Influence of cold shock on the fatty-acid composition of different lipid classes of the food-borne pathogen Listeria monocytogenes

S. K. Mastronicolis, J. B. German, N. Megoulas, E. Petrou, P. Foka, G. M. Smith

Research output: Contribution to journalArticle

30 Citations (Scopus)

Abstract

Listeria monocytogenes, a Gram-positive pathogenic food-borne bacterium, is notably resistant to chill and osmotic stress. Listeria is characterized by an unusual proportion of branched-chain fatty acid (>85%), primarily anteiso-15:0 and anteiso-17:0. Cells grown at lower temperatures contain significantly less anteiso-17:0 than those grown at higher temperature. Cold-shock studies were performed to determine the mechanisms by which Listeria perceives cold shock and changes its membrane composition. This study made three comparisons: (i) The lipids of L. monocytogenes cultured at 30°C were compared with those of cells grown at 6°C. Extraction of total lipids yielded 4-4.5 and 6.5-7 mg ml-1 cell mass (wet weight), respectively. Total lipids contained 3-4% and 2-2.5% lipid phosphorus, respectively, reflecting a higher content of neutral lipids in cells grown at 6°C. (ii) The fatty-acid compositions of different lipid classes (total lipids, the major phospholipid, and the glyco-containing phospholipid class) all responded by increasing the proportion of anteiso-15:0 fatty acids at low temperature. (iii) The fatty-acid composition of the neutral and polar lipids from the early stage of the temperature response (3 days at 5°C) and the effect of chloramphenicol or cerulenin were examined. The results indicated that anteiso-15:0 fatty acids were selectively increased in the newly synthesized neutral lipids, but the polar lipids did not show an apparent change in fatty-acid composition. These changes in membrane fatty-acid composition did not require new protein synthesis (the process was chloramphenicol insensitive) and the existing condensing enzyme activity was necessary to the fatty-acid response (the process was cerulenin sensitive).

Original languageEnglish (US)
Pages (from-to)299-306
Number of pages8
JournalFood Microbiology
Volume15
Issue number3
DOIs
StatePublished - 1998

Fingerprint

Listeria monocytogenes
cold stress
food pathogens
Shock
Fatty Acids
fatty acid composition
Lipids
Food
lipids
Cerulenin
Listeria
chloramphenicol
fatty acids
Temperature
Chloramphenicol
phospholipids
temperature
triacylglycerols
cells
Phospholipids

ASJC Scopus subject areas

  • Food Science
  • Microbiology

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Influence of cold shock on the fatty-acid composition of different lipid classes of the food-borne pathogen Listeria monocytogenes. / Mastronicolis, S. K.; German, J. B.; Megoulas, N.; Petrou, E.; Foka, P.; Smith, G. M.

In: Food Microbiology, Vol. 15, No. 3, 1998, p. 299-306.

Research output: Contribution to journalArticle

Mastronicolis, S. K. ; German, J. B. ; Megoulas, N. ; Petrou, E. ; Foka, P. ; Smith, G. M. / Influence of cold shock on the fatty-acid composition of different lipid classes of the food-borne pathogen Listeria monocytogenes. In: Food Microbiology. 1998 ; Vol. 15, No. 3. pp. 299-306.
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