The effects of selenium, vitamin E and their combination on the composition of fatty acids and proteins in Saccharomyces cerevisiae

✍ Scribed by Nihat Dilsiz; Sait Çelik; Ökkeş Yilmaz; Metin Digrak

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 115 KB
• Volume: 15
• Category: Article
• ISSN: 0263-6484
• DOI: 10.1002/(sici)1099-0844(199712)15:4<265::aid-cbf750>3.0.co;2-d

✦ Synopsis

The aim of our studies was to test the eect and role of vitamin E and selenium supplements on yeast cell. In this study, the eects of selenium (Se), vitamin E (Vit. E), and their combination (Se plus Vit. E) on the composition of fatty acids and proteins were examined in Saccharomyces cerevisiae strains WET136 and 522. S. cerevisiae cells were grown up in YEPD medium supplemented with Se, Vit. E or their combination. It was found that the level of stearic acid was increased in all supplemented groups p 0Á05; p 0Á001. The content of saturated and unsaturated fatty acids was decreased p 0Á05; p 0Á01; p 0Á001 in Vit. E and Vit. E plus Se supplemented S. cerevisiae. On the other hand, Se alone caused an increase p 0Á001 in the saturated fatty acids but a decrease p 0Á05; p 0Á001 in the unsaturated fatty acids. Total proteins in S. cerevisiae were signi®cantly increased p `0Á001 by Vit. E supplement. There was no signi®cant change observed in S. cerevisiae supplemented with Se. These ®ndings indicate that membrane composition of S. cerevisiae is aected by both Vit. E and Se supplements.