Table 1. The chemical composition of B. burgdorferi glycolipids.
BbGL-I
|
BbGL-II
|
|||
---|---|---|---|---|
Component | Native | O-deacylated | Native | O-deacylated |
Molar ratio of sugars | ||||
Galactose | 1.0 | 1.0 | 1.0 | 1.0 |
Glycerol | 0 | 0 | 0.93 | 1.05 |
Molar ratio of fatty acids | ||||
C 14:0 | 0.07 | 0.15 | ||
C 16:0 | 1.15 | 1.00 | ||
C 18:2 (Δ9, 12) | 0.23 | 0.12 | ||
C 18:1 (Δ9) | 1.0 | 0.65 | ||
C 18:0 | 0.16 | 0.25 |