Effects of exogenous fatty acids on growth and enterotoxin B formation by Staphylococcus aureus 14458 and its membrane mutant

1977 ◽  
Vol 23 (4) ◽  
pp. 389-397 ◽  
Author(s):  
Robert A. Altenbern
Keyword(s):  
Fatty Acids ◽  
Staphylococcus Aureus ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Unsaturated Fatty Acid ◽  
Fatty Acid Mixture ◽  
Acid Mixture ◽  
Membrane Phospholipids ◽  
Enterotoxin B ◽  
Fatty Acid Mixtures

Growth and enterotoxin B (SEB) formation by Staphylococcus aureus 14458 and its membrane mutant can be depressed or stimulated by addition of graded amounts of saturated or unsaturated fatty acid mixtures. Under some conditions depression of SEB formation is separable from growth inhibition. Individual fatty acids most active in altering growth and (or) SEB production have been identified. Small amounts of unsaturated fatty acid mixture not only antagonize some effects of saturated fatty acid mixtures, but also appear to potentiate inhibition of growth and SEB formation by the saturated fatty acid mixture. 2-Adamantanone, a compound which increases cell membrane fluidity, strongly suppresses SEB formation while stimulating growth. The results are discussed in relation to possible effects of exogenous fatty acids on the composition of membrane phospholipids and attendant changes in SEB production.

Enterotoxin B production by Staphylococcus aureus under controlled fatty acid nutrition induced by cerulenin

1977 ◽  
Vol 23 (9) ◽  
pp. 1145-1150 ◽  
Author(s):  
Robert A. Altenbern
Keyword(s):  
Fatty Acids ◽  
Staphylococcus Aureus ◽  
Fatty Acid ◽  
Membrane Fluidity ◽  
Unsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Basal Medium ◽  
Aureus Strain ◽  
Enterotoxin B ◽  
Fatty Acid Supplement

Cells of Staphylococcus aureus, strain S-6, can grow in the presence of 100 μg of cerulenin/ml if the basal medium is supplemented with certain saturated or unsaturated fatty acids. The production of enterotoxin B (SEB) is markedly influenced by both the ratio of saturated to unsaturated fatty acid and by the melting point of the unsaturated fatty acid supplement. The results presented suggest that a certain degree of membrane fluidity promotes maximum SEB production and that greater or lesser degrees of membrane fluidity prohibit substantial SEB formation but fail to affect final growth density.

Polyphenols and fatty acids responsible for anti-cyanobacterial allelopathic effects of submerged macrophyte Myriophyllum spicatum

2012 ◽  
Vol 66 (5) ◽  
pp. 993-999 ◽  
Author(s):  
S. Nakai ◽  
G. Zou ◽  
T. Okuda ◽  
W. Nishijima ◽  
M. Hosomi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Culture System ◽  
Myriophyllum Spicatum ◽  
Inhibitory Effect ◽  
Fatty Acid Mixture ◽  
Acid Mixture ◽  
Allelopathic Effect ◽  
Release Rates ◽  
Allelopathic Effects

Myriophyllum spicatum is known to inhibit the growth of cyanobacteria such as Microcystis aeruginosa by releasing anti-cyanobacterial allelochemicals. The allelochemicals possibly responsible for the inhibition include five polyphenols and three fatty acids, but the extent to which these are indeed responsible for the anti-cyanobacterial effects is unclear. The goal of this research was to determine the contribution of these compounds to the allelopathic effect of M. spicatum on M. aeruginosa. We first collected information on the release rates of these compounds and then added the compounds to a cyanobacterial medium on the basis of their release rates so as to simulate their excretion by M. spicatum. Addition of the polyphenols and fatty acids inhibited the growth of M. aeruginosa, and the interaction of the polyphenols and fatty acids was additive. The EC50 of a polyphenol and fatty acid mixture was compared with that of M. spicatum itself as previously determined in a mixed culture system in which M. spicatum and M. aeruginosa were incubated. The former was about 1.9 times higher than that of the latter, the implication being that the inhibitory effect of the polyphenols and fatty acids contributed about 53% of the allelopathic effect of M. spicatum. This paper is the first to describe allelochemicals that account for a half of the anti-cyanobacterial allelopathic effect of a macrophyte.

scholarly journals Rumen simulation technique study on the interactions of dietary lauric and myristic acid supplementation in suppressing ruminal methanogenesis

2004 ◽  
Vol 92 (4) ◽  
pp. 689-700 ◽  
Author(s):  
Carla R. Soliva ◽  
Leo Meile ◽  
Adam Cieślak ◽  
Michael Kreuzer ◽  
Andrea Machmüller
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Synergistic Effect ◽  
Myristic Acid ◽  
Fatty Acid Mixture ◽  
Simulation Technique ◽  
Acid Mixture ◽  
Inhibitory Effects ◽  
Incubation Periods ◽  
Fibre Degradation

The interactions of lauric (C12) and myristic acid (C14) in suppressing ruminal methanogenesis and methanogens were investigated with the rumen simulation technique (Rusitec) using bovine ruminal fluid. The fatty acids were added to basal substrates (grass hay:concentrate, 1:1.5) at a level of 48 g/kg DM, provided in C12:C14ratios of 5:0, 4:1, 3:2, 2·5:2.5, 2:3, 1:4 and 0:5. Additionally, an unsupplemented control consisting of the basal substrates only was employed. Incubation periods lasted for 15 (n4) and 25 (n2) d. CH4formation was depressed by any fatty acid mixture containing at least 40 % C12, and effects persisted over the complete incubation periods. The greatest depression (70 % relative to control) occurred with a C12:C14ratio of 4:1, whereas the second most effective treatment in suppressing CH4production (60 % relative to control) was found with a ratio of 3:2. Total methanogenic counts were decreased by those mixtures of C12and C14also successful in suppressing methanogenesis, the 4:1 treatment being most efficient (60 % decline). With this treatment in particular, the composition of the methanogenic population was altered in such a way that the proportion ofMethanococcalesincreased andMethanobacterialesdecreased. Initially, CH4suppression was associated with a decreased fibre degradation, which, however, was reversed after 10 d of incubation. The present study demonstrated a clear synergistic effect of mixtures of C12and C14in suppressing methanogenesis, mediated probably by direct inhibitory effects of the fatty acids on the methanogens.

scholarly journals Mechanisms of Anticancer Activity of a Fatty Acid Mixture Extracted from Hen Egg Yolks Enriched in Conjugated Linoleic Acid Diene (CLA) against WM793 Melanoma Cells

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2348
Author(s):  
Dominik Domagała ◽  
Teresa Leszczyńska ◽  
Aneta Koronowicz ◽  
Barbara Domagała ◽  
Mariola Drozdowska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Cancer Cells ◽  
Conjugated Linoleic Acid ◽  
Egg Yolk ◽  
Mitochondrial Pathway ◽  
Fatty Acid Mixture ◽  
Biologically Active ◽  
Acid Mixture

The conjugated linoleic acid (CLA) diene is a biologically active compound with proven health-promoting effects. In terms of anticancer properties, it has been shown that CLA reduces the proliferation of cancer cells. In this study, it has been demonstrated that a mixture of fatty acids, isolated from chicken egg yolk enriched in CLA isomers by biofortification, reduces (by 30.5%) the proliferation of human melanoma cancer cells line WM793 to a greater extent than a mixture of fatty acids not containing these isomers. At the same time, the tested fatty acid mixtures show no effect on human normal BJ fibroblast cells. For the first time, the genes with increased expression have been identified and the proteins have been activated by the fatty acid mixture of CLA-enriched egg yolk, mainly responsible for mitochondrial pathway-dependent apoptosis.

scholarly journals KADAR LEMAK DAN PROFIL ASAM LEMAK JENUH, ASAM LEMAK TAK JENUH DAGING AYAM BROILER DENGAN PEMBERIAN PAKAN MENGANDUNG TEPUNG DAUN KAYAMBANG (Salvinia molesta)

2016 ◽  
Vol 9 (2) ◽  
Author(s):  
T. Setiawati T. Setiawati ◽  
U. Atmomarsono U. Atmomarsono ◽  
B. Dwiloka B. Dwiloka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acid ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Fat Content ◽  
Salvinia Molesta ◽  
Leaf Meal

<p>This study was aimed to determined fat content and saturated fatty acid profile (SFA), unsaturated fatty<br />acid profil (PUFA and MUFA) broiler chicken meat feeding with kayambang leaf flour (Salvinia molesta). This<br />research used 100 broiler chickens at 15 days old unsex with average weight 500 ± 6,99 g. This research used<br />Completely Randomized Design. Ration treatments arranged for starter and finisher periods. Ration treatments<br />were T0 (ration without Salvinia molesta leaf meal); T1 (ration with Salvinia molesta leaf meal 6%); T2 (ration<br />with Salvinia molesta leaf meal 12%); and T3 (ration with Salvinia molesta leaf meal 18%). The fat content<br />data obtained were analyzed using Analysis of Variance at significance level of 5%. The fatty acid profile data<br />were analyzed using descriptive quantitative analysis. The results showed that Salvinia molesta leaf meal<br />treatment in broiler diet didn’t affect significantly (P &lt;0.05) of fat content of the meat. Fatty acid profile showed<br />amount of saturated fatty acids decreased from T0 to T3 of the amount of saturated fatty acids 53.21% to<br />24.57% and the amount of unsaturated fatty acids increased from 39.94% to 68.79% from T0 to T3. Based on<br />the results of the present study it was concluded that Salvinia molesta leaf meal can to reduce the content of<br />saturated fatty acid and increasing the content of unsaturated fatty acid.<br />Keywords: broiler chicken, Salvinia molesta, saturated fatty acid, unsaturated fatty acid</p>

Quantitative Effects of Unsaturated Fatty Acids in Microbial Mutants. IV. Lipid Composition of Saccharomyces cerevisiae When Growth is Limited by Unsaturated Fatty Acid Supply

1975 ◽  
Vol 53 (12) ◽  
pp. 1262-1277 ◽  
Author(s):  
Bruce J. Holub ◽  
William E. M. Lands
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Stationary Phase ◽  
Unsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Total Phospholipid ◽  
Phospholipid Content ◽  
Membrane Phospholipids ◽  
Mole Percentage

The Saccharomyces cerevisiae mutant KD46 (ole 2), which is unable to synthesize unsaturated fatty acids, was grown on limiting amounts of different added unsaturated fatty acids. The acyl chain composition of the cellular lipid classes was determined in these cultures at different stages of growth. During growth on added oleic acid, there was no marked change in the mole percentage of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, or phosphatidylserine among the total phospholipids.Cells grown on palmitoleic, oleic, or linoleic acid showed a steady decrease in their total phospholipid levels per cell concomitant with a decrease in growth rate approaching minimal levels at stationary phase. Furthermore, the mole percentage of the supplemented unsaturated fatty acid in the cellular phospholipids also decreased during growth and attained minimal values when growth ceased.At stationary phase the total phospholipid content per cell was similar for cells grown on a wide range of fatty acids or mixtures thereof, whereas the composition of the fatty acids in the cellular phospholipids were strikingly different. The differences in efficiencies for supporting growth of most of the unsaturated fatty acids tested did not seem due to the extent of their incorporation into cellular phospholipids, but rather to differences in the ability of the derived membrane phospholipids to support cellular functions.Palmitoleate, oleate, linoleate, linolenate, arachidonate, eicosapentaenoate, and docosahexaenoate all appeared to contribute to the functionality of cellular membranes in an additive linear manner. Thus, the contribution of these acids to cellular growth can be characterized by a functionality factor that seems independent of the mixtures of acids supporting growth. Use of the functionality concept allows the cumulative influence of many different acids to be summarized quantitatively by a single number rather than resorting to qualitative descriptions of the degree of unsaturation or 'fitness' of the membrane phospholipids.

scholarly journals Karakteristik dan Profil Asam Lemak Kombinasi Minyak Ikan Patin dan Minyak Hati Ikan Hiu

2021 ◽  
Vol 24 (1) ◽  
pp. 122-130
Author(s):  
M Lamudin Noor ◽  
Andarini Diharmi ◽  
Rahman Karnila
Keyword(s):  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Unsaturated Fatty Acid ◽  
Omega 3 ◽  
Omega 6

Minyak ikan patin mengandung kadar asam lemak omega-9, tetapi rendah asam lemak omega 3 Minyak hati ikan hiu memiliki kandungan asam lemak omega 3 relatif tinggi. Penelitian ini bertujuan untuk menentukan karakteristik dan sifat kimia minyak ikan patin dan profil asam lemak kombinasi minyak ikan patin dengan hati kan hiu. Metode penelitian eksperimen dengan melakukan ekstraksi lemak perut ikan patin secara dry rendering dihasilkan minyak kasar dan dimurnikan. Minyak ikan patin murni dilakukan pencampuran dengan minyak hati ikan hiu. dengan perbandingan 1:1, 2:1 dan 2:1. Parameter analisis terdiri atas karakteristik kimia (bilangan asam lemak bebas (ALB),bilangan  asam, peroksida, iod,  p-anisidin, penyabunan, total oksida/totox), dan profil asam lemak. Hasil penelitian menunjukkan bahwa kombinasi  minyak patin dan hati ikan hiu dihasilkan karakteristik kimia terdiri atas asam lemak bebas sebesar 1,59-2,19%, bilangan asam 2,86-3,00 mg KOH/g, peroksida 15,50-18,32 meq/kg, iod 63,46-84,42 gI2/100g), p-anisidin 21,53-24,16, penyabunan 142,21-162,28 mg KOH/g dan TOTOX 53,33-69,43. Hasil analisis komposisi asam lemak jenuh (saturated fatty acid/SAFA) dihasilkan  asam palmitat tertinggi,  asam lemak tak jenuh tunggal  (mono unsaturated fatty acid/MUFA)  asam oleat,  dan asam lemak tak jenuh ganda (polyunsaturated fatty acid/PUFA)  asam linoleat. Hasil analisis karakteristik kimia kombinasi  minyak ikan patin dan hati ikan hiu sesuai dengan standar IFOMA. Kombinasi minyak hati ikan hiu dan ikan patin dengan perbandingan (2:1) dihasilkan kandungan omega 3 dan omega 6 sebesar 2,59 % dan 29,75%.

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