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A novel oxylipin-associated 'ghosting' phenomenon in yeast flocculation
J L Kock1, P Venter, D P Smith
1Department of Microbiology and Biochemistry, University of the Orange Free State, Bloemfontein, South Africa. Kockjlf@micro.nw.uovs.ac.za
Antonie Van Leeuwenhoek
|August 26, 2000
Summary
Researchers discovered a novel yeast
Area of Science:
- Microbiology
- Cell Biology
- Biochemistry
Background:
- Saccharomyces cerevisiae is known for its flocculation properties.
- Oxylipins, or 3-hydroxy fatty acids, are involved in yeast cell interactions.
- Lectin-mediated aggregation is a proposed mechanism for yeast flocculation.
Purpose of the Study:
- To investigate the distribution of oxylipins in flocculant Saccharomyces cerevisiae strains.
- To elucidate the mechanism underlying yeast cell aggregation and flocculation.
- To identify novel phenomena related to oxylipin transport and cell-cell binding.
Main Methods:
- Microscopic analysis of oxylipin distribution within yeast cells.
- Observation of intracellular osmiophilic layer migration.
- Assessment of the relationship between oxylipin 'ghosting' and flocculation.
Main Results:
- A novel 'ghosting' phenomenon was identified in Saccharomyces cerevisiae.
- Intracellular oxylipin-containing osmiophilic layers migrate through cell walls without visible damage.
- These layers bind to adjacent cell walls, suggesting a role in flocculation.
Conclusions:
- 'Ghosting' of oxylipin-containing layers appears to be a prerequisite for yeast flocculation.
- 'Ghosting' alone may not be sufficient to induce complete flocculation.
- This finding offers new insights into the biophysical mechanisms of yeast aggregation.