NDLI: Growth temperature affects accumulation of exogenous fatty acids and fatty acid composition in Schizosaccharomyces pombe

Content Provider	Springer Nature Link
Author	McDough, Virginia M. Roth, Therese M.
Copyright Year	2004
Abstract	The incorporation of exogenously supplied fatty acids, palmitic acid, palmitoleic acid, oleic acid and linoleic acid, was examined in the yeast Schizosaccharomyces pombe at two growth temperatures, 20 °C and 30 °C. Fatty acids supplied to S. pombe in the growth medium were found to be preferentially incorporated into the cells, becoming a dominant species. The relative increase in exogenous fatty acids in cells came at the expense of endogenous oleic acid as a proportion of total fatty acids. Lowering the temperature at which the yeast were grown resulted in decreased levels of incorporation of the fatty acids palmitic acid, palmitoleic acid and linoleic acid compared to cells supplemented at 30 °C. In addition, the relative amount of the endogenously produced unsaturated fatty acid oleic acid, while greatly reduced compared to unsupplemented cells, was increased in cells supplemented with fatty acids at 20 °C compared to supplemented cells at 30 °C. The differential production of oleic acid in S. pombe cells indicates that regulation of unsaturated fatty acid levels, possibly by control of the stearoyl-CoA desaturase, is an important control point in membrane composition in response to temperature and diet in this species.
Starting Page	349
Ending Page	354
Page Count	6
File Format	PDF
ISSN	00036072
Journal	Antonie van Leeuwenhoek
Volume Number	86
Issue Number	4
e-ISSN	15729699
Language	English
Publisher	Kluwer Academic Publishers
Publisher Date	2004-01-01
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Medical Microbiology Microbiology Plant Sciences Soil Science & Conservation
Content Type	Text
Resource Type	Article
Subject	Medicine Molecular Biology Microbiology

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