Ethanol-induced changes in the membrane lipid composition of Clostridium thermocellum |
| |
Authors: | AA Herrero RF Gomez MF Roberts |
| |
Institution: | 1. Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139 U.S.A.;2. Department of Chemistry, Massachusetts Institute of Technology, Cambridge, MA 02139 U.S.A. |
| |
Abstract: | When ethanol is added to the growth medium of Clostridium thermocellum ATCC 27405 and C9, a different membrane composition is observed after the period of growth arrest. Changes in fatty acid composition and some unsaturated, branched hydrocarbons have been monitored by GLC-MS. There is a marked increase in normal and anteiso-branched fatty acids at the expense of isobranched fatty acids and an increase in short and unsaturated fatty acids. Thus, an adaptive response to growth in the presence of ethanol induces a membrane containing fatty acids with lower melting points and produces a more ‘fluid’ membrane. The suggestion is made that these membrane changes may be maladaptive to the performance of C. thermocellum. |
| |
Keywords: | End-product inhibition Membrane adaptation Fatty acid composition Ethanol Membrane lipid (Clostridium thermocellum) |
本文献已被 ScienceDirect 等数据库收录! |