Document Detail

Increase of phenol tolerance of Escherichia coli by alterations of the fatty acid composition of the membrane lipids.
MedLine Citation:
PMID:  1814276     Owner:  NLM     Status:  MEDLINE    
In the presence of sublethal concentrations of phenol, 4-chlorophenol, and p-cresol in the growth medium, cells of Escherichia coli modified the fatty acid composition of their lipids. The results of these changes was an increase in the degree of saturation of lipids probably in order to compensate an increase of fluidity of the membrane induced by the phenols. Supplementation of the growth medium with saturated fatty acids could also enhance the degree of lipid saturation due to the incorporation of the acyl chains in the phospholipids. At the same time the growth of cells was less inhibited than in unsupplemented cells. The increase of tolerance of cells by manipulating the lipid composition indicates that the membrane structure plays a crucial role in the mode of action of phenols.
H Keweloh; R Diefenbach; H J Rehm
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Archives of microbiology     Volume:  157     ISSN:  0302-8933     ISO Abbreviation:  Arch. Microbiol.     Publication Date:  1991  
Date Detail:
Created Date:  1992-06-12     Completed Date:  1992-06-12     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0410427     Medline TA:  Arch Microbiol     Country:  GERMANY    
Other Details:
Languages:  eng     Pagination:  49-53     Citation Subset:  IM    
Institut für Mikrobiologie, Universität Münster, Federal Republic of Germany.
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MeSH Terms
Cell Membrane / chemistry,  drug effects
Chlorophenols / pharmacology
Cresols / pharmacology
Culture Media
Escherichia coli / chemistry,  drug effects*,  growth & development
Fatty Acids / analysis,  metabolism*
Membrane Fluidity / drug effects
Membrane Lipids / chemistry*
Palmitic Acid
Palmitic Acids / metabolism
Phenols / pharmacology*
Phosphatidylcholines / metabolism
Reg. No./Substance:
0/Chlorophenols; 0/Cresols; 0/Culture Media; 0/Fatty Acids; 0/Membrane Lipids; 0/Palmitic Acids; 0/Phenols; 0/Phosphatidylcholines; 106-44-5/4-cresol; 106-48-9/4-chlorophenol; 57-10-3/Palmitic Acid

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