Studies on the lipopolysaccharide of a virulent and an avirulent strain of Vibrio vulnificus

1990 ◽  
Vol 68 (2) ◽  
pp. 547-551 ◽  
Author(s):  
K. Bahrani ◽  
James D. Oliver
Keyword(s):  
Fatty Acids ◽  
Marine Bacterium ◽  
Lipid A ◽  
Vibrio Vulnificus ◽  
Virulent Strain ◽  
Chemical Constituents ◽  
Avirulent Strain ◽  
Membrane Phospholipids ◽  
Total Fatty Acids ◽  
Pattern Characteristic

Vibrio vulnificus is a marine bacterium associated with both primary septicemias and wound infections in humans. The lipopolysaccharides of a virulent and an avirulent strain of Vibrio vulnificus were compared with respect to their chemical constituents and electrophoretic characteristics. 2-Keto-3-deoxyoctonic acid, a normal constituent of the lipopolysaccharide of typical Enterobacteriaceae, was not found in the lipopolysaccharide of either strain. Hexadecenoate (C16:1) was the predominant fatty acid of the lipid A moiety of the lipopolysaccharides and of the membrane phospholipids of both strains. Hydroxy fatty acids composed 44% of the total fatty acids of the lipid A of the avirulent and 40% of those in the virulent strain. In addition, odd-numbered fatty acids were detected in both lipopolysaccharides. The electrophoretic profile was similar for both strains, but demonstrated no "ladder-like" pattern characteristic of "smooth" lipopolysaccharides. The result of this study showed no significant differences between the lipopolysaccharides of the virulent and avirulent strains of Vibrio vulnificus. The possible role for lipopolysaccharide in pathogenesis of Vibrio vulnificus infections is discussed.Key words: Vibrio, lipopolysaccharide, pathogenesis.

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.

Studies on the chemical constitution of cell-wall lipopolysaccharides from Neisseria perflava

1968 ◽  
Vol 46 (10) ◽  
pp. 1175-1184 ◽  
Author(s):  
G. A. Adams ◽  
M. Kates ◽  
D. H. Shaw ◽  
M. Yaguchi
Keyword(s):  
Fatty Acids ◽  
Lipid A ◽  
Glycosidic Bonds ◽  
Chemical Constitution ◽  
Total Fatty Acids ◽  
Neutral Sugars ◽  
A Chain ◽  
Ethanolamine Phosphate ◽  
Neisseria Perflava ◽  
Palmitic Acids

Lipopolysaccharides (LPS) were prepared from Neisseria perflava cells and separated into chloroform-soluble and chloroform-insoluble fractions in about equal proportions. The preparations were almost free from protein and contained only traces of peptide material. Both LPS fractions contained 3-deoxyoctulosonic acid (KDO), lipid A, glucose, rhamnose, heptose, glucosamine, galactosamine, ethanolamine, phosphate, and fatty acids. Both fractions had the same proportions of hexosamines and ethanolamine and the same fatty acid components (chiefly β-hydroxymyristic, β-faydroxylauric, octadecenoic, and palmitic acids), but differed markedly in their relative molar proportions of KDO to neutral sugars and of neutral sugars to total fatty acids. Equimolar proportions of hexosamine, ethanolamine, and phosphate in the lipid A moieties suggested that ethanolamine phosphate was linked to glucosamine, probably at the C-6 position. Fatty acids were bound in the LPS by both amide and ester linkages. Heptose units were linked linearly by 1 → 3 glycosidic bonds. About 25% of the glucose units were linked 1 → 3 in a chain; other glucose units were branched as were the rhamnose units. The proportions and arrangement of the heptose, KDO, and lipid A components suggest that the backbone part of the N. perflava lipopolysaccharide is very similar to that found in the Salmonella-Escherichia group.

Total Fatty Acids Content of Erythrocyte Membrane Phospholipids in Healthy Children from Birth to 6 Years Old

2015 ◽  
Vol 3 (1) ◽  
pp. 21-30
Author(s):  
José Silencio-Barrita ◽  
◽  
Francisco Leyva ◽  
Talia Mondragón-Velásquez ◽  
Sara Montaño-Benavides ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Erythrocyte Membrane ◽  
Healthy Children ◽  
Membrane Phospholipids ◽  
Total Fatty Acids

scholarly journals Effect of deletion of the lpxM gene on virulence and vaccine potential of Yersinia pestis in mice

2007 ◽  
Vol 56 (4) ◽  
pp. 443-453 ◽  
Author(s):  
Andrey P. Anisimov ◽  
Rima Z. Shaikhutdinova ◽  
Lyudmila N. Pan'kina ◽  
Valentina A. Feodorova ◽  
Elena P. Savostina ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Septic Shock ◽  
Yersinia Pestis ◽  
Lipid A ◽  
Actinomycin D ◽  
Virulent Strain ◽  
Shock State ◽  
Protective Properties ◽  
Fold Reduction ◽  
Vaccine Potential

Yersinia pestis undergoes an obligate flea–rodent–flea enzootic life cycle. The rapidly fatal properties of Y. pestis are responsible for the organism's sustained survival in natural plague foci. Lipopolysaccharide (LPS) plays several roles in Y. pestis pathogenesis, prominent among them being resistance to host immune effectors and induction of a septic-shock state during the terminal phases of infection. LPS is acylated with 4–6 fatty acids, the number varying with growth temperature and affecting the molecule's toxic properties. Y. pestis mutants were constructed with a deletion insertion in the lpxM gene in both virulent and attenuated strains, preventing the organisms from synthesizing the most toxic hexa-acylated lipid A molecule when grown at 25 °C. The virulence and/or protective potency of pathogenic and attenuated Y. pestis ΔlpxM mutants were then examined in a mouse model. The ΔlpxM mutation in a virulent strain led to no change in the LD50 value compared to that of the parental strain, while the ΔlpxM mutation in attenuated strains led to a modest 2.5–16-fold reduction in virulence. LPS preparations containing fully hexa-acylated lipid A were ten times more toxic in actinomycin D-treated mice then preparations lacking this lipid A isoform, although this was not significant (P>0.05). The ΔlpxM mutation in vaccine strain EV caused a significant increase in its protective potency. These studies suggest there is little impact from lipid A modifications on the virulence of Y. pestis strains but there are potential improvements in the protective properties in attenuated vaccine strains.

Early accumulation of non-enzymatically synthesised oxylipins in Arabidopsis thaliana after infection with Pseudomonas syringae

2007 ◽  
Vol 34 (1) ◽  
pp. 65 ◽  
Author(s):  
Christoph Grun ◽  
Susanne Berger ◽  
Daniel Matthes ◽  
Martin J. Mueller
Keyword(s):  
Reactive Oxygen Species ◽  
Fatty Acids ◽  
Arabidopsis Thaliana ◽  
Jasmonic Acid ◽  
Pseudomonas Syringae ◽  
Virulent Strain ◽  
Reactive Oxygen ◽  
Hydroxy Fatty Acids ◽  
Avirulent Strain ◽  
Oxygen Species

The formation of non-enzymatic oxylipins is catalysed by reactive oxygen species. Reactive oxygen species are produced in response to pathogen attack. In this study, the accumulation of non-enzymatically formed hydroxy fatty acids and F1-phytoprostanes in leaves of Arabidopsis thaliana (L.) Heyhn upon infection with Pseudomonas syringae was investigated and compared with the accumulation of the enzymatically formed oxylipins jasmonic acid and 12-oxo-phytodienoic acid. Levels of all oxylipins increased after infection with a virulent and with an avirulent strain of P. syringae. Inoculation of the avirulent strain resulted in a biphasic accumulation with a first maximum around 5 h which was missing after inoculation of the virulent strain. Levels of free and esterified hydroxy fatty acids and F1-phytoprostanes increased after pathogen treatment; however, esterified compounds were 30 times more abundant than free oxylipins. The increase of the free compounds occurred later than the increase of the esterified compounds suggesting that non-enzymatic lipid oxidation occurs predominantly in membranes from which oxidised lipids can be released.

scholarly journals Identification of Compounds in Elaeis guineensis Fruits using GC-MS

2020 ◽  
Vol 19 (2) ◽  
pp. 153-159
Author(s):  
Emmanuel Eimiomodebheki Odion ◽  
Rachel Ogheneovo Ogboru ◽  
Mike Oshor Ighene
Keyword(s):  
Fatty Acids ◽  
Elaeis Guineensis ◽  
Vaccenic Acid ◽  
Chemical Constituents ◽  
Resistance Mechanism ◽  
Acid Methyl Ester ◽  
Local Market ◽  
Hexadecanoic Acid ◽  
Membrane Phospholipids ◽  
Signalling Molecules

The aim of this study was to identify the chemical constituents of Elaeis guineensis (EG) using GCMS. EG fruits were purchased from a local market in Edo state and was identified, cleaned, boiled and extracted. The resultant crude extract was strained through filter paper and partitioned into n-hexane, dichloromethane and ethyl acetate before subjected to GC-MS analysis. Eighty-two (82) compounds were identified and the major components are hexadecanoic acid, methyl ester (10.53%), oleic acid (25.92%). n-hexadecanoic acid (31.41%), cis-vaccenic acid (22.82%) and octadecanoic acid (13.16%). Plants fatty acids are important for growth and defence mechanism against pathogen, possess antimicrobial action, implicated in pathway elucidation and stimulation of resistance mechanism in plants. Long chain fatty acids exert their effect on membrane phospholipids by modifying its composition and potentially interfering with synthesis of lipid signalling molecules. Identification of EG fruits have provided an idea of its chemical composition of the extract of E. guineensis. Dhaka Univ. J. Pharm. Sci. 19(2): 153-159, 2020 (December)

Study of lipids in Lipomyces and Waltomyces

1994 ◽  
Vol 40 (9) ◽  
pp. 724-729 ◽  
Author(s):  
A. Lomascolo ◽  
E. Dubreucq ◽  
V. Perrier ◽  
P. Galzy
Keyword(s):  
Fatty Acids ◽  
Lipid Composition ◽  
Unsaturated Fatty Acids ◽  
Lipid Fraction ◽  
Short Chain Fatty Acids ◽  
Membrane Phospholipids ◽  
Culture Temperature ◽  
Third Way ◽  
Total Fatty Acids ◽  
Arachidonic Acids

The lipid composition, particularly the fatty acid composition (6–25 carbon atoms), of one strain of each species of Lipomyces and Waltomyces was determined; the influence of the culture temperature on the lipid composition was also studied. The neutral lipid fraction, essentially composed of intracellular triacylglycerols, and the polar fraction, composed of membrane phospholipids, were analyzed separately. For all strains and in the two fractions, the major fatty acids were oleic, linoleic, palmitic, palmitoleic, stearic, and α-linolenic acids, which formed 85% of the total fatty acids. Small amounts of γ-linolenic, dihomo-γ-linolenic, and arachidonic acids were present, which indicated the presence of Δ12, Δ15, Δ6, and Δ5 desaturases. Waltomyces lipofer and Lipomyces tetrasporus were the two species richest in lipids and fatty acids. In the genus Lipomyces and in Waltomyces, maintenance of membrane fluidity at low temperature required an increase in unsaturated fatty acids and the accumulation of short-chain fatty acids, especially in the polar lipid fraction; in the case of Lipomyces anomalus, the synthesis of branched fatty acids may be a third way to maintain membrane fluidity.Key words: Lipomyces, Waltomyces, lipid composition, fatty acids.

scholarly journals Location of fatty acids in lipid A obtained from lipopolysaccharide of Rhodopseudomonas sphaeroides ATCC 17023.

1988 ◽  
Vol 263 (12) ◽  
pp. 5502-5504
Author(s):  
N Qureshi ◽  
J P Honovich ◽  
H Hara ◽  
R J Cotter ◽  
K Takayama
Keyword(s):  
Fatty Acids ◽  
Lipid A ◽  
Rhodopseudomonas Sphaeroides
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