The Effect of Straight-chain Saturated, Monoenoic and Branched-chain Fatty Acids on Growth and Fatty Acid Composition of Mycoplasma Strain Y

ABSTRACT The fatty acid composition of Listeria monocytogenes Scott A was determined by close-interval sampling over the entire biokinetic temperature range. There was a high degree of variation in the percentage of branched-chain fatty acids at any given temperature. The percentage of branched C17 components increased with growth temperature in a linear manner. However, the percentages of iso-C15:0 (i15:0) and anteiso-C15:0 (a15:0) were well described by third-order and second-order polynomial curves, respectively. There were specific temperature regions where the proportion of branched-chain fatty acids deviated significantly from the trend established over the entire growth range. In the region from 12 to 13°C there were significant deviations in the percentages of both i15:0 and a15:0 together with a suggested deviation in a17:0, resulting in a significant change in the total branched-chain fatty acids. In the 31 to 33°C region the percentage of total branched-chain components exhibited a significant deviation. The observed perturbations in fatty acid composition occurred near the estimated boundaries of the normal physiological range for growth.

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The fatty acid composition of some Entomophthoraceae. IV. The occurrence of branched-chain fatty acids in Conidiobolus species

Canadian Journal of Microbiology ◽

10.1139/m76-154 ◽

1976 ◽

Vol 22 (7) ◽

pp. 1058-1060 ◽

Cited By ~ 8

Author(s):

David Tyrrell ◽

John Weatherston

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Branched Chain Fatty Acids ◽

Total Fatty Acids ◽

Branched Chain ◽

Chain Fatty Acids

The presence of branched-chain fatty acids was confirmed in 6 of 18 Conidiobolus species examined. Amounts varied from about 9% of total fatty acids in C. parvus to about 73% in C. adiaeretus, and in all cases included acids of the even-carbon-numbered iso series and the odd carbon-numbered anteiso series.

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The influence of dietary branched-chain fatty acids on the fatty acid composition of tissue lipids of rats

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740330506 ◽

1982 ◽

Vol 33 (5) ◽

pp. 421-430 ◽

Cited By ~ 4

Author(s):

Alistair Smith ◽

A. Kenneth Lough ◽

Charles R. A. Earl

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Branched Chain Fatty Acids ◽

Tissue Lipids ◽

Branched Chain ◽

Chain Fatty Acids

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Relationship of primer specificity of fatty acid de novo synthetase to fatty acid composition in 10 species of bacteria and yeasts

Canadian Journal of Microbiology ◽

10.1139/m80-155 ◽

1980 ◽

Vol 26 (8) ◽

pp. 893-898 ◽

Cited By ~ 27

Author(s):

Toshi Kaneda ◽

E. J. Smith

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chain Length ◽

De Novo ◽

Micrococcus Luteus ◽

Straight Chain ◽

Acetyl Coa ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Chain Fatty Acids

Fatty acid compositions of lipids from six bacteria and four yeasts were determined. Fatty acid de novo synthetases were investigated with respect to chain length specificity towards acyl-CoA primers of various chain lengths.Four species of bacteria (Bacillus subtilis, Corynebacterium cyclohexanicum, Micrococcus luteus, and Pseudomonas maltophilia) possess branched-chain fatty acids of the iso and anteiso series as the major acids. De novo synthetases from these organisms exhibited specificity towards the chain length of the primer in the order butyrl-CoA > propionyl-CoA [Formula: see text] acetyl-CoA. The remainder, two bacteria and all four yeasts, have the straight-chain type of fatty acids only and fall into two groups: (1) Eschericia coli B, Pseudomonas fluorescens, and Saccharomyces cerevisiae, which utilize the primers in the order acetyl-CoA > propionyl-CoA [Formula: see text] butyryl-CoA; and (2) Candida sake, Candida tropicalis, and Rhodolorula glutinis, which show the order propionyl-CoA > acetyl-CoA [Formula: see text] butyryl-CoA.L-α-Keto-β-methylvalerate, a precursor of the branched-chain primers, can be used as a source of primer for fatty acid synthesis by the organisms with branched-chain acids but not by those with the straight-chain type.The results indicate that organisms having straight-chain fatty acids lack the branched-chain equivalents for two reasons: first, their enzymes are not active toward primers with more than three carbons, and second, they lack a system of supplying suitable branched-chain primers.It appears that activities of de novo synthetases from the organisms having straight-chain fatty acids generally have much higher activities than those from the organisms possessing branched-chain fatty acids.

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Growth-Environment Dependent Modulation ofStaphylococcus aureusBranched-Chain to Straight-Chain Fatty Acid Ratio and Incorporation of Unsaturated Fatty Acids

10.1101/047324 ◽

2016 ◽

Author(s):

Suranjana Sen ◽

Seth R. Johnson ◽

Yang Song ◽

Sirisha Sirobhushanam ◽

Ryan Tefft ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Membrane Fluidity ◽

Acid Composition ◽

Unsaturated Fatty Acids ◽

Cell Physiology ◽

Biophysical Properties ◽

Straight Chain ◽

Chain Fatty Acids

AbstractThe fatty acid composition of membrane glycerolipids is a major determinant ofStaphylococcus aureusmembrane biophysical properties that impacts key factors in cell physiology including susceptibility to membrane active antimicrobials, pathogenesis, and response to environmental stress. The fatty acids ofS. aureusare considered to be a mixture of branched-chain fatty acids (BCFAs), which increase membrane fluidity, and straight-chain fatty acids (SCFAs) that decrease it. The balance of BCFAs and SCFAs in strains USA300 and SH1000 was affected considerably by differences in the conventional laboratory medium in which the strains were grown with media such as Mueller-Hinton broth and Luria broth resulting in high BCFAs and low SCFAs, whereas growth in Tryptic Soy Broth and Brain-Heart Infusion broth led to reduction in BCFAs and an increase in SCFAs. Straight-chain unsaturated fatty acids (SCUFAs) were not detected. However, when the organism was grownex vivoin serum, the fatty acid composition was radically different with SCUFAs, which increase membrane fluidity, making up a substantial proportion of the total (<25%) with SCFAs (>37%) and BCFAs (>36%) making up the rest. Staphyloxanthin, an additional major membrane lipid component unique toS. aureus, tended to be greater in content in cells with high BCFAs or SCUFAs. Cells with high staphyloxanthin content had a lower membrane fluidity that was attributed to increased production of staphyloxanthin.S. aureussaves energy and carbon by utilizing host fatty acids for part of its total fatty acids when growing in serum. The fatty acid composition ofin vitrogrownS. aureusis likely to be a poor reflection of the fatty acid composition and biophysical properties of the membrane when the organism is growing in an infection in view of the role of SCUFAs in staphylococcal membrane composition and virulence.Funding:This work was funded in part by grant 1R15AI099977 to Brian Wilkinson and Craig Gatto and grant 1R15GM61583 to Craig Gatto from the National Institutes of Health

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Fatty acid composition and primer specificity of de novo fatty acid synthetase in Bacillus globispores, Bacillus insolitus, and Bacillus psychrophilus

Canadian Journal of Microbiology ◽

10.1139/m83-250 ◽

1983 ◽

Vol 29 (12) ◽

pp. 1634-1641 ◽

Cited By ~ 14

Author(s):

Toshi Kaneda ◽

Eleanor J. Smith ◽

Devarray N. Naik

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Unsaturated Fatty Acids ◽

De Novo ◽

Fatty Acid Synthetase ◽

Gas Liquid Chromatography ◽

Straight Chain ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Chain Fatty Acids

The fatty acid compositions of three psychrophilic species of Bacillus were determined by gas–liquid chromatography. The proportions of straight-chain fatty acids, branched-chain fatty acids, and unsaturated fatty acids were found to be 13.3, 86.7, and 26.1 % of the total cellular fatty acids for Bacillus globispores, 36.6, 63.4, and 25.1 % for Bacillus insolitus, and 6.9, 93.1, and 18.4% for Bacillus psychrophilus, respectively. In all three organisms the de novo fatty acid synthetase specificity towards acyl-CoA primers was butyryl-CoA > propionyl-CoA [Formula: see text] acetyl-CoA. This shows that B. insolitus, which has an unusually large proportion of straight-chain fatty acids for Bacillus, does not possess a different de novo fatty acid synthetase than the other two organisms. Therefore, the greater proportion of straight-chain fatty acids in B. insolitus may be explained by a large supply of straight-chain primer.

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Fatty Acid Composition of Lipids from Sulphuroxidizing and Methylotrophic Bacteria from Thyasirid and Lucinid Bivalves

Journal of the Marine Biological Association of the United Kingdom ◽

10.1017/s0025315400018294 ◽

1995 ◽

Vol 75 (2) ◽

pp. 445-454 ◽

Cited By ~ 19

Author(s):

J. Gregor Fullarton ◽

P. Wood ◽

John R. Sargent

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Acid Composition ◽

Similar Pattern ◽

Methylotrophic Bacteria ◽

Free Living ◽

Branched Chain Fatty Acids ◽

Branched Chain

Lipids of sulphur-oxidizing bacteria isolated fromThyasim flexuosahad large amounts of 18:l(n-7) together with lesser amounts of both 16:l(n-7) and 16:0 as their major fatty acids. Smaller amounts of the cyclopropyl fatty acids, cyclic δ9,10 C16 and especially cyclic δll,12 C18 were also present. A similar pattern was found for methylotrophic bacteria isolated fromThyasira, MyrteaandLucinoma, except that 16:l(n-7) and 16:0 were both present in larger amounts than 18:l(n-7) and small amounts of cyclic δ9,10 C16 and lesser amounts of cyclic All,12 C18 were present in all cases. The fatty acids 18:l(n-7), 16:l(n-7), 16:0, cyclic δ9,10 C16, and cyclic δll,12 C18 were all present in varying amounts in several free-living, non-marine, sulphur-oxidizing bacteria analysed, and in one bacterium both cyclic δ9,10 C18 and cyclic δll,12 C20 were abundant. Branched-chain fatty acids and polyunsaturated fatty acids were not detected in any of the sulphur-oxidizing or methylotrophic bacteria analysed. The lipids of the sulphur-oxidizing and methylotrophic bacteria consisted largely of phosphatidylethanolamine, phosphatidylglycerol and cardiolipin. The results are discussed in terms of fatty acids as indicators of nutritional relationships in bacterial-invertebrate symbioses.

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PSXV-25 Effects of multiple grass-fed and grain-fed beef systems on meat fatty acid composition

Journal of Animal Science ◽

10.1093/jas/skab235.595 ◽

2021 ◽

Vol 99 (Supplement_3) ◽

pp. 324-324

Author(s):

Sarah C Klopatek ◽

Xiang Yang ◽

James W Oltjen ◽

Payam Vahmani

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Fatty Acid Profiles ◽

Conjugated Linoleic Acids ◽

Branched Chain Fatty Acids ◽

Short Period ◽

Bioactive Fatty Acids ◽

Branched Chain

Abstract Retail sales of labeled fresh grass-fed beef in the U.S. have grown from $17 million in 2012 to $272 million in 2016. The objective of present study was to investigate the effect of four typical grass-fed and conventional beef systems raised in the western United States on beef fatty-acid composition. Treatments included: 1) steers stocked on pasture then finished in a feedyard (CON), 2) steers grass-fed for 20 months (GF20), 3) steers grass-fed for 20 months with a 45-day grain finish (GR45), and 4) steers grass-fed for 25 months (GF25). Fatty acids were analyzed with GC using a 100 m CPSil 88 capillary column. All statistical analyses were performed using a GLM procedure in R. Saturated fatty acid (SFA) concentrations were significantly different across treatments (P < 0.05) with GR45 having the lowest SFA of 43% and GF25 having the highest SFA at 46%. Cis-monounsaturated fatty acid (c-MUFA) particularly oleic acid, which is known as a heart healthy fatty acids, were highest for CON at 44% and lowest for GF20 at 37% (P < 0.05). Conjugated linoleic acids (CLA) were significantly lower for the grain-fed treatments (0.54 CON and 0.63 GR45; P < 0.05) compared to grass-fed treatments (0.93 GF20 and 0.86 GF25; P < 0.05). The grass-fed treatments were higher in n-3 PUFA (3.67 GF20 and 2.29 GF25) than CON (0.79; P < 0.05), however feeding grain for a short period of time did not decrease n-3 PUFA concentrations to the CON level (GF45 2.51; P < 0.05). In conclusion, our findings show that beef from grain-fed beef management systems is higher in c-MUFA, while grass-fed is significantly higher in bioactive fatty acids including CLA and branched chain fatty acids. Additional studies are needed to determine if fatty acid profiles between grass-fed and grain-fed beef would result in different health outcomes for the consumers.

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Plasticity of Coagulase-Negative Staphylococcal Membrane Fatty Acid Composition and Implications for Responses to Antimicrobial Agents

Antibiotics ◽

10.3390/antibiotics9050214 ◽

2020 ◽

Vol 9 (5) ◽

pp. 214

Author(s):

Kiran B. Tiwari ◽

Craig Gatto ◽

Brian J. Wilkinson

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Antimicrobial Agents ◽

Straight Chain ◽

Coagulase Negative Staphylococci ◽

Branched Chain Fatty Acids ◽

Mueller Hinton ◽

Branched Chain ◽

Mueller Hinton Broth ◽

Chain Fatty Acids

Staphylococcus aureus demonstrates considerable membrane lipid plasticity in response to different growth environments, which is of potential relevance to response and resistance to various antimicrobial agents. This information is not available for various species of coagulase-negative staphylococci, which are common skin inhabitants, can be significant human pathogens, and are resistant to multiple antibiotics. We determined the total fatty acid compositions of Staphylococcus auricularis, Staphylococcus capitis, Staphylococcus epidermidis, Staphylococcus haemolyticus, Staphylococcus hominis, Staphylococcus saprophyticus, and Staphylococcus aureus for comparison purposes. Different proportions of branched-chain and straight-chain fatty acids were observed amongst the different species. However, growth in cation-supplemented Mueller–Hinton broth significantly increased the proportion of branched-chain fatty acids, and membrane fluidities as measured by fluorescence anisotropy. Cation-supplemented Mueller–Hinton broth is used for routine determination of antimicrobial susceptibilities. Growth in serum led to significant increases in straight-chain unsaturated fatty acids in the total fatty acid profiles, and decreases in branched-chain fatty acids. This indicates preformed fatty acids can replace biosynthesized fatty acids in the glycerolipids of coagulase-negative staphylococci, and indicates that bacterial fatty acid biosynthesis system II may not be a good target for antimicrobial agents in these organisms. Even though the different species are expected to be exposed to skin antimicrobial fatty acids, they were susceptible to the major skin antimicrobial fatty acid sapienic acid (C16:1Δ6). Certain species were not susceptible to linoleic acid (C18:2Δ9,12), but no obvious relationship to fatty acid composition could be discerned.

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Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Foods ◽

10.3390/foods9040471 ◽

2020 ◽

Vol 9 (4) ◽

pp. 471

Author(s):

Guillermo Ripoll ◽

María Jesús Alcalde ◽

Anastasio Argüello ◽

María de Guía Córdoba ◽

Begoña Panea

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Goat Milk ◽

Lower Percentage ◽

Dairy Goat ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Milk Replacers ◽

Fatty Acid Compositions ◽

Chain Fatty Acids

Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositions of their muscle. In addition, the proximal and fatty acid compositions of colostrum and milk were studied. Goat colostrum had more protein and fat and less lactose than milk. Goat milk is an important source of healthy fatty acids such as C18:1 c9 and C18:2 n–6. Suckling kid meat was also an important source of C18:1c9. Dairy goat breeds had higher percentages of trans monounsaturated fatty acids (MUFAs) and most of the C18:1 isomers but lower amounts of total MUFAs than meat breeds. However, these dairy kids had meat with a lower percentage of conjugated linoleic acid (CLA) than meat kids. The meat of kids fed natural milk had higher amounts of CLA and branched chain fatty acids (BCFAs) and lower amounts of n–6 fatty acids than kids fed milk replacers. Both milk and meat are a source of linoleic, α-linolenic, docosahexaenoic, eicosapentaenoic and arachidonic fatty acids, which are essential fatty acids and healthy long-chain fatty acids.

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