Modification of lipid composition in a dimorphic fungus, Candida albicans during the yeast cell to hypha transformation.

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Abstract
Alterations in phospholipid and fatty acid composition of Candida albicans were examined during the yeast cell to hypha transformation. The major phospholipids separated by thin layer chromatography were phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol/phosphatidylserine. Large increments of relative amounts of phosphatidylcholine and phosphatidylethanolamine with a profound decrement of phosphatidylinositol/phosphatidylserine were found to occur within 3 to 5h after the induction of the conversion. There was a great increase in linoleic (18:2) acid in all phospholipids, especially in phosphatidylcholine, with a compensatory decrease in the monounsaturated fatty acids. These alterations were considered to be confluent in the direction of increasing the degree of unsaturation, as ascertained by measuring the unsaturation indices. These alterations in cellular lipid composition were observed to coincide with the rapid elongation of the germ tubes. These results suggest that modification of membrane lipid composition might be associated with the transformation from yeast cell to hypha in C. albicans.

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