Abstract
Flagellin is a principal component of the flagellum filament. Previously, we reported that the flagellin of Pseudomonas syringae pv. tabaci 6605 (Pta6605) was glycosylated by oligosaccharides composed of two or three l-rhamnosyl (l-Rha) residues and a terminal 4,6-dideoxy-4-(3-hydroxybutanamide)-2-O-methylglucopyranosyl residue. In this study, we characterized the chemical structure of flagellin glycans in P. syringae pathovars glycinea race 4 (Pgl4), phaseolicola 1448A (Pph1448A), tomato DC3000 (PtoDC3000), and syringae B728a (PsyB728a). Flagellin glycans were released by hydrazinolysis, labeled on the reducing ends with 2-aminopyridine (PA), and the PA-labeled oligosaccharides were isolated by high-performance liquid chromatography. The purified PA-labeled glycans were analyzed by mass spectrometry and NMR spectroscopy. The results showed that the glycans on flagellin of Pgl4, PtoDC3000, and Pph1448A were identical to those of Pta6605, which were characterized previously. The flagellin of PsyB728a is O-glycosylated with a novel trisaccharide identified as 2-acetamide-2-deoxy-β-d-glucopyranosyl-(1→2)-3-O-methyl-α-l-rhamnopyranosyl-(1→2)-l-rhamnose. Our data indicate that flagellin glycosylation of P. syringae pathovars has universality with little diversity.
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