EFFECT OF AMPHOTERICIN-B ON THE LIPIDS OF YEAST-CELLS OF SPOROTHRIX-SCHENCKII

Yeast cells of five strains of Sporothrix schenckii were obtained for partial analysis of lipid composition. Quantitative analysis of lipids and sterols were completed, as well as qualitative analysis of sterol s by thin layer chromatography and by ultraviolet spectra. These deter minations were made on cells cultured in the absence and presence of a mphotericin B at sub-MIG (minimum inhibitory concentration) levels. Ma rked alterations in lipid content were observed in the amphotericin B- treated cells. The major alterations were the reduction of total lipid (18.7-57.6%) and sterols (48.5-96.7%) after exposure to the polyenic antibiotic. It is concluded that amphotericin B altered the lipid prof iles, especially sterols of S. schenckii.