The fate of linoleic acid on Saccharomyces cerevisiae metabolism under aerobic and anaerobic conditions

Casu, Francesca; Pinu, Farhana R.; Stefanello, Eliezer; Greenwood, David R.; Villas‐Bôas, Silas G.

doi:10.1007/s11306-018-1399-8

Cited by 11 publications

(2 citation statements)

References 39 publications

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“…This study also shows that the addition of specific lipid mixtures impacts the production of fermentation derived metabolites in non- Saccharomyces yeasts. An increase in the yeast fermentation rate led may lead to a higher utilization of pyruvate, an increase in ethanol and glycerol production ( Erasmus et al, 2004 ; Varela et al, 2012 ; Goold et al, 2017 ; Casu et al, 2018 ). Although this was observed in all non- Saccharomyces yeasts, the increase in ethanol and/or glycerol was not always significant indicating that yeasts may require higher lipid concentrations or the presence of outliers (caused by oxygen ingress which affects metabolite production) may have minimized the effects of lipid mixtures.…”

Section: Discussionmentioning

confidence: 99%

Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts

et al. 2022

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Lipids are essential energy storage compounds and are the core structural elements of all biological membranes. During wine alcoholic fermentation, the ability of yeasts to adjust the lipid composition of the plasma membrane partly determines their ability to cope with various fermentation-related stresses, including elevated levels of ethanol and the presence of weak acids. In addition, the lipid composition of grape juice also impacts the production of many wine-relevant aromatic compounds. Several studies have evaluated the impact of lipids and of their metabolism on fermentation performance and aroma production in the dominant wine yeast Saccharomyces cerevisiae, but limited information is available on other yeast species. Thus, the aim of this study was to evaluate the influence of specific fatty acid and sterol mixtures on various non-Saccharomyces yeast fermentation rates and the production of primary fermentation metabolites. The data show that the response to different lipid mixtures is species-dependent. For Metschnikowia pulcherrima, a slight increase in carbon dioxide production was observed in media enriched with unsaturated fatty acids whereas Kluyveromyces marxianus fermented significantly better in synthetic media containing a higher concentration of polyunsaturated fatty acids than monounsaturated fatty acids. Torulaspora delbrueckii fermentation rate increased in media supplemented with lipids present at an equimolar concentration. The data indicate that these different responses may be linked to variations in the lipid profile of these yeasts and divergent metabolic activities, in particular the regulation of acetyl-CoA metabolism. Finally, the results suggest that the yeast metabolic footprint and ultimately the wine organoleptic properties could be optimized via species-specific lipid adjustments.

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Section: Discussionmentioning

confidence: 99%

Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts

et al. 2022

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“…HAM medium has linoleic acid, lipoic acid, thymidine, cupric sulfate, and zinc sulfate as differentiated constituents from other media. Among these constituents, linoleic and lipoic acids are important for the energy metabolism of cells ( Casu et al, 2016 , 2018 ; Zhang et al, 2017 ). Thymidine is important in cell multiplication ( Shields et al, 1998 ).…”

Section: Discussionmentioning

confidence: 99%

Biofilm Formation by Histoplasma capsulatum in Different Culture Media and Oxygen Atmospheres

et al. 2020

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Histoplasma capsulatum is a dimorphic fungus that causes an important systemic mycosis called histoplasmosis. It is an infectious disease with high prevalence and morbidity that affects the general population. Recently, the ability of these fungi to form biofilms, a phenotype that can induce resistance and enhance virulence, has been described. Despite some efforts, data regarding the impact of nutrients and culture media that affect the H. capsulatum biofilm development in vitro are not yet available. This work aimed to study H. capsulatum biofilms, by checking the influence of different culture media and oxygen atmospheres in the development of these communities. The biofilm formation by two strains (EH-315 and G186A) was characterized under different culture media: [Brain and Heart Infusion (BHI), Roswell Park Memorial Institute (RPMI) with 2% glucose, Dulbecco’s Modified Eagle’s Medium (DMEM) supplemented with 10% fetal bovine serum and nutrient medium HAM-F12 (HAM-F12) supplemented with glucose (18.2 g/L), glutamic acid (1 g/L), HEPES (6 g/L) and L-cysteine (8.4 mg/L)] and oxygen atmospheres (aerobiosis and microaerophilia), using the XTT reduction assay to quantify metabolic activities, crystal violet staining for biomass, safranin staining for the quantification of polysaccharide material and scanning electron microscopy (SEM) for the observation of topographies. Results indicated that although all culture mediums have stimulated the maturation of the communities, HAM-F12 provided the best development of biomass and polysaccharide material when compared to others. Regarding the oxygen atmospheres, both stimulated an excellent development of the communities, however in low oxygen conditions an exuberant amount of extracellular matrix was observed when compared to biofilms formed in aerobiosis, mainly in the HAM-F12 media. SEM images showed yeasts embedded by an extracellular matrix in several points, corroborating the colorimetric assays. However, biofilms formed in BHI, RPMI, and DMEM significantly induced yeast to hyphae reversal, requiring further investigation. The results obtained so far contribute to in vitro study of biofilms formed by these fungi and show that nutrition promoted by different media modifies the development of these communities. These data represent advances in the field of biofilms and contribute to future studies that can prove the role of these communities in the fungi-host interaction.

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