Analysis of Fatty Acids in Different Strains of Burkholderia gladioli

doi:10.11924/j.issn.1000-6850.casb2021-1185

Abstract

Abstract:

In order to explore the correlation between fatty acids and the production of bongkrekic acid from Pseudomonas cocovenenans subsp. farinofermentans, the fatty acids of different toxin-producing strains were separated by gas chromatography, and the chromatographic peaks were quantitatively analyzed by area normalization method. The results showed that a total of 11 components were isolated from 9 strains, including hexadecanoic acid (C16:0), cis-10-heptadecaenoic acid (C17:1) and cis,cis-9,12-octadecadienoic acid (C18:2n6c), with an average content of 43.85%, 25.84% and 14.75%, respectively. Culture medium and culture temperature were the main factors affecting fatty acid composition. Under the same culture conditions, the similarity of fatty acid composition of the 9 strains was more than 90%. After the toxicity test, the fatty acids of non-virulent strain 10574 and toxin-producing strain showed similar changes, the content of cis-9-octadecenoic acid (C18:1n9c) decreased, while the content of cis,cis-9,12-octadecadienoic acid (C18:2n6c) increased. The culture condition is the main factor affecting the fatty acid composition of Pseudomonas cocovenenans subsp. farinofermentans, and there is little correlation between fatty acids and the production of bongkrekic acid.

Key words: Burkholderia gladioli, Pseudomonas cocovenenans subsp. farinofermentans, bongkrekic acid, toxoflavin, fatty acid

CLC Number:

S182

HUANG Xiuli, LUO Yuezhen, HUANG Yongde, WAGN Xiaoqin, ZHU Wenjuan, ZHANG Fengyun, ZHAO Zhifeng, CHEN Jiacong. Analysis of Fatty Acids in Different Strains of Burkholderia gladioli [J]. Chinese Agricultural Science Bulletin, 2022, 38(33): 139-144.

Figures/Tables 6

References 20

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样品名称	来源	产毒类型
样品名称	来源	米酵菌酸	毒黄素
10574	野生诺尼果内	--	--
菌株D	泰国碎白米	+	+
菌株F	东北云耳	+	--
菌株G	木耳	+
菌株M	缅甸碎白米	+	--
菌株O	木耳	--	++
菌株P	糯米	--	++
菌株Q	大米	--	++
菌株V	大米	--	++

样品名称	来源	产毒类型
样品名称	来源	米酵菌酸	毒黄素
10574	野生诺尼果内	--	--
菌株D	泰国碎白米	+	+
菌株F	东北云耳	+	--
菌株G	木耳	+
菌株M	缅甸碎白米	+	--
菌株O	木耳	--	++
菌株P	糯米	--	++
菌株Q	大米	--	++
菌株V	大米	--	++

出峰时间 /min	化合物	含量/%
出峰时间 /min	化合物	菌株10574	菌株 D	菌株 F	菌株 G	菌株 M	菌株 O	菌株 P	菌株 Q	菌株 V
7.640	丁酸甲酯 (C4:0)	3.73	1.89	2.98	0.61	2.42	0.90	3.05	3.84	2.78
8.035	己酸甲酯 (C6:0)	0.88	4.95	1.26	1.78	0.99	7.32	1.80	0.04	0.33
13.379	十四碳酸甲酯(C14:0)	2.35	4.69	5.89	4.72	7.45	3.61	4.76	3.67	5.123
15.649	顺-10-十五碳一烯酸甲酯(C15:1)	0	0	0	0.05	0	0.06	0.46	0.21	0
15.844	十六碳酸甲酯(C16:0)	41.92	44.74	43.02	43.46	44.59	39.02	40.00	49.84	48.07
16.981	顺-9-十六碳一烯酸甲酯(C16:1)	0	0.84	0	3.51	0.20	5.47	1.38	0.28	1.33
17.523	十七碳酸甲酯(C17:0)	0	0	0	0	0	0.57	0	0	0.55
18.352	顺-10-十七碳一烯酸甲酯(C17:1)	30.84	22.77	28.32	30.88	23.63	23.53	28.02	21.34	23.21
18.902	十八碳酸甲酯(C18:0)	0.74	1.71	3.81	1.39	2.40	8.85	2.24	2.32	2.76
20.330	顺-9-十八碳一烯酸甲酯(C18:1n9c)	1.96	2.58	0	3.37	1.40	0	1.62	0.49	1.72
22.032	顺,顺-9,12-十八碳二烯酸甲酯(C18:2n6c)	17.6	15.84	14.73	10.22	16.92	10.68	14.68	17.98	14.13

出峰时间 /min	化合物	含量/%
出峰时间 /min	化合物	菌株10574	菌株 D	菌株 F	菌株 G	菌株 M	菌株 O	菌株 P	菌株 Q	菌株 V
7.640	丁酸甲酯 (C4:0)	3.73	1.89	2.98	0.61	2.42	0.90	3.05	3.84	2.78
8.035	己酸甲酯 (C6:0)	0.88	4.95	1.26	1.78	0.99	7.32	1.80	0.04	0.33
13.379	十四碳酸甲酯(C14:0)	2.35	4.69	5.89	4.72	7.45	3.61	4.76	3.67	5.123
15.649	顺-10-十五碳一烯酸甲酯(C15:1)	0	0	0	0.05	0	0.06	0.46	0.21	0
15.844	十六碳酸甲酯(C16:0)	41.92	44.74	43.02	43.46	44.59	39.02	40.00	49.84	48.07
16.981	顺-9-十六碳一烯酸甲酯(C16:1)	0	0.84	0	3.51	0.20	5.47	1.38	0.28	1.33
17.523	十七碳酸甲酯(C17:0)	0	0	0	0	0	0.57	0	0	0.55
18.352	顺-10-十七碳一烯酸甲酯(C17:1)	30.84	22.77	28.32	30.88	23.63	23.53	28.02	21.34	23.21
18.902	十八碳酸甲酯(C18:0)	0.74	1.71	3.81	1.39	2.40	8.85	2.24	2.32	2.76
20.330	顺-9-十八碳一烯酸甲酯(C18:1n9c)	1.96	2.58	0	3.37	1.40	0	1.62	0.49	1.72
22.032	顺,顺-9,12-十八碳二烯酸甲酯(C18:2n6c)	17.6	15.84	14.73	10.22	16.92	10.68	14.68	17.98	14.13