暴露于乙醇胁迫下的酿酒酵母中的脂肪酸变化。
Fatty acid alterations in Saccharomyces cerevisiae exposed to ethanol stress.
作者信息
Sajbidor J, Grego J
机构信息
Department of Biochemical Technology, Faculty of Chemistry, Slovak Technical University, Bratislava.
出版信息
FEMS Microbiol Lett. 1992 May 15;72(1):13-6. doi: 10.1016/0378-1097(92)90482-4.
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.
研究了乙醇浓度对酿酒酵母总磷脂（PL）、磷脂酰胆碱（PCH）、磷脂酰乙醇胺（PE）、磷脂酰肌醇（PI）、甾醇酯（ES）和三酰甘油（TAG）中脂肪酸变化的影响。乙醇导致主要膜磷脂（PCH和PE）中棕榈酸和油酸水平升高，以及ES和TAG中棕榈油酸含量升高。
Zotero 插件