食品致病菌单核细胞增生李斯特菌中，脂肪酸冷诱导变化与磷脂种类中心磷脂和磷脂酰甘油组成的协同调控。
Coordinated regulation of cold-induced changes in fatty acids with cardiolipin and phosphatidylglycerol composition among phospholipid species for the food pathogen Listeria monocytogenes.
作者信息
Mastronicolis S K, Arvanitis N, Karaliota A, Magiatis P, Heropoulos G, Litos C, Moustaka H, Tsakirakis A, Paramera E, Papastavrou P
机构信息
Food Chemistry Laboratory, Chemistry Department, University of Athens, Panepistimiopolis Zografou 15771, Athens, Greece.
出版信息
Appl Environ Microbiol. 2008 Jul;74(14):4543-9. doi: 10.1128/AEM.02041-07. Epub 2008 May 23.
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.
摘要
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。
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