title: Effects of Selenium on Morphological Changes in Candida utilis ATCC 9950 Yeast Cells.
abstract: This paper presents the results of microscopic examinations of the yeast cells cultured in yeast extract-peptone-dextrose (YPD) media supplemented with sodium selenite(IV). The analysis of the morphological changes in yeast cells aimed to determine whether the selected selenium doses and culturing time may affect this element accumulation in yeast cell structures in a form of inorganic or organic compounds, as a result of detoxification processes. The range of characteristic morphological changes in yeasts cultivated in experimental media with sodium selenite(IV) was observed, including cell shrinkage and cytoplasm thickening of the changes within vacuole structure. The processes of vacuole disintegration were observed in aging yeast cells in culturing medium, which may indicate the presence of so-called ghost cells lacking intracellular organelles The changes occurring in the morphology of yeasts cultured in media supplemented with sodium selenite were typical for stationary phase of yeast growth. From detailed microscopic observations, larger surface area of the cell (6.03 μm(2)) and yeast vacuole (2.17 μm(2)) were noticed after 24-h culturing in the medium with selenium of 20 mg Se(4+)/L. The coefficient of shape of the yeast cells cultured in media enriched with sodium selenite as well as in the control YPD medium ranged from 1.02 to 1.22. Elongation of cultivation time (up to 48 and 72 h) in the media supplemented with sodium selenite caused a reduction in the surface area of the yeast cell and vacuole due to detoxification processes.
authors.affiliation: Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland. marek-kieliszek@wp.pl.
authors.forename: Marek
authors.initials: M
authors.lastname: Kieliszek
authors.affiliation: Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland.
authors.forename: Stanisław
authors.initials: S
authors.lastname: Błażejak
authors.affiliation: Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Bzducha-Wróbel
authors.affiliation: Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Kurcz
mesh_terms: D002175:Candida / Q000187:drug effects* / Q000648:ultrastructure*; D003470:Culture Media / Q000737:chemistry; D003593:Cytoplasm / Q000187:drug effects / Q000648:ultrastructure; D046529:Microscopy, Electron, Transmission; D018038:Sodium Selenite / Q000633:toxicity*; D013997:Time Factors
chemical_list: D003470:Culture Media; D018038:Sodium Selenite
keywords: Candida utilis; Morphology; Selenium; Yeast cells