Degradation of Cellular Phospholipids and Softening of Pressed Bakers Yeast

概要

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Variations in lipid components of washings and homogenate of pressed bakers yeast were investigated during the storage of pressed bakers yeast at 30°C . Washings represents the substances which had leaked out from cells. Homogenate represents those contained in whole cells. Lipids in yeast washings increased toward softening, the phospholipids in yeast homogenate decreased continuously during storage. Two stages, an earlier period of storage (Stage I) and a later period of storage (Stage II) were observed in the degradation of phospholipids. Free fatty acid which was the main degradation product of phospholipid accumulated in Stage II, particularly at softening. The order in phospholipid degradation was PC>PE>PI+PS (PI>PS). Moreover, when washings of stored yeast at softening were assayed using 14C-acyl PC, the release of 14C-acyl fatty acid was observed. These results suggest that phospholipids were degraded by some phospholipid-deacylating enzymes toward softening. From the results of lipid analysis, we inferred that the responsible enzymes were phospholipases.
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