Mutation of Aromatic Amino Acid Residues Located at the Amino- and Carboxy-Termini of Escherichia coli Heat-Stable Enterotoxin Ip Reduces the Efficiency of the Toxin to Cross the Outer Membrane

Heat-stable enterotoxin Ip (STIp) of Escherichia coli is synthesized as a precursor form consisting of pre- (amino acid residues 1 to 19), pro- (amino acid residues 20 to 54) and mature (amino acid residues 55 to 72) regions. Mature STIp (bioactive STIp) is formed in the periplasmic space after the precursor is proteolytically processed and the mature STIp translocates across the outer membrane through the secretory system including TolC, an outer membrane protein of E. coli. However, it remains unknown how the mature STIp is recognized by this secretory system. In this study, we investigated the amino acid residues of STIp involved in its translocation across the outer membrane. We prepared mutant STIp genes by site-directed mutagenesis and analyzed translocation of the mutant STIps across the outer membrane. Deletion of the Phe or Tyr residue at position 3 or 18, respectively, decreased the efficiency of translocation of STIp across the outer membrane. To confirm the involvement of these amino acid residues, we further mutated the codons for these amino acid residues to that for Gly. These mutations also decreased the efficiency of extracellular secretion of STIp. In contrast, substitution of Phe-3 and Tyr-18 with Tyr and Phe, respectively, did not affect the efficiency of translocation of the toxin. These results indicated that the aromatic amino acid residues at positions 3 and 18 in the mature region are important for the ability of STIp to cross the outer membrane.