DETERMINATION OF SOME LIPID CONSTITUENTS OF BAKER'S YEAST

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Abstract
Lipid was extracted from whole yeast cells with difficulty because of the limited porosity of the cell wall and its sensitivity to dehydrating solvents. Extraction from mechanically broken cells was rapid and complete. Metabolic alteration of lipid when cells were disintegrated was minimized by first heating a yeast suspension briefly at 90°C. Details are given for the routine analysis of yeast phospholipids by quantitative paper chromatography and of neutral lipids by column chromatography. Lysophosphatides were found in some types of yeast after drying, but not in pressed commercial yeast or in yeast grown on synthetic media. They were formed when yeast was suspended in methanol-water, as yeast phospholipase A was activated and split palmitoleic acid from lecithin and phosphatidyl ethanolamine. Phosphatidyl inositol in baker's yeast contained a higher proportion of saturated fatty acids than other phospholipids. Sterols were present free and as esters with palmitoleic and oleic acids. Phospholipid content was affected by growth conditions. A high level of inositol in the growth medium reduced the formation of neutral lipid but did not affect the content of yeast phospholipid.

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