Fatty acid composition and freeze–thaw resistance in lactobacilli

Gómez-Zavaglia, Andrea; Disalvo, E.A.; Antoni, Graciela L. De

doi:10.1017/s0022029900004179

Cited by 69 publications

(60 citation statements)

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“…Linoleic acid, although fairly uncommon, has been identified in cellular fatty acids of lactobacilli, the proportions ranging from trace amounts up to 20% (3,6,7). In the present study, we did not identify this parent n-6 PUFA in bacterial fatty acids of three analyzed lactobacilli grown in standard MRS medium (without PUFA supplementation), although ␥-linolenic acid and eicosapentaenoic acid were identified in all lactobacilli.…”

Section: Discussioncontrasting

confidence: 77%

Effects of Polyunsaturated Fatty Acids in Growth Medium on Lipid Composition and on Physicochemical Surface Properties of Lactobacilli

Kankaanpää¹,

Yang²,

Kallio³

et al. 2004

Appl Environ Microbiol

101

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Most probiotic lactobacilli adhere to intestinal surfaces, a phenomenon influenced by free polyunsaturated fatty acids (PUFA). The present study investigated whether free linoleic acid, ␥-linolenic acid, arachidonic acid, ␣-linolenic acid, or docosahexaenoic acid in the growth medium alters the fatty acid composition of lactobacilli and their physical characteristics. The most abundant bacterial fatty acids identified were oleic, vaccenic, and dihydrosterculic acids. PUFA, especially conjugated linoleic acid (CLA) isomers and ␥-linolenic, eicosapentaenoic, docosahexaenoic, and ␣-linolenic acids, also were identified in lactobacilli. When lactobacilli were cultured in MRS broth supplemented with various free PUFA, the incorporation of a given PUFA into bacterial fatty acids was clearly observed. Moreover, PUFA supplementation also resulted in PUFA-dependent changes in the proportions of other fatty acids; major interconversions were seen in octadecanoic acids (18:1), their methylenated derivatives (19:cyc), and CLA. Intermittent changes in eicosapentaenoic acid proportions also were noted. These results were paralleled by minor changes in the hydrophilic or hydrophobic characteristics of lactobacilli, suggesting that PUFA interfere with microbial adhesion to intestinal surfaces through other mechanisms. In conclusion, we have demonstrated that free PUFA in the growth medium induce changes in bacterial fatty acids in relation to the regulation of the degree of fatty acid unsaturation, cyclization, and proportions of CLA and PUFA containing 20 to 22 carbons. The potential role of lactobacilli as regulators of PUFA absorption may represent another means by which probiotics could redirect the delicate balance of inflammatory mediators derived from PUFA within the inflamed intestine.

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Section: Discussioncontrasting

confidence: 77%

Effects of Polyunsaturated Fatty Acids in Growth Medium on Lipid Composition and on Physicochemical Surface Properties of Lactobacilli

Kankaanpää¹,

Yang²,

Kallio³

et al. 2004

Appl Environ Microbiol

101

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“…5a). In lactobacilli, the fatty acid composition of the cell membrane has been linked to the tolerance of freezing and thawing (Gomez Zavaglia et al, 2000), and it is possible that the altered composition of the M. smegmatis Dhlp cell envelope lowers freeze tolerance.…”

Section: Discussionmentioning

confidence: 99%

Deletion of the histone-like protein (Hlp) from Mycobacterium smegmatis results in increased sensitivity to UV exposure, freezing and isoniazid

et al. 2010

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Adaptation to environmental stress is an important survival characteristic of any bacterial species. As a soil-dwelling saprophyte, Mycobacterium smegmatis is exposed to factors such as UV light and rounds of freezing and thawing that occur in temperate climates. Numerous studies in Escherichia coli have linked histone-like proteins to stress resistance and adaptation. We hypothesized that the 'histone-like' protein Hlp might likewise be involved in the stress response of M. smegmatis. The hlp gene was inactivated and the M. smegmatis Dhlp strain was found to be more susceptible to UV light and to the stress created by repeated cycles of freezing and thawing. In addition, loss of Hlp altered the colony morphology and allowed the organism to grow dispersed in the absence of a detergent, suggesting changes in the cell wall composition. As cell wall changes could affect permeability to certain antibiotics, the susceptibility of M. smegmatis Dhlp to kanamycin, rifamipicin, ethambutol and isoniazid (INH) was tested. M. smegmatis Dhlp was more susceptible to INH, but loss of Hlp did not affect susceptibility to the other antibiotics tested. This suggests that the increased sensitivity of M. smegmatis Dhlp to INH was unlikely to be the result of alterations in cell permeability.

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“…Summed C 19 : 1 v6c and/or C 19 : 0 cyclo v10c/19v6; C 18 : 1 v9c and C 16 : 0 were detected as the major fatty acids (Table 2). These fatty acids have been identified previously as the main components in lactobacilli (Gomez Zavaglia et al, 2000).…”

mentioning

confidence: 59%

Lactobacillus bombi sp. nov., from the digestive tract of laboratory-reared bumblebee queens (Bombus terrestris)

Killer

Votavová²,

Valterová

et al. 2014

International Journal of Systematic and Evolutionary Microbiology

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Lactobacillus bombi sp. nov., from the digestive tract of laboratory-reared bumblebee queens (Bombus terrestris) Three bacterial strains belonging to the genus Lactobacillus were isolated from the digestive tracts of laboratory-reared bumblebee queens (Bombus terrestris) using MRS agar under anaerobic conditions. The isolates were identified according to 16S rRNA gene sequence analysis as undescribed members of the genus Lactobacillus, with the highest 16S rRNA gene sequence similarity (96.9 %) to the uncharacterized bacterial strain Lactobacillus sp. Mboho2r2 isolated from the stomach of a European honeybee (Apis mellifera). Lactobacillus tucceti was found to be the closest related species with a validly published name, with 92.9 % 16S rRNA gene sequence similarity to the type strain. However, phylogenetic analyses based on different markers revealed that this species is phylogenetically very distant from the novel strains. The DNA G+C content of the proposed type strain BTLCH M1/2 T is 37.8 mol%. The fatty acids C 19 : 1 v6c and/or C 19 : 0 cyclo v10c/19v6, C 18 : 1 v9c and C 16 : 0 were predominant in all strains. Diphosphatidylglycerol, phosphatidylglycerol, a phospholipid, seven glycolipids and two phosphoglycolipids were detected in the novel strains. Growth was observed at 47 6C. The peptidoglycan type A4a L-Lys-D-Asp was determined for strain BTLCH M1/2 T. Genotypic characteristics and phylogenetic analyses based on the phylogenetic markers hsp60, pheS, rpoA and tuf as well as phenotypic characteristics and the results of chemotaxonomic analyses confirmed that the new isolates belong to a novel species of the genus Lactobacillus, for which the name Lactobacillus bombi sp. nov. is proposed. The type strain is BTLCH M1/2 T (5DSM 26517 T 5CCM 8440 T).

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Fatty acid composition and freeze–thaw resistance in lactobacilli

Cited by 69 publications

References 1 publication

Effects of Polyunsaturated Fatty Acids in Growth Medium on Lipid Composition and on Physicochemical Surface Properties of Lactobacilli

Effects of Polyunsaturated Fatty Acids in Growth Medium on Lipid Composition and on Physicochemical Surface Properties of Lactobacilli

Deletion of the histone-like protein (Hlp) from Mycobacterium smegmatis results in increased sensitivity to UV exposure, freezing and isoniazid

Lactobacillus bombi sp. nov., from the digestive tract of laboratory-reared bumblebee queens (Bombus terrestris)

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