Table 1.
Substrate specificity of TauΔ5des in yeastsa
| Substrate added | Product generated | Conversion rate (%) |
|---|---|---|
| C18:3n−3 | C18:4n−3 | <0.5 |
| C18:2n−6 | C18:3n−6 | <0.5 |
| C20:4n−3 | C20:5n−3 | 19.9 ± 2.2 |
| C20:3n−6 | C20:4n−6 | 22.9 ± 2.3 |
| C20:3n−3 | C20:4n−3 | <0.5 |
| C20:2n−6 | C20:3n−6 | <0.5 |
| C22:5n−3 | C22:6n−3 | <0.5 |
| C22:4n−6 | C22:5n−6 | <0.5 |
a
To examine the specificity of TauΔ5des, various fatty acids were added to the culture of scΔ5ura. After 1 day of culture at 25°C in Ura− medium containing 2% galactose, fatty acids were extracted from scΔ5ura cells and FAMEs were analyzed by GC. The conversion rate (%) was calculated as follows: [GC area for the product/(GC area for the substrate + GC area for the product)] × 100. The values are the means of triplicate determinations with SD.