Phospholipids

Mangnall, D.; Getz, Godfrey S.

doi:10.1016/b978-0-12-242050-4.50009-4

Cited by 11 publications

(3 citation statements)

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“…The phospholipid composition of some eukaryotic micro-organisms is subject to variation depending on the genetic and nutritional state of the organism (Margnall & Getz, 1973 Bacteria were grown at 37 "C and phosphatidylethanolamine was isolated by thin-layer chromatography as described in Table I . The fatty acids in the 2 position were released by snake-venom phospholipase A$ and separated by thin-layer chromatography ; released fatty acids were methylated and analysed by gas-liquid chromatography as described in Methods.…”

Section: Discussionmentioning

confidence: 99%

Effect of Growth Temperature and Culture Age on the Lipid Composition of Vibrio cholerae 569 B (Inaba)

Raziuddin

1976

Journal of General Microbiology

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The relative amounts of the major phospholipids (phosphatidylethanolamine, phosphatidylglycerol and lyso-phosphatidylethanolamine) and fatty acids in Vibrio cholerae 56911 (Inaba) varied with growth temperature and between exponential and stationary phases of growth.The lipid composition of bacteria is a function of such parameters as growth rate (Cronan, 1968;De Siervo, 1969 Gill, 1975). Since most of the lipids are in the membranes, it is likely that these environmentally-induced changes have major physiological significance. The effects of culture age and growth temperature on the lipid content of bacteria are also important, because it is a common practice in experiments to use cells in the exponential phase of growth when they are physiologically most active, or in the stationary phase when the greatest cell mass is obtained. This paper describes the effects of culture age and growth temperature on the phospholipid and fatty-acid composition of Vibrio cholerae 569B (Inaba). METHODSOrganism and growth. Vibrio cholerae 569B (Inaba) was grown in a synthetic medium containing (g 1-l): K2HP0,, 1.0; (NHd,SO,, 1.0; NaCl, 10; Na,S20,, 1.0; MgCl,, 0.048; L-histidine, 0.23; asparagine, 0.5; and glutamic acid, 0.5. The medium was dispensed in IOO ml portions in 250 ml Erlenmeyer flasks; glucose was autoclaved separately and added to a final concentration of 0.1 % (w/v). Flasks were incubated on a rotary shaker at IOO rev./min at 27 "C or 37 "C. Cultures at the desired growth phase were harvested by centrifuging at 4 "C and washed once with distilled water before extracting the lipids.Extraction, separation and analysis of lipids. Lipids were extracted by the modified Bligh & Dyer (1959) procedure described by Rizza, Tucker & White (1970). A suspension of bacteria (approx. 25 mg dry wt) in 50 mM-sodium phosphate buffer, pH 7-6 (50 ml) was mixed with methanol (100 ml) and chloroform (50 ml), shaken vigorously and allowed to stand overnight. Chloroform (50 ml) and 50 ml of 1.0 M-KCl solution containing 0.4 % (vlv) glacial acetic acid were then added and the mixture shaken. After several hours, the

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Section: Discussionmentioning

confidence: 99%

Effect of Growth Temperature and Culture Age on the Lipid Composition of Vibrio cholerae 569 B (Inaba)

Raziuddin

1976

Journal of General Microbiology

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“…Biosynthesis. The possible pathways of biosynthesis and metabolic interrelationships of the various phospholipids in the eukaryotic cell have been discussed by Mangnall and Getz (183) and are summarized in Fig. 4.…”

Section: R2ccuh O -Cuuchmentioning

confidence: 99%

Lipids of yeasts.

Rattray¹,

Schibeci²,

Kidby³

1975

Bacteriological Reviews

191

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“…Although the activity in microsomes was several times higher than that observed in mitochondrial inner membrane, the latter activity was about 10 times higher than could be explained by microsomal contamination. In yeast, cytidyltran sferase seems to be mainly mitochondrial (273). Perhaps such differences can help explain why other investigators have reported a mainly mitochondrial localization of cytidyltransferase (92,269).…”

Section: Animal and Other Cellsmentioning

confidence: 93%