Identification and relative quantification of fatty acids in Escherichia coli membranes by gas chromatography/mass spectrometry

Identification and relative quantification of fatty acids in Escherichia coli membranes by gas chromatography/mass spectrometry
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DOI:
10.1002/rcm.3177
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发表时间:
2007-01-01
影响因子:
2
通讯作者:
Lange, Catherine M.
Lange, Catherine M.
中科院分区:
化学3区
文献类型:
--
作者:
Oursel, Delphine;Loutelier-Bourhis, Corinne;Lange, Catherine M.

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对于细菌膜的功能至关重要的脂质以数百种不同的形式存在。这种多样性的原因尚不清楚,但可能与这些脂质在促进酶活性和产生蛋白脂质结构域中的作用有关。因此,对细菌生理学的充分理解需要在各种环境条件下表征不同菌株中的脂质。这种表征然后成为脂质组学的基础,脂质方面的代谢组学的不断增长的领域。为了利用衍生化化学和气相色谱/质谱(GC/MS)和串联质谱(MS/MS)用于代谢组学研究的能力,我们在这里报告了各种GC/MS电子电离(EI)和正负化学电离(CI)方法的发展,并首次,大肠杆菌实验室菌株膜提取物中脂肪酸的相对定量。它们由七种饱和脂肪酸(C10:0、C12:0、C14:0、C15:0、C16:0、C17:0和C18:0)和六种不饱和脂肪酸(C16:1、cyC 17:0加上C18:1、C18:2和cyC 19:0的两种异构体)组成。版权所有(c)2007约翰威利父子有限公司。
The lipids that are essential to the functioning of the bacterial membrane exist in hundreds of different forms. The reasons for this diversity are far from clear but are presumably related to the roles of these lipids in both facilitating enzymic activities and generating proteolipid domains. A full understanding of bacterial physiology therefore requires characterization of lipids in different strains in a variety of environmental conditions. This characterization then becomes the basis for lipidomics, the lipid aspect of the growing field of metabolomics. To exploit the power of derivatization chemistry and of gas chromatography/mass spectrometry (GC/MS) and tandem mass spectrometry (MS/MS) for metabolomics studies, we report here the development of various GC/MS electron ionization (EI) and negative and positive chemical ionization (CI) methods for the identification and, for the first time, the relative quantification of fatty acids present in extracts from membranes of a laboratory strain of Escherichia coli. They consist of seven saturated fatty acids (C10:0, C12:0, C14:0, C15:0, C16:0, C17:0 and C18:0) and six unsaturated fatty acids (C16:1, cyC17:0 plus two isomers of C18:1, C18:2 and cyC19:0). Copyright (c) 2007 John Wiley & Sons, Ltd.