Salinity Affects Fatty Acid and Extracellular Glycoprotein Composition of Dipodascus australiensis
Emília Breierová1*, Eva Stratilová1, Jan Šajbidor2
1Institute of Chemistry, Slovak Academy of Sciences, Dúbravska cesta 9, 842 38 Bratislava, Slovakia
2Department of Biochemical Technology, Faculty of Chemistry, Slovak Technical University, 812 37 Bratislava, Slovakia
Article history:
Received September 10, 1997
Accepted November 27, 1997
Key words:
antioxidants, betacyanins, betaxanthins, food colourants, pigments, reactors, red beet
Summary:
Significant changes in the fatty acid composition of the cell lipids and extracellular glycoproteins of the yeast-like species Dipodascus australiensis grown under NaCl stress or in salt-free conditions were observed in the different growth phases. In the cells which were cultivated under hypertonic conditions, oleic acid content increased during the exponential growth phase while mean percentage of linolcic acid decreased. Significant changes in the fatty acid composition of the cell lipids occurred between the late exponential phase and early stationary phase of growth between ca. 3rd to 5th day for salt-free cultivation medium and between 6.5 and 8.5 day for hypertonic conditions. The resistance of yeast cells to osmotic-stress (caused with higher concentration of NaCl) can be correlated with the production of the extracellular glycoproteins. NaCl-stressed samples contained more mannose, galactose, and less glucose and glucosamine. The glycoproteins containing glutamic acid were produced under the influence of 8% NaCl predominantly during the early stationary phase of the growth.
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