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| Content Provider | PubMed Central |
|---|---|
| Author | Kasai, Taishi Nakane, Daisuke Ishida, Hideharu Ando, Hiromune Kiso, Makoto Miyata, Makoto |
| Copyright Year | 2013 |
| Abstract | Mycoplasmas, which have been shown to be the causative pathogens in recent human pneumonia epidemics, bind to solid surfaces and glide in the direction of the membrane protrusion at a pole. During gliding, the legs of the mycoplasma catch, pull, and release sialylated oligosaccharides fixed on a solid surface. Sialylated oligosaccharides are major structures on animal cell surfaces and are sometimes targeted by pathogens, such as influenza virus. In the present study, we analyzed the inhibitory effects of 16 chemically synthesized sialylated compounds on the gliding and binding of Mycoplasma mobile and Mycoplasma pneumoniae and concluded the following. (i) The recognition of sialylated oligosaccharide by mycoplasma legs proceeds in a “lock-and-key” fashion, with the binding affinity dependent on structural differences among the sialylated compounds examined. (ii) The binding of the leg and the sialylated oligosaccharide is cooperative, with Hill constants ranging from 2 to 3. (iii) Mycoplasma legs may generate a drag force after a stroke, because the gliding speed decreased and pivoting motion occurred more frequently when the number of working legs was reduced by the addition of free sialylated compounds. |
| Related Links | http://dx.doi.org/10.1128/jb.01141-12 |
| Ending Page | 435 |
| Page Count | 7 |
| Starting Page | 429 |
| File Format | |
| ISSN | 00219193 |
| e-ISSN | 10985530 |
| Journal | Journal of Bacteriology |
| Issue Number | 3 |
| Volume Number | 195 |
| Language | English |
| Publisher | American Society for Microbiology |
| Publisher Date | 2013-02-01 |
| Access Restriction | Open |
| Rights Holder | American Society for Microbiology |
| Subject Keyword | Molecular Biology Microbiology Research in Higher Education |
| Content Type | Text |
| Resource Type | Article |
| Subject | Molecular Biology Microbiology |
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