Alteration of the phospho- or neutral lipid content and fatty acid composition in Listeria monocytogenes due to acid adaptation mechanisms for hydrochloric, acetic and lactic acids at pH 5.5 or benzoic acid at neutral pHReport as inadecuate




Alteration of the phospho- or neutral lipid content and fatty acid composition in Listeria monocytogenes due to acid adaptation mechanisms for hydrochloric, acetic and lactic acids at pH 5.5 or benzoic acid at neutral pH - Download this document for free, or read online. Document in PDF available to download.

Antonie van Leeuwenhoek

, Volume 98, Issue 3, pp 307–316

First Online: 09 April 2010Received: 29 December 2009Accepted: 29 March 2010

Abstract

This study provides a first approach to observe the effects on Listeria monocytogenes of cellular exposure to acid stress at low or neutral pH, notably how phospho- or neutral lipids are involved in this mechanism, besides the fatty acid profile alteration. A thorough investigation of the composition of polar and neutral lipids from L. monocytogenes grown at pH 5.5 in presence of hydrochloric, acetic and lactic acids, or at neutral pH 7.3 in presence of benzoic acid, is described relative to cells grown in acid-free medium. The results showed that only low pH values enhance the antimicrobial activity of an acid. We suggest that, irrespective of pH, the acid adaptation response will lead to a similar alteration in fatty acid composition decreasing the ratio of branched chain-saturated straight fatty acids of total lipids, mainly originating from the neutral lipid class of adapted cultures. Acid adaptation in L. monocytogenes was correlated with a decrease in total lipid phosphorus and, with the exception of cells adapted to benzoic acid, this change in the amount of phosphorus reflected a higher content of the neutral lipid class. Upon acetic or benzoic acid stress the lipid phosphorus proportion was analysed in the main phospholipids present: cardiolipin, phosphatidylglycerol, phosphoaminolipid and phosphatidylinositol. Interestingly only benzoic acid had a dramatic effect on the relative quantities of these four phospholipids.

KeywordsListeria monocytogenes Fatty acids Acid adaptation Neutral lipids and phospholipids Weak acid food preservative Hydrochloric acid  Download fulltext PDF



Author: Sofia K. Mastronicolis - Anita Berberi - Ioannis Diakogiannis - Evanthia Petrova - Irene Kiaki - Triantafillia Baltzi - Pol

Source: https://link.springer.com/







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