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J. Biochem, 1989, Vol. 106, No. 1 81-86
© 1989 Japanese Biochemical Society

research-article

Thermally Adaptive Changes of Mycolic Acids in Mycobacterium smegmatis

Tuneko Baba*, Kenji Kaneda**, Emi Kusunose***, Masamichi Kusunose*** and Ikuya Yano****

*Department of Domestic Science, Shoin Women's College Nada-ku, Kobe, Hyogo 657
**Department of Anatomy, Tokyo Medical and Dental University Bunkyo-ku, Tokyo 113
***Toneyama Institute for Tuberculosis Research Abeno-ku, Osaka, Osaka 545
****Department of Bacteriology, Osaka City University Medical School Abeno-ku, Osaka, Osaka 545

The effect of growth temperature on mycolic acid composition in eight strains of Mycobacterium smegmatis was investigated by gas chromatography/mass spectrometry. A change in growth temperature from 45 to 20°C caused a shift in the subclass and molecular species composition of mycolic acids. The relative amount of a'-mycolic acids to {alpha}-mycolic acids decreased, and that of hydroxy mycolic acids increased at lower temperatures. Moreover, the proportion of shorter-chain species of {alpha}-mycolic acids increased, and those of longer-chain species of {alpha}-mycolic and hydroxy mycolic acids decreased. This observation seems to be due to the changes of the chain length of meromycolates because the {alpha}-alkyl chain unit of mycolic acids was not affected. The ratio of odd to even carbon-numbered a-mycolates decreased as the growth temperature was lowered. In contrast, the molecular species composition of {alpha}'-mycolic acid was not influenced by the growth temperature.


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