用于口腔链球菌化学分类学特征分析的细菌脂肪酸组成的高效液相色谱分析
High-performance liquid chromatographic analysis of bacterial fatty acid composition for chemotaxonomic characterization of oral streptococci.
作者信息
Tsuchiya H, Sato M, Kato M, Namikawa I, Hayashi T, Tatsumi M, Takagi N
出版信息
J Clin Microbiol. 1986 Jul;24(1):81-5. doi: 10.1128/jcm.24.1.81-85.1986.
A high-performance liquid chromatographic method was developed to analyze the fatty acid composition of bacterial lipids. After saponification of lipids extracted from bacteria, the liberated fatty acids were labeled with a fluorescence reagent, 4-bromomethyl-7-acetoxycoumarin, followed by reversed-phase high-performance liquid chromatographic separation and fluorescence detection. All bacterial fatty acids were simultaneously separated within 30 min and sensitively determined. This method was applied to the chemotaxonomic characterization of oral streptococci. The fatty acid composition of phospholipids and total lipids distinguished Streptococcus mutans from any other species examined and showed that Streptococcus sanguis had a close taxonomic relationship with Streptococcus salivarius.
建立了一种高效液相色谱法来分析细菌脂质的脂肪酸组成。将从细菌中提取的脂质皂化后，释放出的脂肪酸用荧光试剂4-溴甲基-7-乙酰氧基香豆素进行标记，然后进行反相高效液相色谱分离和荧光检测。所有细菌脂肪酸在30分钟内同时分离并得到灵敏测定。该方法应用于口腔链球菌的化学分类学特征分析。磷脂和总脂质的脂肪酸组成将变形链球菌与所检测的其他任何物种区分开来，并表明血链球菌与唾液链球菌具有密切的分类学关系。
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