Saccharomyces cerevisiae strain expressing a plant fatty acid desaturase produces polyunsaturated fatty acids and is susceptible to oxidative stress induced by lipid peroxidation

Free Radical Biology & Medicine
Ana CipakSepp D Kohlwein

Abstract

Although oxygen is essential for aerobic organisms, it also forms potentially harmful reactive oxygen species. For its simplicity, easy manipulation, and cultivation conditions, yeast is used as an attractive model in oxidative stress research. However, lack of polyunsaturated fatty acids in yeast membranes makes yeast unsuitable for research in the field of lipid peroxidation. Therefore, we have constructed a yeast strain expressing a Delta12 desaturase gene from the tropical rubber tree, Hevea brasiliensis. This yeast strain expresses the heterologous desaturase in an active form and, consequently, produces Delta9/Delta12 polyunsaturated fatty acids under inducing conditions. The functional expression of the heterologous desaturase did not affect cellular morphology or growth, indicating no general adverse effect on cellular physiology. However, the presence of polyunsaturated fatty acids changed the yeast's sensitivity to oxidative stress induced by addition of paraquat, tert-butylhydroperoxide, and hydrogen peroxide. This difference in sensitivity to the latter was followed by the formation of 4-hydroxy-2-nonenal, one of the end products of linoleic fatty acid peroxidation, which is known to play a role in cell growth contr...Continue Reading

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Citations

Feb 27, 2013·Journal of Proteomics·Neven ZarkovicKamelija Zarkovic
Oct 20, 2010·Free Radical Biology & Medicine·Shauna HillMikhail S Shchepinov
Nov 30, 2013·The Plant Journal : for Cell and Molecular Biology·Charlotte PlanckeClaire Remacle
Mar 25, 2017·IUBMB Life·Claudia RodriguesAna Cipak Gasparovic
Oct 5, 2014·Molecular and Cellular Biochemistry·Luka AndrisicAna Cipak Gasparovic
Feb 23, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Antonia JakovčevićNeven Žarković
May 14, 2008·Journal of Agricultural and Food Chemistry·Josip MastelićNorbert Müller

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