Iso- and anteiso-fatty acids in bacteria: biosynthesis, function, and taxonomic significance.

Kaneda, Toshi

doi:10.1128/mmbr.55.2.288-302.1991

Cited by 832 publications

(471 citation statements)

References 70 publications

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“…A large number of psychrophilic, mesophilic and thermophilic (eu)bacteria preferentially synthesize branched-chain fatty acids [11]. Evennumbered branched-chain fatty acids are normally found in lower relative proportions than the odd-chain fatty acids.…”

Section: Resultsmentioning

confidence: 99%

“…The very large relative proportion of normalchain fatty acids in R. marinus after growth in medium containing glutamate as sole source of carbon and energy is, to our knowledge, unique among bacteria which almost exclusively synthesize branched-chain fatty acids. Since bacteria possessing branched-chain fatty acids have a branched fatty acid synthetase which does not effectively convert acetyl-CoA to acetyl-acyl carrier protein (acetyl-ACP), growth in medium D probably gives rise to high levels of malonyl-ACP which can be directly converted to acetyl-ACP leading to the synthesis of normal-chain fatty acids [11,15]. Alternatively, high levels of butyryl-CoA could serve as primer for normal-chain chain fatty acids by the branched-chain fatty acids synthetase [14].…”

Section: Resultsmentioning

confidence: 99%

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The effect of the growth medium composition on the fatty acids of Rhodothermus marinus and 'Thermus thermosphilus' HB-8

Chung

1993

FEMS Microbiology Letters

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Two strains of Rhodothermus marinus from Iceland, three strains of Rhodothermus sp. from the Azores, and 'Thermus thermophilus' HB-8 were grown in basal salt medium 162 with yeast extract plus tryptone (medium A); yeast extract plus sodium glutamate (medium B); yeast extract alone (medium C) and glutamate alone (medium D). In medium A and C, branched-chain iso-C15 and iso-C17 fatty acids were the major fatty acids, iso-C16 and normal-chain fatty acids were minor components. In medium B, the relative proportion of iso-C16 increased to high levels, and was the major component of the Azorean Rhodothermus strains. In medium D, with glutamate as sole source of carbon and energy, normal-chain C16 constitued the major component, and normal-chain fatty acids reached about 50% of the total fatty acids.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The effect of the growth medium composition on the fatty acids of Rhodothermus marinus and 'Thermus thermosphilus' HB-8

Chung

1993

FEMS Microbiology Letters

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“…is complex, with the presence of seven or more iso-and anteiso-forms (Ehrhardt et al 2010). The relative proportion of iso-and anteiso-branched chain acids, which are prevalent in Bacillus sp., are largely dependent on the ratio of amino acid precursors (leucine, valine and isoleucine) and the corresponding α-keto acids present in growth media (Kaneda 1991;Lawrence et al 1991). This suggests that the versatility of the media with these amino acid precursors affects the fatty acid compositions of Bacillus cultures.…”

Section: Discussionmentioning

confidence: 99%

Characterization of chitinase‐producing Serratia and Bacillus strains isolated from insects

Han

Patnaik

Cho

et al. 2014

Entomological Research

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Chitinases (EC 3.2.1.14) are enzymes that hydrolyze chitin by cleaving β‐1,4 N‐glycosidic bonds. These enzymes have been used for multiple applications in biotechnology, especially for controlling insect pests and phytopathogenic fungi. In the present study, we isolated two chitinase‐producing bacteria strains from insects (strain SCH‐1 from Moechotypa diphysis and strain SCH‐2 from Sphedanolestes impressicollis). Serratia sp. SCH‐1 was a short, rod‐shaped facultative anaerobe, while Bacillus strain SCH‐2 was a rod‐shaped endospore‐forming anaerobe. Strains SCH‐1 and SCH‐2 were identified as Serratia sp. and Bacillus sp., respectively based on 16S rRNA gene sequencing. Strain SCH‐1 shared maximum homology (99.44%) with Serratia nematodiphila DZ0503SBS1 and Serratia marcescens subsp. sakuensis KRED. Strain SCH‐2 had a maximum homology of 99.24% with Bacillus thuringiensis ATCC 10792 and Bacillus toyonensis BCT‐7112. Serratia sp. SCH‐1 contained greater levels of saturated fatty acids, but the concentration of branched acids, especially iso‐C15:0, was highest in Bacillus sp. SCH‐2. Serratia sp. SCH‐1 possessed chitinase activity of 1.59 unit/mg protein after 5 days of incubation in culture medium. In contrast, Bacillus sp. SCH‐2 had a maximum activity of 0.84 unit/mg protein after 4 days of incubation. Chitinase isozymes produced by Serratia sp. SCH‐1 appeared as five bands with sizes of 20, 26, 36, 45 and 54 kDa. Bacillus sp. SCH‐2 showed a chitinase isozyme profile with three bands having sizes of 36, 45 and 50 kDa on SDS‐PAGE gels.

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“…The ratios DHA:ARA, EPA:ARA, and Σ(n À 3): Σ(n À 6) express the contrast between phytoplankton and benthic/terrestrial sources. Fatty acids with an odd number of carbon atoms generally are produced by bacteria (Sargent et al 1987, Kaneda 1991, so the sum of 15-and 17-carbon fatty acids, Σ(C15, C17), was included as a bacterial marker. The ratio 16:1(n À 7):16:0 was included as a diatom marker (Dalsgaard et al 2003).…”

Section: Sample Collection and Biochemical Analysesmentioning

confidence: 99%

Egg Boon Fatty Acids Reveal Effects of a Climatic Event on a Marine Food Web

Fuiman

2018

Bulletin Ecologic Soc America

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Iso- and anteiso-fatty acids in bacteria: biosynthesis, function, and taxonomic significance.

Cited by 832 publications

References 70 publications

The effect of the growth medium composition on the fatty acids of Rhodothermus marinus and 'Thermus thermosphilus' HB-8

The effect of the growth medium composition on the fatty acids of Rhodothermus marinus and 'Thermus thermosphilus' HB-8

Characterization of chitinase‐producing Serratia and Bacillus strains isolated from insects

Egg Boon Fatty Acids Reveal Effects of a Climatic Event on a Marine Food Web

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