Biochemical implications and geochemical significance of novel phospholipids of the extremely barophilic bacteria from the Marianas Trench at 11,000 m

The membrane phospholipids of two barophilic bacteria, DB21MT-2 and DB21MT-5, isolated from sediments from the Marianas Trench at 11,000 m were structurally characterized and quantitatively determined by liquid chromatography/electrospray ionization/mass spectrometry (LC/ESI/MS). Phospholipids detected in the barophiles were distributed in five different classes: phosphatidylglycerol (PG), phosphatidylinositol (PI), phosphatidylcholine (PC), diphosphatidylglycerol (DPG), and phosphatidylethanolamine (PE) and its methylated forms phosphatidylmethylethanolamine (PME) and phosphatidyldimethylethanolamine (PDME). Concentrations of phospholipids/phospholipid groups range from 5.3 to 4.583 μg/g (dry weight). A unique aspect of the phospholipid profiles of the barophilic bacteria was the wide distribution of polyunsaturated fatty acids 20 : 5 (in DB21MT-2) and 22 : 6 (in both DB21MT-5 and DB1MT-2) on the sn-1 and mostly on the sn-2 position of the phospholipids. The results suggest that the adaptation of the barophiles to low temperature and high hydrostatic pressure influenced the synthesis of phospholipids containing polyunsaturated fatty acids. It was also observed that the polyunsaturated fatty acids were associated with almost every phosphatidylglycerol (PG) molecule. Presumably, the larger head group of PG would be expected to cause greater disruption in acyl chain packing within the membrane bilayer and thereby lower the transition temperature in response to the additive effects of low temperature and high pressure. The detection of phospholipids with polyunsaturated fatty acids also has important geochemical implications for paleoenvironment reconstruction and for determining the surface water biological productivity of the ocean. It seems that psychrophilic and barophilic bacteria may be major sources of polyunsaturated fatty acids to the deep-sea sediments, given the fact that the vertical flux of polyunsaturated fatty acids from surface water plankton decreased rapidly with depth.