Fatty Acids as Hydrophobic Substance on Cell Surface of Film Strain of<i>Saccharomyces</i>

Iimura, Yuzuru; Hara, Shodo; Otsuka, Ken-ichi

doi:10.1080/00021369.1980.10864131

Cited by 14 publications

(15 citation statements)

References 3 publications

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“…In contrast to other microbial biofilms, the flor is thought to consist of a layer of buoyant cells without a suspending extracellular matrix [1] because a polysaccharide or protein matrix has not been found in the flor. It has been suggested that the buoyancy of the cells is due to an elevated and/or altered lipid content [3–6]. In general, the molecular mechanism of flor formation is unclear, although HSP12 , which encodes a heat‐shock protein, is known to be essential for flor formation [1].…”

Section: Introductionmentioning

confidence: 99%

FLO11 is essential for flor formation caused by the C-terminal deletion of NRG1 in Saccharomyces cerevisiae

Ishigami

Nakagawa

Hayakawa

et al. 2004

FEMS Microbiology Letters

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The flor strains of Saccharomyces cerevisiae form a flor on the surface of wine after alcoholic fermentation. High hydrophobicity of the cell surface is suggested to be important for flor formation by the flor wine yeasts. However, the molecular mechanism of flor formation is not clear. We found that expression of C‐terminal deleted NRG1 lacking its two C2H2 zinc finger motifs (NRG11–470) on the multicopy plasmid conferred the ability to form a flor to a non‐flor laboratory strain. The cell surface hydrophobicity of NRG11–470 was higher than of the non‐flor strain. Disruption of the Nrg1p‐repressed gene FLO11, which encodes a cell surface glycoprotein that functions as a flocculin or an adhesin, abolished flor formation. Moreover, expression of FLO11 on a multicopy plasmid could also cause flor formation. These results indicate that FLO11 is essential for flor formation by NRG11–470. In addition, the results suggest that the C‐terminal truncated form of Nrg1p exerts a dominant negative effect on FLO11 repression, resulting in FLO11 expression and, thus, flor formation.

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Section: Introductionmentioning

confidence: 99%

FLO11 is essential for flor formation caused by the C-terminal deletion of NRG1 in Saccharomyces cerevisiae

Ishigami

Nakagawa

Hayakawa

et al. 2004

FEMS Microbiology Letters

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“…In the case of film strains of Saccharomyces, Torulopsis, and Candida, the change from a non-film to a film stage was due to a change in the cells from hydrophilic to hydrophobic with increase in fatty acid contents and besides, in· the case of H. anomala, the hydrophobic characteristic was partially due to fatty acid content, that was, H. anomala had a hydrophobic factor other than the fatty acid. 8 ) From the results of Table II, it is concluded that the hydrophobicity of strain 1224 did not depend on the fatty acid contents and it is assumed that some proteins on the cell wall would act as the hydrophobic substances.…”

Section: Discussionmentioning

confidence: 95%

“…Washed yea.st cells were disrupted with a Braun cell homogenizer CB. Braun, Melsungen, F. R. Germany) and cell walls were obtained as described by Iimura et al 8 ) Amino acid analysis. Cell walls and'isolated 37 K-protein were hydrolyzed at 1IO°C'in 6 N HCl for 22 hr in vacuo and analyzedwitb a Hitachi Model L-8500 amino acid analyzer (Hitachi, Tokyo, Japan).…”

Section: Measurement Of Hydrophobicitymentioning

confidence: 99%

Flocculation Mechanism ofHansenula anomalaJ224

Saito¹,

Sato²,

Shimoi³

et al. 1990

Agricultural and Biological Chemistry

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The flocculation mechanism of a flocculent yeast, Hansenula anomalaJ224, isolated from a waste water treatment tank of a Japanese sake brewing factory, was investigated by comparing some characteristics with strain J224-1 (a nonflocculent mutant of strain J224). The cell titration curves showed that strain J224 was different from strain J224-1 in charge distribution on the cell surface. The cell wall of strain J224· was more abundant in Mg 2 +, Ca 2 +, Na +, NH 4 +, and total phosphorus contents but had less fatty acids than that of strain J224-1. The cell walls of both strains had almost the same amino acid composition. Acylation of strain J224 with acetic anhydride caused deflocculation. By treatment with proteinase K, an additional protein of 37 K dalton (37 K-protein) whose molecular mass was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, was released in the supernatant from strain J224 cells. The 37 K-protein was purified by cation-exchange highperformance liquid chromatography. The amino acid composition of this protein was different from that of the cell wall. Flocculation of strain J224 was promoted by the addition of 37 K-protein.We discussed the involvement of ionic interaction between 37 K-protein and phosphate and hydrophobic interaction between 37 K-proteins on the cell surface of adjacent cells in the flocculation of strain J 224. 1425For waste water treatments, we have developed yeasts to assimilate raw starch effectivelyand maintain cell number in a waste water treatment tank under inefficient nutritional conditions, and isolated a flocculent yeast, Hansenula anomala J224, from a waste water treatment tank of a Japanese sake brewing factory. We reported the ability of this strain to remove waste loads in various waste waters, its flocculent characteristics, and the merits of using this strain previously.1,2) F or the mechanism of flocculation of yeasts, there are many studies on brewer's yeast (Saccharomyces cerevisiae) and genes encoded the floc-forming ability have also been studied.3 )It was generally recognized that flocculation was a specific cell adhesion, with proteinaceous, lectin-like molecules bound to amannan carbohydrates of adjoining cells and that bivalent metal ions, in particular Ca 2 +, were very important in this mechanism. -6 )Unlike brewer's yeasts, strain J224 does not need bivalent metal ions for flocculation. The floc-forming ability of strain J224 is not inhibited by the addition of various sugars (mannose, glucose, a-methyl-mannoside etc.) and is only eliminated irreversibly by treatment with limited kinds of proteolytic enzymes, pronase E or proteinase K. The comparison of characteristics between flocculent and nonflocculent cells is an useful tool to elucidate the mechanism of flocculation. Then we obtained a nonflocculent mutant, J224-1, from the flocculent strain J224.2 ) In addition, pronase E or proteinase K-treated strain J224 was reduced in hydrophobicity to the level of strain J224-1 with elimination of the floc-forming ability.2)In this p...

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“…In contrast to other microbial biofilms, this film appears to consist of a layer of buoyant cells without a suspending extracellular matrix, as no evidence for a polysaccharide or protein matrix has been reported. The buoyancy of the cells appears to be due to an elevated and/or altered lipid content (Cantarelli and Martini, 1969; Iimura et al ., 1980a, b; Farris et al ., 1993). Recently, Reynolds and Fink(2001) reported that a laboratory strain of S. cerevisiae could be induced to form a biofilm, as defined by the ability to adhere to a solid surface (O'Toole et al ., 1999), and found that FLO11 is essential for the process.…”

Section: Introductionmentioning

confidence: 99%

HSP12 is essential for biofilm formation by a Sardinian wine strain of S. cerevisiae

Zara

Farris

Budroni

et al. 2002

Yeast

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Sardinian sherry strains of S. cerevisiae form a biofilm on the surface of wine at the end of the ethanolic fermentation, when grape sugar is depleted and when further growth becomes dependent on access to oxygen. A point mutation in HSP12 or deletion of the entire gene results in inability to form this film. HSP12 encodes a heat-shock protein previously foundby others to be active during stationary phase, in cells depleted for glucose, and in cells metabolizing ethanol and fatty acids, all conditions associated with sherry biofilms.

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Fatty Acids as Hydrophobic Substance on Cell Surface of Film Strain ofSaccharomyces

Cited by 14 publications

References 3 publications

FLO11 is essential for flor formation caused by the C-terminal deletion of NRG1 in Saccharomyces cerevisiae

FLO11 is essential for flor formation caused by the C-terminal deletion of NRG1 in Saccharomyces cerevisiae

Flocculation Mechanism ofHansenula anomalaJ224

HSP12 is essential for biofilm formation by a Sardinian wine strain of S. cerevisiae

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