudomonas putida CSV86{triangledown}

Aditya Basu,1 Rahul Shrivastava,1 Bhakti Basu,2 Shree K. Apte,2 and Prashant S. Phale1*

Biotechnology Group, School of Biosciences and Bioengineering, Indian Institute of Technology—Bombay, Powai, Mumbai 400 076, India,1 Molecular Biology Division, Bhabha Atomic Research Center, Trombay, Mumbai 400 085, India2

Received 31 July 2007/ Accepted 27 August 2007

Pseudomonas putida CSV86 utilizes aromatic compounds in preference to glucose and coutilizes aromatics and organic acids. Protein analysis of cells grown on different carbon sources, either alone or in combination, revealed that a 43-kDa periplasmic-space protein was induced by glucose and repressed by aromatics and succinate. Two-dimensional gel electrophoresis and liquid chromatography-tandem mass spectrometry analysis identified this protein as closely resembling the sugar ABC transporter of Pseudomonas putida KT2440. A partially purified 43-kDa protein showed glucose binding activity and was specific for glucose. The results demonstrate that the aromatic- and organic acid-mediated repression of a periplasmic-space glucose binding protein and consequent inhibition of glucose transport are responsible for this strain's ability to utilize aromatics and organic acids in preference to glucose.

* Corresponding author. Mailing address: Biotechnology Group, School of Biosciences and Bioengineering, Indian Institute of Technology—Bombay, Powai, Mumbai 400 076, India. Phone: 91-22-2576 7836. Fax: 91-22-2572 3480. E-mail: pphale{at}iitb.ac.in

{triangledown} Published ahead of print on 7 September 2007.

Journal of Bacteriology, November 2007, p. 7556-7562, Vol. 189, No. 21
0021-9193/07/$08.00+0     doi:10.1128/JB.01235-07
Copyright © 2007, American Society for Microbiology. All Rights Reserved.



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