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2‐Hydroxyhexadecanoic and 8,9,13‐trihydroxydocosanoic acid accumulation by yeasts treated with fumonisin B 1
Author(s) -
Kaneshiro Tsuneo,
Vesonder Ronald F.,
Peterson Robert E.,
Bagby Marvin O.
Publication year - 1993
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02535936
Subject(s) - fumonisin b1 , yeast , fumonisin , sphingolipid , biochemistry , fatty acid , food science , pichia , yeast extract , chemistry , lipidology , clinical chemistry , biology , pichia pastoris , mycotoxin , fermentation , gene , recombinant dna
Fumonisin B 1 is a sphingolipid‐like compound that enhances the accumulation of yeast sphingolipids and 2‐hydroxy fatty acids. These lipids occur both as freely extractable and cell bound components in yeast fermentations. Both free and bound 2‐hydroxy fatty acids produced by Pichia sydowiorum NRRL Y‐7130 were increased when fumonisin B 1 (50 mg/L) was added to the usual growth medium containing yeast extract/malt extract/peptone/glucose. Fumonisin‐treated cultures contained 38 mg/L more 2‐hydroxyhexadecanoic and 15 mg/L more 2‐hydroxyoctadecanoic acids than did untreated cultures. By contrast, fumonisin inhibited the accumulation of free 8,9,13‐trihydroxydocosanoic acid in Rhodotorula sp. YB‐2501 cultures, leading to 240 mg/L lower trihydroxy acid production than by untreated cultures.