Low pH-induced membrane fatty acid alterations in oral bacteria
Low pH-induced membrane fatty acid alterations in oral bacteria
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DOI：
10.1016/j.femsle.2004.07.047
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发表时间：
2004-09-15
影响因子：
2.1
通讯作者：
Quivey, RG
中科院分区：
文献类型：
--
作者：
Fozo, EM;Kajfasz, JK;Quivey, RG
四个口腔细菌菌株，其中两个被认为是耐酸和两个被认为是酸敏感的，生长在葡萄糖限制条件下的恒化器，以确定他们的膜脂肪酸谱是否改变，以应对环境酸化。戈登链球菌DL1，以及耐酸菌株S. I和干酪乳杆菌4646增加单不饱和膜脂肪酸的水平。非耐酸菌株S. sanguis 10904没有改变其膜组成，以响应这里检测的pH值。因此，作为对低pH值的响应，耐酸口腔细菌改变其膜组成以含有增加水平的长链单不饱和脂肪酸。这表明膜脂肪酸适应是细菌抵抗环境压力的常见机制。(C)2004年，欧洲微生物学会联合会。Elsevier B.V.出版，保留所有权利。
Four oral bacterial strains, of which two are considered aciduric and two are considered acid-sensitive, were grown under glucose-limiting conditions in chemostats to determine whether their membrane fatty acid profiles were altered in response to environmental acidification. Streptococcus gordonii DL1, as well as the aciduric strains S. salivarius 57.I, and Lactobacillus casei 4646 increased the levels of mono-unsaturated membrane fatty acids. The non-aciduric strain S. sanguis 10904 did not alter its membrane composition in response to pH values examined here. Thus, in response to low pH, aciduric oral bacteria alter their membrane composition to contain increased levels of long-chained, mono-unsaturated fatty acids. This suggests that membrane fatty acid adaptation is a common mechanism utilized by bacteria to withstand environmental stress. (C) 2004 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.