Why do Prokaryotes Regulate Membrane Fluidity?

Silvius, John R.; Mak, Nanette; McElhaney, Ronald N.

doi:10.1007/978-1-4612-6120-9_17

Cited by 12 publications

(5 citation statements)

References 9 publications

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“…1980a) and A. laidlawii B membrane lipids (Silvius et al, 1980) containing 15:0, 16:0i, and 16:0ai. It is evident from this table that the gel to liquid-crystalline phase transition temperature was somewhat higher for the A. laidlawii B membrane lipids than the corresponding phase transition temperature in the PC.…”

Section: Resultsmentioning

confidence: 99%

“…able to support the growth of several unsaturated fatty acid auxotrophic bacteria apparently by mimicking the properties of unsaturated fatty acids (Rodwell & Peterson, 1971;Silbert et al, 1973;Silvius & McElhaney, 1978). Both model membrane (Silvius & McElhaney, 1979, 1980a) and natural membrane (McElhaney, 1974;Blume et al, 1978;Silvius et al, 1980) systems exhibit decreased gel to liquid-crystalline phase transition temperatures, relative to membranes containing straight-chain saturated fatty acids, when they are enriched in branched-chain fatty acyl species. Despite their widespread occurrence and their probable role as membrane "fluidizing" agents analogous to the cis-unsaturated fatty acids, it is only recently that the physical properties of methylbranched fatty acids have begun to receive attention.…”

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confidence: 99%

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Fluorine-19 nuclear magnetic resonance studies of lipid fatty acyl chain order and dynamics in Acholeplasma laidlawii B membranes. Gel-state disorder in the presence of methyl iso- and anteiso-branched-chain substituents

Macdonald¹,

Sykes²,

McElhaney³

1985

Biochemistry

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The hydrocarbon chain orientational order parameters of membranes of Acholeplasma laidlawii B enriched with large quantities of a linear saturated, a methyl iso-branched, or a methyl anteiso-branched fatty acid plus small quantities of various isomeric monofluoropalmitic acid probes were determined via fluorine-19 nuclear magnetic resonance spectroscopy (19F NMR) over a range of temperatures spanning the gel to liquid-crystalline phase transitions (determined by differential scanning calorimetry). Membrane orientational order profiles in the liquid-crystalline state were generally similar regardless of the particular fatty acyl structure, showing a region of relatively constant order preceding a region of progressive decline in order toward the methyl terminus of the acyl chain. In the gel state, the order profile of the linear saturated fatty acid enriched membranes was characteristically flat, with little head to tail gradation of order. In contrast, the methyl iso-branched and the methyl anteiso-branched enriched membranes exhibited a local disordering in the gel phase reflected in a very pronounced head to tail gradient of order, which remained at temperatures below the lipid phase transition. In addition, the methyl iso- and anteiso-branched fatty acid enriched membranes were overall more disordered than the membrane containing only linear saturated fatty acyl groups. Thus, at a constant value of reduced temperature below the lipid phase transition, overall order decreased in the progression 15:0 greater than 16:0i greater than 16:0ai, suggesting that these methyl-branched substituents lower the lipid phase transition by disrupting the gel phase lipid chain packing.(ABSTRACT TRUNCATED AT 250 WORDS)

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Fluorine-19 nuclear magnetic resonance studies of lipid fatty acyl chain order and dynamics in Acholeplasma laidlawii B membranes. Gel-state disorder in the presence of methyl iso- and anteiso-branched-chain substituents

Macdonald¹,

Sykes²,

McElhaney³

1985

Biochemistry

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“…for physical studies, the low yields of the acyl chain substitution procedure make such an exercise very expensive and better suited to the preparation of chromatographic standards. In spite of these limitations, there have been useful studies of both the ^-galactosyl- (Sen et al, 1981Gounaris et al, 1983;Mannock et al, 1985; Lis ; Quinn & Lis, , 1987; Tomoaia-Cotisel et al, 1982) and a-glucosyldiacylglycerols (Wieslander et al, 1978(Wieslander et al, , 1981aKhan et al, 1981;Silvius et al, 1980) using a variety of physical techniques, which have shown a pattern of gel-phase and bilayer/nonbilayer-phase polymorphism reminiscent of the diacylphosphatidylethanolamines (Seddon et al, 1983a(Seddon et al, ,b, 1984 Chang & Epand, 1983; Mantsch et al, 1983). Such characteristic behavior is typified by the existence of an Ls or Le, phase, which melts at a higher temperature than the corresponding Py phase seen in phosphatidylcholines but which also slowly converts to a poorly hydrated Lc phase under suitable annealing conditions.…”

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Physical properties of glycosyldiacylglycerols: an infrared spectroscopic study of the gel-phase polymorphism of 1,2-di-O-acyl-3-O-(.beta.-D-glucopyranosyl)-sn-glycerols

Lewis¹,

Mannock²,

McElhaney³

et al. 1990

Biochemistry

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The thermotropic and barotropic gel-phase polymorphism of a homologous series of saturated, straight-chain beta-D-glucosyldiacylglycerols was studied by Fourier transform infrared spectroscopy. Three spectroscopically distinct lamellar gel phases were detected thermotropically. Upon cooling to temperatures below the gel/liquid-crystalline phase transition temperature, all of these lipids form a metastable L beta gel phase characterized by orientationally disordered all-trans acyl chains. The transformation of the metastable L beta phase to a stable crystalline (Lc2) phase first involves the formation of an intermediate which itself is an ordered crystal-like (Lc1) phase. In the intermediate Lc1 phase, the zigzag planes of the polymethylene chains are nearly perpendicular to one another, and one of the ester carbonyl oxygens is engaged in a strong hydrogen bond, probably to the 2-hydroxyl of the sugar headgroup. The transformation of the Lc1 phase to the Lc2 phase involves a reorientation of the all-trans hydrocarbon chains and is probably driven by the strengthening of the hydrogen bond between the carbonyl ester oxygen and its proton donors. Since a "solid-state" reorganization of the acyl chains is an integral part of that process, it tends to become more sluggish as the chain length increases and is not observed with the longer chain homologues (N greater than 16). The spectroscopic characteristics of the most stable gel phases of the odd- and even-numbered members of this homologous series of compounds exhibit only minor differences, indicating that the structures of these phases are generally similar. The barotropic phase behavior of the shorter and longer chain beta-D-glucosyldiacylglycerols is also different. Compression of the L beta phase of the shorter chain compounds results in immediate conversion to their stable lc phases, whereas compression of the L beta phase of the longer chains does not. Furthermore, compression of the longer chain compounds may result in the formation of chain-interdigitated bilayers, whereas this is not the case for the shorter chain homologues. We suggest that the gel phase formed by any given homologue at a given temperature or pressure is that which maximizes the sometimes competing requirements for the optimal packing of the sugar headgroups and the hydrocarbon chains.

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“…Therefore, the fatty acid composition of membranes has an important role for membrane function as well as fluidity ( Aloia & Boggs 1985; Muriana & Ruiz‐Gutierrez 1992). A change in the fatty acid composition can influence membrane functions, such as permeability and active transport ( Hazel 1972; Silvius, Mak & McElhaney 1980; Finstad & Thomassen 1991) and resistance to damage from freezing and thawing ( Holt & North 1984).…”

Section: Introductionmentioning

confidence: 99%

Source of dietary lipid affects sperm plasma membrane integrity and fertility in rainbow troutOncorhynchus mykiss(Walbaum) after cryopreservation

Pustowka¹,

McNiven²,

Richardson³

et al. 2000

Aquaculture Research

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The effects of dietary lipid from four experimental diets on the fatty acid (FA) composition and cholesterol (CHOL) content of spermatozoa and spermatozoal plasma membranes and their consequences for sperm viability after cryopreservation were evaluated in rainbow trout Oncorhynchus mykiss (Walbaum). The four sources of lipid were herring oil (adequate n‐3 FA), menhaden oil (high n‐3 FA), safflower oil (high n‐6 FA) or tallow (high saturated FA), and they comprised 12% of the total diet. Spermatozoa from fish fed the tallow diet had significantly (P < 0.05) higher CHOL levels than spermatozoa from the fish fed the other diets. The spermatozoal plasma membranes from fish fed the tallow diet had significantly (P < 0.05) higher CHOL and monounsaturated fatty acid levels than those from fish fed the menhaden or safflower oil diets, but were not different from membranes of fish fed the herring oil diet. Cryopreserved spermatozoa from fish fed the tallow or herring oil diets exhibited less membrane damage (P < 0.05) and produced a higher percentage (P < 0.05) of eyed embryos compared with spermatozoa from the menhaden or safflower oil‐fed fish. Therefore, it would appear that high levels of CHOL and monounsaturated fatty acids provided the spermatozoa with increased resistance to cryopreservation damage.

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Why do Prokaryotes Regulate Membrane Fluidity?

Cited by 12 publications

References 9 publications

Fluorine-19 nuclear magnetic resonance studies of lipid fatty acyl chain order and dynamics in Acholeplasma laidlawii B membranes. Gel-state disorder in the presence of methyl iso- and anteiso-branched-chain substituents

Fluorine-19 nuclear magnetic resonance studies of lipid fatty acyl chain order and dynamics in Acholeplasma laidlawii B membranes. Gel-state disorder in the presence of methyl iso- and anteiso-branched-chain substituents

Physical properties of glycosyldiacylglycerols: an infrared spectroscopic study of the gel-phase polymorphism of 1,2-di-O-acyl-3-O-(.beta.-D-glucopyranosyl)-sn-glycerols

Source of dietary lipid affects sperm plasma membrane integrity and fertility in rainbow troutOncorhynchus mykiss(Walbaum) after cryopreservation

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