Effects of isopropyl and isopentyl alcohols on the fatty acid composition

Range Table - link % of total fatty acids
Organism Bacteria Escherichia coli
Reference Ingram LO. Adaptation of membrane lipids to alcohols. J Bacteriol. 1976 Feb125(2):670-8. p.673 table 2PubMed ID1107328
Method "The washed chloroform extract was evaporated to near dryness under dry N2 and transesterified using 2% H2SO4 in methanol, as described by Silbert et al. (25). The methyl esters were extracted into pentane and concentrated under N2 prior to analysis. One-microliter injections of the methyl esters were examined on a Packard series 7600 gas chromatograph (Packard Instrument Co., Downers Grove, Ill.) equipped with a flame ionization detector using a glass column (2 mm by 180 cm) packed with 10% diethyleneglycol succinate-coated Gas Chrom Q (100 to 120 mesh). The analyses were run isothermally at 175C with a carrier gas (N2) flow of 30 ml/min. Fatty acids were identified using authentic standards. Relative abundance of the various fatty acids is reported as a percentage of total peak areas. Peak areas were calculated by a Minigrator digital integrator (Spectra-Physics, Mountain View, Calif.)."
Comments "Alcohol synergism and antagonism: The two short-chain alcohols, ethanol and methanol, were found to have roughly additive effects on membrane-fatty acid composition (Table 3). The combination of ethanol and methanol produces a change roughly equivalent to the sum of their independent effects. Long-chain alcohols (chain lengths five to ten) induce changes in fatty acid composition the opposite of those induced by ethanol."
Entered by Uri M
ID 110949