Biosynthesis of branched-chain amino acids from branched-chain fatty acids by rumen bacteria

1963 ◽  
Vol 101 (2) ◽  
pp. 269-277 ◽  
Author(s):  
Milton J. Allison ◽  
Marvin P. Bryant
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Branched Chain Amino Acids ◽  
Rumen Bacteria ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Chain Fatty Acids

BIOSYNTHESIS OF BRANCHED-CHAIN FATTY ACIDS: IV. FACTORS AFFECTING RELATIVE ABUNDANCE OF FATTY ACIDS PRODUCED BY BACILLUS SUBTILIS

1966 ◽  
Vol 12 (3) ◽  
pp. 501-514 ◽  
Author(s):  
Toshi Kaneda
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Bacillus Subtilis ◽  
Relative Abundance ◽  
Short Chain Fatty Acids ◽  
Branched Chain Amino Acids ◽  
Factors Affecting ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Chain Fatty Acids

The fatty acids produced by Bacillus subtilis may be grouped into four pairs: 12-methyltetradecanoic and 14-methylhexadecanoic acids (anteiso-C15and anteiso-C17), 13-methyltetradecanoic and 15-methylhexadecanoic acids (iso-C15and iso-C17), 12-methyltridecanoic and 14-methylpentadecanoic acids (iso-C14and iso-C16), and myristic and palmitic acids (n-C14and n-C16). Any one of the branched-chain amino acids, L-isoleucine, L-leucine, or L-valine, or of the branched short-chain fatty acids, α-methylbutyrate, isovalerate, or isobutyrate, added to the glucose – yeast extract medium increased the synthesis of the specific pairs of fatty acids structurally related to the added substrate and decreased the synthesis of other fatty acids. This indicates that the relative abundance of branched-chain fatty acids in B. subtilis is a function of the relative availability of the precursors of the terminal portions of the fatty acids, presumably α-methylbutyryl-CoA, isovaleryl-CoA, and isobutyryl-CoA. This mechanism is consistent with the relative abundances of branched-chain fatty acids found in mutants of B. subtilis which require particular branched-chain amino acids. The biotin content of the culture medium and the length of incubation time also affected the relative abundance of the fatty acids.

Properties of Acetate Kinase Isozymes and a Branched-Chain Fatty Acid Kinase from a Spirochete

1982 ◽  
Vol 152 (1) ◽  
pp. 246-254
Author(s):  
Caroline S. Harwood ◽  
Ercole Canale-Parola
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Molecular Weight ◽  
Fatty Acid ◽  
Branched Chain Amino Acids ◽  
Chain Fatty Acid ◽  
Acetate Kinase ◽  
Nucleoside Triphosphate ◽  
Branched Chain ◽  
Chain Fatty Acids

Spirochete MA-2, which is anaerobic, ferments glucose, forming acetate as a major product. The spirochete also ferments (but does not utilize as growth substrates) small amounts of l -leucine, l -isoleucine, and l -valine, forming the branched-chain fatty acids isovalerate, 2-methylbutyrate, and isobutyrate, respectively, as end products. Energy generated through the fermentation of these amino acids is utilized to prolong cell survival under conditions of growth substrate starvation. A branched-chain fatty acid kinase and two acetate kinase isozymes were resolved from spirochete MA-2 cell extracts. Kinase activity was followed by measuring the formation of acyl phosphate from fatty acid and ATP. The branched-chain fatty acid kinase was active with isobutyrate, 2-methylbutyrate, isovalerate, butyrate, valerate, or propionate as a substrate but not with acetate as a substrate. The acetate kinase isozymes were active with acetate and propionate as substrates but not with longer-chain fatty acids as substrates. The acetate kinase isozymes and the branched-chain fatty acid kinase differed in nucleoside triphosphate and cation specificities. Each acetate kinase isozyme had an apparent molecular weight of approximately 125,000, whereas the branched-chain fatty acid kinase had a molecular weight of approximately 76,000. These results show that spirochete MA-2 synthesizes a branched-chain fatty acid kinase specific for leucine, isoleucine, and valine fermentation. It is likely that a phosphate branched-chain amino acids is also synthesized by spirochete MA-2. Thus, in spirochete MA-2, physiological mechanisms have evolved which serve specifically to generate maintenance energy from branched-chain amino acids.

scholarly journals Generation of Branched-Chain Fatty Acids through Lipoate-Dependent Metabolism Facilitates Intracellular Growth of Listeria monocytogenes

2009 ◽  
Vol 191 (7) ◽  
pp. 2187-2196 ◽  
Author(s):  
Kristie Keeney ◽  
Lisa Colosi ◽  
Walter Weber ◽  
Mary O'Riordan
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Listeria Monocytogenes ◽  
Host Cells ◽  
Metabolic Enzyme ◽  
Intracellular Growth ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Chain Fatty Acids

ABSTRACT The gram-positive bacterial pathogen Listeria monocytogenes has evolved mechanisms to rapidly replicate in the host cytosol, implying efficient utilization of host-derived nutrients. However, the contribution of host nutrient scavenging versus that of bacterial biosynthesis toward rapid intracellular growth remains unclear. Nutrients that contribute to growth of L. monocytogenes include branched-chain fatty acids (BCFAs), amino acids, and other metabolic intermediates generated from acyl-coenzyme A, which is synthesized using lipoylated metabolic enzyme complexes. To characterize which biosynthetic pathways support replication of L. monocytogenes inside the host cytosol, we impaired lipoate-dependent metabolism by disrupting two lipoate ligase genes that are responsible for bacterial protein lipoylation. Interrupting lipoate-dependent metabolism modestly impaired replication in rich broth medium but strongly inhibited growth in defined medium and host cells and impaired the generation of BCFAs. Addition of short BCFAs and amino acids restored growth of the A1A2-deficient (A1A2−) mutant in minimal medium, implying that lipoate-dependent metabolism generates amino acids and BCFAs. BCFAs alone rescued intracellular growth and spread in L2 fibroblasts of the A1A2− mutant. Lipoate-dependent metabolism was also required in vivo, as a wild-type strain robustly outcompeted the lipoylation-deficient mutant in a murine model of listeriosis. The results of this study suggest that lipoate-dependent metabolism contributes to both amino acid and BCFA biosynthesis and that BCFA biosynthesis is preferentially required for intracellular growth of L. monocytogenes.

Branched-chain amino acids are associated with odd-chain fatty acids in normoglycaemic individuals

2017 ◽  
Vol 43 (5) ◽  
pp. 475-479 ◽  
Author(s):  
M. Al-Majdoub ◽  
N. Geidenstam ◽  
A. Ali ◽  
M. Ridderstråle ◽  
P. Storm ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Branched Chain Amino Acids ◽  
Branched Chain ◽  
Odd Chain Fatty Acids ◽  
Chain Fatty Acids

scholarly journals Fatty Acid Production from Amino Acids and α-Keto Acids by Brevibacterium linens BL2

2004 ◽  
Vol 70 (11) ◽  
pp. 6385-6393 ◽  
Author(s):  
Balasubramanian Ganesan ◽  
Kimberly Seefeldt ◽  
Bart C. Weimer
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Draft Genome ◽  
Brevibacterium Linens ◽  
Carbohydrate Starvation ◽  
Branched Chain Fatty Acids ◽  
Keto Acids ◽  
Branched Chain ◽  
Chain Fatty Acids

ABSTRACT Low concentrations of branched-chain fatty acids, such as isobutyric and isovaleric acids, develop during the ripening of hard cheeses and contribute to the beneficial flavor profile. Catabolism of amino acids, such as branched-chain amino acids, by bacteria via aminotransferase reactions and α-keto acids is one mechanism to generate these flavorful compounds; however, metabolism of α-keto acids to flavor-associated compounds is controversial. The objective of this study was to determine the ability of Brevibacterium linens BL2 to produce fatty acids from amino acids and α-keto acids and determine the occurrence of the likely genes in the draft genome sequence. BL2 catabolized amino acids to fatty acids only under carbohydrate starvation conditions. The primary fatty acid end products from leucine were isovaleric acid, acetic acid, and propionic acid. In contrast, logarithmic-phase cells of BL2 produced fatty acids from α-keto acids only. BL2 also converted α-keto acids to branched-chain fatty acids after carbohydrate starvation was achieved. At least 100 genes are potentially involved in five different metabolic pathways. The genome of B. linens ATCC 9174 contained these genes for production and degradation of fatty acids. These data indicate that brevibacteria have the ability to produce fatty acids from amino and α-keto acids and that carbon metabolism is important in regulating this event.

scholarly journals A targeted metabolomic protocol for short-chain fatty acids and branched-chain amino acids

Metabolomics ◽  
2013 ◽  
Vol 9 (4) ◽  
pp. 818-827 ◽  
Author(s):  
Xiaojiao Zheng ◽  
Yunping Qiu ◽  
Wei Zhong ◽  
Sarah Baxter ◽  
Mingming Su ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Branched Chain Amino Acids ◽  
Short Chain ◽  
Branched Chain ◽  
Chain Fatty Acids

EFFECT OF BRANCHED-CHAIN AMINO ACIDS OR FATTY ACID SUPPLEMENTATION ON IN VITRO DIGESTIBILITY OF BARLEY STRAW OR ALFALFA HAY

1986 ◽  
Vol 66 (1) ◽  
pp. 151-156 ◽  
Author(s):  
P. S. MIR ◽  
Z. MIR ◽  
J. A. ROBERTSON
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Dry Matter ◽  
Rumen Fluid ◽  
Branched Chain Amino Acids ◽  
Barley Straw ◽  
Alfalfa Hay ◽  
Branched Chain Fatty Acids ◽  
Branched Chain

In vitro dry matter digestibilities of ground barley straw or alfalfa hay, supplemented with branched-chain amino acids (valine, leucine and isoleucine) or their corresponding fatty acids (isobutyric, isovaleric and 2-methyl butyric acids), at 4% of substrate dry matter were determined. In vitro digestibilities were obtained after incubation in either rumen fluid or rumen fluid followed by pepsin in 0.1 N hydrochloric acid. Urea was added to the branched-chain fatty acid treatments so they were isonitrogenous with the amino acid treatments. Digestibility of barley straw was increased (P < 0.05) by supplementation with all branched-chain fatty acids, when added either alone or in combination in both digestion systems. The greatest increase was from 34.8% for unsupplemented barley straw to 63.1% for barley straw plus all three branched-chain fatty acids. Valine did not improve digestibility of barley straw when incubated with either rumen fluid or rumen fluid followed by pepsin solution. Addition of isoleucine increased digestibility (P < 0.05) of barley straw in both systems, while leucine was effective only when samples were incubated in both rumen fluid and pepsin solution. However, all combinations of amino acids increased (P < 0.05) the digestibility of barley straw in both systems. In vitro digestibility of alfalfa hay was increased (P < 0.05) only when valine and leucine were used together in either system. Incubating alfalfa hay in rumen fluid plus pepsin solution increased (P < 0.05) in vitro digestibilites for all treatments. The greatest increase was from 72.8% for control to 89.5% for the treatment receiving a combination of valine and leucine. Key words: In vitro dry matter digestibility, branched-chain amino acids, branched-chain fatty acids, barley straw, alfalfa hay

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