Low C, Parks L W
Department of Microbiology, North Carolina State University, Raleigh 27695.
Lipids. 1987 Oct;22(10):715-20. doi: 10.1007/BF02533971.
Analyses of free sterol, steryl ester and fatty acid components from yeast secretion mutants indicated that free and esterified sterol remained relatively constant over a growth range of 24 C to 34 C. The saturated fatty acid components (16:0 and 18:0) increased while the unsaturated fatty acids (16:1 and 18:1) decreased as the growth temperature increased. In secretory mutants, fatty acid composition changes are more pronounced than in the wild-type strain. A shift toward increased saturated and decreased unsaturated fatty acid was observed when cells were subjected to a 2-hr temperature upshift to 37 C. Steady-state fluorescence anisotropy data indicated that modifications to the lipid component of yeast plasma membrane produced lipid thermotropic transitions that were 3 C to 6 C higher in yeast cells subjected to thermal stress.
对酵母分泌突变体中游离甾醇、甾醇酯和脂肪酸成分的分析表明，在24℃至34℃的生长范围内，游离甾醇和酯化甾醇含量相对保持恒定。随着生长温度升高，饱和脂肪酸成分（16:0和18:0）增加，而不饱和脂肪酸（16:1和18:1）减少。在分泌突变体中，脂肪酸组成变化比野生型菌株更明显。当细胞经历2小时升温至37℃时，观察到饱和脂肪酸增加、不饱和脂肪酸减少的转变。稳态荧光各向异性数据表明，酵母质膜脂质成分的改变产生了脂质热致转变，在受到热应激的酵母细胞中，这种转变温度要高3℃至6℃。
