Identification and Characterization of Phospholipids with Very Long Chain Fatty Acids in Brewer’s Yeast

Lipids volume 52, pages1007–1017(2017)Cite this article

Abstract

Yeast lipids and fatty acids (FA) were analyzed in Saccharomyces pastorianus from seven breweries and in the dietary yeast supplement Pangamin. GC–MS identified more than 30 FA, half of which were very-long chain fatty acids (VLCFA) with hydrocarbon chain lengths of ≥22 C atoms. Positional isomers ω-9 and ω-7 were identified in FA with C18–C28 even-numbered alkyl chains. The most abundant ω-7 isomer was cis-vaccenic acid. The structure of monounsaturated FA was proved by dimethyl disulfide adducts (position of double bonds and cis geometric configuration) and by GC–MS of pyridyl carbinol esters. Ultra-high performance liquid chromatography-tandem mass spectrometry with negative electrospray ionization identified the phospholipids phosphatidylethanolamine, phosphatidylinositol and phosphatidylcholine, with more than 150 molecular species. Wild-type unmutated brewer’s yeast strains conventionally used for the manufacture of food supplements were found to contain VLCFA.

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Abbreviations

CID:

Collision induced dissociation

DMDS:

Dimethyldisulfide

DMPtdEtn:

Dimethyl-phosphatidylethanolamine

ESI:

Electrospray ionization

ESI-MS:

Electrospray ionization mass spectrometry

FA:

Fatty acids

FAME:

Fatty acid methyl esters

FID:

Flame ionization detector

FT:

Fourier transform

GC–MS:

Gas chromatography–mass spectrometry

HESI:

Heated electrospray interface

HPLC:

High-performance liquid chromatography

IT-TIC:

Ion trap-total ion current

MMPtdEtn:

Monomethyl-phosphatidylethanolamine

PtdCho:

Phosphatidylcholine

PtdEtn:

Phosphatidylethanolamine

PtdIns:

Phosphatidylinositol

PtdSer:

Phosphatidylserine

SIM:

Selected-ion monitoring

TAG:

Triacylglycerol

HPLC:

High performance liquid chromatography

HPLC–MS2/ESI− :

High performance liquid chromatography–tandem mass spectrometry negative electrospray ionization

VLCFA:

Very-long chain fatty acids

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Acknowledgements

The research was supported by the Czech Science Foundation (GACR) project P503 17-00027S and by Institutional Research Concepts RVO61388971.

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Affiliations

  1. Institute of Microbiology, Academy of Sciences of the Czech Republic, Vídeňská 1083, 142 20, Prague, Czech Republic

    Tomáš Řezanka, Andrea Palyzová & Karel Sigler

  2. Department of Biotechnology, University of Chemistry and Technology Prague, Technická 5, 166 28, Prague, Czech Republic

    Irena Kolouchová & Lucia Gharwalová

Authors
  1. Tomáš Řezanka
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  2. Irena Kolouchová
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  3. Lucia Gharwalová
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  4. Andrea Palyzová
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  5. Karel Sigler
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Correspondence to Tomáš Řezanka.

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Řezanka, T., Kolouchová, I., Gharwalová, L. et al. Identification and Characterization of Phospholipids with Very Long Chain Fatty Acids in Brewer’s Yeast. Lipids 52, 1007–1017 (2017). https://doi.org/10.1007/s11745-017-4294-6

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Keywords

  • Yeast
  • Very long chain fatty acids
  • Negative electrospray ionization
  • Phospholipids