Cargando…

Why Do These Yeasts Smell So Good? Volatile Organic Compounds (VOCs) Produced by Malassezia Species in the Exponential and Stationary Growth Phases

Malassezia synthesizes and releases volatile organic compounds (VOCs), small molecules that allow them to carry out interaction processes. These lipid-dependent yeasts belong to the human skin mycobiota and are related to dermatological diseases. However, knowledge about VOC production and its funct...

Descripción completa

Detalles Bibliográficos
Autores principales: Rios-Navarro, Andrea, Gonzalez, Mabel, Carazzone, Chiara, Celis Ramírez, Adriana Marcela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10056951/
https://www.ncbi.nlm.nih.gov/pubmed/36985592
http://dx.doi.org/10.3390/molecules28062620
_version_ 1785016247914594304
author Rios-Navarro, Andrea
Gonzalez, Mabel
Carazzone, Chiara
Celis Ramírez, Adriana Marcela
author_facet Rios-Navarro, Andrea
Gonzalez, Mabel
Carazzone, Chiara
Celis Ramírez, Adriana Marcela
author_sort Rios-Navarro, Andrea
collection PubMed
description Malassezia synthesizes and releases volatile organic compounds (VOCs), small molecules that allow them to carry out interaction processes. These lipid-dependent yeasts belong to the human skin mycobiota and are related to dermatological diseases. However, knowledge about VOC production and its function is lacking. This study aimed to determine the volatile profiles of Malassezia globosa, Malassezia restricta, and Malassezia sympodialis in the exponential and stationary growth phases. The compounds were separated and characterized in each growth phase through headspace solid-phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC–MS). We found a total of 54 compounds, 40 annotated. Most of the compounds identified belong to alcohols and polyols, fatty alcohols, alkanes, and unsaturated aliphatic hydrocarbons. Unsupervised and supervised statistical multivariate analyses demonstrated that the volatile profiles of Malassezia differed between species and growth phases, with M. globosa being the species with the highest quantity of VOCs. Some Malassezia volatiles, such as butan-1-ol, 2-methylbutan-1-ol, 3-methylbutan-1-ol, and 2-methylpropan-1-ol, associated with biological interactions were also detected. All three species show at least one unique compound, suggesting a unique metabolism. The ecological functions of the compounds detected in each species and growth phase remain to be studied. They could interact with other microorganisms or be an important clue in understanding the pathogenic role of these yeasts.
format Online
Article
Text
id pubmed-10056951
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-100569512023-03-30 Why Do These Yeasts Smell So Good? Volatile Organic Compounds (VOCs) Produced by Malassezia Species in the Exponential and Stationary Growth Phases Rios-Navarro, Andrea Gonzalez, Mabel Carazzone, Chiara Celis Ramírez, Adriana Marcela Molecules Article Malassezia synthesizes and releases volatile organic compounds (VOCs), small molecules that allow them to carry out interaction processes. These lipid-dependent yeasts belong to the human skin mycobiota and are related to dermatological diseases. However, knowledge about VOC production and its function is lacking. This study aimed to determine the volatile profiles of Malassezia globosa, Malassezia restricta, and Malassezia sympodialis in the exponential and stationary growth phases. The compounds were separated and characterized in each growth phase through headspace solid-phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC–MS). We found a total of 54 compounds, 40 annotated. Most of the compounds identified belong to alcohols and polyols, fatty alcohols, alkanes, and unsaturated aliphatic hydrocarbons. Unsupervised and supervised statistical multivariate analyses demonstrated that the volatile profiles of Malassezia differed between species and growth phases, with M. globosa being the species with the highest quantity of VOCs. Some Malassezia volatiles, such as butan-1-ol, 2-methylbutan-1-ol, 3-methylbutan-1-ol, and 2-methylpropan-1-ol, associated with biological interactions were also detected. All three species show at least one unique compound, suggesting a unique metabolism. The ecological functions of the compounds detected in each species and growth phase remain to be studied. They could interact with other microorganisms or be an important clue in understanding the pathogenic role of these yeasts. MDPI 2023-03-14 /pmc/articles/PMC10056951/ /pubmed/36985592 http://dx.doi.org/10.3390/molecules28062620 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Rios-Navarro, Andrea
Gonzalez, Mabel
Carazzone, Chiara
Celis Ramírez, Adriana Marcela
Why Do These Yeasts Smell So Good? Volatile Organic Compounds (VOCs) Produced by Malassezia Species in the Exponential and Stationary Growth Phases
title Why Do These Yeasts Smell So Good? Volatile Organic Compounds (VOCs) Produced by Malassezia Species in the Exponential and Stationary Growth Phases
title_full Why Do These Yeasts Smell So Good? Volatile Organic Compounds (VOCs) Produced by Malassezia Species in the Exponential and Stationary Growth Phases
title_fullStr Why Do These Yeasts Smell So Good? Volatile Organic Compounds (VOCs) Produced by Malassezia Species in the Exponential and Stationary Growth Phases
title_full_unstemmed Why Do These Yeasts Smell So Good? Volatile Organic Compounds (VOCs) Produced by Malassezia Species in the Exponential and Stationary Growth Phases
title_short Why Do These Yeasts Smell So Good? Volatile Organic Compounds (VOCs) Produced by Malassezia Species in the Exponential and Stationary Growth Phases
title_sort why do these yeasts smell so good? volatile organic compounds (vocs) produced by malassezia species in the exponential and stationary growth phases
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10056951/
https://www.ncbi.nlm.nih.gov/pubmed/36985592
http://dx.doi.org/10.3390/molecules28062620
work_keys_str_mv AT riosnavarroandrea whydotheseyeastssmellsogoodvolatileorganiccompoundsvocsproducedbymalasseziaspeciesintheexponentialandstationarygrowthphases
AT gonzalezmabel whydotheseyeastssmellsogoodvolatileorganiccompoundsvocsproducedbymalasseziaspeciesintheexponentialandstationarygrowthphases
AT carazzonechiara whydotheseyeastssmellsogoodvolatileorganiccompoundsvocsproducedbymalasseziaspeciesintheexponentialandstationarygrowthphases
AT celisramirezadrianamarcela whydotheseyeastssmellsogoodvolatileorganiccompoundsvocsproducedbymalasseziaspeciesintheexponentialandstationarygrowthphases