Lactobacillic acid, scientifically 10-(2-hexylcyclopropyl) decanoic acid, is a naturally occurring chemical compound from the group of fatty acids. Its salts are called lactobacillates. A special feature is the cyclopropane ring in the carbon chain. Lactobacillic acid, with 19 carbon atoms, is an odd-chain fatty acid.
The fatty acid was detected in the 1950s in bacteria of the genus Lactobacillus, but is also found in numerous other bacterial species. The bacterial biosynthesis of lactobacillic acid takes place from cis-vaccenic acid (cis-11-octadecenoic acid), a unsaturated fatty acid that has one carbon atom less. Bacteria in a batch culture form the fatty acid at the end of the exponential phase of growth or in the early stationary growth phase. Previous studies have shown that the biosynthesis and storage of lactobacillic acid in the cell membrane is associated with a protective effect for the bacterial cells, although the exact mechanism has not been conclusively clarified. In bacteriology, the fatty acid is mainly used for analytical purposes, for example in the identification of bacteria.
History Discovery In the 1950s, a working group at the University of Pittsburgh conducted research on bacteria of the genus Lactobacillus, which require biotin as a growth factor. It has previously been shown that biotin is no longer necessary for the growth of bacteria if certain fatty acids are present in the culture medium instead. When investigating the influence of biotin on fatty acid metabolism, the researchers initially concentrated on the species L. arabinosus, which according to current systematics is classified as L. plantarum is carried out. They cultivated the bacteria in a semi-synthetic culture medium, harvested the cells and extracted the "free" lipids with acetone and diethyl ether. This fraction makes up about 20% of the total lipids. To obtain the "bound" lipids, an acid hydrolysis was then carried out, in which fatty acids bound as esters were released and also extracted with diethyl ether.
The fatty acids were methylated with diazomethane to the methyl esters and separated according to their boiling points using fractional distillation. Based on the distillation curve, the presence of esters of C16, C18 and C19 fatty acids was expected. The fatty acid obtained from the C19 fraction showed a melting point at 28-29 °C after purification by recrystallization. The compound was investigated using numerous physical and chemical methods and its molecular formula was determined as C19H36O2. In 1950, this was only the second fatty acid with 19 carbon atoms to be isolated from microorganisms. As early as 1929, the tuberculostearic acid, molecular formula C19H38O2) was discovered, which was isolated from the tuberculosis pathogen Mycobacterium tuberculosis. In analogy to its name, the biochemists suggested the English name 'lactobacillic acid', as the fatty acid originated from a Lactobacillus species. Lactobacillic acid has also been isolated from L. casei. In the publication, the scientists emphasized the implications of their discovery, which contradicted the opinion at the time that only fatty acids with an even number of carbon atoms occur in nature.
Structure elucidation
The "free" and "bound" lipids do not differ significantly in their fatty acid composition. In addition to lactobacillic acid with a share of 31%, palmitic acid (C16:0), stearic acid (C18:0) and cis-vaccenic acid (C18:1 cis-11) with a proportion of 37%, 2% and 20% respectively. The test results of the newly discovered fatty acid showed that it is a saturated fatty acid. It is stable towards oxidizing agents that would react with a double bond in the carbon chain. In the reaction with hydrogen bromide (HBr), however, an addition of HBr occurs in the molecule. Hydrogenation is also possible, resulting in several isomers fatty acids with the molecular formula C19H38O2, one of which has been identified as nonadecanoic acid. The other compound is a branched-chain fatty acid with a methyl group as a branch (methyloctadecanoic acid), although the scientists could not distinguish at the time whether one or more isomers of it were present. Based on the results of the chemical and physical (infrared spectroscopy and X-ray diffraction) methods for structure elucidation, a saturated fatty acid with a cyclopropane ring in the carbon chain was proposed as the structure.
from its lipids. By comparison with synthetically produced fatty acids, they were able to determine the position of the cyclopropane ring and proposed the name 11,12-methyleneoctadecanoic acid, without specifying the stereoisomerism of the structure.
Viewed from the cyclopropane ring, different substituents are present on two carbon atoms, resulting in cis-trans-isomerism (see figure). The substituents can be on the same side (cis) or on different sides (trans) of the ring bond. Hofmann et al. were initially unable to clarify which structure was actually present at the time of discovery. However, in 1954 they hypothesized that the cis isomer was present. This was confirmed by a Canadian research group in 2005. A clear description of the spatial arrangement of the substituents is possible with the help of the Cahn-Ingold-Prelog priority rules, according to which the absolute configuration of the molecule is given as 11R,12S. The derived name (11R,12S)-methylenoctadecanoic acid is commonly used, even if it does not correspond to the recommendations of the IUPAC nomenclature. For the systematic naming of lactobacillic acid, the absolute configuration is given from the cyclopropane ring, with a C6 substituent (hexyl group) and a C10 substituent containing the carboxy group (decanoic acid), thus giving 10-[(1R,2S)-2-hexylcyclopropyl]decanoic acid
Etymology Lactobacillic acid and Lactobacillussäure are translations of the English term 'lactobacillic acid', which scientists proposed when this fatty acid was discovered (1950) in a Lactobacillus species. In the German-language literature, the term lactobacillic acid is used more frequently than lactobacillus acid. As early as 1938, another group of researchers discovered an unusual fatty acid from the bacterium Agrobacterium tumefaciens (at that time called Bacterium tumefaciens or Phytomonas tumefaciens) was isolated and after the generic name as phytomonic acid. According to the knowledge of scientists at the time, this saturated fatty acid had the molecular formula C20H40O2. The proposed structure was a branched-chain fatty acid with a methyl group as a branch, methylnonadecanoic acid. However, K. Homann et al. were able to show in 1955 that this compound isolated from P. tumefaciens was in fact lactobacillic acid. According to them, the substance originally investigated had been contaminated.
Occurrence Occurrence of lactobacillic acid Following the discovery of lactobacillic acid in the lipids of Lactobacillus arabinosus, Klaus Hofmann's team was also able to determine this fatty acid in the lipids of Lactobacillus casei with a content of 16%. It is also present in L. acidophilus, L. buchneri, L. delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. fermentum and L. helveticus with a content of 10 to 30% has been detected. However, lactobacillic acid is not restricted to members of the genus Lactobacillus or lactic acid bacteria in general. The fatty acid was also found in higher proportions (10-20%) in gram-negative bacteria, such as Agrobacterium tumefaciens and Escherichia coli detected, in smaller quantities (5-10%) also in Serratia marcescens, Klebsiella aerogenes and Pseudomonas fluorescens. Brucellaspecies also contain lactobacillic acid, as well as Bordetella species, but the content here is only 1-2%.
Lactobacillic acid is found in both Gram-positive and Gram-negative bacteria and is found in strictly aerobic, microaerophilic, facultative and strictly anaerobic genera. genera. Although the fatty acid is widely distributed in bacteria, it is not found in all genera. Bacteria that do not have unsaturated fatty acids in their membrane lipids do not have lactobacillic acid. This applies in particular to thermophilic bacteria and archaea. However, the fatty acid is found rather rarely in eukaryotic organisms. It is contained, for example, in rapeseed oil, which contains little erucic acid (so-called LEAR varieties).
Occurrence of other cyclopropane fatty acids The biosynthesis and occurrence of lactobacillic acid is closely linked to dihydrosterculic acid (compare sterculic acid), which is also a saturated fatty acid with the molecular formula C19H36O2, which contains a cyclopropane ring. Here, however, the ring is located at positions 9 and 10 of the carbon chain, which is why it is also referred to as cis-9,10-methylenoctadecanoic acid. Dihydrosterculic acid is also found in the lipids of many bacterial genera, but has also been found in eukaryotes, for example in protozoa from the Trypanosomatida group, here in the genera Crithidia, Leishmania, Leptomonas, Herpetomonas and Phytomonas. According to a study published in 2014, lactobacillic acid and dihydrosterculic acid are also found in cow's milk in very small quantities (< 0.1% of total fatty acids), but not in the milk of goats or sheep.
Extraction and presentation Extraction Lactobacillic acid can be isolated from the lipids of bacteria, as used by the working group during the discovery. First, hydrolysis (saponification) of the phospholipids or triglycerides is carried out, releasing the fatty acid bound as an ester. Since other fatty acids are present in addition to lactobacillic acid, separation is then carried out using urea extraction crystallization or column chromatography. The fractional crystallization process can also be used.
Chemical synthesis The chemical synthesis is similar to the biosynthesis, starting from the unsaturated compound without a cyclopropane ring, the vaccenic acid. In a Simmons-Smith reaction, a carbene is added to the double bond of the unsaturated fatty acid; diiodomethane and zinc are used to form the carbene. The Simmons-Smith reaction is stereospecific, for the preparation of cis-11,12-methylenoctadecenoic acid (lactobacillic acid) the cis-11-octadecenoic acid (cis-vaccenoic acid) is used. This can be of natural origin or synthesized from 11-octadecic acid.
Biosynthesis in bacteria
The basic principles of the biosynthesis of lactobacillic acid were already clarified in 1961. Lactobacillic acid, as well as other naturally occurring cyclopropane fatty acids (also abbreviated as CFA or CPFA) are formed from the corresponding unsaturated fatty acids, which have one carbon atom less, and have a cis configuration on the cyclopropane ring. The precursor of lactobacillic acid (cis-11,12-methylenoctadecanoic acid) is thus cis-vaccenic acid (cis-11-octadecenoic acid). This was demonstrated by carbon isotope14C labeled precursors.
With the help of the enzymes cyclopropane fatty acid synthase, a methylene group is added to the double bond of cis-vaccenic acid. The methylene group originates from S-adenosylmethionine. The unsaturated fatty acid is not free, but is bound as an ester within phospholipids. The reaction mechanism proceeds via the formation of a carbocation. The enzyme catalyzes the reaction only with unsaturated fatty acids whose double bond has a cis configuration; the corresponding trans isomers are not converted.
When the bacteria are cultivated in a batch culture, the formation of CFA occurs suddenly at a certain point in time rather than steadily increasing in concentration. At the same time, a decrease in the concentration of the unsaturated fatty acid (as a precursor) is observed. The formation of cyclopropane fatty acid occurs at the end of the exponential phase of growth or in the early stationary growth phase.
Biological significance Physiological significance for bacteria