scholarly journals Two Novel Lyso-Ornithine Lipids Isolated from an Arctic Marine Lacinutrix sp. Bacterium

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5295
Author(s):  
Venke Kristoffersen ◽  
Marte Jenssen ◽  
Heba Raid Jawad ◽  
Johan Isaksson ◽  
Espen H. Hansen ◽  
...  

The Lacinutrix genus was discovered in 2005 and includes 12 Gram-negative bacterial species. To the best of our knowledge, the secondary metabolite production potential of this genus has not been explored before, and examination of Lacinutrix species may reveal novel chemistry. As part of a screening project of Arctic marine bacteria, the Lacinutrix sp. strain M09B143 was cultivated, extracted, fractionated and tested for antibacterial and cytotoxic activities. One fraction had antibacterial activity and was subjected to mass spectrometry analysis, which revealed two compounds with elemental composition that did not match any known compounds in databases. This resulted in the identification and isolation of two novel isobranched lyso-ornithine lipids, whose structures were elucidated by mass spectrometry and NMR spectroscopy. Lyso-ornithine lipids consist of a 3-hydroxy fatty acid linked to the alpha amino group of an ornithine amino acid through an amide bond. The fatty acid chains were determined to be iso-C15:0 (1) and iso-C16:0 (2). Compound 1 was active against the Gram-positive S. agalactiae, while 2 showed cytotoxic activity against A2058 human melanoma cells.

2017 ◽  
Vol 16 (10) ◽  
pp. 1705-1717 ◽  
Author(s):  
Carlos A. Morales-Betanzos ◽  
Hyoungjoo Lee ◽  
Paula I. Gonzalez Ericsson ◽  
Justin M. Balko ◽  
Douglas B. Johnson ◽  
...  

Author(s):  
Elakpo Bridget Pabor ◽  
Ekpe EL

Background: Food allergy is a major problem in westernized societies and the prevalence has been shown to have increased over the years. Peptide molecules have been known to be implicated in food allergy, however, peptides are not the only molecules recognized by T cells in relation to food allergy. Lipids have been shown to stimulate an allergic response via certain pathways and this study aims to assess food allergy from phospholipids obtained from cypress grains. Method: Investigation was focused on profiling lipids and comparing them based on their fatty acid and phospholipid composition by combinatorial analysis of peptides and proteins using Matrix Assisted Laser Desorption Ionization (MALDI) and Gas chromatography/mass spectrometry analysis and also to create a phylogenetic relationship between samples and see if their overlap account for any known report of allergy. Results: Here, we report that regardless of the classification system of samples (i.e. seed, nuts, and legumes), in terms of fatty acid and phospholipid compositions, some samples with similar origin differ from one another and unrelated families were closely related in the cluster that cause food allergy. Phospholipids were observed to be predominant in the nut species compared to fatty acids and this may have roles in stimulating an allergic response. Conclusion: Food allergy may certainly be linked to lipid molecules.


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