Ma. Curtis et al., Variable carbohydrate modifications to the catalytic chains of the RgpA and RgpB proteases of Porphyromonas gingivalis W50, INFEC IMMUN, 67(8), 1999, pp. 3816-3823
Proteases of Porphyromonas gingivalis are considered to be important virule
nce determinants of this periodontal bacterium. Several biochemical isoform
s of arginine-specific proteases are derived from rgpA and rgpB. HRgpA is a
heterodimer composed of the catalytic or chain noncovalently associated wi
th a beta adhesin chain derived from the C terminus of the initial full-len
gth translation product. The catalytic alpha chain is also present as a mon
omer (RgpA) either free in solution or associated with membranes. rgpB lack
s the coding region for the adhesin domain present in rgpA and yields only
monomeric forms (RgpB) which again may be soluble or membrane associated. I
n this study, the catalytic chains of this unusual group of enzymes are sho
wn to be differentially modified by the posttranslational addition of carbo
hydrate. A monoclonal antibody (MAb 1B5) raised to the monomeric RgpA did n
ot react with the corresponding recombinant RgpA alpha chain expressed in E
scherichia coli but was immunoreactive with P. gingivalis lipopolysaccharid
e. MAb 1B5 also reacted with the membrane-associated forms of RgpA and RgpB
but not with the heterodimeric HRgpA and the soluble form of RgpB, RgpA tr
eated with denaturants was capable of binding to MAb 1B5 whereas treatment
with periodate abolished this binding, suggesting the. presence of carbohyd
rate residues within the epitope. Chemical deglycosylation abolished immuno
reactivity with MAb 1B5 and caused a similar to 30% reduction in the size o
f the membrane-associated enzymes. Monosaccharide analysis of HRgpA and Rgp
A demonstrated 2.1 and 14.4%, respectively, carbohydrate by weight of prote
in. Furthermore, distinct differences were detected in their monosaccharide
compositions, indicating that these protease isoforms are modified not onl
y to different extents but also with different sugars. The variable nature
of these additions may have a significant effect on the structure, stabilit
y, and immune recognition of these protease glycoproteins.