Table 1Structure of peptidoglycan isolated from H. pylori strains SP1, 84–183, NCTC 11637 and E. coli MC 4100

Peptide composition (% of total)PG fragments (% of total)
StrainStage of growthDipeptideTripeptideTetrapeptidePentapeptideMonomersDimers% Cross-linkingaAverage glycan chain lengthb
NCTC 11637Early log phase3.08.031.058.073.027.013.57.0
HP 84–183Early log phase2.58.236.253.164.135.817.9 ± 0.48.5 ± 0.3
HP SP1Early log phase0.521.926.551.164.835.117.6 ± 0.511.2 ± 0.5
NCTC 11637Late log phase19.03.031.047.068.032.016.07.0
MC 41003.018.677.014.058.439.521.3 ± 1.034.6 ± 0.5
a

Percent cross-linking = 0.5 × % dimers + 0.667 × % trimers + 0.8 × % tetramers. Since H. pylori does not possess trimers or tetramers, the degree of cross-linking in H. pylori PG is the % dimers × 0.5.

b

Average chain length is determined from the ratio of PG components containing 1,6-anhydromurmic acid residues to components containing reducing muramic acid residues.

From: Chapter 14, Biosynthetic Pathways Related to Cell Structure and Function

Cover of Helicobacter pylori
Helicobacter pylori: Physiology and Genetics.
Mobley HLT, Mendz GL, Hazell SL, editors.
Washington (DC): ASM Press; 2001.
Copyright © 2001, ASM Press.

NCBI Bookshelf. A service of the National Library of Medicine, National Institutes of Health.