支链脂肪酸在单核细胞增生李斯特菌耐pH胁迫中的作用
Role of branched-chain fatty acids in pH stress tolerance in Listeria monocytogenes.
作者信息
Giotis Efstathios S, McDowell David A, Blair Ian S, Wilkinson Brian J
机构信息
Food Microbiology Research Group, School of Health Sciences, University of Ulster, Shore Road, Whiteabbey, Northern Ireland BT37 0QB, United Kingdom.
出版信息
Appl Environ Microbiol. 2007 Feb;73(3):997-1001. doi: 10.1128/AEM.00865-06. Epub 2006 Nov 17.
Abstract
In alkaline conditions, Listeria monocytogenes cells develop higher proportions of branched-chain fatty acids (FAs), including more anteiso forms. In acid conditions, the opposite occurs. Reduced growth of pH-sensitive mutants at adverse pH (5.0/9.0) was alleviated by the addition of 2-methylbutyrate (an anteiso-FA precursor), suggesting that anteiso-FAs are important in adaptation to adverse pH. The balance between anteiso- and iso-FAs may be more important than changes in the amounts and/or degrees of saturation of FAs in pH adaptation.
摘要
在碱性条件下，单核细胞增生李斯特菌细胞会产生更高比例的支链脂肪酸（FAs），包括更多的反异戊酸形式。在酸性条件下，则会出现相反的情况。通过添加2-甲基丁酸（一种反异戊酸前体），pH敏感突变体在不利pH值（5.0/9.0）下生长受抑制的情况得到缓解，这表明反异戊酸在适应不利pH值方面很重要。在pH适应过程中，反异戊酸和异戊酸之间的平衡可能比脂肪酸数量和/或饱和度的变化更为重要。
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