Kdo belongs to the 3-deoxysugar 'family' and is a critical monosaccharidic component of lipopolysaccharides (LPSs) in Gram-negative bacteria. The incorporation of Kdo into LPSs is a vital step in the assembly of the protective outer membrane of Gram-negative bacteria. This review intends to present recent advances on structural/biocatalytic knowledge on the four enzymes involved in Kdo metabolism, and on the synthesis and biological activity of analogues of biosynthetic intermediates, highlighting the potential of this pathway for the discovery of new antibacterials - a pressing need due to the emergence of new classes of antibiotic-resistant bacteria. © 2010 The Royal Society of Chemistry.

Cipolla, L., Gabrielli, L., Bini, D., Russo, L., Shaikh, N. (2010). Kdo: A critical monosaccharide for bacteria viability. NATURAL PRODUCT REPORTS, 27(11), 1618-1629 [10.1039/c004750n].

Kdo: A critical monosaccharide for bacteria viability

CIPOLLA, LAURA FRANCESCA;BINI, DAVIDE;RUSSO, LAURA;
2010

Abstract

Kdo belongs to the 3-deoxysugar 'family' and is a critical monosaccharidic component of lipopolysaccharides (LPSs) in Gram-negative bacteria. The incorporation of Kdo into LPSs is a vital step in the assembly of the protective outer membrane of Gram-negative bacteria. This review intends to present recent advances on structural/biocatalytic knowledge on the four enzymes involved in Kdo metabolism, and on the synthesis and biological activity of analogues of biosynthetic intermediates, highlighting the potential of this pathway for the discovery of new antibacterials - a pressing need due to the emergence of new classes of antibiotic-resistant bacteria. © 2010 The Royal Society of Chemistry.
Articolo in rivista - Articolo scientifico
LPS, Kdo, bacteria
English
2010
27
11
1618
1629
none
Cipolla, L., Gabrielli, L., Bini, D., Russo, L., Shaikh, N. (2010). Kdo: A critical monosaccharide for bacteria viability. NATURAL PRODUCT REPORTS, 27(11), 1618-1629 [10.1039/c004750n].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/20923
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