Bacillus thuringiensis crystal protein: effect of chemical modification of the cysteine and lysine residues

The conserved cysteine residues in Bacillus thuringiensis Cry1Ac protoxin are not essential for the bipyramidal crystal formation

To evaluate the function of conserved cysteine residues in Cry1Ac protoxin, we constructed a series of Cry1Ac mutants in which single or multiple cysteine residues were replaced with serine. It was found that cysteine substitution had little effect on the protoxin expression and bipyramidal crystal formation. Bioassays using Plutella xylostella larvae showed that two mutants with fourteen cysteine residues in the C-terminal half and all sixteen residues replaced had similar toxicity as wildtype Cry1Ac protoxin. Our study suggests that the conserved cysteine resudues in the Cry1Ac protoxin are not essential for deposition into a bipyramidal crystal even though the C-terminal half was directly involved in crystal formation.

Nonenzymatic Glycosylation of Lepidopteran-Active Bacillus thuringiensis Protein Crystals

We used high-pH anion-exchange chromatography with pulsed amperometric detection to quantify the monosaccharides covalently attached to Bacillus thuringiensis HD-1 (Dipel) crystals. The crystals contained 0.54% sugars, including, in decreasing order of prevalence, glucose, fucose, arabinose/rhamnose, galactose, galactosamine, glucosamine, xylose, and mannose. Three lines of evidence indicated that these sugars arose from nonenzymatic glycosylation: (i) the sugars could not be removed by N - or O -glycanases; (ii) the sugars attached were influenced both by the medium in which the bacteria had been grown and by the time at which the crystals were harvested; and (iii) the chemical identity and stoichiometry of the sugars detected did not fit any known glycoprotein models. Thus, the sugars detected were the product of fermentation conditions rather than bacterial genetics. The implications of these findings are discussed in terms of crystal chemistry, fermentation technology, and the efficacy of B. thuringiensis as a microbial insecticide.