Fatty acid alterations in Saccharomyces cerevisiae exposed to ethanol stress.
The influence of ethanol concentration on fatty acid alterations in total phospholipids (PL), phosphatidylcholine (PCH), phosphatidylethanolamine (PE), phosphatidylinositol (PI), sterol esters (ES) and triacylglycerols (TAG) of Saccharomyces cerevisiae was studied. Ethanol induced the elevation of palmitic and oleic acid level in major membrane phospholipids (PCH and PE) and also the palmitoleic acid content in ES and TAG.
Sajbidor
J
J
Department of Biochemical Technology, Faculty of Chemistry, Slovak Technical University, Bratislava.
Grego
J
J
D000431:Ethanol / Q000494:pharmacology*; D005227:Fatty Acids / Q000032:analysis*; D008560:Membrane Fluidity; D010713:Phosphatidylcholines / Q000737:chemistry; D010714:Phosphatidylethanolamines / Q000737:chemistry; D010716:Phosphatidylinositols / Q000737:chemistry; D010743:Phospholipids / Q000737:chemistry*; D012441:Saccharomyces cerevisiae / Q000737:chemistry* / Q000187:drug effects; D013261:Sterols / Q000737:chemistry; D014280:Triglycerides / Q000737:chemistry
D005227:Fatty Acids; D010713:Phosphatidylcholines; D010714:Phosphatidylethanolamines; D010716:Phosphatidylinositols; D010743:Phospholipids; D013261:Sterols; D014280:Triglycerides; D000431:Ethanol