Enhancement of low-temperature growth of Staphylococcus aureus by low concentrations of antimicrobial unsaturated fatty acids

It is well established that Staphylococcus aureus can incorporate straight-chain unsaturated fatty acids (SCUFAs) into its lipids in addition to the normally biosynthesized branched-chain and straight-chain saturated fatty acids. Incorporation of oleic acid into S. aureus lipids has recently been shown to significantly enhance S. aureus growth at low temperatures due to the greater fluidity imparted to the membrane. Here, we show that low-temperature growth of S. aureus is not limited to oleic acid but enhanced also by various antimicrobial SCUFAs when present at low concentrations. A fakA-deficient strain did not show SCUFA-induced growth stimulation, which indicates that the fatty acid kinase is necessary for SCUFA incorporation into membrane lipids to promote low-temperature growth. Determination of total lipid fatty acid composition showed that incorporated SCUFAs make up ~12% or less of the total fatty acids. Lipidomic investigations revealed elevated synthesis of diglucosyldiglyceride in the absence or presence of SCUFAs. SCUFAs were incorporated into diglucosyldiglyceride to a greater extent than phosphatidyglycerol at both 12 °C and 37 °C. The presence of SCUFAs at low temperatures also enhanced production of the carotenoid staphyloxanthin. The results suggest that multiple strategies are at play in the membrane adaptation of S. aureus to low temperatures. Inclusion of oleic acid in media decreased the minimum growth temperature of S. aureus, suggesting that the presence of SCUFAs in food may facilitate the growth of S. aureus at low temperature. Also, incorporation of SCUFAs into lipids may promote the disruption of the membrane by SCUFAs.