AI Article Synopsis
- The study investigated how alpha-linolenic, capric, and lauric acids affect the fatty acid biosynthesis in Staphylococcus aureus.
- The researchers used labelled acetate and GC-Mass spectrometry to trace how these fatty acids are incorporated into bacterial cell membranes.
- Findings indicated that alpha-linolenic acid significantly impacts fatty acid biosynthesis pathways, and that multiple enzymes play a role in the bacteria's response to medium-chain fatty acids.
Article Abstract
The antimicrobial activity of alpha-linolenic, capric and lauric acids on Staphylococcus aureus was studied in relation to their effect on the de novo fatty acid biosynthesis. Labelled acetate was used as integrated carbon source and traced in the de novo fatty acid by using a GC-Mass spectrometer and the single ion monitoring (SIM) technique. The detection of the incorporation of the labelled carbon into the individual cell fatty acids (FAs) provided an insight into the different effects of alpha-linolenic, capric and lauric acids on the FA biosynthesis. The results suggested that FAs pathway is the major target of alpha-linolenic acid and that other enzymes in addition to FabI are involved in S. aureus response mechanism when medium chain fatty acids are present.
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| http://dx.doi.org/10.1016/j.ijfoodmicro.2008.12.010 | DOI Listing |
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