doi: 10.1016/0005-2736(78)90159-1.
The influence of branched-chain and omega-alicyclic fatty acids on the transition temperature of bacillus subtilis lipids
- PMID: 101245
- DOI: 10.1016/0005-2736(78)90159-1
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The influence of branched-chain and omega-alicyclic fatty acids on the transition temperature of bacillus subtilis lipids
Biochim Biophys Acta.
.
Abstract
The influence of branched-chain and omega-alicyclic fatty acids on the transition temperature of Bacillus subtilis lipids was studied by measuring the fluorescence depolarisation of the probe 1,6-diphenyl-1,3,5-hexatriene incorporated into lipid bilayers. Only anteiso-C15 and C17 fatty acid-enriched lipids showed no transition in the observed temperature range. Compared to the transition of normal lipids iso-fatty acid-enriched lipids have a slightly higher transition temperature. The incorporation of omega-alicyclic fatty acids with increasing size of the alicycle leads to a decrease in the transition temperature. A possible role of omega-cyclohexane fatty acids in Bacillus acidocaldarius is proposed.
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