Characterisation of the LH2 spectral variants produced by the photosynthetic purple sulphur bacterium Allochromatium vinosum

Anne Marie Carey, Kirsty Hacking, Nichola Picken, Suvi Honkanen, Sharon Kelly, Dariusz M. Niedzwiedzki, Robert E. Blankenship, Yuuki Shimizu, Zheng Yu Wang-Otomo, Richard J. Cogdell

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

This study systematically investigated the different types of LH2 produced by Allochromatium (Alc.) vinosum, a photosynthetic purple sulphur bacterium, in response to variations in growth conditions. Three different spectral forms of LH2 were isolated and purified, the B800-820, B800-840 and B800-850 LH2 types, all of which exhibit an unusual split 800 peak in their low temperature absorption spectra. However, it is likely that more forms are also present. Relatively more B800-820 and B800-840 are produced under low light conditions, while relatively more B800-850 is produced under high light conditions. Polypeptide compositions of the three different LH2 types were determined by a combination of HPLC and TOF/MS. The B800-820, B800-840 and B800-850 LH2 types all have a heterogeneous polypeptide composition, containing multiple types of both α and β polypeptides, and differ in their precise polypeptide composition. They all have a mixed carotenoid composition, containing carotenoids of the spirilloxanthin series. In all cases the most abundant carotenoid is rhodopin; however, there is a shift towards carotenoids with a higher conjugation number in LH2 complexes produced under low light conditions. CD spectroscopy, together with the polypeptide analysis, demonstrates that these Alc. vinosum LH2 complexes are more closely related to the LH2 complex from Phs. molischianum than they are to the LH2 complexes from Rps. acidophila.

Original languageEnglish
Pages (from-to)1849-1860
Number of pages12
JournalBiochimica et Biophysica Acta - Bioenergetics
Volume1837
Issue number11
DOIs
Publication statusPublished - 2014
Externally publishedYes

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