Paper Details

Name: Renuka Malhotra
Email: malhotra7r@gmail.com
Country: India

Year: 2017
Volume: Volume-4, Issue-1

The total glycolipid content of S.cerevisiae cells increase in
temperature treated yeast cell. Hexoses and sialic acid content
decrease whereas hexosamine content increased under temperature
stress. The different saccharide moieties of glycolipid of S.cerevisiae
were identified. Mannose and galactose content increased as the
temperature is raised to 37°C whereas glucose and fucose content
decreased. The changes in concentration of these sugars may be due
to differential activities of enzymes like β-glucosidase and β-
galactosidase. The temperature also affected the glycolipid fractions
of yeast S.cerevisiae. The content of cerebrosides increased while
sulfatide content decreased during temperature stress suggesting that
these molecules may be playing important role in membrane
stabilization. The unsaturated fatty acid content of yeast S.
cerevisiae glycolipids increased while saturated fatty acid decreased
which may be due to conversion of saturated fatty acid to
unsaturated fatty acid during temperature stress,helping in
modulating the membrane fluidity.