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 Biological Trace Element Research https://doi.org/10.1007/s12011-018-1390-2 CORRECTION Correction to: Effect of Selenium on Lipid and Amino Acid Metabolism in Yeast Cells 1 1 1 1 Marek Kieliszek & Stanisław Błażejak & Anna Bzducha-Wróbel & Anna M. Kot Springer Science+Business Media, LLC, part of Springer Nature 2018 Correction to: Biol Trace Elem Res (2018) 2330 capillary column (60 m × 0.25 mm × 0.2 μm, Restek, https://doi.org/10.1007/s12011-018-1342-x USA). The oven temperature was set at 50 °C (3 min); a temperature increase rate was 3 °C/min up to 250 °C The authors forgot to include the following information in (5 min). Nitrogen (1.6 mL/min) was the carrier gas. The tem- Materials and Methods. peratures 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 Relative Composition of Fatty Acids by GC of Nu–Chek–Prep Inc. (USA) external reference standards present in GLC 461 solution (32 fatty acid methyl esters from The total fatty acid composition of yeast dry biomass was C4:0 to C24:0). The content of individual fatty acids in bio- determined via gas chromatography equipped with a flame mass was calculated on the basis of internal standard addition. ionization detector (GC–FID, TRACE 1300, Thermo Correction factors for each fatty acid methyl ester were calcu- Scientific, USA). App. 100 mg of dry biomass was mixed lated. 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 Also, the second sentence of the third paragraph under at the concentration of 5 mg/mL. Subsequently, 0.7 mL of 8 M Introduction should read: KOH and 5.3 mL of methanol were added to each sample. Some of these additives contain inorganic salts of seleni- Samples were incubated at 55 °C for 1.5 h with shaking. After um, mainly as sodium selenate (Na2SeO4) and sodium sele- cooling, 0.58 mL 12 M H SO was added and samples were nite (Na2SeO3) forms, whereas other preparations are based 2 4 incubated for additional 1.5 h. Then, 3 mL of hexane was on yeast enriched with organic selenium. added and the phase was analyzed by GC–FID. FAME (fatty acid methyl ester) separation was performed using an RTX– The authors regret the oversight. The online version of the original article can be found at https://doi.org/ 10.1007/s12011-018-1342-x * Marek Kieliszek marek_kieliszek@sggw.pl; marek-kieliszek@wp.pl Faculty of Food Sciences, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Biological Trace Element Research Springer Journals

Correction to: Effect of Selenium on Lipid and Amino Acid Metabolism in Yeast Cells

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Springer Science+Business Media, LLC, part of Springer Nature
Subject
Life Sciences; Biochemistry, general; Biotechnology; Nutrition; Oncology
ISSN
0163-4984
eISSN
1559-0720
D.O.I.
10.1007/s12011-018-1390-2
Publisher site
See Article on Publisher Site

Abstract

Biological Trace Element Research https://doi.org/10.1007/s12011-018-1390-2 CORRECTION Correction to: Effect of Selenium on Lipid and Amino Acid Metabolism in Yeast Cells 1 1 1 1 Marek Kieliszek & Stanisław Błażejak & Anna Bzducha-Wróbel & Anna M. Kot Springer Science+Business Media, LLC, part of Springer Nature 2018 Correction to: Biol Trace Elem Res (2018) 2330 capillary column (60 m × 0.25 mm × 0.2 μm, Restek, https://doi.org/10.1007/s12011-018-1342-x USA). The oven temperature was set at 50 °C (3 min); a temperature increase rate was 3 °C/min up to 250 °C The authors forgot to include the following information in (5 min). Nitrogen (1.6 mL/min) was the carrier gas. The tem- Materials and Methods. peratures 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 Relative Composition of Fatty Acids by GC of Nu–Chek–Prep Inc. (USA) external reference standards present in GLC 461 solution (32 fatty acid methyl esters from The total fatty acid composition of yeast dry biomass was C4:0 to C24:0). The content of individual fatty acids in bio- determined via gas chromatography equipped with a flame mass was calculated on the basis of internal standard addition. ionization detector (GC–FID, TRACE 1300, Thermo Correction factors for each fatty acid methyl ester were calcu- Scientific, USA). App. 100 mg of dry biomass was mixed lated. 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 Also, the second sentence of the third paragraph under at the concentration of 5 mg/mL. Subsequently, 0.7 mL of 8 M Introduction should read: KOH and 5.3 mL of methanol were added to each sample. Some of these additives contain inorganic salts of seleni- Samples were incubated at 55 °C for 1.5 h with shaking. After um, mainly as sodium selenate (Na2SeO4) and sodium sele- cooling, 0.58 mL 12 M H SO was added and samples were nite (Na2SeO3) forms, whereas other preparations are based 2 4 incubated for additional 1.5 h. Then, 3 mL of hexane was on yeast enriched with organic selenium. added and the phase was analyzed by GC–FID. FAME (fatty acid methyl ester) separation was performed using an RTX– The authors regret the oversight. The online version of the original article can be found at https://doi.org/ 10.1007/s12011-018-1342-x * Marek Kieliszek marek_kieliszek@sggw.pl; marek-kieliszek@wp.pl Faculty of Food Sciences, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland

Journal

Biological Trace Element ResearchSpringer Journals

Published: Jun 1, 2018

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