Open AccessHigh saturated fatty acids proportion in E scherichia coli enhances the activity of ice‐nucleation protein from P antoea ananatis
Author(s) -
Yu Feifei,
Liu Xiping,
Tao Yong,
Zhu Kun
Publication year - 2013
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/1574-6968.12197
Subject(s) - escherichia coli , biochemistry , nucleation , mutant , fatty acid , strain (injury) , saturation (graph theory) , unsaturated fatty acid , pantoea agglomerans , biology , bacteria , chemistry , gene , organic chemistry , anatomy , genetics , mathematics , combinatorics
The ice‐nucleation protein ( INP ) from P antoea ananatis was expressed in E scherichia coli . INP expression increased the freezing point of the E . coli culture by a few degrees. Deletion of F ab H , an important enzyme in fatty acid biosynthesis, significantly inhibited the ice‐nucleation activity. Increased unsaturated fatty acids in the fab H mutant cells decreased the ice‐nucleation activity. Adding exogenous saturated fatty acids increased both E . coli fatty acid saturation and the ice‐nucleation activity. In contrast, adding unsaturated fatty acids exhibited the opposite effects. Furthermore, an E . coli MG 1655‐fad R strain with high saturated fatty acids content was constructed, in which the INP activity was enhanced by about 17% compared with its activity in the wild‐type MG 1655 strain.