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Structural and functional role of lipids in yeast and mycelial forms ofCandida albicans

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Lipids

Abstract

The levels of total lipids, sterols and phospholipids were found to be significantly higher in the mycelial form (log phase) ofCandida albicans than in the yeast form. Increased phospholipid levels in the mycelial form were due to higher levels of phosphatidylcholine, phosphatidylserine and phosphatidylinositol. Analyses of fatty acid composition also revealed higher levels of myristic acid (40%) in the yeast form, resulting in higher levels of saturated lipids than in the mycelial form. The changes in the lipid composition were also manifested in altered thermotropic phase behavior as gel-to-liquid crystalline phase transitions were observed at 36 and 27°C for the lipids of the yeast and mycelial forms, respectively. These changes coincided with higher uptake rate, i.e., Km and Vmax values, for the transport of L-proline and with a higher sensitivity of the mycelial form against antifungal drugs.

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Abbreviations

ANS:

1-anilinonaphthalene-8-sulfonate

DPH:

1,6-diphenyl-1,3,5-hexatriene

LPC:

lysophosphatidylcholine

MIC:

minimum inhibitory concentration

PC:

phosphatidylcholine

PE:

phosphatidylethanolamine

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Authors and Affiliations

  1. Department of Biochemistry, Postgraduate Institute of Medical Education and Research, 160012, Chandigarh, India

    Sawraj Goyal & G. K. Khuller

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  1. Sawraj Goyal
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  2. G. K. Khuller
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Goyal, S., Khuller, G.K. Structural and functional role of lipids in yeast and mycelial forms ofCandida albicans . Lipids 29, 793–797 (1994). https://doi.org/10.1007/BF02536702

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  • DOI: https://doi.org/10.1007/BF02536702

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