The effect of different heat influences on composition of membrane lipids and cytosol carbohydrates in mycelial fungi

被引：25

作者：

Tereshina, V. M. ^{[1
]}

Memorskaya, A. S. ^{[1
]}

Kotlova, E. R. ^{[2
]}

机构：

[1] Russian Acad Sci, Winogradsky Inst Microbiol, Moscow 117312, Russia

[2] Russian Acad Sci, Komarov Bot Inst, St Petersburg 196140, Russia

来源：

MICROBIOLOGY | 2011年 / 80卷 / 04期

关键词：

Aspergillus niger; heat shock; trehalose; phosphatidic acids; sphingolipids; HOMEOVISCOUS ADAPTATION; CURVATURE;

D O I：

10.1134/S0026261711040199

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Comparison of the changes in the composition of the membrane lipids and soluble cytosol carbohydrates caused by two types of heat influence (within the tolerance zone and heat shock-level) revealed fundamental differences in the stress response of fungal cells. In three fungal species, Aspergillus niger, Pleurotus ostreatus, and Cunninghamella japonica, increased levels of trehalose and phosphatidic acids were observed under heat shock, while heat influences within the tolerance zone had no such effect. Under heat shock, the ratio of saturated fatty acids did not increase in any of the major phospholipids of all the studied species. This is in contradiction with the existing hypothesis and confirms the previously suggested the hypothesis of membrane stabilization by heat-protecting compounds.

引用

页码：455 / 460

页数：6

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