Dynamics of the lipid body lipidome in the oleaginous yeast Yarrowia sp.

IF 2.4 4区生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY FEMS yeast research Pub Date : 2024-01-09 DOI:10.1093/femsyr/foae021

Apoorva Ravindra Joshi, Vitthal T Barvkar, Akanksha Kashikar, Prashant Gaikwad, Ameeta Ravikumar

{"title":"Dynamics of the lipid body lipidome in the oleaginous yeast Yarrowia sp.","authors":"Apoorva Ravindra Joshi, Vitthal T Barvkar, Akanksha Kashikar, Prashant Gaikwad, Ameeta Ravikumar","doi":"10.1093/femsyr/foae021","DOIUrl":null,"url":null,"abstract":"<p><p>Time-dependent changes in the lipid body (LB) lipidome of two oleaginous yeasts, Yarrowia lipolytica NCIM 3589 and Yarrowia bubula NCIM 3590 differing in growth temperature was investigated. LB size and lipid content were higher in Y. lipolytica based on microscopy, Feret, and integrated density analysis with lipid accumulation and mobilization occurring at 48 h in both strains. Variations in LB lipidome were reflected in interfacial tension (59.67 and 68.59 mN m-1) and phase transition temperatures (30°C-100°C and 60°C-100°C) for Y. lipolytica and Y. bubula, respectively. Liquid Chromatography-Mass Spectroscopy (LC-MS) analysis revealed neutral lipids (NLs), phospholipids, sphingolipids, sterols, and fatty acids as the major classes present in both strains while fatty acid amides were seen only in Y. lipolytica. Amongst the lipid classes, a few species were present in abundance with a number of lipids being less dominant. Permutational multivariate analysis of variance (PERMANOVA) and Analysis of covariance (ANOCOVA) analysis suggest 22 lipids belonging to NLs, fatty acid amides, and free fatty acids were found to be statistically different between the two strains. Analysis of the ratios between different lipid components suggest changes in LB size and mobilization as a function of time. The results indicate influence of temperature and strain variation on the dynamics of LB lipidome in Yarrowia species.</p>","PeriodicalId":12290,"journal":{"name":"FEMS yeast research","volume":null,"pages":null},"PeriodicalIF":2.4000,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11305267/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"FEMS yeast research","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.1093/femsyr/foae021","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Time-dependent changes in the lipid body (LB) lipidome of two oleaginous yeasts, Yarrowia lipolytica NCIM 3589 and Yarrowia bubula NCIM 3590 differing in growth temperature was investigated. LB size and lipid content were higher in Y. lipolytica based on microscopy, Feret, and integrated density analysis with lipid accumulation and mobilization occurring at 48 h in both strains. Variations in LB lipidome were reflected in interfacial tension (59.67 and 68.59 mN m-1) and phase transition temperatures (30°C-100°C and 60°C-100°C) for Y. lipolytica and Y. bubula, respectively. Liquid Chromatography-Mass Spectroscopy (LC-MS) analysis revealed neutral lipids (NLs), phospholipids, sphingolipids, sterols, and fatty acids as the major classes present in both strains while fatty acid amides were seen only in Y. lipolytica. Amongst the lipid classes, a few species were present in abundance with a number of lipids being less dominant. Permutational multivariate analysis of variance (PERMANOVA) and Analysis of covariance (ANOCOVA) analysis suggest 22 lipids belonging to NLs, fatty acid amides, and free fatty acids were found to be statistically different between the two strains. Analysis of the ratios between different lipid components suggest changes in LB size and mobilization as a function of time. The results indicate influence of temperature and strain variation on the dynamics of LB lipidome in Yarrowia species.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

含油酵母亚罗酵母脂体脂质体的动态变化

研究了生长温度不同的两种含油酵母--Yarrowia lipolytica NCIM 3589 和 Yarrowia bubula NCIM 3590 的脂质体（LB）脂质组随时间的变化。根据显微镜、Feret 和综合密度分析，脂溶性酵母菌的枸橼酸大小和脂质含量更高，两种菌株的脂质积累和动员都发生在 48 小时后。LB 脂质体的变化分别反映在 Y. lipolytica 和 Y. bubula 的界面张力（59.67 和 68.59 mN m-1）和相变温度（30-100 和 60-100°C）上。LC-MS 分析显示，中性脂类、磷脂、鞘脂、甾醇、脂肪酸是这两种菌株中存在的主要脂类，而脂肪酸酰胺只出现在 Y. lipolytica 中。在脂质类别中，有几种脂质的含量较高，有几种脂质的含量较低。PERMANOVA 和 ANOCOVA 分析表明，两种菌株中属于中性脂质、脂肪酸酰胺和游离脂肪酸的 22 种脂质存在统计学差异。不同脂质成分之间的比率分析表明，随着时间的推移，LB 的大小和迁移率会发生变化。结果表明，温度和菌株的变化对亚罗威氏菌枸橼酸脂质体的动态变化有影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

FEMS yeast research 生物-生物工程与应用微生物

CiteScore

5.70

自引率

6.20%

发文量

审稿时长

1 months

期刊介绍： FEMS Yeast Research offers efficient publication of high-quality original Research Articles, Mini-reviews, Letters to the Editor, Perspectives and Commentaries that express current opinions. The journal will select for publication only those manuscripts deemed to be of major relevance to the field and generally will not consider articles that are largely descriptive without insights on underlying mechanism or biology. Submissions on any yeast species are welcome provided they report results within the scope outlined below and are of significance to the yeast field.