Effect of CLA on the cellular lipids of Saccharomyces cerevisiae
The yeast Saccharomyces cerevisiae was cultivated in the presence of free CLA that was either a pure trans‐10, cis‐12 isomer, a pure cis‐9, trans‐11 isomer, or a 1∶1 mixture of the two, and the influence of these supplementations on the content and FA composition of the lipids in the yeast was deter...
Gespeichert in:
| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2005-10, Vol.82 (10), p.745-748 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 748 |
|---|---|
| container_issue | 10 |
| container_start_page | 745 |
| container_title | Journal of the American Oil Chemists' Society |
| container_volume | 82 |
| creator | Jaakola, Sanna Vahvaselkä, Marjatta Laakso, Simo |
| description | The yeast Saccharomyces cerevisiae was cultivated in the presence of free CLA that was either a pure trans‐10, cis‐12 isomer, a pure cis‐9, trans‐11 isomer, or a 1∶1 mixture of the two, and the influence of these supplementations on the content and FA composition of the lipids in the yeast was determined. Neither the pure isomers nor their 1∶1 mixture influenced the growth of the yeast, but the trans‐10, cis‐12 isomer reduced the amount of cellular lipids by 40%. The reduction in total cellular lipids by the trans‐10, cis‐12 CLA was due to a reduction in TAG. Both of the isomers were incorporated into the yeast lipids, reaching a proportion of about 33% in TAG. With the incorporation of CLA, the yeast reduced the amount and desaturation of endogenously synthesized FA. These clear and pronounced isomer‐specific effects of CLA on the yeast suggest that yeast might be a useful model to obtain a more comprehensive view of the mechanisms of the action of CLA on lipid metabolism. |
| doi_str_mv | 10.1007/s11746-005-1137-7 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_21366627</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>943004891</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3815-c0d3ab8cfb1353f48d32123aceebdd93115d350a0cc602462f091d497be813d13</originalsourceid><addsrcrecordid>eNqFkE1Lw0AQhhdRsFZ_gLcg6C06s5PNJjdLqR9Q6KEK3pbNZpempEndbZT-exNaELx4GoZ55p3hYewa4R4B5ENAlEkaA4gYkWQsT9gIhcjinAhP2QgAKAaOH-fsIoR132bExYg9zpyzZhe1LprOJ1HbRLuVjYyt667WPqqrbVWGYbrUxqy0bzd7Y0MPePtVhUrbS3bmdB3s1bGO2fvT7G36Es8Xz6_TyTw2lKGIDZSki8y4AkmQS7KSOHLSxtqiLHNCFCUJ0GBMCjxJuYMcyySXhc2QSqQxuzvkbn372dmwU5sqDH_qxrZdUBwpTVMue_DmD7huO9_0vykuBfRHMt5DeICMb0Pw1qmtrzba7xWCGoSqg1DVC1WDUDUE3x6DdTC6dl43pgq_i5JneZ5Qz8kD913Vdv9_sJospkuQiaAfAWCD6w</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>275035082</pqid></control><display><type>article</type><title>Effect of CLA on the cellular lipids of Saccharomyces cerevisiae</title><source>Wiley Online Library Journals Frontfile Complete</source><source>SpringerLink Journals - AutoHoldings</source><creator>Jaakola, Sanna ; Vahvaselkä, Marjatta ; Laakso, Simo</creator><creatorcontrib>Jaakola, Sanna ; Vahvaselkä, Marjatta ; Laakso, Simo</creatorcontrib><description>The yeast Saccharomyces cerevisiae was cultivated in the presence of free CLA that was either a pure trans‐10, cis‐12 isomer, a pure cis‐9, trans‐11 isomer, or a 1∶1 mixture of the two, and the influence of these supplementations on the content and FA composition of the lipids in the yeast was determined. Neither the pure isomers nor their 1∶1 mixture influenced the growth of the yeast, but the trans‐10, cis‐12 isomer reduced the amount of cellular lipids by 40%. The reduction in total cellular lipids by the trans‐10, cis‐12 CLA was due to a reduction in TAG. Both of the isomers were incorporated into the yeast lipids, reaching a proportion of about 33% in TAG. With the incorporation of CLA, the yeast reduced the amount and desaturation of endogenously synthesized FA. These clear and pronounced isomer‐specific effects of CLA on the yeast suggest that yeast might be a useful model to obtain a more comprehensive view of the mechanisms of the action of CLA on lipid metabolism.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-005-1137-7</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer‐Verlag</publisher><subject>Biological and medical sciences ; Chemical synthesis ; CLA ; conjugated linoleic acid ; desaturation ; Enzymes ; Fat industries ; Fatty acids ; Food industries ; Fundamental and applied biological sciences. Psychology ; lipid content ; Lipids ; Oils & fats ; Saccharomyces cerevisiae ; triglycerides ; Yeast ; Yeasts</subject><ispartof>Journal of the American Oil Chemists' Society, 2005-10, Vol.82 (10), p.745-748</ispartof><rights>2005 American Oil Chemists' Society (AOCS)</rights><rights>2006 INIST-CNRS</rights><rights>Copyright AOCS Press Oct 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3815-c0d3ab8cfb1353f48d32123aceebdd93115d350a0cc602462f091d497be813d13</citedby><cites>FETCH-LOGICAL-c3815-c0d3ab8cfb1353f48d32123aceebdd93115d350a0cc602462f091d497be813d13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1007%2Fs11746-005-1137-7$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1007%2Fs11746-005-1137-7$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17289943$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Jaakola, Sanna</creatorcontrib><creatorcontrib>Vahvaselkä, Marjatta</creatorcontrib><creatorcontrib>Laakso, Simo</creatorcontrib><title>Effect of CLA on the cellular lipids of Saccharomyces cerevisiae</title><title>Journal of the American Oil Chemists' Society</title><description>The yeast Saccharomyces cerevisiae was cultivated in the presence of free CLA that was either a pure trans‐10, cis‐12 isomer, a pure cis‐9, trans‐11 isomer, or a 1∶1 mixture of the two, and the influence of these supplementations on the content and FA composition of the lipids in the yeast was determined. Neither the pure isomers nor their 1∶1 mixture influenced the growth of the yeast, but the trans‐10, cis‐12 isomer reduced the amount of cellular lipids by 40%. The reduction in total cellular lipids by the trans‐10, cis‐12 CLA was due to a reduction in TAG. Both of the isomers were incorporated into the yeast lipids, reaching a proportion of about 33% in TAG. With the incorporation of CLA, the yeast reduced the amount and desaturation of endogenously synthesized FA. These clear and pronounced isomer‐specific effects of CLA on the yeast suggest that yeast might be a useful model to obtain a more comprehensive view of the mechanisms of the action of CLA on lipid metabolism.</description><subject>Biological and medical sciences</subject><subject>Chemical synthesis</subject><subject>CLA</subject><subject>conjugated linoleic acid</subject><subject>desaturation</subject><subject>Enzymes</subject><subject>Fat industries</subject><subject>Fatty acids</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lipid content</subject><subject>Lipids</subject><subject>Oils & fats</subject><subject>Saccharomyces cerevisiae</subject><subject>triglycerides</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkE1Lw0AQhhdRsFZ_gLcg6C06s5PNJjdLqR9Q6KEK3pbNZpempEndbZT-exNaELx4GoZ55p3hYewa4R4B5ENAlEkaA4gYkWQsT9gIhcjinAhP2QgAKAaOH-fsIoR132bExYg9zpyzZhe1LprOJ1HbRLuVjYyt667WPqqrbVWGYbrUxqy0bzd7Y0MPePtVhUrbS3bmdB3s1bGO2fvT7G36Es8Xz6_TyTw2lKGIDZSki8y4AkmQS7KSOHLSxtqiLHNCFCUJ0GBMCjxJuYMcyySXhc2QSqQxuzvkbn372dmwU5sqDH_qxrZdUBwpTVMue_DmD7huO9_0vykuBfRHMt5DeICMb0Pw1qmtrzba7xWCGoSqg1DVC1WDUDUE3x6DdTC6dl43pgq_i5JneZ5Qz8kD913Vdv9_sJospkuQiaAfAWCD6w</recordid><startdate>200510</startdate><enddate>200510</enddate><creator>Jaakola, Sanna</creator><creator>Vahvaselkä, Marjatta</creator><creator>Laakso, Simo</creator><general>Springer‐Verlag</general><general>Springer</general><general>Springer Nature B.V</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB.</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M2P</scope><scope>MBDVC</scope><scope>PCBAR</scope><scope>PDBOC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>M7N</scope></search><sort><creationdate>200510</creationdate><title>Effect of CLA on the cellular lipids of Saccharomyces cerevisiae</title><author>Jaakola, Sanna ; Vahvaselkä, Marjatta ; Laakso, Simo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3815-c0d3ab8cfb1353f48d32123aceebdd93115d350a0cc602462f091d497be813d13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Biological and medical sciences</topic><topic>Chemical synthesis</topic><topic>CLA</topic><topic>conjugated linoleic acid</topic><topic>desaturation</topic><topic>Enzymes</topic><topic>Fat industries</topic><topic>Fatty acids</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lipid content</topic><topic>Lipids</topic><topic>Oils & fats</topic><topic>Saccharomyces cerevisiae</topic><topic>triglycerides</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jaakola, Sanna</creatorcontrib><creatorcontrib>Vahvaselkä, Marjatta</creatorcontrib><creatorcontrib>Laakso, Simo</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Earth, Atmospheric & Aquatic Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Materials Science Database</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Science Database</collection><collection>Research Library (Corporate)</collection><collection>Earth, Atmospheric & Aquatic Science Database</collection><collection>Materials Science Collection</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jaakola, Sanna</au><au>Vahvaselkä, Marjatta</au><au>Laakso, Simo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of CLA on the cellular lipids of Saccharomyces cerevisiae</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><date>2005-10</date><risdate>2005</risdate><volume>82</volume><issue>10</issue><spage>745</spage><epage>748</epage><pages>745-748</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>The yeast Saccharomyces cerevisiae was cultivated in the presence of free CLA that was either a pure trans‐10, cis‐12 isomer, a pure cis‐9, trans‐11 isomer, or a 1∶1 mixture of the two, and the influence of these supplementations on the content and FA composition of the lipids in the yeast was determined. Neither the pure isomers nor their 1∶1 mixture influenced the growth of the yeast, but the trans‐10, cis‐12 isomer reduced the amount of cellular lipids by 40%. The reduction in total cellular lipids by the trans‐10, cis‐12 CLA was due to a reduction in TAG. Both of the isomers were incorporated into the yeast lipids, reaching a proportion of about 33% in TAG. With the incorporation of CLA, the yeast reduced the amount and desaturation of endogenously synthesized FA. These clear and pronounced isomer‐specific effects of CLA on the yeast suggest that yeast might be a useful model to obtain a more comprehensive view of the mechanisms of the action of CLA on lipid metabolism.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer‐Verlag</pub><doi>10.1007/s11746-005-1137-7</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0003-021X |
| ispartof | Journal of the American Oil Chemists' Society, 2005-10, Vol.82 (10), p.745-748 |
| issn | 0003-021X 1558-9331 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_21366627 |
| source | Wiley Online Library Journals Frontfile Complete; SpringerLink Journals - AutoHoldings |
| subjects | Biological and medical sciences Chemical synthesis CLA conjugated linoleic acid desaturation Enzymes Fat industries Fatty acids Food industries Fundamental and applied biological sciences. Psychology lipid content Lipids Oils & fats Saccharomyces cerevisiae triglycerides Yeast Yeasts |
| title | Effect of CLA on the cellular lipids of Saccharomyces cerevisiae |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-06T20%3A47%3A27IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20CLA%20on%20the%20cellular%20lipids%20of%20Saccharomyces%20cerevisiae&rft.jtitle=Journal%20of%20the%20American%20Oil%20Chemists'%20Society&rft.au=Jaakola,%20Sanna&rft.date=2005-10&rft.volume=82&rft.issue=10&rft.spage=745&rft.epage=748&rft.pages=745-748&rft.issn=0003-021X&rft.eissn=1558-9331&rft_id=info:doi/10.1007/s11746-005-1137-7&rft_dat=%3Cproquest_cross%3E943004891%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=275035082&rft_id=info:pmid/&rfr_iscdi=true |