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Scientific paper - Original scientific paper
Promjene udjela i sastava fosfatidilkolina i fosfatidiletanolamina tijekom vrenja pivskoga kvasca Saccharomyces cerevisiae
Food Technology and Biotechnology, 47 (2009), 3; 246-252. urn:nbn:hr:184:670764
Čanadi Jurešić, Gordana; Blagović, Branka; Rupčić, Jasminka

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Čanadi Jurešić, G., Blagović, B. & Rupčić, J. (2009). Promjene udjela i sastava fosfatidilkolina i fosfatidiletanolamina tijekom vrenja pivskoga kvasca Saccharomyces cerevisiae. Food Technology and Biotechnology, 47. (3), 246-252. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:670764

Čanadi Jurešić, Gordana, et al. "Promjene udjela i sastava fosfatidilkolina i fosfatidiletanolamina tijekom vrenja pivskoga kvasca Saccharomyces cerevisiae." Food Technology and Biotechnology, vol. 47, no. 3, 2009, pp. 246-252. https://urn.nsk.hr/urn:nbn:hr:184:670764

Čanadi Jurešić, Gordana, Branka Blagović and Jasminka Rupčić. "Promjene udjela i sastava fosfatidilkolina i fosfatidiletanolamina tijekom vrenja pivskoga kvasca Saccharomyces cerevisiae." Food Technology and Biotechnology 47, no. 3 (2009): 246-252. https://urn.nsk.hr/urn:nbn:hr:184:670764

Čanadi Jurešić, G., Blagović, B. and Rupčić, J. (2009) 'Promjene udjela i sastava fosfatidilkolina i fosfatidiletanolamina tijekom vrenja pivskoga kvasca Saccharomyces cerevisiae', Food Technology and Biotechnology, 47(3), pp. 246-252. Available at: https://urn.nsk.hr/urn:nbn:hr:184:670764 (Accessed 07 May 2024)

Čanadi Jurešić G, Blagović B, Rupčić J. Promjene udjela i sastava fosfatidilkolina i fosfatidiletanolamina tijekom vrenja pivskoga kvasca Saccharomyces cerevisiae. Food Technology and Biotechnology [Internet]. 2009 September 03 [cited 2024 May 07];47(3):246-252. Available at: https://urn.nsk.hr/urn:nbn:hr:184:670764

G. Čanadi Jurešić, B. Blagović and J. Rupčić, "Promjene udjela i sastava fosfatidilkolina i fosfatidiletanolamina tijekom vrenja pivskoga kvasca Saccharomyces cerevisiae", Food Technology and Biotechnology, vol. 47, no. 3, pp. 246-252, September 2009. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:670764. [Accessed: 07 May 2024]

Metadata
Title (croatian)Promjene udjela i sastava fosfatidilkolina i fosfatidiletanolamina tijekom vrenja pivskoga kvasca Saccharomyces cerevisiae
Title (english)Alterations in Phosphatidylcholine and Phosphatidylethanolamine Content During Fermentative Metabolism in Saccharomyces cerevisiae Brewer’s Yeast
AuthorGordana Čanadi Jurešić
AuthorBranka Blagović
AuthorJasminka Rupčić
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Chemistry and Biochemistry)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Basic Medical Sciences
Medical Biochemistry
Abstract (croatian)
Tijekom proizvodnje piva pivski je kvasac izložen nepovoljnim utjecajima. Poznato je da se stanice kvasca prilagođavaju uvjetima okoliša djelomično mijenjajući sastav membranskih lipida. Svrha je ovoga rada proučiti utjecaj nepovoljnih uvjeta tijekom fermentacije na dvije vrste fosfolipida, fosfatidilkolin (PtdCho) i fosfatidiletanolamin (PtdEtn) u pivskom kvascu donjeg vrenja vrste Saccharomyces cerevisiae. U tu je svrhu analiziran i uspoređen njihov udjel i masno-kiselinski sastav u cijelim stanicama starter-kulture, koja nije podvrgnuta nepovoljnim uvjetima, i u prve tri reciklirane generacije kvasca. Reciklirane generacije imale su, u usporedbi sa starter-kulturom, povećani maseni udjel PtdCho i smanjeni udjel PtdEtn, što je rezultiralo većim omjerom PtdCho/PtdEtn. Najveća promjena omjera PtdCho/PtdEtn utvrđena je u drugoj recikliranoj generaciji u kojoj je iznosio 78 % više nego u starter-kulturi. Promjene udjela PtdCho i PtdEtn bile su popraćene povećanim udjelom nezasićenih masnih kiselina u obje vrste (palmitoleinske kiseline u PtdCho, te palmitoleinske i oleinske u PtdEtn), a i većim omjerom C16/C18 kiselina u PtdCho. Dobiveni rezultati upućuju na važnost obje fosfolipidne vrste, uključujući njihove masne kiseline u prilagodbi pivskoga kvasca na nepovoljne uvjete fermentacije.
Abstract (english)
During beer production and serial recycling, brewer’s yeasts are exposed to various stress factors that, overpowering the cellular defence mechanisms, can impair yeast growth and fermentation performance. It is well known that yeast cells acclimatize to stress conditions in part by changing the lipid composition of their membranes. The main focus of this study is the effect of stressful fermentation conditions on two phospholipid species, phosphatidylcholine (PtdCho) and phosphatidylethanolamine (PtdEtn), in Saccharomyces cerevisiae bottom-fermenting brewer’s yeast. For this purpose the content and fatty acid profile of these major classes of phospholipids have been compared, as well as their ratio in the whole cells of the starter culture, non-stressed yeast population, and the first three recycled yeast generations. The stressed yeast generations showed an increased mass fraction of PtdCho and a decreased mass fraction of PtdEtn, which led to an increased PtdCho/PtdEtn ratio in the recycled cells as compared to the non-stressed yeast culture. The most pronounced variation of PtdCho/PtdEtn ratio was found in the second yeast generation, yielding a 78 % increase with respect to the starter culture. Variations in the content of both, PtdCho and PtdEtn, were accompanied by a higher mass fraction of unsaturated fatty acids in both phospholipid species (palmitoleic acid in PtdCho, and palmitoleic and oleic in PtdEtn) and by the increased ratio of C16/C18 acids in PtdCho. The results suggest that both phospholipid species, including their fatty acids, are highly involved in the adaptation of brewer’s yeast to stressful fermentation conditions.
Keywords (croatian)
Keywords (english)
Languagecroatian
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleFood Technology and Biotechnology
Numberingvol. 47, no. 3, pp. 246-252
p-ISSN1330-9862
e-ISSN1334-2606
URN:NBNurn:nbn:hr:184:670764
Publication2009-09-03
Document URLhttps://hrcak.srce.hr/39840
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2023-05-02 08:26:01