Occurrence of 1-Glyceryl-1- myo -Inosityl Phosphate in Hyperthermophiles

Author:

Lamosa Pedro1,Gonçalves Luís G.1,Rodrigues Marta V.1,Martins Lígia O.1,Raven Neil D. H.2,Santos Helena1

Affiliation:

1. Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Rua da Quinta Grande 6, Apartado 127, 2780-156 Oeiras, Portugal

2. Health Protection Agency, Porton Down, Salisbury, Wiltshire SP4 0JG, United Kingdom

Abstract

ABSTRACT The accumulation of compatible solutes was studied in the hyperthermophilic bacterium Aquifex pyrophilus as a function of the temperature and the NaCl concentration of the growth medium. Nuclear magnetic resonance analysis of cell extracts revealed the presence of α- and β-glutamate, di-mannosyl-di- myo -inositol phosphate, di- myo -inositol phosphate, and an additional compound here identified as 1-glyceryl-1- myo -inosityl phosphate. All solutes accumulated by A. pyrophilus are negatively charged at physiological pH. The intracellular levels of di- myo -inositol phosphate increased in response to supraoptimal growth temperature, while α- and β-glutamate accumulated in response to osmotic stress, especially at growth temperatures below the optimum. The newly discovered compound, 1-glyceryl-1- myo -inosityl phosphate, appears to play a double role in osmo- and thermoprotection, since its intracellular pool increased primarily in response to a combination of osmotic and heat stresses. This work also uncovered the nature of the unknown compound, previously detected in Archaeoglobus fulgidus (L. O. Martins et al., Appl. Environ. Microbiol. 63:896-902, 1997). The curious structural relationship between diglycerol phosphate (found only in Archaeoglobus species), di- myo -inositol phosphate (a canonical solute of hyperthermophiles), and the newly identified solute is highlighted. This is the first report on the occurrence of 1-glyceryl-1- myo -inosityl phosphate in living systems.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

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