N -Methyl Groups in Bacterial Lipids III. Phospholipids of Hyphomicrobia
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چکیده
منابع مشابه
Metabolism and Function of Bacterial Lipids. Ii. Biosynthesis of Phospholipids in Escherichia Coli.
In a previous communication (1) we have described some of the general features of the phospholipid metabolism of Escherichia coli B as revealed by experiments in which growing cultures of this organism were labeled with pulses of 32Pi. In such experiments, phosphatidylglycerol and phosphatidylethanolamine were found to be the principal labeled glycerophosphatides in the fraction of lipids readi...
متن کاملMetabolism and Function of Bacterial Lipids. I. Metabolism of Phospholipids in Escherichia Coli B.
Relatively little is known about the intermediary metabolism of bacterial phospholipids. Indeed, as Assilineau and Lederer have pointed out in their authoritative review (l), comparatively few bacterial phospholipids have been well characterized chemically by modern techniques. Interest in the chemistry and metabolism of bacterial lipids is, however, rapidly growing. In the past few years, publ...
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after 24h no further increases were noted. Table 1 summarizes the general distribution pattern, and the extent of incorporation of 99Mo into protein in male mice after 2 days of oral administration. In a preliminary survey no sexual dimorphism was found. The duodenum had the highest degree of 99Mo incorporation and enzyme activity. Table 1 also shows the corresponding pattern for Drosophila lar...
متن کاملBacterial fermentation of creatinine. I. Isolation of N-methyl-hydantoin.
Although creatinine is, other than urea, the most important nitrogenous end product excreted by many animals, very little is known about its metabolic pathway in soil bacteria. Some incomplete studies have been made by early workers (Ackerman, 1913, Linneweh, 1930), mostly with putrefactive bacteria, and they claimed to have identified, besides ammonia, methyl-hydantoin as an end product. Dubos...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1968
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.95.2.367-375.1968