Table S1.

SPR analysis of glycan–glycan interactions using free host glycans and bacterial surface glycans isolated from C. jejuni

GlycanC. jejuni ΔwaaF LOSC. jejuni ΔwaaF O-de-OSC. jejuni ΔcgtA/neuB LOS, µMC. jejuni WT LOS (37 °C), µMC. jejuni WT LOS (42 °C), µMC. jejuni WT O-de-OS (42 °C), µM
Lewis ANCDINCDI37.7 ± 6.232.5 ± 8.16.62 ± 0.403.53 ± 0.86
Lewis XNCDINCDI96.4 ± 4.71.49 µM ± 0.421.54 µM ± 0.130.43 ± 0.11
A trisaccharideNCDINCDI652 ± 451.74 ± 0.128.0 ± 1.61.2 ± 0.21
B trisaccharideNCDINCDI847 ± 624.75 ± 0.20.14 ± 0.050.25 ± 0.01
H (O) disaccharideNCDINCDI32.7 ± 6.45.45 ± 1.51.4 ± 0.650.69 ± 0.12
Chondrotin sulfate (15 kDa)NCDINCDI16.9 ± 7.2310 ± 189215 ± 542.32 ± 0.95
Hyaluronin (107 kDa)NCDINCDI5.18 ± 1.340.0 ± 4.950.8 ± 147.705 ± 2.4
SialyLewis XNCDINCDINCDINCDINCDINCDI
  • NCDI, no concentration-dependent interaction observed within the range of the instruments detection. LOS structures shown in Fig. 1. C. jejuni 11168-O grown at 42 °C. O-de-OS is the oligosaccharide obtained from O-deacylation of LOS from C. jejuni LOS.