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Effect of selenium on lipid alternations in pigment-forming yeasts

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Abstract

The work deals with lipid modifications of pigment-forming yeasts Rhodotorula and Sporobolomyces growing under presence of selenium. This metal in the medium significantly prolonged lag-phase of all cultures and enlarged yeast cells. Total, neutral, and membrane yeast lipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol) consisted of predominantly palmitic, palmitoleic, stearic, oleic, linoleic, and linolenic acids. Selenium activated fatty acid unsaturation mainly in phosphatidylcholine due to elevated levels of linoleic and linolenic acids. Because biosynthesis of C18 unsaturated fatty acids in Rhodotorula and Sporobolomyces species may be associated with phosphatidylcholine moieties, selenium might be involved to the induction of membranebound fatty acid Δ12 and Δ15 desaturases in red yeasts. Oppositely, neutral lipids (primarily triacylglycerols) did not show such intensive changes in fatty acid composition as their polar counterparts. These observations could be applied for preparation of selenized red yeasts containing carotenoid pigments with enhanced accumulation of linoleic and linolenic acids.

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Authors and Affiliations

  1. Department of Biochemical Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, 812 37, Bratislava, Slovak Republic

    Milan Čertík, Monika Oláhová & Ján Šajbidor

  2. Institute of Chemistry, Slovak Academy of Sciences, 845 38, Bratislava, Slovak Republic

    Emília Breierová

  3. Centre for Materials Research, Faculty of Chemistry, Brno University of Technology, 612 00, Brno, Czech Republic

    Ivana Márová

Authors
  1. Milan Čertík
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  2. Emília Breierová
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  3. Monika Oláhová
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  4. Ján Šajbidor
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  5. Ivana Márová
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Correspondence to Milan Čertík.

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Čertík, M., Breierová, E., Oláhová, M. et al. Effect of selenium on lipid alternations in pigment-forming yeasts. Food Sci Biotechnol 22 (Suppl 1), 45–51 (2013). https://doi.org/10.1007/s10068-013-0047-3

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  • DOI: https://doi.org/10.1007/s10068-013-0047-3

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