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Related Experiment Videos

Very long-chain fatty acids in yeast.

J W Welch, A L Burlingame

    Journal of Bacteriology
    |July 1, 1973
    PubMed
    Summary

    Novel long-chain fatty acids (LCFAs) were discovered in Saccharomyces cerevisiae. These novel LCFAs constitute a small but significant portion of the yeast

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    Victor L. Talroze: 1922-2004.

    Journal of the American Society for Mass Spectrometry·2016

    Area of Science:

    • Biochemistry
    • Yeast Metabolism
    • Lipidomics

    Background:

    • Saccharomyces cerevisiae is a widely studied yeast model organism.
    • Fatty acid composition is crucial for cellular functions.
    • Previous studies have characterized major fatty acids in yeast.

    Purpose of the Study:

    • To identify and characterize novel fatty acids in Saccharomyces cerevisiae.
    • To determine the abundance of these newly found fatty acids.

    Main Methods:

    • Gas chromatography-mass spectrometry (GC-MS) for fatty acid profiling.
    • Lipid extraction and derivatization techniques.

    Main Results:

    • Identification of novel fatty acids with chain lengths from 20 to 30 carbons.
    • These novel fatty acids represent 1% to 2% of the total fatty acid fraction in Saccharomyces cerevisiae.

    Conclusions:

    • Saccharomyces cerevisiae possesses a more diverse fatty acid profile than previously known.
    • The presence of these novel long-chain fatty acids may have implications for yeast physiology and lipid metabolism.

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