ArticleFolia microbiologica2016
Enhancing the lipid productivity of yeasts with trace concentrations of iron nanoparticles.
Article in Folia microbiologica, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Investigating the potential of dietary iron supplementation to enhance long-chain polyunsaturated fatty acid biosynthesis in Hediste diversicolor.Scientific reports · 2025Article
- Screening Method for the Selection of Oleaginous Yeast-Producing Gold Nanoparticles.International journal of molecular sciences · 2025Article
- Protection of zero-valent iron nanoparticles against sepsis and septic heart failure.Journal of nanobiotechnology · 2022Article
- Effect of Selenium on the Growth and Lipid Accumulation of Yarrowia lipolytica Yeast.Biological trace element research · 2021Article
- Influencing fatty acid composition of yeasts by lanthanides.World journal of microbiology & biotechnology · 2016Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oxidative stress induced by zero-valent iron nanoparticles (nZVIs) was used to improve lipid accumulation in various oleaginous and non-oleginous yeasts-Candida sp., Kluyveromyces polysporus, Rhodotorula glutinis, Saccharomyces cerevisiae, Torulospora delbrueckii, Trichosporon cutaneum, and Yarrowia lipolytica. The highest lipid yields occurred at 9-13 mg/L nZVIs. Gas chromatography-mass spectrometry was used for the quantitative and qualitative analysis of the fatty acids. It showed an increasing abundance of polyunsaturated fatty acids, especially essential linoleic acid, in the presence of nZVIs. Our results suggest that nZVIs can be used to improve not only lipid production by oleaginous microorganisms but also the nutritional value of biosynthesized unsaturated fatty acids.
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Registered trials
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