Relationship between ethanol tolerance and fatty acyl composition of Saccharomyces cerevisiae

Mishra, Prashant; Prasad, Rajendra

doi:10.1007/bf00256221

Cited by 113 publications

(78 citation statements)

References 20 publications

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“…Several factors may account for this variation in stress tolerance, given that cell:; undergo major physiological transitions between and within distinct growth phases in batch cultures. Several workers have reported the influence of factors such a:; plasma-membrane ATPase (Panaretou & Piper, 1990 ; Rosa & Sii-Correia, 1991), membrane compositiori (Thomas e t al., 1978;Mishra & Prasad, 1989), stressinduced proteins (Boucherie, 1985 ;Lindquist & Craig, 1988;BataillC e t al., 1991 ;Collinson & Dawes, 1992;Sanchez e t al. ,1992 ;Parsell e t al., 1993), glycerol and other polyols (Brown e t al., 1986;Reed et al, 1987), and trehalose (Gadd e t al., 1987;Hottiger e t al., 1987;Mackenzie et al, 1988;Attfield et al, 1992) on various stress tolerances of yeasts.…”

Section: Introductionmentioning

confidence: 99%

Concomitant appearance of intrinsic thermotolerance and storage of trehalose in Saccharomyces cerevisiae during early respiratory phase of batch-culture is CIF1-dependent

Attfield¹,

Kletsas²,

Hazell³

1994

Microbiology

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Strains of Sacchammyces cerevisiae that exhibit varied capacities for accumulation of trehalose were tested for intrinsic thermotolerance. Yeast that accumulated trehalose rapidly in early respiratory phase showed equally rapid attainment of thermotolerance, whereas a strain unable to accumulate trehalose a t this stage of culture showed markedly delayed appearance of thermotolerance. These results were obtained using closely related but nonisogenic diploids and so it is possible that variable factors other than trehalose were responsible for the observed thermotolerance effects. Therefore, a pair of isogenic diploid 5. cerevisiae strains was generated to facilitate further testing of whether trehalose functions in intrinsic stress tolerance. Both isogenic strains inherited a partially reverted c i f l phenotype, designated CPR, from the trehalose-deficient progenitor that had been used in construction of the non-isogenic strains. The CPR phenotype permitted growth on glucose but not accumulation of trehalose, indicating that not all cifl-related deficiencies were suppressed in the CPR strains. However, one of the isogenic CPR pair was c i f l l c i f l and failed to accumulate trehalose, whilst the other was cifllCIF1 and was able to accumulate this sugar. The trehalose-prof icient strain showed intrinsic stress tolerance whereas the trehalose-def icient strain was sensitive to heat stress during early respiratory growth. These results suggest that one or more functions of CIFl, not operating in the cifl/cifl(CPR) strains, are important for intrinsic thermotolerance of yeast in early respiratory phase. When considering these results with those of others whose work has indicated a role for trehalose in protection of proteins and membranes, it is reasonable to hypothesize that the trehalose deficiency associated with cifl/cifl(CPR) strains could be a key factor in their intrinsic thermosensitivity. However, if this is the case the importance of trehalose, relative to other stress tolerance factors, appears to vary with growth phase and culture status.

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Section: Introductionmentioning

confidence: 99%

Concomitant appearance of intrinsic thermotolerance and storage of trehalose in Saccharomyces cerevisiae during early respiratory phase of batch-culture is CIF1-dependent

Attfield¹,

Kletsas²,

Hazell³

1994

Microbiology

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“…Many studies have documented the alteration of cellular lipid composition in response to ethanol exposure. (4,8,14,16,21,32). It has been found that S. cerevisiae cells grown in the presence of ethanol appear to increase the amount of monounsaturated fatty acids in cellular lipids (1,4,26).…”

mentioning

confidence: 99%

“…It has been found that S. cerevisiae cells grown in the presence of ethanol appear to increase the amount of monounsaturated fatty acids in cellular lipids (1,4,26). Since cell membranes have received extensive consideration as primary targets of ethanol stress, many reports have suggested a relationship between the fatty acid compositions of lipid membranes and ethanol stress tolerance (1,4,9,21,26). Although the correlation between ethanol tolerance and increased degree of fatty acid unsaturation of membrane lipids of S. cerevisiae is well documented, a causal relationship is not yet established.…”

mentioning

confidence: 99%

Ethanol Tolerance in the YeastSaccharomyces cerevisiaeIs Dependent on Cellular Oleic Acid Content

You

Rosenfield

Knipple

2003

Appl Environ Microbiol

290

200

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In this investigation, we examined the effects of different unsaturated fatty acid compositions of Saccharomyces cerevisiae on the growth-inhibiting effects of ethanol. The unsaturated fatty acid (UFA) composition of S. cerevisiae is relatively simple, consisting almost exclusively of the mono-UFAs palmitoleic acid (⌬ 9 Z-C 16:1 ) and oleic acid (⌬ 9 Z-C 18:1 ), with the former predominating. Both UFAs are formed in S. cerevisiae by the oxygen-and NADH-dependent desaturation of palmitic acid (C 16:0 ) and stearic acid (C 18:0 ), respectively, catalyzed by a single integral membrane desaturase encoded by the OLE1 gene. We systematically altered the UFA composition of yeast cells in a uniform genetic background (i) by genetic complementation of a desaturase-deficient ole1 knockout strain with cDNA expression constructs encoding insect desaturases with distinct regioselectivities (i.e., ⌬ 9 and ⌬ 11 ) and substrate chain-length preferences (i.e., C 16:0 and C 18:0 ); and, (ii) by supplementation of the same strain with synthetic mono-UFAs. Both experimental approaches demonstrated that oleic acid is the most efficacious UFA in overcoming the toxic effects of ethanol in growing yeast cells. Furthermore, the only other UFA tested that conferred a nominal degree of ethanol tolerance is cis-vaccenic acid (⌬ 11 Z-C 18:1 ), whereas neither ⌬ 11 Z-C 16:1 nor palmitoleic acid (⌬ 9 Z-C 16:1 ) conferred any ethanol tolerance. We also showed that the most ethanol-tolerant transformant, which expresses the insect desaturase TniNPVE, produces twice as much oleic acid as palmitoleic acid in the absence of ethanol and undergoes a fourfold increase in the ratio of oleic acid to palmitoleic acid in response to exposure to 5% ethanol. These findings are consistent with the hypothesis that ethanol tolerance in yeast results from incorporation of oleic acid into lipid membranes, effecting a compensatory decrease in membrane fluidity that counteracts the fluidizing effects of ethanol.

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“…Unsaturated fatty acids may protect yeast cells from the inhibitory effects of ethanol shock (Odumeru et al, 1993). In S. cerevisiae, cells increase the amount of unsaturated fatty acid in the membrane and increase membrane fl uidity in the presence of ethanol (Alexandre et al, 1994;Beavan et al, 1982;Jones and Greenfi eld, 1987;Mishra and Prasad, 1989). In this study, too, ethanol caused the increase in membrane fl uidity through both an increase in unsaturated oleic acid and decrease in saturated palmitic acid, parallel with changes in the content of PI and PS.…”

Section: Discussionmentioning

confidence: 47%

Unique profiles of changes in cell membrane fluidity during ethanol-induced yeast-to-pseudohyphal transition in Candida tropicalis

Suzuki

Kono

Tawara

et al. 2010

J. Gen. Appl. Microbiol.

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Relationship between ethanol tolerance and fatty acyl composition of Saccharomyces cerevisiae

Cited by 113 publications

References 20 publications

Concomitant appearance of intrinsic thermotolerance and storage of trehalose in Saccharomyces cerevisiae during early respiratory phase of batch-culture is CIF1-dependent

Concomitant appearance of intrinsic thermotolerance and storage of trehalose in Saccharomyces cerevisiae during early respiratory phase of batch-culture is CIF1-dependent

Ethanol Tolerance in the YeastSaccharomyces cerevisiaeIs Dependent on Cellular Oleic Acid Content

Unique profiles of changes in cell membrane fluidity during ethanol-induced yeast-to-pseudohyphal transition in Candida tropicalis

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