Direct binding of polymeric GBP1 to LPS disrupts bacterial cell envelope functions

  • EMBO J. 2020 Jul 1;39(13):e104926. doi: 10.15252/embj.2020104926.
Miriam Kutsch  1 Linda Sistemich  2 Cammie F Lesser  3  4 Marcia B Goldberg  3  4 Christian Herrmann  2 Jörn Coers  1  5
Affiliations
  • 1. Department of Molecular Genetics and Microbiology, Duke University Medical Center, Durham, NC, USA.
  • 2. Department of Physical Chemistry I, Ruhr-University Bochum, Bochum, Germany.
  • 3. Division of Infectious Diseases, Center for Bacterial Pathogenesis, Massachusetts General Hospital, Boston, MA, USA.
  • 4. Department of Microbiology, Blavatnik Institute, Harvard Medical School, Boston, MA, USA.
  • 5. Department of Immunology, Duke University Medical Center, Durham, NC, USA.
Abstract

In the outer membrane of gram-negative bacteria, O-antigen segments of lipopolysaccharide (LPS) form a chemomechanical barrier, whereas lipid A moieties anchor LPS molecules. Upon Infection, human guanylate binding protein-1 (hGBP1) colocalizes with intracellular gram-negative Bacterial pathogens, facilitates Bacterial killing, promotes activation of the lipid A sensor caspase-4, and blocks actin-driven dissemination of the enteric pathogen Shigella. The underlying molecular mechanism for hGBP1's diverse antimicrobial functions is unknown. Here, we demonstrate that hGBP1 binds directly to LPS and induces "detergent-like" LPS clustering through protein polymerization. Binding of polymerizing hGBP1 to the Bacterial surface disrupts the O-antigen barrier, thereby unmasking lipid A, eliciting caspase-4 recruitment, enhancing Antibacterial activity of polymyxin B, and blocking the function of the Shigella outer membrane actin motility factor IcsA. These findings characterize hGBP1 as an LPS-binding surfactant that destabilizes the rigidity of the outer membrane to exert pleiotropic effects on the functionality of gram-negative Bacterial cell envelopes.

Keywords
O-antigen; actin-based motility; gram-negative; guanylate binding proteins; lipopolysaccharide.