Bioactive Oxylipins in Saccharomyces cerevisiae
C.J. Strauss1, J.L.F. Kock1,4, P.W.J. van Wyk2, E.J. Lodolo3, C.H. Pohl1 and P.J. Botes1
1 UNESCO MIRCEN: Industrial Biotechnology, Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, P.O. Box 339, Bloemfontein, South Africa.
2 Centrum for Confocal and Electron Microscopy, University of the Free State, P.O. Box 339, Bloemfontein, South Africa.
3 SABMiller plc, 65 Park Lane, Sandown, P.O. Box 782178, Sandton, 2146, South Africa.
4 Corresponding author. E-mail: kockjl.sci@mail.uovs.ac.za
J. Inst. Brew. 111(3), 304-308, 2005 | VIEW ARTICLE
ABSTRACT
Some strains of Saccharomyces cerevisiae (including strains used in fermentation processes) produce short chain (mainly 8 carbon) oxylipins and not potent inflammatory long chain (20 carbon) oxylipins such as prostaglandins. When acetylsalicylic acid (aspirin) was added to cultures of Sacch. cerevisiae UOFS Y-2330, flocculation was significantly inhibited as well as the production of 3-hydroxy 8:0 thereby linking flocculation and this oxylipin. Furthermore, no traces of 3-hydroxy 8:0 could be detected at the start of flocculation in this yeast. This research is based on (i) reports that yeasts in general can produce bioactive prostaglandins, (ii) findings suggesting a link between aspirinsensitive prostaglandins and biofilm formation by Candida albicans, (iii) the discovery that the addition of low concentrations of aspirin abolish yeast biofilm formation and sexual cell aggregation and (iv) the recent discovery of a novel potent aspirinsensitive pro-inflammatory 3-hydroxy prostaglandin E2 synthesized by Candida albicans in conjunction with mammalian cells probably during candidiasis.
Key words:
3-hydroxy oxylipins, aspirin, Candida albicans, eicosanoids, flocculation, Saccharomyces cerevisiae.
Publication no. G-2005-1111-400 ©2005 The Institute & Guild of Brewing