Gumpert J, Schade W, Krebs D, Baykousheva S, Ivanova E, Toshkov A
Z Allg Mikrobiol. 1982;22(3):169-74. doi: 10.1002/jobm.3630220304.
The comparative fatty acid analysis of extractable and non-extractable lipids of Escherichia coli W 1655 F+ and its stable protoplast type L-form shows quantitative as well as qualitative differences. From 10 different fatty acids obtained 16:0, 17:0 and 18:0 are present at about the same quantities in the lipid fractions of the bacterial and L-form. The absence of larger amounts of 12:0, 14:0, and 14:beta OH fatty acids in non-extractable L-form lipids reflects the loss of the cell wall in L-form cells. 16:1 fatty acid was found in L-form lipids only. This qualitative difference and the 2-3 times higher content of 18:1 in L-form lipids and the 7 times lower content of cyc 19:0 in extractable lipids of the L-form may be interpreted as alterations characteristic for the changed composition of the cytoplasmic membrane in L-form cells.
大肠杆菌W 1655 F+及其稳定原生质体类型L型的可提取脂质和不可提取脂质的比较脂肪酸分析显示出数量和质量上的差异。在从10种不同脂肪酸中获得的脂肪酸中，16:0、17:0和18:0在细菌和L型的脂质组分中含量大致相同。不可提取的L型脂质中大量缺乏12:0、14:0和14:β-OH脂肪酸，这反映了L型细胞中细胞壁的缺失。仅在L型脂质中发现了16:1脂肪酸。这种质量差异以及L型脂质中18:1含量高2至3倍和L型可提取脂质中cyc 19:0含量低7倍的情况，可能被解释为L型细胞中细胞质膜组成变化的特征性改变。
