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  • Title: Effect of cold temperature on the composition of different lipid classes of the foodborne pathogen Listeria monocytogenes: focus on neutral lipids.
    Author: Mastronicolis SK, Boura A, Karaliota A, Magiatis P, Arvanitis N, Litos C, Tsakirakis A, Paraskevas P, Moustaka H, Heropoulos G.
    Journal: Food Microbiol; 2006 Apr; 23(2):184-94. PubMed ID: 16943003.
    Abstract:
    In this work a thorough consideration of the membrane lipid composition of Listeria monocytogenes together with DSC analysis is described in order to estimate the biological importance of lipid changes during low-temperature adaptation. Furthermore, these studies provide comparative data for fatty acid changes for neutral, NL and polar lipids, PL separately. The cold adaptation (5 degrees C) response of L. monocytogenes showed (i) an increase in the level of NL content (30%) among the total lipids, TL and (ii) that the increase (7-fold) in the anteiso-15:0/anteiso-17:0 fatty acid ratio, FAr, for cold NL was at variance with the ratio for TL and PL (about 10-fold). We correlated our findings with DSC studies on phase transition temperature (Tc), enthalpy difference (DeltaH) and peak range of the transition for TL, PL, NL (from cultures at 30 and 5 degrees C); The decrease of Tc (10.5 degrees C) and DeltaH (51%) for TL is a reflection of the decrease of Tc (11.5 degrees C) and DeltaH (56%) for PL. This large decrease is interpreted by the high (10-fold) increase of a-15:0/a-17:0 FAr of PL5 degrees C. In NL the decrease of Tc (3 degrees C) and of DeltaH (42%) is interpreted by both adaptation mechanisms: the (lower) 7-fold increase of anteiso-15:0/anteiso-17:0 FAr and the NL percentage calculated from increased mass values. The peak range of TL5 degrees C (from -15 to 25 degrees C) is a reflection of the peak range of NL5 degrees C, which is unchanged, as is the peak range of NL30 degrees C.
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