The effect of growth temperature on the phospholipid and fatty acyl compositions of non-proteolytic Clostridium botulinum.
A non-proteolytic strain of Clostridium botulinum (NCIB 4270) was found to have a complex lipid composition, comprising five major phosphorus-containing lipids: phosphatidylethanolamine (PE), phosphatidylglycerol (PG), diphosphatidylglycerol (DPG), phosphatidylserine (PS) and a glycophospholipid of unknown structure (GPL), in order of abundance. Changing the growth temperature did not alter the lipid composition either qualitatively or quantitatively. The main fatty acyl components of the lipids are 14:0, 16:0 and 16:1. When the growth temperature was lowered from 37 to 8 degrees C, there was an increase in 14:0 from 16.4 to 37.5%, an increase in 16:1 from 10.5 to 22.5%, and a decrease in the proportion of 16:0 from 40.3 to 19.1%. There was also a decrease in the proportion of cyclopropane fatty acids (15:0cyc and 17:0cyc) from 7.3 to 0.5%, and in the equivalent chain length of the total fatty acids from 15.9 to 15.3 as the temperature was lowered. The same temperature-dependent changes occurred in the five major lipid classes examined. Despite reports of the presence of plasmalogenic forms of phospholipids (i.e. those lipids which have the acyl chain in the sn-1 position replaced by an alk-1-enyl group) in some Clostridium spp., none were detected in C. botulinum NCIB 4270 using either commercially available spray reagents or by gas-liquid chromatographic analysis of the products or acid methanolysis of total lipid extracts. It is concluded that non-proteolytic C. botulinum lacks plasmalogens, typical of other clostridia, in its membranes and instead modulates its fatty acid composition in response to temperature changes in a manner that is typical of other (non-clostridial) bacteria.
Evans
R I
RI
Department of Industrial Microbiology, University College Dublin, Belfield, Ireland. EVANSRI@OLLAMH.UCD.IE
McClure
P J
PJ
Gould
G W
GW
Russell
N J
NJ
D002849:Chromatography, Gas; D002855:Chromatography, Thin Layer; D003014:Clostridium botulinum / Q000737:chemistry / Q000254:growth & development*; D005227:Fatty Acids / Q000032:analysis / Q000096:biosynthesis*; D005516:Food Microbiology; D006865:Hydrogenation; D010714:Phosphatidylethanolamines / Q000032:analysis / Q000096:biosynthesis; D010715:Phosphatidylglycerols / Q000032:analysis / Q000096:biosynthesis; D010718:Phosphatidylserines / Q000032:analysis / Q000096:biosynthesis; D010743:Phospholipids / Q000032:analysis / Q000096:biosynthesis*; D010955:Plasmalogens / Q000032:analysis / Q000096:biosynthesis; D013696:Temperature
D005227:Fatty Acids; D010714:Phosphatidylethanolamines; D010715:Phosphatidylglycerols; D010718:Phosphatidylserines; D010743:Phospholipids; D010955:Plasmalogens