STUDIES OF THE UTILIZATION OF C
            <sup>14</sup>
            -LABELED OCTADECENOIC ACIDS BY
            <i>LACTOBACILLUS ARABINOSUS</i>

O’Leary, William M.

doi:10.1128/jb.77.3.367-373.1959

Cited by 32 publications

(13 citation statements)

References 16 publications

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“…In Lactobacillus sp. A-12, the major changes were the increase in the proportions of 18:1 and cyclopropane A19:0 acids and the increase in the ratio of unsaturated to saturated fatty acids (see Table 2), similar to the results obtained with other species of bacteria belonging to the genus Lactobacillus (14,18,23). S. lactis, like other lactic streptococci species (7), contained much higher levels of cyclopropane A19:0 acid than did lactobacilli (see Table 2).…”

Section: Discussionsupporting

confidence: 84%

Stability of Lactic Acid Bacteria to Freezing as Related to Their Fatty Acid Composition

Goldberg

Eschar

1977

Appl Environ Microbiol

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The viability of Streptococcus lactis and Lactobacillus sp. A-12 after freezing at -17°C for 48 h was better preserved when the cells were grown in medium supplemented with oleic acid or Tween 80 (polyoxyethylene sorbitan monooleate). A pronounced change in the cellular fatty acid composition was noted when the bacteria were grown in the presence of Tween 80. In S. lactis the ratio of unsaturated to saturated fatty acids increased from 1.18 to 2.55 and in Lactobacillus sp. A-12 it increased from 0.85 to 1.67 when Tween 80 was added to the growth medium. The antibiotic cerulenin markedly inhibited the growth of lactic acid bacteria in tomato juice (TJ) medium but had almost no effect on the growth of the bacteria in TJ medium containing Tween 80 (or oleic acid). The antibiotic inhibited markedly the incorporation of [1- 14 C]acetate but had no inhibitory effect on the incorporation of exogenous [1- 14 C]oleate (or [1- 14 C]palmitate) into the lipid fractions of lactic acid bacteria. Thus, the fatty acid composition of lactic acid bacteria, inhibited by the antibiotic cerulenin, can be modulated by exogenously added oleic acid (or Tween 80) without the concurrent endogenous fatty acid synthesis from acetate. The data obtained suggest that cerulenin inhibits neither cyclopropane fatty acid synthesis nor elongation of fatty acid acyl intermediates. The radioactivity of cells grown in the presence of [1- 14 C]oleate and cerulenin was associated mainly with cyclopropane Δ19:0, 20:0 + 20:1, and 21:0 acids. As a consequence, cerulenin caused a decrease in the ratio of unsaturated to saturated fatty acids in lactic acid bacteria as compared with cells grown in TJ medium plus Tween 80 but without cerulenin. Cerulenin caused a decrease in the viability of S. lactis and Lactobacillus sp. A-12 after freezing at -17°C for 48 h only when Tween 80 was present in the growth medium. We conclude that the sensitivity of lactic acid bacteria to damage from freezing can be correlated with specific alterations in the cellular fatty acids.

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Section: Discussionsupporting

confidence: 84%

Stability of Lactic Acid Bacteria to Freezing as Related to Their Fatty Acid Composition

Goldberg

Eschar

1977

Appl Environ Microbiol

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“…Results from this and a previous study (25) suggested that sodium oleate was the active portion of Tween 80 responsible for producing cells that were stable to freezing in liquid nitrogen. The incorporation of [1-4C ]sodium oleate into the lipid fraction of cells of certain lactobacilli has been reported (17,21). The amount of labeled sodium oleate incorporated into the lipid fractions of L. bulgaricus NCS1 was similar to the percent of each fraction on a weight basis, which suggested that the incorporation was random and not selective for a specific lipid fraction.…”

Section: Discussionmentioning

confidence: 95%

“…Oleic and cis-vaccenic acids are incorporated intact into the lipids of lactobacilli or converted to a C1, cyclopropane fatty acid (17,21). C,, I Paper no.…”

mentioning

confidence: 99%

Relationship of Cellular Fatty Acid Composition to Survival of Lactobacillus bulgaricus in Liquid Nitrogen1

Smittle¹,

Gilliland²,

Speck³

et al. 1974

Applied Microbiology

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Concentrated cultures of Lactobacillus bulgaricus were prepared by resuspending cells grown in semisynthetic media in sterile 10% non-fat milk solids. The concentrated cultures were frozen in liquid nitrogen for 24 h. The cell suspensions exhibited decreased viability after storage, and the amount of death varied among the different strains tested. Storage stability of all strains examined was improved by supplementing the growth medium with sodium oleate. Radioisotopes were used to study the fate of sodium oleate with L. bulgaricus NCS1. [1-"C sodium oleate was incorporated solely into the lipid portion of the cells, including both neutral and polar lipids. The fatty acid composition of L. bulgaricus NCS1, NCS2, NCS3, and NCS4 grown with and without sodium oleate was studied. The major fatty acids of strains NCS1, NCS2, and NCS3 grown without sodium oleate were dodecanoic, tetradecanoic, hexadecanoic, hexadecenoic, and octadecenoic acids. In addition to these, strain NCS4 contained C1 cyclopropane fatty acid. The major fatty acids of all strains grown with sodium oleate were tetradecanoic, hexadecanoic, hexadecenoic, octadecenoic, and Cl, cyclopropane fatty acids. All strains grown in broth containing sodium oleate contained larger amounts of octadecenoic and C1, cyclopropane fatty acid, and less saturated fatty acids than when grown without sodium oleate. Statistical analyses indicated that Cl, cyclopropane fatty acid was most closely related to stability of the lactobacilli in liquid nitrogen. A negative regression line that was significant at P < 0.001 was obtained when the cellular content of this fatty acid was plotted against death.

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“…Cig and C21 cyclopropane fatty acids were found in Rhodomicrobium, but the positions of the methylene groups were not established because of the small amounts of these groups. It may be assumed, however, that the cyclopropane rings are derived from the methyl group of methionine, and from 11-octadecenoic and 13eicosenoic acid (17,22,26). Gas-liquid chromatographs of nonpolar fatty acids of the bound lipids on polar (A, C) and nonpolar (B) columns at different temperatures.…”

Section: Resultsmentioning

confidence: 99%

Fatty Acids of Extractable and Bound Lipids of Rhodomicrobium vannielii

Park

Berger

1967

J Bacteriol

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Cells of Rhodomicrobium vannielii grown at 29 C in a lactate-containing medium were extracted at room temperature with organic solvents. The extractable fraction contained the bulk of the simple lipid (1.87% of cell dry weight) and complex lipids (phospholipids, 4.2%; sulfolipid, 0.01%), coenzyme Q (0.09%), and pigments (carotenoids 1.2%; bacteriochlorophyll, 1.9%). The cell residue contained the bound lipids (nonpolar fatty acid fraction, 1.86%; polar hydroxy fatty acids, 0.49%). The residue also contained poly-(3-hydroxybutyric acid (0.2%), which was extracted in boiling chloroform. In both the simple and complex lipids, vaccenic acid (l-octadecenoic acid) was the largest single component (approximately 90% in each fraction). The fatty acids of the bound lipid contained 35% vaccenic acid, even-and odd-numbered saturated and unsaturated straight-chain fatty acids, cyclopropane-, branched-, and a-and (3-hydroxy fatty acids. The extractable lipids contained only straight-chain saturated and unsaturated even-numbered fatty acids. Nearly 60% of hydroxy fatty acid fraction was a-hydroxydodecanoic acid (24%) and ,B-hydroxydodecanoic acid (34.5%). Coenzyme Q was crystallized and identified as Qg on the basis of melting point and chromatographic properties. Qlo had been previously reported.

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STUDIES OF THE UTILIZATION OF C ¹⁴ -LABELED OCTADECENOIC ACIDS BY LACTOBACILLUS ARABINOSUS

Cited by 32 publications

References 16 publications

Stability of Lactic Acid Bacteria to Freezing as Related to Their Fatty Acid Composition

Stability of Lactic Acid Bacteria to Freezing as Related to Their Fatty Acid Composition

Relationship of Cellular Fatty Acid Composition to Survival of Lactobacillus bulgaricus in Liquid Nitrogen1

Fatty Acids of Extractable and Bound Lipids of Rhodomicrobium vannielii

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STUDIES OF THE UTILIZATION OF C 14 -LABELED OCTADECENOIC ACIDS BY LACTOBACILLUS ARABINOSUS

Cited by 32 publications

References 16 publications

Stability of Lactic Acid Bacteria to Freezing as Related to Their Fatty Acid Composition

Stability of Lactic Acid Bacteria to Freezing as Related to Their Fatty Acid Composition

Relationship of Cellular Fatty Acid Composition to Survival of Lactobacillus bulgaricus in Liquid Nitrogen1

Fatty Acids of Extractable and Bound Lipids of Rhodomicrobium vannielii

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STUDIES OF THE UTILIZATION OF C ¹⁴ -LABELED OCTADECENOIC ACIDS BY LACTOBACILLUS ARABINOSUS