Fig. 5.

Improved lipid identification in yeast with SFC fractionation. The total number of identifications over all fractions of the fractionated yeast (whole bar) compared with identifications in the non-fractionated full extract (purple and white bar) was more than doubled (404 compared with 150). The white bar corresponds to the lipids identified in both fractionated and non-fractionated full extract, but the level of identification was improved in the fractionated yeast (molecular species level, e.g., PC 16:0_16:1 instead of lipid species level, e.g., PC 32:1). The blue bar shows the number of lipids only identified in the fractionated yeast