不同温度对库德里阿兹威氏毕赤酵母脂质组学的影响

Pichia kudriavzevii is a non-conventional yeast that has garnered significant attention in recent years due to its ability to tolerate multiple environmental stresses, particularly high-temperature stress, although the underlying mechanisms remain poorly understood. Currently, limited studies have focused on the effects of high temperature on the cellular components of P. kudriavzevii. Lipids, as key structural components of cell membranes, play critical roles in microbial stress resistance. To address this gap, this study presents the first investigation into the impact of temperature variations on the lipidomics of P. kudriavzevii. Focusing on the strain P. kudriavzevii α-12, which exhibits high antioxidant capacity, high-resolution mass spectrometry was employed to analyze lipidomic differences under 30 C, 35 C, and 40 C, revealing dynamic changes in lipid profiles across temperatures. Results demonstrated that under 30 C, P. kudriavzevii produced 296 lipid species during the lag phase, including 229 unsaturated lipids. Total lipid diversity gradually decreased in later fermentation stages, yet the proportion of unsaturated lipids remained stable. Conversely, at 35 C and 40 C, lipid diversity in P. kudriavzevii α-12 increased progressively during fermentation, peaking at 289 and 292 species in the stationary phase, respectively, with a high abundance of unsaturated lipids. Notably, the highest unsaturated lipid content (46.6%) was observed in the early stationary phase at 40 C. This study represents the first report on the lipidomics of P. kudriavzevii, highlighting its capacity to synthesize diverse unsaturated lipids, thereby laying a foundation for elucidating the thermotolerance mechanisms of this yeast.?????