Yeast Candida Lipolytica Research Articles

Isolation of a bioemulsifier from Candida lipolytica.

The yeast Candida lipolytica produced an inducible extracellular emulsification activity when it was grown with a number of water-immiscible carbon substrates. Negligible emulsification activity was produced by this yeast when it was grown with glucose as the carbon substrate. In hexadecane-supplemented cultures, emulsification activity was first detected after 36 h of growth, with maximum production after 130 h. A water-soluble emulsification activity was partially purified by repeated solvent extractions of the culture filtrate. This emulsifier, which we named liposan, was primarily composed of carbohydrate. Maximum emulsification activity was obtained when the ratio of hexadecane to liposan was 50:1. Maximum emulsification activity was obtained from pH 2 to 5. Liposan was heat stable to temperatures up to 70 degrees C, with a 60% loss in activity after heating for 1 h at 100 degrees C. Liposan effected stable oil-in-water emulsions with a variety of hydrocarbons.

Sensitivity of heat-stressed yeasts to essential oils of plants.

Eight strains of yeasts (Candida lipolytica, Debaryomyces hansenii, Hansenula anomala, Kloeckera apiculata, Lodderomyces elongisporus, Rhodotorula rubra, Saccharomyces cerevisiae, and Torulopsis glabrata) were examined for changes in sensitivity to eight essential oils of plants (allspice, cinnamon, clove, garlic, onion, oregano, savory, and thyme) after being sublethally heat stressed. With the exception of garlic oil for all test yeasts, onion oil for S. cerevisiae, and oregano oil for R. rubra, the essential oils at concentrations of up to 200 ppm in recovery media did not interfere with colony formation by unheated cells. However, some oils, at concentrations as low as 25 ppm in recovery media, reduced populations of sublethally heat-stressed cells compared to populations recovered in media containing no test oils. This demonstrates that the yeasts were either metabolically or structurally damaged as a result of being exposed to elevated temperatures and that essential oils prohibited repair of injury. The size (diameter) of colonies produced on oil-supplemented recovery agar by heat-stressed cells was reduced compared to that observed on unsupplemented agar. Pigment production by heated R. rubra was inhibited by oils of oregano, savory, and thyme, but enhanced by garlic and onion oils. The influence of essential oils on survival of yeasts in thermally processed foods and in the enumeration of stressed cells in these foods should not be minimized.

Pseudomonas aeruginosa contains an inducible methylcitrate synthase

Assaying for enzymes of propionyl-CoA catabolism in crude extracts ofPseudomonas aeruginosa was complicated by the presence of a short-chain acyl-CoA hydrolase. Interference by the hydrolase was avoided by using permeabilized whole cells. Cells treated this way exhibited low or undetectable levels of propionyl-CoA carboxylase, propionyl-CoA dehydrogenase, and α-hydroxyglutarate synthase, enzymes initiating propionyl-CoA catabolism in many prokaryotes, but did contain high levels of methylcitrate synthase, an enzyme of the methylcitrate cycle for propionyl-CoA catabolism. Gel filtration experiments revealed a peak of methylcitrate synthase distinct from the citrate synthase of the bacterium. The enzyme was induced by growth on propionate and on propanol and heptanoate, precursors of propionate. These results suggest thatP. aeruginosa may utilize the methylcitrate cycle to metabolize propionate, a pathway heretofore only described in the yeastCandida lipolytica.

Ontogenetic alterations of the cerebral cortex in rat caused by a diet containing a lipid fraction extracted from yeast (Candida lipolytica) grown on N-alkanes.

Several ontogenetic aspects of the cerebral cortex were studied in rats whose mothers were fed on a diet, the lipid fraction of which was extracted from yeast (Candida lipolytica) grown on N-alkanes, during part of pregnancy and throughout lactation. Measures of the heights of some cortical regions and specific layers, the maturation of mean cell volumes and of the cell/gray coefficient, especially in layers I, IV and VI, show that the diet affects cerebral cortex ontogeny. These effects on brain ontogeny and on intrinsic and extrinsic neuron connections may explain the electrophysiological and behavioural alterations observed in previous studies.

Accumulation and metabolism of uneven fatty acids present in single cell protein

Liquipron and Toprina, obtained by growing yeasts ( Candida maltosa and Candida lipolytica) on n-hydrocarbons, were investigated to ascertain the biological significance and possible toxicological implications of their high content of uneven fatty acids (UFA). It was confirmed that the extent to which UFA accumulate in adipose tissue of rats fed the 2 products reflects only partially their UFA contents. The presence of UFA in rat tissues does not appear to alter intermediate metabolism. The capacity of liver mitochondria to oxidize palmitic acid was similar in control and in Liquipron-treated rats. Palmitic acid and heptadecanoic acid did not compete for oxidation when mixed at concentrations which reflect their presence in the tissues of animals fed high levels of Liquipron.

Biosynthesis of deuteriated amino acids by Candida lipolytica.

Biosynthesis of a whole series of deuteriated amino acids has been carried out, by cultivation of the yeast Candida lipolytica in an artificial medium composed of a deuterio-alkane, heavy water, water and some mineral salts.

The absence of energy conservation coupled with electron transfer via the alternative pathway in cyanide-resistant yeast mitochondria

Electron transfer via the alternative pathway in cyanide-resistant mitochondria of the yeast Candida lipolytica is not coupled with ATP synthesis, generation of membrane potential or energy-dependent reverse electron transport in the main respiratory chain. We conclude that during transfer via the alternative pathway no accumulation of energy in the form of high-energy compounds or membrane potential occurs.

DISINTEGRATION OF CELL WALL AND EXTRACTION OF PROTEIN FROM CANDIDA LIPOLYTICA

ABSTRACTThe differences between extraction of protein from fresh and from spray‐dried hydrocarbon‐grown yeast (Candida lipolytica) were investigated, and the effect of different protein extraction methods on protein yield was determined. The mechanisms and efficiency of the different methods of cell disintegration and protein extraction are illustrated by scanning electron microscopy. Autolysis of fresh yeast and acid treatment of dried yeast indiscriminately hydrolyzed whole cells and resulted in low yields of extracted protein. Homogenization of alkali‐treated cell suspensions of both fresh and spray‐dried yeast gave maximum yields of extracted protein. The effect of alkali treatment is due to weakening of the cell wall structure and removal of the hydrophobic barrier around it; for dried yeast, alkali treatment has the additional effect of protein solubilization.

Use of yeasts in affinity chromatography

The use of the yeast Candida lipolytica as a support in affinity chromatography for the purification of lectins of Ricinus communis seeds has been studied. A comparison was made with columns of erythrocyte stromas and Sepharose 4B with respect to protein yields, the agglutinating activity yield, and the electrophoretic characteristics of the eluted substances. Even though the yield is less than with other supports, it does appear that the yeast columns represent an effective method for the purification of ricin lectins.

Studies on the physiology and metabolism of hydrocarbon-utilizing microorganisms. XXI. Utilization of pristane by a yeast Candida lipolytica fatty acid composition of pristane-grown cells.

A hydrocarbon-utilizable yeast, Candida lipolytica NRRL Y-6795, was found to utilize pristane (2, 6, 10, 14-tetramethylpentadecane) as the sole source of carbon and energy. The maximum cell yield (about 4 mg dry cell/ml) was obtained in 6 to 7 days' cultivation on 1 % (v/v) pristane. Pristanoic acid (2, 6, 10, 14-tetramethylpentadecanoic acid) was identified as an oxidation product of pristane. Analysis of cellular fatty acids of C. lipolytica grown on pristane showed that pristanoic acid was contained in neutral lipids as major component and in polar lipids as minor one. Accumulation of pristanoic acid in culture filtrate was not appreciable.

Control of fatty-acid synthetase levels by exogeneous long-chain fatty acids in the yeasts Candida lipolytica and Saccharomyces cerevisiae.

Endogeneous fatty acid biosynthesis in the two yeast species, Saccharomyces cerevisiae and Candida lipolytica is completely repressed by the addition of long-chain fatty acids to the growth medium. In Candida lipolytica, this repression is accompanied by a corresponding loss of fatty acid synthetase activity in the cell homogenate, when the cells were grown on fatty acids as the sole carbon source. The activity of the Saccharomyces cerevisiae fatty acid synthetase, however, remains unaffected by the addition of fatty acids to a glucose-containing growth medium. From fatty-acid-grown Candida lipolytica cells no fatty acid synthetase complex can be isolated, nor is there any immunologically cross-reacting fatty acid synthetase protein detectable in the crude cell extract. From this it is concluded that Candida lipolytica, but not Saccharomyces cerevisiae, is able to adapt to the growth on fatty acids either by repression of fatty acid synthetase biosynthesis or by a fatty-acid-induced proteolytic degradation of the multienzyme complex. Similarly, the fatty acid synthetase complex disappears rapidly from stationary phase Candida lipolytica cells even after growth in fatty-acid-free medium. Finally, it was found that the fatty acid synthetase complexes from Saccharomyces cerevisiae and Candida lipolytica, though very similar in size and subunit composition, were immunologically different and had no common antigenic determinants.

Lipolytic fermentations of stickwater by Geotrichum candidum and Candida lipolytica.

Stickwater, a by-product of the fish meal and oil industry, is an aqueous suspension of fish proteins, lipids, and other materials, and also contains soluble nonprotein nitrogen but not carbohydrate. It is usually partially evaporated by heat to a marketable form called "fish solubles," which is sold with an acid preservative as an animal feed supplement. However, fish solubles are only used to a limited extent in feeds, because the lipids of solubles (averages 11%) are relatively prone to oxidative rancidity development. An investigation was undertaken to digest and/or stabilize lipids in stickwater by lipolytic fermentations and, at the same time, to attempt to increase the protein content as single cell protein. Strains of the yeast Candida lipolytica and the yeast like mold Geotrichum candidum were employed for these investigations. Stickwater fermentations were performed in a laboratory bench top fermentor. Respirometric studies of lipid metabolic activity and microbial observations were periodically performed during these fermentations. Rapid microbial growth and metabolic activity were observed in well aerated cultures. Fermented products were evaluated for chemical composition. Lipid residues were characterized by thin-layer chromatographic procedures. There was evidence of abundant microbial growth, increased lipolytic activity, and decreased lipid content. However, evidence was lacking to show that the protein content of stickwater was actually increased.

Lipid components of the hydrocarbon assimilating yeast Candida lipolytica (strain 10).

The utilization of n-hexadecane by Candida lipolytica (stain 10) was studied with respect to the lipid content, phospholipid and fatty acid profiles resulting at various growth times. Thin layer chromatography of the lipid extracts showed quantitative changes in the different lipid classes. The phospholipid fraction obtained at each growth time was separated into 8 classes: lysophosphatidylcholine, sphingomyelin, phosphatidylcholine, phosphatidylethanolamine, glycophospholipid, phosphatidylglycerol, cardiolopin, and phosphatidic acid. Differences in the percentage fatty acid composition of the lipid extracts were observed at various stages of growth. The cellular fatty acids included palmitic, palmitoleic (35-52%), stearic, oleic, linoleic (26-39%), and pentadecanoic (2-12%) as major components. This indicates that fatty acid(s) of the same length as that of the substrate was the most abundant component, thus showing intact incorporation mechaism. Fatty acids having longer chain lengths were also formed in substantial amounts indicating C2 addition and beta-oxidation of the fatty acids formed in the yeast.

Properties of pig heart aconitase.

Comparison of pig heart aconitase (Kennedy et al., 1972) with yeast (Candida lipolytica) aconitase (Suzuki et al., 1973) reveals similarities in molecular weight and iron content but not in sulphide content. Comparison with the Mildvan & Villafranca (1971) pig heart aconitase preparation reveals differences in iron ligands, specific activity and other properties; these differences possibly arise from protein association as pig heart protein associates under a variety of conditions. The electron spin resonance spectrum, g 4.25, and the low molar relaxivity, 473m(-1).s(-1), of water H(+) suggest the presence of high-spin Fe(III) unco-ordinated to water in the enzyme. The iron chromophore on acid titration at 320nm gives a curve with an inflexion at pH4.2. Ten of 16 expected thiol equivalents are titrated with p-hydroxymercuribenzoate suggesting the presence of cystine as well as cysteine residues. Inhibition of the activation of inactive (activatable) enzyme is sigmoidally related to the molar ratio, p-hydroxymercuribenzoate/enzyme with 10-11mol of mercurial compound causing complete inhibition. Active enzyme, free from activating reagents, requires high molar ratios of mercurial compound for rapid inhibition. In terms of p-hydroxymercuribenzoate the enzyme then lacks an essential thiol group.

Crystal structure of tryptanthrin (indolo[2,1-b]quinazoline-6,12-dione)

The structure of tryptanthrin, an antibiotic produced by the yeast Candida lipolytica has been determined by X-ray crystallographic analysis. The structure has been solved by direct methods and refined by block-diagonal least-squares to R 0·089 using 1207 independent reflections. The crystals are monoclinic, space group P21/c, with a= 7·46, b= 7·66, c= 20·78 Å; β= 109·0°, Z= 4. Tryptanthrin has thus been proved to be indolo[2,1-b]-quinazoline-6,12-dione: the structural features are consonant with the spectroscopic behaviour.

Cyanide-insensitive respiration of Candida lipolytica.

Whole cells of the yeast Candida lipolytica exhibited a high, cyanide-sensitive endogenous respiration which became completely cyanide-insensitive under certain physiological circumstances namely (1) in the stationary phase of growth and (2) upon aeration in the resting state. This cannot be due to a change in permeability of the cell wall as the respiration of protoplasts showed the same (in)sensitivity to cyanide as the cells from which they were obtained.

Cultivation of Candida lipolytica 4-1 on hydrocarbons. IV. Fatty acids formed during batch cultivation on model gas oils.

The length of the carbon chain of the hydrocarbon substrate affects markedly the fatty acid composition in the cell lipids of the yeastCandida lipolytica 4-1. During cell growth onn-hexadecane dissolved in deparaffinated gas oil, direct incorporation of palmitic acid into lipids takes place. During growth onn-dodecane, on the other hand, an immediate synthesis and incorporation into oleic acid is observed. The cells contain only little lauric acid (maximum 11%). During fermentation of then-alkanes dissolved in deparaffinated gas oil which contains a mixture of isoalkanes, alkylated aromatic and cyclic hydrocarbons, free fatty acids accumulate in the oil phase. The fatty acid composition in the oil differs markedly according to the growth stage of cells. At the beginning of the logarithmic phase of growth, the fatty acid composition in the oil phase reflects the acid composition in the cell lipids, toward the end of cell growth, the cooxidation products of the isoalkanes accumulate. The aqueous phase contains lower fatty acids and cooxidation products of isoalkanes and of alkylated aromatic and alicyclic hydrocarbons.

Cultivation of the yeastCandida lipolytica on hydrocarbon

Cultivation of the yeastCandida lipolytica on hydrocarbon

Cultivation of the yeast Candida lipolytica on hydrocarbons. II. One‐stage continuous cultivation on gas oil

AbstractContinuous cultivation of the yeast Candida lipolytica on gas oil was studied from the viewpoint of biomass production and oil deparaffination. Optimum conditions wore found at the dilution rate D = 0.16–0.19 when biomass productivity 1.7 g/l/hr and yield coefficient. y = 0.92 were achieved. At deparaffination to the same freezing point, more than double the production of biomass and deparaffined oil during a given time unit was achieved in a continuous process than in batch cultivation. Consumption of substrate was followed in both cultivation processes and it was confirmed that individual n‐alkanes of gas oil were degraded at various rates and yields. Results proved optimum cultivation conditions to depend on concentration and composition of the paraffinic fraction of gas oil used. To achieve these conditions the continuous process may be controlled by choice; of suitable dilution rate and concentration of gas oil.

Ultrastructural changes in the yeast Candida lipolytica caused by penetration of hydrocarbons into the cell.

Durch Losung von 0,1% Vanadiumoder Nickel-Naphthenat in Kohlenwasserstoffen kann deren Durchtritt in die Zelle der HefeCandida lipolytica elektronenmikroskopisch verfolgt werden. Die Kohlenwasserstoffe durchdringen die Zellwand, reichern sich an der Zytoplasmamembran an und verursachen im Zellinnern reiche Veranderungen. Diese beweisen meistenteils die Schlusselaufgabe der Zytoplasmamembran, den direkten Kontakt der Kohlenwasserstoffe mit den Oxydationsenzymen zu vermitteln.