Temperature- and growth-phase-dependent changes in membrane fatty acid compositions of Brevibacterium ammoniagenes |
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| Authors: | Y Oh-Hashi A Kawaguchi Y Seyama H Okuyama |
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| Institution: | 1. Faculty of Pharmaceutical Sciences, Nagoya City University, 3-1 Tanabedori, Mizuhoku, Nagoya 467, Japan;1. Department of Biology, The University of Tokyo, Komaba, Meguroku, Tokyo, Japan;2. Faculty of Medicine, The University of Tokyo, Hongo, Bunkyoku, Tokyo, Japan;1. Shenzhen International Graduate School, Tsinghua University, Shenzhen, 518055, China;2. Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Nishikyo-ku, Katsura C-1-3, 615-8540, Kyoto, Japan;3. Shenzhen Lisai Environmental Technology Co. Ltm., Shenzhen, 518055, China;4. Shenzhen Originwater Ecological Investment Construction Co., LTD, China;1. Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Sydney, NSW 2007, Australia;2. School of Civil and Environmental Engineering, University of New South Wales, Sydney, NSW 2052, Australia;3. Research & Development Institute in Shenzhen & School of Chemistry and Chemical Engineering, Northwestern Polytechnical University, PR China;1. College of Environmental Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China;2. Xingtai Ecological Environment Monitoring Center, Xingtai 054001, China |
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| Abstract: | Fatty acids newly synthesized by Brevibacterium ammoniagenes grown at different temperatures were analyzed. The assay temperature, not the growth temperature, was found to be the major factor affecting the unsaturated/saturated ratio of newly synthesized fatty acids in logarithmic-phase cells. However, in the stationary-phase cells the growth temperature also affected the product profile significantly; cells grown at 7 degrees C produced relatively more oleate and stearate and less palmitate and hexadecenoate when shifted up to 37 degrees C than did cells grown and assayed at 37 degrees C. The unsaturated/saturated ratio as well as average chain length of fatty acids also varied along with the progress of isothermal growth phase. These changes in fatty acid product profiles observed in vivo could be mimicked in vitro assays of the fatty acid synthetase by changing malonyl-CoA concentrations. Our results suggest that the malonyl-CoA concentration is a factor which, in addition to temperature, determines growth-phase-dependent and growth-temperature-dependent changes in the unsaturated/saturated ratios of fatty acids. |
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