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RESEARCH PRODUCT
In Vivo and In Vitro Binding of Vip3Aa to Spodoptera frugiperda Midgut and Characterization of Binding Sites by 125 I Radiolabeling
Juan FerréMaissa Chakrounsubject
Brush bordermedia_common.quotation_subjectSpodopteraSpodopteraHemolysin ProteinsBinding CompetitiveApplied Microbiology and BiotechnologyIodine RadioisotopesHemolysin ProteinsBacterial ProteinsBacillus thuringiensisInvertebrate MicrobiologyAnimalsTrypsinBinding siteInternalizationmedia_commonBinding SitesBacillus thuringiensis ToxinsMicrovilliEcologybiologyfungiEpithelial CellsMidgutHydrogen-Ion Concentrationbiology.organism_classificationEndotoxinsBiochemistryCytoplasmIsotope LabelingLarvaDigestive SystemFood ScienceBiotechnologydescription
ABSTRACT Bacillus thuringiensis vegetative insecticidal proteins (Vip3A) have been recently introduced in important crops as a strategy to delay the emerging resistance to the existing Cry toxins. The mode of action of Vip3A proteins has been studied in Spodoptera frugiperda with the aim of characterizing their binding to the insect midgut. Immunofluorescence histological localization of Vip3Aa in the midgut of intoxicated larvae showed that Vip3Aa bound to the brush border membrane along the entire apical surface. The presence of fluorescence in the cytoplasm of epithelial cells seems to suggest internalization of Vip3Aa or a fragment of it. Successful radiolabeling and optimization of the binding protocol for the 125 I-Vip3Aa to S. frugiperda brush border membrane vesicles (BBMV) allowed the determination of binding parameters of Vip3A proteins for the first time. Heterologous competition using Vip3Ad, Vip3Ae, and Vip3Af as competitor proteins showed that they share the same binding site with Vip3Aa. In contrast, when using Cry1Ab and Cry1Ac as competitors, no competitive binding was observed, which makes them appropriate candidates to be used in combination with Vip3A proteins in transgenic crops.
year | journal | country | edition | language |
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2014-07-09 | Applied and Environmental Microbiology |