| Literature DB >> 29109716 |
Shuntaro Machida1, Ranjith K Bakku1, Iwane Suzuki2.
Abstract
In living organisms, modified fatty acids are crucial for the functions of the cellular membranes and storage lipids where the fatty acids are esterified. Some bacteria produce a typical methyl-branched fatty acid, i.e., 10-methyl stearic acid (19:0Me10). The biosynthetic pathway of 19:0Me10 in vivo has not been demonstrated clearly yet. It had been speculated that 19:0Me10 is synthesized from oleic acid (18:1Δ9) by S-adenosyl-L-methionine-dependent methyltransfer and NADPH-dependent reduction via a methylenated intermediate, 10-methyelene octadecanoic acid. Although the recombinant methyltransferases UmaA and UfaA1 from Mycobacterium tuberculosis H37Rv synthesize 19:0Me10 from 18:1Δ9 and NADPH in vitro, these methyltransferases do not possess any domains functioning in the redox reaction. These findings may contradict the two-step biosynthetic pathway. We focused on novel S-adenosyl-L-methionine-dependent methyltransferases from Mycobacterium chlorophenolicum that are involved in 19:0Me10 synthesis and selected two candidate proteins, WP_048471942 and WP_048472121, by a comparative genomic analysis. However, the heterologous expression of these candidate genes in Escherichia coli cells did not produce 19:0Me10. We found that one of the candidate genes, WP_048472121, was collocated with another gene, WP_048472120, that encodes a protein containing a domain associated with flavin adenine dinucleotide-binding oxidoreductase activity. The co-expression of these proteins (hereafter called BfaA and BfaB, respectively) led to the biosynthesis of 19:0Me10 in E. coli cells via the methylenated intermediate.Entities:
Keywords: 10-methyl octadecanoic acid; SAM-dependent methyltransferase; branched-chain fatty acid; mid-chain methyl-branched fatty acids; tuberculostearic acid
Year: 2017 PMID: 29109716 PMCID: PMC5660069 DOI: 10.3389/fmicb.2017.02061
Source DB: PubMed Journal: Front Microbiol ISSN: 1664-302X Impact factor: 5.640
Existence of each fatty acid in each organism.
| Group | Organisms | CFA | mBFA | MA | Reference |
|---|---|---|---|---|---|
| + | - | - | |||
| + | - | - | |||
| I | + | - | - | ||
| + | - | - | |||
| + | - | - | |||
| + | - | - | |||
| - | + | - | |||
| - | + | - | |||
| II | - | + | - | ||
| - | + | + | |||
| - | + | + | |||
| - | + | + | |||
| III | - | + | + | ||
| - | + | + | |||
| - | + | + | |||
Fatty acid composition of E. coli transformants.
| Fatty acid (mol %) | ||||||||
|---|---|---|---|---|---|---|---|---|
| Vector control | BfaA+ | BfaB+ | BfaAB+ | |||||
| Exogenous FA 18:1Δ9 | Exogenous FA 18:1Δ9 | Exogenous FA 18:1Δ9 | Exogenous FA 18:1Δ9 | |||||
| - | + | - | + | - | + | - | + | |
| 14:0 | 11.7 ± 1.7 | 5.3 ± 0.2 | 6.8 ± 0.0 | 5.2 ± 0.8 | 6.9 ± 0.3 | 4.7 ± 0.5 | 7.9 ± 0.8 | 5.6 ± 0.2 |
| 16:0 | 42.3 ± 1.6 | 39.3 ± 1.5 | 44.2 ± 0.7 | 38.1 ± 0.0 | 43.5 ± 0.2 | 37.0 ± 0.8 | 44.6 ± 0.4 | 38.5 ± 2.0 |
| 16:1Δ7 | – | 4.6 ± 0.2 | – | 4.1 ± 0.1 | – | 4.2 ± 0.2 | – | 4.4 ± 0.1 |
| 16:1Δ9 | 3.2 ± 0.5 | 1.6 ± 0.1 | 3.6 ± 1.1 | 1.3 ± 0.1 | 4.4 ± 0.4 | 1.5 ± 0.4 | 3.8 ± 0.4 | 1.2 ± 0.2 |
| 17:1cycloΔ9 | 22.3 ± 1.1 | 10.1 ± 0.5 | 22.5 ± 1.4 | 11.1 ± 0.3 | 21.0 ± 0.4 | 9.3 ± 0.6 | 21.3 ± 1.0 | 10.6 ± 0.9 |
| 18:0 | 1.6 ± 0.4 | 1.2 ± 0.2 | 1.2 ± 0.1 | 1.6 ± 0.0 | 0.96 ± 0.1 | 2.5 ± 0.9 | 1.1 ± 0.1 | 1.4 ± 0.1 |
| 18:1Δ9 | – | 19.8 ± 2.6 | – | 18.7 ± 1.3 | – | 23.8 ± 2.1 | – | 18.0 ± 2.7 |
| 18:1Δ11 | 11.7 ± 1.3 | 7.1 ± 0.5 | 14.4 ± 2.4 | 8.2 ± 0.4 | 17.6 ± 0.3 | 10.1 ± 0.5 | 15.4 ± 1.0 | 9.2 ± 0.4 |
| 19:1cycloΔ9 | – | 4.8 ± 0.0 | – | 4.4 ± 0.0 | – | 3.0 ± 0.5 | – | 3.6 ± 0.2 |
| 19:1cycloΔ11 | 7.3 ± 1.3 | 5.6 ± 0.2 | 7.4 ± 1.4 | 6.6 ± 0.6 | 5.7 ± 0.5 | 4.5 ± 0.5 | 6.0 ± 0.6 | 6.1 ± 0.8 |
| 19:0Me10 | – | – | – | – | – | – | – | 0.7 ± 0.0 |
| 19:1Me10 | – | – | – | – | – | 0.5 ± 0.1 | – | – |