Escherichia coli growth under low pH, low temperature, and high osmotic stress conditions requires the wzxE flippase for the enterobacterial common antigen intermediate

Colanic acid and enterobacterial common antigen (ECA) are cell surface polysaccharides that are produced by many E. coli isolates. Colanic acid is induced under low pH, low temperature, and hyperosmotic conditions and is important in E. coli resistance to these stresses; however, the role of the ECA is unclear. In this study, we observed that knockout of the flippase wzxE, which converts ECA intermediates from the cytoplasmic side of the inner membrane to the periplasmic side, resulted in low pH sensitivity in E. coli. The wzxE-knockout mutant showed reduced growth potential and viable counts in the extracts of several vegetables (cherry tomatoes, carrots, celery, lettuce, and spinach), which are known to be low pH environments. A double knockout strain of wzxE and wecF, which encodes an enzyme that synthesizes an ECA intermediate, did not show sensitivity to low pH, nor did a double knockout mutant of wzxE and wcaJ, which encodes a colanic acid synthase. The wzxE-knockout mutant was sensitive to low temperature or hyperosmotic conditions, which induced colanic acid synthesis, and these sensitivities were abolished by the additional knockout of wcaJ. These results suggest that ECA intermediates cause E. coli susceptibility to low pH, low temperature, and high osmotic pressure in a colanic acid-dependent manner, and that wzxE suppresses this negative effect. ImportancePolysaccharides covering bacterial cell surfaces, such as colanic acid, confer resistance to various stresses, such as low pH. However, the role of enterobacterial common antigens, carbohydrate antigens that are conserved throughout enterobacteria, in stress resistance is unclear. Our results suggest that lipid III enterobacterial common antigen, a substrate of flippase, causes sensitivity of Escherichia coli to low pH, low temperature, and high osmolarity in dependence on colanic acid synthesis, while wzxE inhibits this negative effect. The wzxE-knockout mutant was sensitive to crude vegetable extracts, suggesting that the creation of WzxE inhibitors could lead to new food poisoning prevention agents.