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image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Molecular Microbiolo...arrow_drop_down
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
Molecular Microbiology
Article . 1996 . Peer-reviewed
License: Wiley Online Library User Agreement
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The GalF protein of Escherichia coli is not a UDP‐glucose pyrophosphorylase but interacts with the GalU protein possibly to regulate cellular levels of UDP‐glucose

Authors: Marolda, C L; Valvano, M A;

The GalF protein of Escherichia coli is not a UDP‐glucose pyrophosphorylase but interacts with the GalU protein possibly to regulate cellular levels of UDP‐glucose

Abstract

We report the functional characterization of the galF gene of strain VW187 (Escherichia coli O7:K1), which encodes a polypeptide displaying structural features common to bacterial UDP‐glucose pyrophosphorylases, including the E. coli GalU protein. These enzymes catalyse a reversible reaction converting UTP and glucose‐1‐phosphate into UDP‐glucose and PPi. We show that, although the GalF protein is expressed in vivo, GalF‐expressing plasmids cannot complement the phenotype of a galU mutant and extracts from this mutant which only produces GalF are enzymatically inactive. In contrast, the presence of GalU and GalF proteins in the same cell‐free extract caused a significant reduction in the rate of pyrophosphorolysis (conversion of UDP‐glucose into glucose‐1‐phosphate) but no significant effect on the kinetics of synthesis of UDP‐glucose. The presence of GalF also increased the thermal stability of the enzyme in vitro. The effect of GalF in the biochemical properties of the UDP‐glucose pyrophosphorylase required the co‐synthesis of GalF and GalU, suggesting that they could interact as components of the oligomeric enzyme. The physical interaction of GalU and GalF was demonstrated in vivo by the co‐expression of both proteins as fusion products using a yeast two‐hybrid system. Furthermore, using a pair of galF +/galU + and galF/galU + isogenic strains, we demonstrated that the presence of GalF is associated with an increased concentration of intracellular UDP‐glucose as well as with an enhancement of the thermal stability of the UDP‐glucose pyrophosphorylase in vivo. We propose that GalF is a non‐catalytic subunit of the UDP‐glucose pyrophosphorylase modulating the enzyme activity to increase the formation of UDP‐glucose, and this function is important for bacterial adaptation to conditions of stress.

Related Organizations
Keywords

Uridine Diphosphate Glucose, 570, Bacterial Proteins, UTP-Glucose-1-Phosphate Uridylyltransferase, Mutagenesis, Genetic Complementation Test, Escherichia coli, 540

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citations
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
39
Top 10%
Top 10%
Top 10%