AEM Accepts, published online ahead of print on 23 May 2008
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Appl. Environ. Microbiol. doi:10.1128/AEM.02041-07
Copyright (c) 2008, American Society for Microbiology and/or the Listed Authors/Institutions. All Rights Reserved.

Food Pathogen Listeria monocytogenes Fatty Acid Cold Changes are Coordinately Regulated with Cardiolipin and Phosphatidylglycerol Composition Among the Phospholipid Species

S. K. Mastronicolis*, N. Arvanitis, A. Karaliota, P. Magiatis, G. Heropoulos, C. Litos, H. Moustaka, A. Tsakirakis, E. Paramera, and P. Papastavrou

Food Chemistry Laboratory, and Inorganic Chemistry Laboratory of Chemistry Dept, Laboratory of Pharmacognosy, and Natural Products Chemistry, Faculty of Pharmacy, Panepistimiopolis Zografou 15771, Athens; National Hellenic Research Foundation, Institute of Organic and Pharmaceutical Chemistry, 48 Vas. Constantinou Ave., Athens, Greece

* To whom correspondence should be addressed. Email: smastro{at}chem.uoa.gr.


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Abstract

This work represents the structural identification of four phospholipid (Phl) classes in Listeria monocytogenes, the fatty acid (FA) composition for each individual Phl species, and cold-induced FA changes. Cardiolipine (48.5 %) and Phosphatidylglycerol (18.1 %) are dominated by anteiso FA and the previously recognized branched FA chain shortening by cold is observed singularly in these Phl. Phosploaminolipid (19.9%) and Phosphatidylinositol, (9.1 %) are significantly different, containing significant amounts of straight chain FA. The findings are supported by NMR analysis.






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