The kinetics of changes in the fatty acid composition of Neurospora crassa lipids after a temperature increase.
The fatty acid composition of the total lipids, phospholipids and neutral lipids of log-phase shaker cultures of the bd (band) strain of Neurospora crassa, were measured every 2 h for an 8-h period following a temperature increase from 22 to 40 degrees C. For purposes of comparison, the fatty acid composition was also measured when cultures were grown from inoculation at temperatures between 22 and 40 degrees C. In the phospholipids, the temperature jump produced, over a 4-6 hour span, a linear decrease in the linolenic acid (18:3) content from 31 to 10 mol% and an increase in the linoleic acid (18:2) content from 41 to 45 mol% for a few hours, followed by a decrease to 38 mol%. The oleic acid (18:1) content increased, after a 2 h lag, from 5 to 26 mol%. The temperature increase caused a decrease in the double bond index from 180 to 135 but produced no changes in the mol% of the saturated fatty acids, the ratio of saturated to unsaturated fatty acids, the total amount of fatty acids per gram dry weight, or the growth rate of the cultures. After the switch to 40 degrees C the total amount of 18:3 per flask increased only slightly over the 8 h period, indicating that there was little loss of 18:3 from the mycelia by beta-oxidation, or by conversion to other fatty acids. Since the mass of the culture increased some 4-fold in this time, it suggests that the decrease in the mole percent of 18:3 is probably due to a decrease in the rate of synthesis of 18:3.
Vokt
J P
JP
Brody
S
S
D005227:Fatty Acids / Q000032:analysis*; D007700:Kinetics; D050356:Lipid Metabolism; D009491:Neurospora / Q000378:metabolism*; D009492:Neurospora crassa / Q000254:growth & development / Q000378:metabolism*; D010743:Phospholipids / Q000378:metabolism; D013696:Temperature
D005227:Fatty Acids; D010743:Phospholipids