Effects of short chain fatty acids on the production of heat-labile enterotoxin from enterotoxigenic Escherichia coli.
Each addition of some short chain fatty acids (SCFAs) into casamino acids-yeast extract culture media at a concentration of 2 mg/ml reduced the production of heat-labile enterotoxin (LT) from enterotoxigenic Escherichia coli in proportion to the elongation of carbon chain from C-2 to C-7. The LT-production was inversely recovered by the addition of longer chain fatty acids. The reduction of LT-production by SCFAs seems to depend on the disturbance of the biosynthesis of LT itself, since LT was not detected in the cells treated with n-heptyric acid at 2 mg/ml, which abolished the LT-production.
Takashi
K
K
Miyarisan Institute for Biomedical Research Co., Ltd., Chiba, Japan.
Fujita
I
I
Kobari
K
K
D001427:Bacterial Toxins / Q000032:analysis / Q000096:biosynthesis*; D003864:Depression, Chemical; D004768:Enterotoxins / Q000032:analysis / Q000096:biosynthesis*; D004926:Escherichia coli / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism*; D029968:Escherichia coli Proteins; D005227:Fatty Acids; D005232:Fatty Acids, Volatile / Q000494:pharmacology*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D013997:Time Factors
D001427:Bacterial Toxins; D004768:Enterotoxins; D029968:Escherichia coli Proteins; D005227:Fatty Acids; D005232:Fatty Acids, Volatile; C027538:heat-labile enterotoxin, E coli