Sphingolipidomics of Thermotolerant Yeasts
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F18%3A10386387" target="_blank" >RIV/00216208:11310/18:10386387 - isvavai.cz</a>
Alternative codes found
RIV/61388971:_____/18:00494109 RIV/60461373:22330/18:43917167
Result on the web
<a href="https://doi.org/10.1002/lipd.12076" target="_blank" >https://doi.org/10.1002/lipd.12076</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/lipd.12076" target="_blank" >10.1002/lipd.12076</a>
Alternative languages
Result language
angličtina
Original language name
Sphingolipidomics of Thermotolerant Yeasts
Original language description
Mass spectrometry-based shotgun lipidomics was applied to the analysis of sphingolipids of 11 yeast strains belonging to four genera, that is Cryptococcus, Saccharomyces, Schizosaccharomyces, and Wickerhamomyces. The analysis yielded comprehensive results on both qualitative and quantitative representation of complex sphingolipids of three classesphosphoinositol ceramide (PtdInsCer), mannosyl inositol phosphoceramide (MInsPCer), and mannosyl diinositol phosphoceramide (M(InsP)(2)Cer). In total, nearly 150 molecular species of complex sphingolipids were identified. Individual strains were cultured at five different temperatures, that is 5, 10, 20, 30, and 40 degrees C (Wickerhamomyces genus only up to 30 degrees C), and the change in the culture temperature was found to affect the representation of both the sphingolipid classes and the length of the long-chain bases (LCB). Individual classes of sphingolipids differing in polar heads differed in the temperature response. The relative content of PtdInsCer increased with increasing temperature, whereas that of M(InsP)(2)Cer decreased. Molecular species having C18-LCB were associated with low cultivation temperature, and a higher proportion of C20-LCB molecular species was produced at higher temperatures regardless of the type of polar head. On the other hand, the influence of temperature on the representation of very long-chain fatty acids (VLCFA) was less noticeable, the effect of the taxonomic affiliation of the strains being more pronounced than the cultivation temperature. For example, lignoceric and 2-hydrocylo-lignoceric acids were characteristic of the genera Cryptococcus and Schizosaccharomyces, and of Saccharomyces genus cultivated at high temperatures.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10606 - Microbiology
Result continuities
Project
<a href="/en/project/GA17-00027S" target="_blank" >GA17-00027S: Very long chain fatty acids from microorganisms</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Lipids
ISSN
0024-4201
e-ISSN
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Volume of the periodical
53
Issue of the periodical within the volume
6
Country of publishing house
DE - GERMANY
Number of pages
13
Pages from-to
627-639
UT code for WoS article
000444679300006
EID of the result in the Scopus database
2-s2.0-85053389026