| Title |
Purification and Structure Analysis of Mycolic Acids in Corynebacterium glutamicum |
| Author |
Yang Yang1,2, Feng Shi1, Guanjun Tao1, and Xiaoyuan Wang1,2* |
| Address |
1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China, 2Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, P. R. China |
| Bibliography |
Journal of Microbiology, 50(2),235-240, 2012,
|
| DOI |
|
| Key Words |
Corynebacterium glutamicum, mycolic acids, electrospray ionization mass spectrometry |
| Abstract |
Corynebacterium glutamicum is widely used for producing
amino acids. Mycolic acids, the major components in the cell
wall of C. glutamicum might be closely related to the secretion
of amino acids. In this study, mycolic acids were extracted
from 5 strains of C. glutamicum, including ATCC 13032,
ATCC 13869, ATCC 14067, L-isoleucine producing strain
IWJ-1, and L-valine producing strain VWJ-1. Structures of
these mycolic acids were analyzed using thin layer chromatography
and electrospray ionization mass spectrometry.
More than twenty molecular species of mycolic acid were
observed in all 5 strains. They differ in the length (20–40
carbons) and saturation (0–3 double bonds) of their constituent
fatty acids. The dominant species of mycolic acid in
every strain was different, but their two hydrocarbon chains
were similar in length (14–18 carbons), and the meromycolate
chain usually contained double bonds. As the growth
temperature of cells increased from 30°C to 34°C, the proportion
of mycolic acid species containing unsaturated and
shorter hydrocarbon chains increased. These results provide
new information on mycolic acids in C. glutamicum,
and could be useful for modifying the cell wall to increase
the production of amino acids. |
