Separation of carbonhydrates on borate-impregnated silica gel G plates

Jacin, H.; Mishkin, A.R.

doi:10.1016/s0021-9673(01)80341-1

Cited by 222 publications

(97 citation statements)

References 8 publications

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“…Spraying with 50% sulfuric acid followed by charring at 180°C revealed spots corresponding to all lipids. Specific spray reagents for lipid phosphate (9), a-glycols (periodate-Schiff) (411, sugars (anaphthol) (15), and free amino groups (ninhydrin in water-saturated butanol) were also employed. Diphosphatidylglycerol gave a positive reaction with the lipid phosphate spray alone; phosphatidylethanolamine also reacted positively with ninhydrin.…”

Section: Methodsmentioning

confidence: 99%

Polar Lipid Composition in the Classification of Nocardia and Related Bacteria

Minnikin

Patel²,

Alshamaony³

et al. 1977

International Journal of Systematic Bacteriology

855

575

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Strains representing the mycolic acid-containing taxa Nocard ia , Mycobacterium, Gordona, Corynebacterium, Bacterionema, and the "rhodochrous" complex were analysed for polar lipids by two-dimensional, thin-layer chromatography; diphosphatidylglycerol and phosphatidylinositol were found in all strains and phosphatidylethanolamine was absent only in extracts of Coryne bacterium and Bacterionema. Mono-and diacyl phosphatidylinositol dimannosides were present in all Nocardia, Mycobacterium, Corynebacterium, and rhodochrous strains and in the single strain of Gordona aurantiaca examined; Bacterionema and strains of the other Gordona species had only a monoacyl phosphatidylinosito1 dimannoside. Phosphatidylglycerol was present in substantial amounts in extracts of two strains of Bacterionema matruchotii and in reduced proportions in strains of several other species. Unidentified glycolipids were detected in the lipids of a majority of the organisms investigated.Lipids can provide good characters for the classification and identification of bacteria (10, 31, 42). In mycobacteria and coryneform and nocardioform bacteria the distribution of longchain components, in particular the mycolic acids, has diagnostic value (1, 2, 3, 12, 25, 26, 31). Less attention has been paid to the value of polar lipids as taxonomic markers. Inconsistencies between various reports (17, 19, 21, 22, 37, 48-50) on the distribution of polar lipids in nocardioform and related taxa require clarification. The most characteristic polar lipids of actinomycetes are the phosphatidylinositol mannosides (PIMs); a few mycobacteria contain major amounts of phosphatidylinositol dimannosides (PIDMs) with three or four fatty acid residues in each molecule co-occurring with lipids having up to five mannose units (6, 35). Phosphatidylinositol monomannosides have been reported from Nocardia leishmanii (501, Nocardia coeliaca (49), Nocardia polychromogenes (17, 481, Nocardia asteroides, Nocardia caviae, and strains labeled Nocardia erythropolis and Nocardia farcinica (37). However, another report (19) highlighted the presence of PIDMs in strains of N . coeliaca and N . potychromogenes. In a more extensive investigation (22) of the value of phospholipids in the taxonomy of coryneform and nocardioform bacteria, the number of mannose units in the PIMs was not determined. In the present study, the polar lipid patterns of strains of Corynebacterium, Mycobacterium, Nocardia, Gordona, and the "rhodochrous" complex (11) were compared and the PIMs of representative nocardiae were examined in more detail. Two strains of Bacterionema matruchotii, recently shown to contain fatty and mycolic acids (la) similar t o those of Corynebacterium, were also studied. MATERIALS AND METHODSStrains and growth conditions. Details of the strains and their sources are given in Table 1. All cultures were maintained routinely on yeast extract agar a t room temperature.The mycobacteria, nocardiae, and gordonae were grown in shake culture at 30°C for 2 to 5 days in modified Sauton medium (33) a...

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Section: Methodsmentioning

confidence: 99%

Polar Lipid Composition in the Classification of Nocardia and Related Bacteria

Minnikin

Patel²,

Alshamaony³

et al. 1977

International Journal of Systematic Bacteriology

855

575

View full text Add to dashboard Cite

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“…in the second direction. All lipids were detected by spraying with 5% ethanolic molybdophosphoric acid followed by charring at 180 "C. Additional preparations were examined using specific spray reagents for amino groups (0.2% ninhydrin in water-saturated butanol) (Consden & Gordon, 1948), a-glycols (periodate-Schiff) (Shaw, 1968), lipid phosphate (Dittmer & Lester, 1964) and sugars (a-naphthol) (Jacin & Mishkin, 1965).…”

Section: R Nahaie a N D Othersmentioning

confidence: 99%

Polar Lipid and Isoprenoid Quinone Composition in the Classification of Staphylococcus

et al. 1984

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Representatives of 13 species of Staphylococcus were examined using a small-scale procedure for the sequential extraction of isoprenoid quinones and polar lipids. Menaquinones were the only isoprenoid quinones found in the 77 test strains which were divided into three groups based upon the predominant isoprenologue detected: (i) S. hyicus subsp. hyicus, S. sciuri subsp. Ientus and S. sciuri subsp. sciuri contained unsaturated menaquinones with six isoprene units; (ii) S. capitis, S. cohnii, S. epidermidis, S. haemolyticus, S . hominis, S. hyicus subsp. chromogenes, S. intermedius, S. saprophyticus, S . simulans, S. warneri and S . xylosus contained unsaturated menaquinones with seven isoprene units and (iii) S. aureus contained unsaturated menaquinones with eight isoprene units and varying amounts of the corresponding lower isoprenologue. All of the organisms contained very similar polar lipid patterns consisting of diphosphatidylglycerol, phosphatidylglycerol, /I-gentiobiosyl diacylglycerol and a number of glycolipids and phospholipids. One of the glycolipids was chromatographically indistinguishable from /?-gentiotriosyl diacylglycerol. Lysylphosphatidylglycerol was a major component in S. aureus and S.intermedius but was usually present in minor amounts in the coagulase-negative strains. The polar lipid data underline the homogeneity of the genus Staphylococcus and distinguish staphylococci from aerobic, Gram-positive cocci and from the phylogenetically related aerobic, endospore-forming bacteria. Menaquinone composition can also be used to separate staphylococci from other aerobic, Gram-positive cocci.

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“…After development, the plate was visualized by spraying α-naphthol reagent. 10.5 ml α-naphthol (15% solution in 95% ethanol w/v), 6.5 ml concentrated sulfuric acid, 40.5ml 95% ethanol and 40 ml water (Jacin and Mishkin 1965). The isolated sugars were identified according to the Rf values of standard sugars on the same plate.…”

Section: Introductionmentioning

confidence: 99%

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Ramadan¹

2012

FPH

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The present investigation was conducted to study the effect of processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) on the chemical composition, sugars and phytic of two varieties soybean seeds, Giza, 21 and Giza, 35. The processing and cooking methods caused increase in both protein and crude fiber contents. Meanwhile, crude oil and carbohydrates contents were decreased of the studied soybean seeds. Generally, the processing and cooking methods resulted in a decrease of raffinose, stachyose, verbascose, maltose and sucrose accompanied by an increase in glucose. These resulted revealed that the processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) was more effective in eliminating the contents of oligosaccharides and phytic acid in both varieties soybean seeds.

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Separation of carbonhydrates on borate-impregnated silica gel G plates

Cited by 222 publications

References 8 publications

Polar Lipid Composition in the Classification of Nocardia and Related Bacteria

Polar Lipid Composition in the Classification of Nocardia and Related Bacteria

Polar Lipid and Isoprenoid Quinone Composition in the Classification of Staphylococcus

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

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