LC-MS/MS-based phospholipid profiling of plant-pathogenic bacteria with tailored separation of methyl-branched species.

Plant-pathogenic bacteria are one of the major constraints on agricultural yield. In order to selectively treat these bacteria, it is essential to understand the molecular structure of their cell membrane. Previous studies have focused on analyzing hydrolyzed fatty acids (FA) due to the complexity of bacterial membrane lipids.

LC-Orbitrap-HRMS method for analysis of traces of triacylglycerols featuring furan fatty acids.

Furan fatty acids (FuFAs) are valuable antioxidants that are highly relevant for the protection of polyunsaturated fatty acids (PUFAs) in biological systems and food. Despite their low contributions to the total fatty acids, their widespread occurrence has been documented in food and biological samples. Like other fatty acids, FuFAs are also stored esterified, e.

Microbial incubations of 8-phenyloctanoic acid and furan fatty acids in rumen fluid.

Aims: The digestive tract of ruminants is specialized in the digestion of various plant components. One of the largest parts of the stomach is the so-called rumen, which contains a large number of micro-organisms that may degrade or modify fatty acids, for example by β-oxidation, chain elongation and/or hydrogenation.

Methods And Results: Here we performed incubation experiments with less common fatty acids by in vitro incubations with rumen fluid of fistulated cows for 24 h.

Enzymatic generation and GC/MS data of triacylglycerols with furan fatty acids (FuFAs).

Furan fatty acids (FuFAs) are important minor fatty acids of food with antioxidative properties. Since their presence in food triacylglycerols (TAGs) had not been documented, we aimed to enzymatically synthesize TAGs with two important FuFAs (9M5 and 11D5). Specifically, the TAGs triolein (OOO), tripalmitin (PPP), trilinolein (LLL), tri-α-linolenin (LnLnLn), and tricaprylin (CCC) and 9M5 or 11D5 were reacted with the immobilized lipase from Candida antarctica.

Stable isotope analysis confirms substantial changes in the fatty acid composition of bacteria treated with antimicrobial random peptide mixtures (RPMs).

Resistance of plant-pathogenic bacteria to classic antibiotics has prompted the search for suitable alternative antimicrobial substances. One promising strategy could be the use of purposely synthesized random peptide mixtures (RPMs). Six plant-pathogenic bacteria were cultivated and treated with two RPMs previously found to show antimicrobial activity mainly by bacterial membrane disruption.

Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion.

Phytic acid, the main storage form of phosphate in maize (Zea mays L.) grains, is known as antinutrient due to its chelating properties but may also prevent oxidation. Thus, the impact of phytic acid on the degradation of tocochromanols, carotenoids, fatty acids, and oxidation products in maize during cooking and subsequent in vitro digestion was examined.

Location and Variety but Not Phosphate Starter Fertilization Influence the Profiles of Fatty Acids, Carotenoids, and Tocochromanols in Kernels of Modern Corn ( L.) Hybrids Cultivated in Germany.

Phosphate is a limiting plant nutrient and essential for corn growth and development. Thus, the impact of phosphate fertilization, location, and the variety of modern corn ( L.) hybrids on the profiles of fatty acids, carotenoids, and tocochromanols (vitamin E) was assessed in corn grains.

Detailed analysis of the fatty acid composition of six plant-pathogenic bacteria.

Bacteria show distinct and characteristic fatty acid (FA) patterns which can be modified by environmental conditions. In this study, we cultivated six plant-pathogenic bacteria of agricultural concern and performed a detailed analysis of the fatty acid composition. The study covered four strains of the gram-negative Xanthomonas campestris pathovar (pv) campestris (Xcc), Xanthomonas perforans (Xp), Acidovorax citrulli (Ac) and Pseudomonas syringae pv.

Characterization of single chain length chlorinated paraffin mixtures with nuclear magnetic resonance spectroscopy (NMR).

Chlorinated paraffins (CPs) are complex mixtures of polychlorinated n-alkanes of different chain length. Despite their environmental relevance, quantification is still a challenge. Moreover, the individual structures of the molecules in technical CP mixtures are largely unknown.