Interrelationships between the fatty acid composition and metabolic pathways upon dehydration-rehydration of the yeast Saccharomyces cerevisiae

1983 ◽  
Vol 18 (5) ◽  
pp. 298-302 ◽  
Author(s):  
P. B. Zikmanis ◽  
S. I. Auzáne ◽  
R. V. Krúĉe ◽  
L. P. Auziņa ◽  
M. J. Beker
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Metabolic Pathways ◽  
Yeast Saccharomyces Cerevisiae

Combined effects of ethanol, high homogenization pressure, and temperature on cell fatty acid composition inSaccharomyces cerevisiae

1999 ◽  
Vol 45 (10) ◽  
pp. 805-810 ◽  
Author(s):  
Maria Elisabetta Guerzoni ◽  
Marilena Ferruzzi ◽  
Fausto Gardini ◽  
Rosalba Lanciotti
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Short Chain Fatty Acids ◽  
Ethyl Esters ◽  
Yeast Cells ◽  
Combined Effects ◽  
Different Temperatures

The specific aims of this research were to evaluate the combined effects of ethanol and high-pressure homogenization at different temperatures on cell viability in Saccharomyces cerevisiae and to study the induced modification of fatty acid composition. The decrease in viability was weak at 10°C while a homogenization pressure over 1000 bar (1 bar = 100 kPa) induced a significant reduction in viability when the cells were incubated at 20 and 30°C. The cell tolerance to pressure decreased with an increase in ethanol concentration and temperature. Ethanol, particularly intracellular ethanol accumulated by S. cerevisiae, played an important role in the response to homogenization pressure and in modification of the cell fatty acid composition. In fact, an unusually elevated accumulation of ethyl esters in lipid extracts of yeast cells subjected to high homogenization pressure, especially in the presence of exogenous ethanol and at 30°C, was observed. Moreover, only unsaturated and traces of short chain fatty acids were esterified with ethanol.Key words: Homogenization pressure, ethanol, fatty acids, Saccharomyces cerevisiae.

scholarly journals Comparison of Three Feeding Regimens on Blood Fatty Acids Metabolites of Wujumqin Sheep in Inner Mongolia

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1080
Author(s):  
Yanmei Jin ◽  
Xiaoqing Zhang ◽  
Jize Zhang ◽  
Qian Zhang ◽  
Tana
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Metabolic Pathways ◽  
Limited Information ◽  
Pufa Biosynthesis ◽  
Ruminant Animals ◽  
Effect Of Feeding ◽  
Metabolomic Approach

Feeding regimens influence the fatty acid composition of animal-derived products. However, there is limited information on the effect of feeding regimens on the blood fatty acid composition and metabolic pathways of ruminant animals. In this study, 30 Wujumqin sheep were randomly assigned to three groups, PF (pasture feeding), PSF (pasture feeding plus corn supplementation) and BF (barn feeding), to examine the effects of feeding regimens on blood fatty acid composition and metabolic pathways through a metabolomic approach. The results showed that the BF sheep had increased serum n-6 polyunsaturated fatty acids levels, while the PF and PSF sheep had increased serum n-3 PUFA levels. Compared to the BF and PSF sheep that were fed ground corn, the PF sheep that only ate natural grass had up-regulated serum DHA levels. Meanwhile, blood metabolites from linoleic acid and arachidonic acid, including pro-inflammatory products (20-HETE, LTs, TX etc.) and anti-inflammatory products (LXB4, DHETs, HPETEs etc.) were elevated in the BF group. It was found that, compared to grazing, concentrate supplement feeding regimens, including either grazing plus supplements or feeding indoors, down-regulated blood n-3 PUFA biosynthesis and up-regulated the blood inflammatory compound metabolism by n-6 PUFA.

Combined effects of ethanol, high homogenization pressure, and temperature on cell fatty acid composition in Saccharomyces cerevisiae

1999 ◽  
Vol 45 (10) ◽  
pp. 805-810 ◽  
Author(s):  
Maria Elisabetta Guerzoni ◽  
Marilena Ferruzzi ◽  
Fausto Gardini ◽  
Rosalba Lanciotti
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Combined Effects
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