Coordinated Regulation of Cold-Induced Changes in Fatty Acids with Cardiolipin and Phosphatidylglycerol Composition among Phospholipid Species for the Food Pathogen Listeria monocytogenes-Reference-Cited by-同舟云学术

Coordinated Regulation of Cold-Induced Changes in Fatty Acids with Cardiolipin and Phosphatidylglycerol Composition among Phospholipid Species for the Food Pathogen Listeria monocytogenes

Published:2008-07-15 Issue:14 Volume:74 Page:4543-4549
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Mastronicolis S. K.¹,Arvanitis N.¹,Karaliota A.²,Magiatis P.³,Heropoulos G.⁴,Litos C.²,Moustaka H.¹,Tsakirakis A.¹,Paramera E.¹,Papastavrou P.¹

Affiliation:

1. Food Chemistry Laboratory

2. Inorganic Chemistry Laboratory, Chemistry Department

3. Laboratory of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Panepistimiopolis Zografou 15771, Athens, Greece

4. National Hellenic Research Foundation, Institute of Organic and Pharmaceutical Chemistry, 48 Vas. Constantinou Ave., Athens, Greece

Abstract

ABSTRACT We present here the structural identification of four phospholipid (Phl) classes in Listeria monocytogenes , the fatty acid (FA) composition for each individual Phl species, and a description of cold-induced FA changes. Cardiolipin (48.5%) and phosphatidylglycerol (18.1%) are dominated by anteiso-FA, and the previously recognized branched FA chain shortening by cold was observed singularly in these Phls. Phosploaminolipid (19.9%) and phosphatidylinositol, (9.1%) are significantly different, containing significant amounts of straight-chain FA. These findings are supported by nuclear magnetic resonance analysis.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.02041-07

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