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Antagonistic effects ofMyxococcus xanthus on fungi: II. Isolation and characterization of inhibitory lipid factors

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Lipids

Abstract

The chemical composition of the lipophilic excretion ofMyxococcus xanthus inhibitory to the germination of fungal spores and growth has been investigated. The inhibitory effect was attributed to a mixture of fungistatically acting fatty acids and a component of antibiotic character. The fatty acid mixture has been fully characterized and found to constitute a mixture of saturated (68%) and unsaturated (32%) structures in the C13–C17 range. The major part is methylbranched of theiso-type, with 13-methyltetradecanoic acid being the main component (33% of the total). The fungistatic activity of the fatty acid mixture on spore germination is attributed to the structures withiso-configuration. The presence of unsaturation is of minor importance. Observed morphological changes of the spores and hyphae in the presence ofiso-fatty acids suggest that they act on the plasma membrane.

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Authors and Affiliations

  1. Department of Microbiology, University of Lund, Sweden

    Börje Norén

  2. Lipdi Chemistry Laboratory, University of Göteborg, Sweden

    Göran Odham

Authors
  1. Börje Norén
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  2. Göran Odham
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Norén, B., Odham, G. Antagonistic effects ofMyxococcus xanthus on fungi: II. Isolation and characterization of inhibitory lipid factors. Lipids 8, 573–583 (1973). https://doi.org/10.1007/BF02532714

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  • DOI: https://doi.org/10.1007/BF02532714

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