Identification of Species of Candida, Cryptococcus, and Torulopsis by Gas-Liquid Chromatography

Gangopadhyay, P. K.; Thadepalli, Haragopal; Roy, Ira; Ansari, Ali

doi:10.1093/infdis/140.6.952

Cited by 31 publications

(15 citation statements)

References 17 publications

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“…Arachidonic acid was detected among the very long chain fatty acids (C [19][20][21][22][23][24][25] ) of the yeast Rhodotorula (19). The occurrence of arachidonic acid in C. neoformans and C. albicans has not been verified (6,15). It is possible that the growth conditions and/or methods of fatty acid extraction and identification were not optimized for detecting very long chain fatty acids.…”

Section: Discussionmentioning

confidence: 99%

Pathogenic YeastsCryptococcus neoformansandCandida albicansProduce Immunomodulatory Prostaglandins

et al. 2001

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Enhanced prostaglandin production during fungal infection could be an important factor in promoting fungal colonization and chronic infection. Host cells are one source of prostaglandins; however, another potential source of prostaglandins is the fungal pathogen itself. Our objective was to determine if the pathogenic yeasts Cryptococcus neoformans and Candida albicans produce prostaglandins and, if so, to begin to define the role of these bioactive lipids in yeast biology and disease pathogenesis. C. neoformans and C. albicans both secreted prostaglandins de novo or via conversion of exogenous arachidonic acid. Treatment with cyclooxygenase inhibitors dramatically reduced the viability of the yeast and the production of prostaglandins, suggesting that an essential cyclooxygenase like enzyme may be responsible for fungal prostaglandin production. A PGE series lipid was purified from both C. albicans and C. neoformans and was biologically active on both fungal and mammalian cells. Fungal PGE x and synthetic PGE 2 enhanced the yeast-to-hypha transition in C. albicans. Furthermore, in mammalian cells, fungal PGE x down-modulated chemokine production, tumor necrosis factor alpha production, and splenocyte proliferation while up-regulating interleukin 10 production. These are all activities previously documented for mammalian PGE 2 . Thus, eicosanoids are produced by pathogenic fungi, are critical for growth of the fungi, and can modulate host immune functions. The discovery that pathogenic fungi produce and respond to immunomodulatory eicosanoids reveals a virulence mechanism that has potentially great implications for understanding the mechanisms of chronic fungal infection, immune deviation, and fungi as disease cofactors.Prostaglandins are potent regulators of host immune responses. They are produced following the action of a cyclooxygenase on dihomo-␥-linolenic, arachidonic, or eicosanopentaenoic acid (20). The activities of prostaglandins on mammalian cells are numerous. Prostaglandins can inhibit Th1-type immune responses, chemokine production, phagocytosis, and lymphocyte proliferation (1,11,16,18,20,23,26,27). Prostaglandins can also promote Th2-type responses and tissue eosinophilia (4,16,20,24). In the context of anti-fungal immunity, chronic or disseminating fungal infections will result if the Th1-Th2 balance of cellular immunity is shifted away from Th1-toward Th2-type responses (21). The role of prostaglandins in promoting fungal virulence remains to be determined. However, elevated prostaglandin levels have been observed in chronic Candida albicans infections (28). Thus, enhanced prostaglandin production during fungal infection could be an important factor in promoting fungal colonization and chronic infection.Host cells are one source of prostaglandins during fungal infection; however, another potential source of prostaglandins is the fungal pathogen itself. There have been reports in the literature of eicosanoid production by slime molds and soil fungi (12). Our objective was to determine if the pat...

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Section: Discussionmentioning

confidence: 99%

Pathogenic YeastsCryptococcus neoformansandCandida albicansProduce Immunomodulatory Prostaglandins

et al. 2001

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“…Several chemotaxonomic studies, which include the examination of the total cell fatty acid content, have also been done. In bacterial and yeast taxonomy, the determination of fatty acids has proved to be a most useful tool (Moss & Dees, 1976;Gunasekaran & Hughes, 1980;Cottrell et al, 1985;Kock et al, 1985a, b). Abel et al (1963) demonstrated, that micro-organisms could be classified into genera and species on the basis of their chemical composition determined by gas chromatography, while Rattray et al (1975) and Shaw (1974) discussed the use of cellular fatty acid composition for the identification of various yeasts.…”

Section: Introductionmentioning

confidence: 99%

“…Abel et al (1963) demonstrated, that micro-organisms could be classified into genera and species on the basis of their chemical composition determined by gas chromatography, while Rattray et al (1975) and Shaw (1974) discussed the use of cellular fatty acid composition for the identification of various yeasts. This technique was subsequently used by various workers to identify bacteria and yeasts (Kaneko, 1976;Gangopadhyay et al, 1979;Moss et al, 1982). Unfortunately these studies differed in the cultivation procedures used, which, according to the literature, significantly influence cellular fatty acid composition (Deinema, 1961).…”

Section: Introductionmentioning

confidence: 99%

The Long-chain Fatty Acid Compositions of Species Representing the Genera Saccharomyces, Schwanniomyces and Lipomyces

Cottrell¹,

Viljoen²,

Kock³

et al. 1986

Microbiology

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The cellular long-chain fatty acid composition of 31 yeast strains representing species of Saccharomyces, Schwanniomyces and Lipomyces was determined by gas chromatography of fatty acid methyl esters. The fatty acid profiles of the strains representing the three genera were distinguishable from each other. The Saccharomyces and Lipomyces strains were characterized mainly by the presence of palmitic (C16 :O), palmitoleic (C16 : I), stearic (C18 :0) and oleic (C18 : 1) acid as the major fatty acids. The Schwanniomyces strains were characterized by the presence of palmitic, palmitoleic, oleic, linoleic (C18 : 2) and linolenic (C18 : 3) acid. The 31 strains were divided into three groups on the basis of their fatty acid content. The first group was characterized by a higher concentration of linoleic and linolenic acid, the second group by the absence of linolenic acid, and the third group by the absence of both linoleic and linolenic acid.

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“…Many researchers have since followed. In 1979, Gangopadhyay et al 8 used cellular long-chain FAs to differentiate between 38 isolates of anamorphic genera of Candida, Cryptococcus and Torulopsis. In 1980, Gunasekaran and Hughes 9 used FA profiles to characterise 85 strains of Candida based on the presence or the absence of certain FAs.…”

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confidence: 99%

The Use of Fatty Acid and Sterol Analyses as Quality Control Methods in the Brewing Industry

Morakile¹,

Kock²,

Botes³

2002

Journal of the Institute of Brewing

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Fatty acid and sterol analyses were evaluated as alternative quality control methods to conventional differentiation and characterisation systems in the brewing industry. The presence of linoleic acid (18:2) in brewing yeast could be used to distinguish these from closely related yeast species. Furthermore, the absence of lanosterol and stigmasterol enabled differentiation of the brewing yeast from the rest of the closely related species tested. However, both fatty acid and sterol methods were not sensitive enough to detect mutants (variants) of brewing yeast. Conventional brewing identification tests proved sensitive enough to detect variants at low concentrations.

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Identification of Species of Candida, Cryptococcus, and Torulopsis by Gas-Liquid Chromatography

Cited by 31 publications

References 17 publications

Pathogenic YeastsCryptococcus neoformansandCandida albicansProduce Immunomodulatory Prostaglandins

Pathogenic YeastsCryptococcus neoformansandCandida albicansProduce Immunomodulatory Prostaglandins

The Long-chain Fatty Acid Compositions of Species Representing the Genera Saccharomyces, Schwanniomyces and Lipomyces

The Use of Fatty Acid and Sterol Analyses as Quality Control Methods in the Brewing Industry

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