Phenol-induced membrane changes in free and immobilized Escherichia coli

Keweloh, Heribert; Weyrauch, Gerd; Rehm, Hans‐Jürgen

doi:10.1007/bf00170572

Cited by 117 publications

(69 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Phenolic compounds change membrane functioning, influencing protein-to-lipid ratios in the membrane (Keweloh et al 1990) and inducing efflux of potassium ions (Heipieper et al 1991). Catechins have been shown to disrupt membrane integrity, as they cause leakage from liposomes (Ikigai et al 1993).…”

Section: Antimicrobial Activity Of Phenol-rich Extracts From Wild Edimentioning

confidence: 99%

Antimicrobial Potential of Wild Edible Herbaceous Species

Venere

Gatto

Ippolito

et al. 2016

Mediterranean Wild Edible Plants

View full text Add to dashboard Cite

All countries overlooking the Mediterranean basin possess a varied germplasm of wild edible herbaceous species, with Turkey, Spain, and Italy having the richest floras (Aedo et al. 2013). According to unpublished data gathered by one of us (VV Bianco), Italy probably has one of the highest numbers of wild herbs utilizable as food and condiment. Studies on botanical, agronomical, gastronomic, and nutritional aspects of wild edible herbaceous plants existing in Italy have been undertaken by Bianco since 1964. In the first published work (Bianco 1969), 113 species were reported. In the successive study (Bianco 1989), 360 taxa belonging to 66 families and 230 genera were listed. Afterwards, the results released by Bianco and Machakova (2002) showed that the number of taxa has reached 808, belonging to 91 families and 403 genera. Nowadays, according to the latest data of Bianco, the taxa utilizable as food and condiment herbs may reach 1078, corresponding to 14 % of the total number of taxa surveyed for the Italian vascular flora (Conti et al. 2005). They belong to 96 families, the most important being the following: Asteraceae (18.7 %), Brassicaceae (7.7 %), Lamiaceae (7.1 %), Apiaceae (6.6 %), Fabaceae (5.5 %), Polygonaceae (3.8 %), Chenopodiaceae (3.2 %), Boraginaceae (2.5 %), Alliaceae (2.4 %), and Malvaceae (2.0 %), and 451 genera, where the most represented are the following: Allium (26), Rumex (21), Lathyrus (15), Chenopodium (14), Crepis (13), Vicia (12), Amaranthus, Malva, and Plantago (9). Leaves are the most used organ in culinary preparation (about 70 % of the taxa), followed by tender stems (45 %), flowers (18 %), and roots (16 %); fruits, rhizomes, bulbs,

show abstract

Section: Antimicrobial Activity Of Phenol-rich Extracts From Wild Edimentioning

confidence: 99%

Antimicrobial Potential of Wild Edible Herbaceous Species

Venere

Gatto

Ippolito

et al. 2016

Mediterranean Wild Edible Plants

View full text Add to dashboard Cite

show abstract

“…These include recent comparisons of the content of macromolecular components and intracellular metabolites with those of free cells Bailey 1986, 1987;Galazzo and Bailey 1989;Keweloh et al 1989Keweloh et al , 1990. The intention of the present work was to examine the influence of immobilization on the physiology of microorganisms thereby contributing to the knowledge on immobilized cell metabolism.…”

Section: Introductionmentioning

confidence: 99%

Comparison of fermentation properties and specific enzyme activities of free and calcium-alginate-entrapped Saccharomyces cerevisiae

Hilge-Rotmann

Rehm

1990

Appl Microbiol Biotechnol

Self Cite

View full text Add to dashboard Cite

Physiological properties have been determined for calcium-alginate-entrapped Saccharomyces cerevisiae in comparison to cells in suspension under identical culture conditions. Cells grown in the form of microcolonies in the alginate beads showed faster glucose uptake and ethanol productivity with simultaneously decreased product and cell yields. Increased specific hexokinase and phosphofructokinase activities could be determined in these cells. Immobilized single cells showed only slightly enhanced glucose turnover and no higher specific hexokinase activity. The significant alterations in physiology are apparently connected with growth of the cells in aggregates.

show abstract

“…Moreover, changes in the lipid-to-protein ratio of the membranes were observed .in immobilized cells (Keweloh et al 1990). These membrane modifications are apparently .true adaptations of the cells to this mode of growth.…”

Section: Discussionmentioning

confidence: 99%

Fatty acid impurities in alginate influence the phenol tolerance of immobilized Escherichia coli

Diefenbach

Keweloh

Rehm

1992

Appl Microbiol Biotechnol

Self Cite

View full text Add to dashboard Cite

A short time after the immobilization of Escherichia coli in calcium alginate substantial modifications of the fatty acid patterns of the cells were observed. This effect could be related to lipid impurities in the commercial alginate product used, which could be taken up, at least in part by the microorganisms. The impurities were mainly free fatty acids but sterols were also detected. Immobilization of the cells in alginate material extracted by chloroform or ethanol decreased the tolerance of the cells to phenol as compared with cells immobilized in raw alginate. This effect was diminished if the immobilized cells were exogenously supplied with palmitic acid, which is the main constituent of the fatty acids extracted from alginate. These results indicate that not only fatty acids but also other ingredients of commercial alginate have physiological effects on cells entrapped in this gel material.

show abstract

Phenol-induced membrane changes in free and immobilized Escherichia coli

Cited by 117 publications

References 26 publications

Antimicrobial Potential of Wild Edible Herbaceous Species

Antimicrobial Potential of Wild Edible Herbaceous Species

Comparison of fermentation properties and specific enzyme activities of free and calcium-alginate-entrapped Saccharomyces cerevisiae

Fatty acid impurities in alginate influence the phenol tolerance of immobilized Escherichia coli

Contact Info

Product

Resources

About