Abstract
Humans are exposed much more often to exogenous Saccharomyces cerevisiae (a baker’s yeast) than exogenous Candida albicans (a highly infectious yeast) but suffer no apparent complications from S. cerevisiae. We hypothesize that variations in characteristics between these two species may be due, in part, to differences in glycine metabolism. In this study, we examined differences in glycine oxidation between C. albicans and S. cerevisiae. Both C. albicans and S. cerevisiae were cultured in glycine enriched media, followed by determination of glycine oxidation and amino acid concentrations in cells. Glycine was degraded to a much greater extent in C. albicans than in S. cerevisiae. Threonine concentrations and glycine oxidation were also elevated in C. albicans. Almost all of the disappearance of glycine from incubation media was accounted for by the formation of serine, threonine, and CO2 in S. cerevisiae, whereas these products represented only 50% of the metabolized glycine in C. albicans. The unidentified metabolites of glycine in C. albicans, presumably purines, could contribute to its infectious capacity and this warrants further study.
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Abbreviations
- CA:
-
C. albicans
- SC:
-
S. cerevisiae
- −O:
-
Anaerobic
- +O:
-
Aerobic
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Acknowledgments
We thank Dr. Crosby Jones (Angelo State University) for technical assistance with yeast culture methodology, Ms. Charlotte Klepac for secretarial support, and the Welch Foundation (Grant #AJ0029) for financial support of this project.
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Flynn, N.E., Patyrak, M.E., Seely, J.B. et al. Glycine oxidation and conversion into amino acids in Saccharomyces cerevisiae and Candida albicans . Amino Acids 39, 605–608 (2010). https://doi.org/10.1007/s00726-010-0477-7
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DOI: https://doi.org/10.1007/s00726-010-0477-7