Direct Mass Spectrometric Analysis of in Situ Thermally Hydrolyzed and Methylated Lipids from Whole Bacterial Cells

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Abstract
Fatty acid methyl esters (FAMEs) were generated in situ, during pyrolysis, from whole-cell bacterial samples and analyzed by mass spectrometry (MS). The FAME profiles obtained by an in situ thermal hydrolysis methylation (THM) step were compared with gas chromatography (GC) and MS analyses of the chemically extracted and methylated fatty acids. This correlation was based on the ability of each technique to differentiate a representative group of 15 bacteria at the species level as predicted by principal component analysis. All three analyses, GC/FAME, pyrolysis-MS/FAME, and in situ THM-MS/FAME differentiated the studied bacterial sample set into three discrete clusters. The bacteria comprising each cluster were the same for all three analyses, showing that taxonomic information of the lipid profiles was preserved in the Py-MS/FAME and in situ THM-MS/FAME analyses of whole cells. Contributions from saturated, unsaturated, cyclopropyl, and branched bacterial fatty acids to the differentiation of microorganisms were identified for all three analyses. The in situ THM-MS/FAME approach is simple, requires small samples (∼2 × 106 cells/profile), and is rapid, with a total analysis time under 5 min/sample.