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Correction to: Effect of Selenium on Lipid and Amino Acid Metabolism in Yeast Cells
Correction to: Effect of Selenium on Lipid and Amino Acid Metabolism in Yeast Cells
Marek Kieliszek 0 1
Stanisław Błażejak 0 1
Anna Bzducha-Wróbel 0 1
Anna M. Kot 0 1
0 Faculty of Food Sciences, Department of Biotechnology , Microbiology and Food Evaluation , Warsaw University of Life Sciences - SGGW , Nowoursynowska 159 C, 02-776 Warsaw , Poland
1 Relative Composition of Fatty Acids by GC
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The authors forgot to include the following information in
Materials and Methods.
The total fatty acid composition of yeast dry biomass was
determined via gas chromatography equipped with a flame
ionization detector (GC–FID, TRACE™ 1300, Thermo
Scientific, USA). App. 100 mg of dry biomass was mixed
with 1 mL of hexane. In the next stage, 0.2 mL of internal
standard was added in the form of triacyloglyceride of C21:0
at the concentration of 5 mg/mL. Subsequently, 0.7 mL of 8 M
KOH and 5.3 mL of methanol were added to each sample.
Samples were incubated at 55 °C for 1.5 h with shaking. After
cooling, 0.58 mL 12 M H2SO4 was added and samples were
incubated for additional 1.5 h. Then, 3 mL of hexane was
added and the phase was analyzed by GC–FID. FAME (fatty
acid methyl ester) separation was performed using an RTX–
2330 capillary column (60 m × 0.25 mm × 0.2 μm, Restek,
USA). The oven temperature was set at 50 °C (3 min); a
temperature increase rate was 3 °C/min up to 250 °C
(5 min). Nitrogen (1.6 mL/min) was the carrier gas. The
temperatures of the injector and detector were set at 230 and
260 °C, respectively. Identification of individual fatty acid
methyl ester was performed on the basis of retention times
of Nu–Chek–Prep Inc. (USA) external reference standards
present in GLC 461 solution (32 fatty acid methyl esters from
C4:0 to C24:0). The content of individual fatty acids in
biomass was calculated on the basis of internal standard addition.
Correction factors for each fatty acid methyl ester were
calculated.
Also, the second sentence of the third paragraph under
Introduction should read:
Some of these additives contain inorganic salts of
selenium, mainly as sodium selenate (Na2SeO4) and sodium
selenite (Na2SeO3) forms, whereas other preparations are based
on yeast enriched with organic selenium.
The authors regret the oversight. (...truncated)