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Flagellin glycosylation

Glycosylation of the proteins has the potential to influence the interaction of the cell with its environment. The presence of negatively charged pseudaminic acid derivatives on the surface would lower the isoelectric point, influence solubility, and likely increase ionic interactions.15 In C. jejuni flagellin, these may be further controlled by introduction of a basic acetamidino group to the sugar.16... [Pg.389]

A bottom-up approach is generally used to identify sites of flagellar glycosylation. Typically, flagellins are digested with trypsin and analyzed using liquid chromatography-mass spectrometry (LC-... [Pg.158]

See other pages where Flagellin glycosylation is mentioned: [Pg.351]    [Pg.357]    [Pg.358]    [Pg.358]    [Pg.359]    [Pg.360]    [Pg.360]    [Pg.351]    [Pg.357]    [Pg.358]    [Pg.358]    [Pg.359]    [Pg.360]    [Pg.360]    [Pg.382]    [Pg.401]    [Pg.75]    [Pg.176]    [Pg.521]    [Pg.158]    [Pg.356]    [Pg.356]    [Pg.356]    [Pg.357]    [Pg.358]    [Pg.358]    [Pg.368]    [Pg.66]    [Pg.324]   
See also in sourсe #XX -- [ Pg.66 ]



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Flagellin

Flagellins

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