Title: Changes in lipid and fatty acid composition of Pavlova lutheri
Abstract: The effects of growth temperature on the lipid and fatty acid composition of Pavlova lutheri were examined. Major fatty acids derived from the total lipids were 14:0, 16:0, 16:1, 20:5 and 20:6. The main lipid classes found in this strain consisted of triacylglycerol, monogalactosyldiacygllycerol, sulphoquinovosyldiacylglycerol and betaine lipids. The saturated fatty acids, 14:0 and 16:0, were found in all lipid fractions; the polyunsaturated fatty acids, 20:5 and 22:6, were distributed in triacylglycerol, monogalactosyldiacylglycerol,and betaine lipids. At low temperature (15°), there was a tendency for an increase in the relative percentage of betaine lipids and the relative amount of the polyunsaturated fatty acids, 20:5 and 22:6. These results suggest that, in P. lutheri, polyunsaturated fatty acids and betaine lipids serve as modulators of low temperature adaptation.
Publication Year: 1995
Publication Date: 1995-09-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 66
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