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Fatty acid profile of Escherichia coli during the heat‐shock response
Author(s) -
Mejía Ricardo,
GómezEichelmann M. Carmen,
Fernández Marta S.
Publication year - 1999
Publication title -
iubmb life
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.132
H-Index - 113
eISSN - 1521-6551
pISSN - 1521-6543
DOI - 10.1080/15216549900201923
Subject(s) - escherichia coli , heat shock , shock (circulatory) , fatty acid , chemistry , heat shock protein , microbiology and biotechnology , food science , biology , biochemistry , medicine , gene
Abstract The possible changes in the fatty acid profile of Escherichia coli during heat‐shock have been investigated. Bacteria growing in steady‐state at 30°C were subjected to an abrupt temperature upshift to 45°C and held at the high temperature for various periods of time in order to elicit the heat‐shock response. Fatty acid compositions of lipids extracted from samples taken at different times after the temperature upshift, as well as from cultures in steady‐state at 30 and 45°C, were determined by gas‐chromatography. It has been found that the total unsaturates to total saturates ratio decreases gradually during heat‐shock and that 30 min after the temperature jump, the reduction is equivalent to 57% of the difference between ratios corresponding to steady‐state cultures at 30 and 45°C. Consistent with this remodeling of lipid acyl chains, there is a decrease in the excimerization rate of the fluidity probe dipyrenylpropane incorporated into sonicated E. coli lipid extracts. Such modifications occur within the time‐span of the heat‐shock response, as judged from our previous measurements of the kinetics of change in heat‐shock proteins induction ratio. Together, these results indicate that the control of membrane fluidity during the heat‐shock response can be accounted for, at least in part, by an important change in the fatty acid composition of Escherichia coli lipids.