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The fatty acids of Entomophthora coronata
Author(s) -
Mumma R. O.,
Bruszewski T. E.
Publication year - 1970
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02531123
Subject(s) - double bond , conjugated system , chemistry , fatty acid , polyunsaturated fatty acid , composition (language) , food science , organic chemistry , linguistics , philosophy , polymer
The total lipids and fatty acid composition of Entomophthora coronata were determined. The fungus was grown on a chemically defined medium and a chemically nondefined medium (Sabouraud dextrose yeast extract) for a period of 26 days. The organism contained from 16.2% to 44.6% total lipids depending upon the days of growth. The major fatty acids were 12∶0 (5.5–9.0%), 13∶0 (1.2–8.2%), 14∶0 (33.5–43.5%), 16∶0 (9.7–13.9%), 18∶1 9 (20.4–22.4%), and 18∶2 9,12 (3.5–10.5%). Lesser amounts of 15∶0, 16∶1, 16∶2, 17∶0, 18∶0, two other 18∶2 (both having conjugated double bonds), 18∶3 6,9,12 , another 18∶3 (conjugated double bonds), 20∶3 8,11,14 , 20∶4 5,8,11,14 , another 20∶4 (conjugated double bonds), and 24∶1 acids were found. Trace amounts of 20∶0, 20∶1, 20∶2, 22∶0 and 24∶0 were also present. The relative percentage of most of the fatty acids did not vary appreciably with growth. However, 18∶2 9,12 and 20∶4 5,8,11,14 increased with age of the chemically defined culture. Peak E (18∶2, conjugated double bonds) increased and 13∶0 and 18∶3 6,9,12 decreased with age of the chemically nondefined culture. The fatty acids were predominately saturated (56.9–69.1%) and contained a high percentage of shorter chain fatty acids (C 12 to C 15). The fatty acids of the chemically defined culture were more unsaturated than the Sabouraud culture and the unsaturation increased with age of the culture.