Mastronicolis S K, Arvanitis N, Karaliota A, Magiatis P, Heropoulos G, Litos C, Moustaka H, Tsakirakis A, Paramera E, Papastavrou P
Food Chemistry Laboratory, Chemistry Department, University of Athens, Panepistimiopolis Zografou 15771, Athens, Greece.
Appl Environ Microbiol. 2008 Jul;74(14):4543-9. doi: 10.1128/AEM.02041-07. Epub 2008 May 23.
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.
我们在此展示了单核细胞增生李斯特菌中四种磷脂（Phl）类别的结构鉴定、每种Phl物种的脂肪酸（FA）组成，以及对冷诱导FA变化的描述。心磷脂（48.5%）和磷脂酰甘油（18.1%）以anteiso-FA为主，并且在这些Phl中单独观察到了之前所认识到的冷诱导的支链FA链缩短现象。磷脂氨基脂质（19.9%）和磷脂酰肌醇（9.1%）有显著差异，含有大量直链FA。这些发现得到了核磁共振分析的支持。
