The chemical composition of cell-wall lipopolysaccharides from Moraxella duplex and Micrococcus calco-aceticus

1970 ◽  
Vol 16 (1) ◽  
pp. 1-8 ◽  
Author(s):  
G. A. Adams ◽  
C. Quadling ◽  
M. Yaguchi ◽  
T. G. Tornabene
Keyword(s):  
Fatty Acids ◽  
Cell Wall ◽  
Lipid A ◽  
Amino Sugar ◽  
Neutral Sugar ◽  
Sugar Composition ◽  
Cyclopropane Fatty Acids ◽  
Novel Structure ◽  
Backbone Structure ◽  
Fatty Acid Compositions

Cell wall lipopolysaccharides (LPS) prepared from oxidase-positive Moraxella duplex and from oxidase-negative Micrococcus calco-aceticus (a presumptive moraxella) contained D-glucose, D-galactose, glucosamine, galactosamine, lipid A, ethanolamine, fatty acids, phosphate, and protein. The lipid A moieties prepared from the LPS fractions were composed primarily of hexosamines, ethanolamine, fatty acids, and phosphate with minor amounts of the other LPS constituents. The LPS from M. duplex and M. calco-aceticus had the same neutral sugar composition but differed markedly in their hexosamine composition. Galactosamine was the major hexosamine component of M. duplex; also present was an unidentified amino sugar and a small amount of mannosamine. In contrast, glucosamine was the major hexosamine component of M. calco-aceticus with a lesser amount of galactosamine and no mannosamine. The presence of galactosamine as the major component of the lipid A of M. duplex suggests that this fraction has a novel structure which differs from the poly-D-glucosamine 'backbone' structure assigned to lipid A. The fatty acid compositions of the lipid A from the two species were mutually similar and consisted mainly of hydroxylauric, hydroxymyristic, and C17-cyclopropane fatty acids. The LPS fractions of the two organisms studied resemble that of Neisseria catarrhalis and differ from those of the true neisserias.

scholarly journals Changes in cell wall neutral sugar composition related to pectinolytic enzyme activities and intra-flesh textural property during ripening of ten apricot clones

2021 ◽  
Vol 339 ◽  
pp. 128096
Author(s):  
Jamal Ayour ◽  
Carine Le Bourvellec ◽  
Barbara Gouble ◽  
Jean-Marc Audergon ◽  
Mohamed Benichou ◽  
...  
Keyword(s):  
Cell Wall ◽  
Enzyme Activities ◽  
Neutral Sugar ◽  
Textural Property ◽  
Sugar Composition ◽  
Pectinolytic Enzyme

Lipopolysaccharide and proteins of the cell envelope of Vibrio marinus, a marine bacterium

1973 ◽  
Vol 19 (10) ◽  
pp. 1211-1217 ◽  
Author(s):  
Carl F. Deneke ◽  
R. R. Colwell
Keyword(s):  
Fatty Acids ◽  
Gel Electrophoresis ◽  
Marine Bacterium ◽  
Lipid A ◽  
Cell Envelope ◽  
Polyacrylamide Gel Electrophoresis ◽  
Amino Sugar ◽  
High Ratio ◽  
Side Chain ◽  
Total Fatty Acids

Lipopolysaccharides isolated from the marine bacterium Vibrio marinus strain PS-207 were found to be similar to the lipopolysaccharides of R mutants of enteric organisms, with respect to extraction characteristics, percentage of lipid A (61%), and sugars of the polysaccharide side chain (glucose and heptose). A high ratio (2:1) of phosphate to amino sugar was found in the lipid A. Hydroxy fatty acids constituted only 14% of the total fatty acids of the lipid A fraction, whereas branched and straight-chain fatty acids were present in greater abundance. The major envelope proteins of V. marinus strain PS-207 fell into three molecular weight classes determined by SDS gel electrophoresis. Numerous protein species were observed in urea – acetic polyacrylamide gel electrophoresis preparations.

Changes in grapefruit flavedo cell wall noncellulosic neutral sugar composition

1993 ◽  
Vol 34 (5) ◽  
pp. 1235-1239 ◽  
Author(s):  
Elizabeth J. Mitcham ◽  
Roy E. McDonald
Keyword(s):  
Cell Wall ◽  
Neutral Sugar ◽  
Sugar Composition

scholarly journals In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 697 ◽  
Author(s):  
Viridiana Tejada-Ortigoza ◽  
Luis Garcia-Amezquita ◽  
Ahmad Kazem ◽  
Osvaldo Campanella ◽  
M. Cano ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Fiber ◽  
Short Chain Fatty Acids ◽  
Neutral Sugar ◽  
Sugar Composition ◽  
Mango Peel ◽  
Alternative Sources ◽  
Conventional Alternative ◽  
By Products

Fruit by-products are being investigated as non-conventional alternative sources of dietary fiber (DF). High hydrostatic pressure (HHP) treatments have been used to modify DF content as well as its technological and physiological functionality. Orange, mango and prickly pear peels untreated (OU, MU and PPU) and HHP-treated at 600 MPa (OP/55 °C and 20 min, MP/22 °C and 10 min, PPP/55 °C and 10 min) were evaluated. Untreated and treated fruit peels were subjected to fecal in vitro fermentations. The neutral sugar composition and linkage glycosidic positions were related to the production of short chain fatty acids (SCFA) resulting from the fermentation of the materials. After HHP-treatments, changes from multibranched sugars to linear sugars were observed. After 24 h of fermentation, OP yielded the highest amount of SCFA followed by PPU and MP (389.4, 282.0 and 204.6 μmol/10 mg DF, respectively). HHP treatment increased the SCFA concentration of orange and mango peel by 7 and 10.3% respectively, compared with the untreated samples after 24 h of fermentation. The results presented herein suggest that fruit peels could be used as good fermentable fiber sources, because they yielded high amounts of SCFA during in vitro fermentations.

Cell wall neutral sugar composition of chlorococcalean algae forming and not forming acetolysis resistant biopolymer

1995 ◽  
Vol 38 (4) ◽  
pp. 837-841 ◽  
Author(s):  
Jan Burczyk ◽  
Krystyna Termińska-Pabis ◽  
Barbara Śmietana
Keyword(s):  
Cell Wall ◽  
Neutral Sugar ◽  
Sugar Composition

scholarly journals Comparison of Softening-related Changes during Storage of `Honeycrisp' Apple, Its Parents, and `Delicious'

1999 ◽  
Vol 124 (4) ◽  
pp. 407-415 ◽  
Author(s):  
Cindy Tong ◽  
Darryl Krueger ◽  
Zata Vickers ◽  
David Bedford ◽  
James Luby ◽  
...  
Keyword(s):  
Cell Wall ◽  
Cell Wall Integrity ◽  
Neutral Sugar ◽  
Sugar Composition ◽  
Agricultural Experiment Station ◽  
Time Period ◽  
Cell Turgor ◽  
Agricultural Experiment ◽  
Highly Correlated ◽  
Instrumental Texture

Many studies of apple (Malus ×domestica Borkh.) softening have been done using cultivars that eventually become mealy. We wanted to determine whether observations in these studies would be seen in a cultivar that maintains its crispness. In this paper, we compared the texture, ultrastructure, and some physiological parameters of Honeycrisp, an apple cultivar introduced in 1991 by the Minnesota Agricultural Experiment Station, with its parents and Delicious. Sensory evaluations and instrumental texture measurements showed that `Honeycrisp' maintained a crisp texture from harvest through 6 months of cold storage, whereas its parents, `Macoun' and `Honeygold', softened over the same time period. Turgor potential, cell wall composition, and ultrastructural comparisons of the fruit were made. Cell turgor potentials of `Honeycrisp' and `Delicious' were similar and greater than those of `Macoun' and `Honeygold', and clearly correlated with firmness. There were no differences in cell wall neutral sugar composition, except for arabinose, which was not highly correlated with crispness. `Honeycrisp' fruit maintained cell wall integrity after 6 months of storage, while cell walls of `Macoun' and `Honeygold' deteriorated. These data show that it is important to compare more than one cultivar when studying crispness. Honeycrisp is a cultivar that maintains its crispness through long storage without controlled atmosphere conditions. After 6 months of storage, this crispness can be attributed to a maintenance of high turgor potential and cell wall integrity.

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