Milled barley dried distillers' grains (DDG), bleached DDG, defatted DDG and bleached, defatted DDG were added to oatmeal cookies at 15% flour replacement levels. Sensory evaluation indicated that defatting significantly improved the acceptability of both DDG and bleached DDG. A consumer panel found oatmeal cookies and cookies containing defatted DDG to be equally accpetable followed, in decreasing order of preference, by cookies containing DDG, blanched, defatted DDG and bleached DDG. Thin-layer chromatography and gas liquid chromatography indicated that, compared to literature values for barley, DDG and bleached DDG contained increased quantities of free fatty acids (FFA) and reduced amounts of unsaturated fatty acids in both the FFA and triacylglycerol fractions.

A crude Listeria cell wall fraction, a purified fraction (PF) with demonstrated biological activity, as well as a third fraction of base-hydrolyzed PF (BHPF) were analyzed for chemical composition and activities not previously described. Listeria cell wall fraction and PF contained significant quantities of lipid, whereas BHPF was lipid depleted. Fatty acid compositions were typical of gram-positive bacteria. PF and BHPF were depleted in protein. Alanine, glutamic acid, diaminopimelic acid, glucosamine, and muramic acid were found in all fractions, in enhanced concentration in PF and BHPF, and with molar ratios typical of bacterial peptidoglycans. Major neutral sugars were rhamnose, ribose, ribitol, and glucose. The concentrations of rhamnose, ribose, and glucose were increased in BHPF. Differences in chemical composition of the fractions reflected differences in their biological activities: Listeria cell wall fraction induced resistance to Listeria infection, whereas PF did not. Mitogenic and adjuvant activities were demonstrated for Listeria cell wall fraction and PF but were lost in BHPF. BHPF retained the ability to induce macrophage-mediated tumoricidal activity and decrease resistance to Listeria infection.

A lipoteichoic acid (LTA) was extracted from Listeria monocytogenes (serotype 1) by phenol-water partition and isolated by gel-filtration chromatography. The LTA exhibited amphiphilic properties by changes in gel-filtration mobility in the presence of detergent buffers and after mild base hydrolysis. In a hemagglutination assay, Listeria LTA bound antibody prepared against a known LTA from Streptococcus spp. Listeria LTA inhibited the binding of anti-LTA antibody to a Lactobacillus LTA in a hemagglutination inhibition assay. The Listeria LTA contained glucose, galactose, fatty acids, glycerol, and phosphate with molar ratios of 0.05, 0.07, 0.21, 0.94, and 1.0 to phosphate, respectively. Adjacent glycerols were linked between the C-1 and C-3 positions by phosphodiesters (structural type 1). The average chain length was 19 +/- 2 (standard deviation) glycerol-phosphate repeating units. Approximately one glycosyl side chain was present per LTA molecule. The side chain was a galactose-containing disaccharide. The lipid portion of the LTA was a galactose- and glucose-containing glycolipid which may have been a phosphoglycolipid, but the structure was not confirmed. Major fatty acids of LTA and the glycolipid were 17:anteiso, 15:anteiso, 16:iso, 16:n, and 18:n. L. monocytogenes contained cell wall products typical of gram-positive bacteria which is in contrast to the reports by others of the presence of lipopolysaccharides from L. monocytogenes.