Quinolobactin, a New Siderophore of Pseudomonas fluorescens ATCC 17400, the Production of Which Is Repressed by the Cognate Pyoverdine

Author:

Mossialos Dimitris12,Meyer Jean-Marie3,Budzikiewicz Herbert4,Wolff Ulrich4,Koedam Nico2,Baysse Christine12,Anjaiah Vanamala12,Cornelis Pierre12

Affiliation:

1. Department of Immunology, Parasitology, and Ultrastructure, Flanders Interuniversity Institute for Biotechnology,1 and

2. Laboratory of Microbial Interactions, Vrije Universiteit Brussel,2 Sint Genesius Rode, Belgium;

3. Laboratoire de Microbiologie et de Génétique, U.P.R.S.A., Centre National de la Recherche Scientifique, Université Louis Pasteur, Strasbourg, France3; and

4. Institüt für Organische Chemie der Universität zu Köln, Cologne, Germany4

Abstract

ABSTRACT Transposon mutant strain 3G6 of Pseudomonas fluorescens ATCC 17400 which was deficient in pyoverdine production, was found to produce another iron-chelating molecule; this molecule was identified as 8-hydroxy-4-methoxy-quinaldic acid (designated quinolobactin). The pyoverdine-deficient mutant produced a supplementary 75-kDa iron-repressed outer membrane protein (IROMP) in addition to the 85-kDa IROMP present in the wild type. The mutant was also characterized by substantially increased uptake of 59 Fe-quinolobactin. The 75-kDa IROMP was produced by the wild type after induction by quinolobactin-containing culture supernatants obtained from the pyoverdine-negative mutant or by purified quinolobactin. Conversely, adding purified wild-type pyoverdine to the growth medium resulted in suppression of the 75-kDa IROMP in the pyoverdine-deficient mutant; however, suppression was not observed when Pseudomonas aeruginosa PAO1 pyoverdine, a siderophore utilized by strain 3G6, was added to the culture. Therefore, we assume that the quinolobactin receptor is the 75-kDa IROMP and that the quinolobactin-mediated iron uptake system is repressed by the cognate pyoverdine.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

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