Growth temperature affects accumulation of exogenous fatty acids and fatty acid composition in Schizosaccharomyces pombe
dc.contributor.author | McDonough, Virginia M. | en_US |
dc.contributor.author | Roth, Therese Mary | en_US |
dc.date.accessioned | 2006-09-08T19:37:47Z | |
dc.date.available | 2006-09-08T19:37:47Z | |
dc.date.issued | 2005-01 | en_US |
dc.identifier.citation | McDonough, Virginia M.; Roth, Therese M.; (2005). "Growth temperature affects accumulation of exogenous fatty acids and fatty acid composition in Schizosaccharomyces pombe ." Antonie van Leeuwenhoek 86(4): 349-354. <http://hdl.handle.net/2027.42/41780> | en_US |
dc.identifier.issn | 0003-6072 | en_US |
dc.identifier.issn | 1572-9699 | en_US |
dc.identifier.uri | https://hdl.handle.net/2027.42/41780 | |
dc.identifier.uri | http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=retrieve&db=pubmed&list_uids=15702387&dopt=citation | en_US |
dc.description.abstract | The incorporation of exogenously supplied fatty acids, palmitic acid, palmitoleic acid, oleic acid and linoleic acid, was examined in the yeast Schizosaccharomyces pombe at two growth temperatures, 20 °C and 30 °C. Fatty acids supplied to S. pombe in the growth medium were found to be preferentially incorporated into the cells, becoming a dominant species. The relative increase in exogenous fatty acids in cells came at the expense of endogenous oleic acid as a proportion of total fatty acids. Lowering the temperature at which the yeast were grown resulted in decreased levels of incorporation of the fatty acids palmitic acid, palmitoleic acid and linoleic acid compared to cells supplemented at 30 °C. In addition, the relative amount of the endogenously produced unsaturated fatty acid oleic acid, while greatly reduced compared to unsupplemented cells, was increased in cells supplemented with fatty acids at 20 °C compared to supplemented cells at 30 °C. The differential production of oleic acid in S. pombe cells indicates that regulation of unsaturated fatty acid levels, possibly by control of the stearoyl-CoA desaturase, is an important control point in membrane composition in response to temperature and diet in this species. | en_US |
dc.format.extent | 265503 bytes | |
dc.format.extent | 3115 bytes | |
dc.format.mimetype | application/pdf | |
dc.format.mimetype | text/plain | |
dc.language.iso | en_US | |
dc.publisher | Kluwer Academic Publishers; Springer Science+Business Media | en_US |
dc.subject.other | Life Sciences | en_US |
dc.subject.other | Medical Microbiology | en_US |
dc.subject.other | Microbiology | en_US |
dc.subject.other | Plant Sciences | en_US |
dc.subject.other | Soil Science & Conservation | en_US |
dc.subject.other | Fatty Acid | en_US |
dc.subject.other | Schizosaccharomyces Pombe | en_US |
dc.title | Growth temperature affects accumulation of exogenous fatty acids and fatty acid composition in Schizosaccharomyces pombe | en_US |
dc.type | Article | en_US |
dc.subject.hlbsecondlevel | Biological Chemistry | en_US |
dc.subject.hlbsecondlevel | Public Health | en_US |
dc.subject.hlbtoplevel | Science | en_US |
dc.subject.hlbtoplevel | Health Sciences | en_US |
dc.description.peerreviewed | Peer Reviewed | en_US |
dc.contributor.affiliationum | Department of Biology, Hope College, 49422-9000, Holland, MI; Department of Cell and Developmental Biology, University of Michigan Medical School, Ann Arbor, MI | en_US |
dc.contributor.affiliationother | Department of Biology, Hope College, 49422-9000, Holland, MI | en_US |
dc.contributor.affiliationumcampus | Ann Arbor | en_US |
dc.identifier.pmid | 15702387 | en_US |
dc.description.bitstreamurl | http://deepblue.lib.umich.edu/bitstream/2027.42/41780/1/10482_2005_Article_515.pdf | en_US |
dc.identifier.doi | http://dx.doi.org/10.1007/s10482-005-0515-8 | en_US |
dc.identifier.source | Antonie van Leeuwenhoek | en_US |
dc.owningcollname | Interdisciplinary and Peer-Reviewed |
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