Reduction of the monounsaturated fatty acid content of Escherichia coli results in increased resistance to oxidative damage

Gonzalo A. Pradenas, Braulio A. Paillavil, Sebastián Reyes-Cerpa, José M. Pérez-Donoso, Claudio C. Vásquez

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

Reactive oxygen species (ROSs) affect several macromolecules and cellular components in eukaryotic and prokaryotic cells. In this work, the effect of various ROS-generating compounds on the Escherichia coli membrane was studied. Membrane fatty acid profiles, oxidative damage levels and bacterial resistance to these toxicants were determined. Studies included wild-type cells as well as a strain exhibiting a modified monounsaturated fatty acid (MUFA) profile (accomplished by overexpressing the β-hydroxyacyl acyl carrier protein dehydratase-encoding gene, fabA). Levels of membrane MUFAs and oxidative damage markers decreased slightly upon toxicant exposure with a concomitant increase in cell resistance to these ROS-generating compounds. A direct relationship between MUFAs and lipid peroxidation was observed. The lower the MUFA the lower the peroxide levels, suggesting that MUFAs are targets for membrane lipid oxidation.

Original languageEnglish (US)
Pages (from-to)1279-1283
Number of pages5
JournalMicrobiology
Volume158
Issue number5
DOIs
StatePublished - May 2012
Externally publishedYes

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Monounsaturated Fatty Acids
Reactive Oxygen Species
Escherichia coli
Membranes
Prokaryotic Cells
Acyl Carrier Protein
Hydro-Lyases
Peroxides
Eukaryotic Cells
Membrane Lipids
Lipid Peroxidation
Fatty Acids
Genes

ASJC Scopus subject areas

  • Microbiology

Cite this

Pradenas, G. A., Paillavil, B. A., Reyes-Cerpa, S., Pérez-Donoso, J. M., & Vásquez, C. C. (2012). Reduction of the monounsaturated fatty acid content of Escherichia coli results in increased resistance to oxidative damage. Microbiology, 158(5), 1279-1283. https://doi.org/10.1099/mic.0.056903-0

Reduction of the monounsaturated fatty acid content of Escherichia coli results in increased resistance to oxidative damage. / Pradenas, Gonzalo A.; Paillavil, Braulio A.; Reyes-Cerpa, Sebastián; Pérez-Donoso, José M.; Vásquez, Claudio C.

In: Microbiology, Vol. 158, No. 5, 05.2012, p. 1279-1283.

Research output: Contribution to journalArticle

Pradenas, GA, Paillavil, BA, Reyes-Cerpa, S, Pérez-Donoso, JM & Vásquez, CC 2012, 'Reduction of the monounsaturated fatty acid content of Escherichia coli results in increased resistance to oxidative damage', Microbiology, vol. 158, no. 5, pp. 1279-1283. https://doi.org/10.1099/mic.0.056903-0
Pradenas, Gonzalo A. ; Paillavil, Braulio A. ; Reyes-Cerpa, Sebastián ; Pérez-Donoso, José M. ; Vásquez, Claudio C. / Reduction of the monounsaturated fatty acid content of Escherichia coli results in increased resistance to oxidative damage. In: Microbiology. 2012 ; Vol. 158, No. 5. pp. 1279-1283.
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