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The influence of fermentation conditions and recycling on the phospholipid and fatty acid composition of the brewer’s yeast plasma membranes

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Abstract

Phospholipid (PL) and fatty acid (FA) compositions of the plasma membrane (PM), as well as the FA composition of the PM phosphatidylcholine (PtdCho) and phosphatidylethanolamine (PtdEtn) in the pure culture (zero generation) and the first three recycled generations of the bottom-fermenting brewer’s yeast, have been determined. The PL composition differed markedly among the generations; in the zero generation, phosphatidylinositol (PtdIns) was the main PL, accounting for 27% of total PLs, followed by phosphatidic acid and PtdCho. In all recycled generations, the main PL was PtdCho with a marked increase in the first generation compared with the zero (32% and 20%, respectively), followed by PtdIns in the first and second generations. In the FA composition of the PM, 22 FAs were identified, ranging from C10 to C26. The compositions of the PM FAs, as well as those of PtdCho and PtdEtn, were characterised by a high preponderance of C16 acids. Saturated FAs prevailed in the zero generation, whilst unsaturated prevailed in the first and second generation. Although the profiles of FAs in PtdCho and PtdEtn were similar, some marked differences were observed, pointing out to their specific functions in the regulation of membrane properties.

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Abbreviations

CL:

Cardiolipin

FA:

Fatty acid

PL:

Phospholipids

PM:

Plasma membrane

PtdCho:

Phosphatidylcholine

PtdEtn:

Phosphatidylethanolamine

PtdIns:

Phosphatidylinositol

PtdOH:

Phosphatydic acid

PtdSer:

Phosphatidylserine

SFA:

Saturated fatty acid

UFA:

Unsaturated fatty acid

UI:

Unsaturation index

WYC:

Whole yeast cells

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This work was supported by the Croatian Ministry of Science, Education and Sports (TP-01/0062-64). We thank Mrs K. Georgiú for technical assistance. We are grateful to Prof. G. Daum and his co-workers (Institute of Biochemistry, Technical University of Graz) for enabling us to test our method for the isolation of the PM and for continuous support.

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  1. Department of Chemistry and Biochemistry, School of Medicine, University of Rijeka, HR-51000, Rijeka, Croatia

    G. Čanadi Jurešić & B. Blagović

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  1. G. Čanadi Jurešić
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  2. B. Blagović
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Correspondence to B. Blagović.

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Čanadi Jurešić, G., Blagović, B. The influence of fermentation conditions and recycling on the phospholipid and fatty acid composition of the brewer’s yeast plasma membranes. Folia Microbiol 56, 215–224 (2011). https://doi.org/10.1007/s12223-011-0040-2

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