Long-chain Fatty Acid Composition Research Articles

The Significance of Long-Chain Fatty Acid Compositions and Other Phenotypic Characteristics in the Genus Pichia Hansen emend. Kurtzman

Summary The cellular long-chain fatty acid compositions of eighty three species representing the genus Pichia Hansen emend . Kurtzman were analysed by gas-liquid chromatography. These results were compared with other criteria (viz. carbon source utilization patterns, coenzyme Q systems and G+C contents) in order to determine relationships between these species. It was found that yeasts characterized by similar cellular long-chain fatty acid compositions, do not necessarily have similar coenzyme Q systems, carbon source utilization patterns and G + C values. In the case of varieties of a species and species considered to be conspecific, similar phenotypic results were obtained. In some instances, differences in cellular long-chain fatty acid compositions were in agreement with DNA/DNA reassociation studies viz. Pichia opuntiae and Pichia thermotolerans . The results obtained were also compared with the phylogenetic scheme proposed by Wickerham (1970). The yeast species which occurred on any one phylogenetic line did not contain identical long-chain fatty acid compositions. A progressive change in long-chain fatty acid compositions in some lines were evident. The species considered to be primitive did not produce linolenic acid (C18 : 3).

The Significance of Cellular Long-Chain Fatty Acid Compositions and Other Criteria in the Study of the Relationship Between Sporogenous Ascomycete Species and Asporogenous Candida Species

Summary The relationship between 34 Candida species and 51 ascosporogenous yeasts were studied on the basis of long-chain fatty acid composition, coenzyme Q systems, carbon-source utilization patterns and other phenotypic characteristics. Close relationships were found between nine teleomorph and anamorph yeasts, i. e. Candia norvegensis and Pichia norvegensis, Candida parapsilosis and Lodderomyces elongisporus, Candida krusei and Issatchenkia orientalis, Candida utilis and Pichia jadinii, Candida lusitaniae and Clavispora lusitaniae, Candida pelliculosa and Pichia anomala, Candida cifferri and Stephanoascus cifferri, Candida famata and Debaryomyces hansenii and Candida lipolytica and Yarrowia lipolytica .

A Taxonomic Study of the Yeast Genus Candida Berkhout

The cellular long-chain fatty acid composition and electrophoretic karyotypes of 117 strains of Candida were determined and used as a basis for a taxonomic study of this genus. Three major groups subdivided into 15 entities were proposed which are differentiated by the absence or presence of linoleic (C18 : 2) and linolenic acid (C18 : 3) and different electrophoretic karyotypes. Interesting correlations between fatty acid composition, electrophoretic karyotypes, coenzyme Q systems, G+C contents, serological data and proton magnetic resonance spectra were observed. The coordinate use of these different phenotypic characters, provides a convenient method to establish close relationships between the different strains and species. Cellular long-chain fatty acid composition and electrophoretic karyotypes both proved to be valuable criteria in the differentiation of species of the genus Candida .

The Value of Orthogonal-Field-Alternation Gel Electrophoresis and Other Criteria in the Delimitation of Anamorphic/Teleomorphic Relations

Summary The electrophoretic karyotypes of 51 strains representing the genera Candida, Kluyveromyces, Pichia and Saccharomyces were analysed by orthogonal-field-alternation gel electrophoresis (OFAGE). These results were compared with other criteria (viz. cellular long-chain fatty acid compositions, coenzyme Q type, G+C values and physiological features) in order to establish possible anamorph/teleomorph relations. Close correlations were found between perfect/imperfect states except for Saccharomyces exiguus and Candida holmii .

Very Long‐Chain Fatty Acids in Erythrocyte Membrane Phospholipids in Adrenoleukodystrophy

Mass fragmentography was used to analyze the very long-chain fatty acid (VLCFA) composition of erythrocyte membrane phospholipids. The VLCFA content decreased in the order sphingomyelin (SM), phosphatidylcholine (PC) and phosphatidylethanolamine (PE). The tetracosanoic acid (C24:0) and hexacosanoic acid (C26:0) content of both SM and PC in patients with adrenoleukodystrophy (ALD) were significantly higher than those in controls. The VLCFA content of PE was too small, in comparison with those of SM, to be accurately determined.

The relationship between freezing resistance and fatty acid composition of yeasts

The relationship between freezing resistance and cellular long-chain fatty acid composition of 18 selected yeast strains was studied. All strains produced a series of saturated and unsaturated evennumbered fatty acids ranging from 14 to 20 carbons in length. The majority of the freeze-resistant yeasts were found among fermentative species with a content of oleic acid above 40%.

The relationship between freezing resistance and fatty acid composition of yeasts

The relationship between freezing resistance and cellular long-chain fatty acid composition of 18 selected yeast strains was studied. All strains produced a series of saturated and unsaturated evennumbered fatty acids ranging from 14 to 20 carbons in length. The majority of the freeze-resistant yeasts were found among fermentative species with a content of oleic acid above 40%.

牛における第一胃内高級脂肪酸組成

牛における第一胃内高級脂肪酸組成

Taxonomic relationships of Cryptococcus and Tremella based on fatty acid composition and other phenotypic characters.

The cellular long-chain fatty acids present in 33 strains, representing 15 species of Cryptococcus, and 4 species of Tremella, were determined by gas chromatography. According to the relative amounts of fatty acid methyl esters, the Cryptococcus species studied were divided into four main groups. Possible relationships between species representing the two genera are presented in a new model, where cellular long-chain fatty acid compositions and other phenotypic characteristics are included.

The significance of long-chain fatty acid composition and other phenotypic characteristics in determining relationships among some Pichia and Candida species.

The long-chain fatty acid compositions of 22 species of Candida were determined, and compared with the fatty acid compositions of 10 species of the genus Pichia that contain coenzyme Q9. The long-chain fatty acid results were also compared with other phenotypic criteria (i.e. assimilation of carbon sources, coenzyme Q type, G + C content and proton magnetic resonance spectra) in order to establish possible anamorph/teleomorph relations. Close correlations were found between known perfect/imperfect states. The results suggest that C. cacaoi and P. farinosa, and C. maltosa and P. etchellsii, also have anamorph/teleomorph relationships.

The Significance of Long-Chain Fatty Acid Composition and Other Phenotypic Characteristics in Determining Relationships Among Some Candida, Kluyveromyces and Saccharomyces Species

Summary Thirty one species representing the genera Candida, Kluyveromyces and Saccharomyces were grouped according to their cellular long-chain fatty acid compositions, carbon source utilization patterns and degree of cell differentiation. The coordinate use of these different phenotypic characteristics provided a convenient method to establish possible teleomorph and anamorph relations as well as similarities among yeasts. Yeasts with known teleomorph-anamorph relations were generally closely grouped while unrelated yeasts were positioned some distances from each other. An interesting correlation was also found between the different phenotypic characteristics of the species studied. The presence of linolenic acid correlated with the formation of pseudomycelium and/or true hyphae as well as the utilzation of a large number of carbon sources while the absence of linolenic acid correlated with the formation of rudimentary pseudomycelium and/or single cells and the utilization of only a few carbon sources.

The Long-Chain Fatty Acid Composition of Species Representing the Genus Rhodotorula Harrison

Summary The long-chain fatty acids of nine species of the genus Rhodotorula were extracted and analyzed as methyl esters by GLC. All species were characterized by the presence of palmitic acid (C 16:0), stearic acid (C 18:0), oleic acid (C 18:1), linoleic acid (C 18:2) and linolenic acid (C 18:3) as major fatty acids. On the basis of fatty acid composition the species were diveded into two major groups. Group I was characterized by a high mean percentage oleic acid (C 18:1) and low mean percentage linoleic acid (C 18:2), and group II by a high mean percentage linoleic acid (C 18:2) and lower mean percentage oleic acid (C 18:1). With this method, it was possible to identify the nine species of Rhodotorula within 5 days compared to the 10 days and longer with the more conventional methods.

The Value of Long-Chain Fatty Acid Composition in the Identification of Species Representing the Basidiomycetous Genus Rhodosporidium Banno

Cellular long-chain fatty acids were extracted from cells of the basidiomycete Rhodosporidium toruloides at different stages of growth. Gas-liquid chromatography was used to measure changes in the relative fatty acid composition. Large variations in the relative amounts of fatty acids were observed during the exponential and early stationary growth phases, while greater reproducibility and stable fatty acid compositions were obtained with cells harvested in the late stationary phase. The cellular long—chain fatty acids of eight species of the genus Rhodosporidium , harvested in late stationary phase, were also determined by gas—liquid chromatography. The Rhodosporidium species were characterized by the presence of myristic acid (C14:0), palmitic acid (C16:0), palmitoleic acid (C16:l), magaric acid (C17:0), iso—magaric acid (C17:l), stearic acid (C18:0), oleic acid (C18:0), linoleic acid (C18:2) and linolenic acid (C18:3). The species were divided into two groups on the basis of fatty acid content. The first group was characterized by a higher mean percentage, and the second group by a lower mean percentage linoleic acid (C18:2).

The Long-Chain Fatty Acid Composition of the Two Varieties of Filobasidiella neoformans

Summary Gas chromatography analyses of methyl esters of the cellular long-chain fatty acids present in 9 strains, representing the genus, Filobasidiella , were performed. The strains produced similar long-chain fatty acid compositions and were characterized by the presence of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. Our results are not only in accordance with the present classification of Filobasidiella neoformans Kwon-Chung , but also indicate that the two varieties presently acknowledged in this species could possibily be facultative synonyms.

The use of cellular long-chain fatty acid composition in the identification of some yeasts association with the wine industry

The cellular long-chain fatty acid compositions of 104 yeast strains representing 39 species associated with the wine industry were determined by gas-liquid chromatography. It was possible to differentiate between all the species examined except Schizosaccharomyces malidevorans and Schizosaccharomyces pombe which had a similar fatty acid composition, as well as between some strains within Saccharomyces cerevisiae and other species. This method resulted in identification within three days which compares favourably with the seven to ten days and longer required for conventional methods.

The cellular long-chain fatty acid composition of species representing the Genus Pichia Hansen emend. Kurtzman

Summary Cellular long-chain fatty acid compositions of 43 strains representing 33 species of the genus Pichia Hansen emend . Kurtzman were analyzed by gas-liquid chromatography. The 43 strains were characterized mainly by palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0), oleic (C18:1) and linoleic acid (C18:2). Two groups were obtained on the basis of fatty acid content. The first group comprises strains which were characterized by a higher mean percentage of palmitic acid (C16:0) compared to palmitoleic acid (C16:1) and the second group by a higher mean percentage of palmitoleic acid (C16:1) compared to palmitic acid (C16:0). With this method it was possible to develop a data base for Pichia species, which may be used for identification purposes.

The value of long-chain fatty acid composition in the Taxonomy of species representing the genus Kluyveromyces

Summary The long-chain fatty acids of 52 Kluyveromyces strains were extracted by saponification and analyzed as methyl esters by gas chromatography. The similarities between the strains were calculated on the basis of their fatty acid compositions. Two groups of strains were identified. The first group was characterized by the presence of palmitic, palmitoleic, oleic and linoleic acid while the second group consisted of palmitoleic and oleic acid as major fatty acids. The differences in fatty acid content did not discriminate between individual genetically demarcated taxa in Kluyveromyces but might serve to separate the non-hybridizing taxa (Group II) from the hybridizing taxa (Group I.)

Long-chain Fatty Acid Compositions of Some Asporogenous Yeasts and Their Respective Ascosporogenous States

SUMMARY: Long-chain fatty acid compositions were determined for strains of seven species of Candida and their counterparts within the perfect genera: Candida shehatae and Pichia stipitis, Candida kefyr and Kluyveromyces marxianus, Candida lipolytica and Yarrowia lipolytica, Candida pelliculosa and Hansenula anomala, Candida pseudotropicalis and Kluyveromyces fragilis, Candida utilis and Hansenula jadinii, Candida parapsilosis and Lodderomyces elongisporus, Candida shehatae and Pichia stipitis. Close correlations were found between the fatty acid compositions of these pairs of strains, indicating that the analysis of long-chain fatty acids may be useful for studying the relationships between the perfect and imperfect states of the genus Candida.

The long-chain fatty acid composition of yeasts used in the brewing industry

The cellular long-chain fatty acids of 69 strains of yeasts, representing 29 species associated with the brewing industry, were extracted by saponification and analyzed asmethyl esters by gas chromatography. The strains were characterized by the presence of palmitic, palmitoleic, stearic, oleic, linoleic and linolenic acid as the major fatty acids. The strains were divided into six groups on the basis of their fatty acid content. With this method it was possible to differentiate between the yeasts on species and, in some instances, on strain level.

Long-chain fatty acid composition as an aid in the classification of the genus Saccharomyces

Summary The cellular long-chain fatty acid composition of 5 species of Saccharomyces were determined, grouped according to their similarities and compared. Consequently, the Saccharomyces strains were clustered into 5 groups (I to V) on the basis of their fatty acid content. The fatty acid composition for each of the 5 species proved to be unique.