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Production of 8,11,14,17‐ cis ‐eicosatetraenoic acid by Δ5 desaturase‐defective mutants of an arachidonic acid‐producing fungus, Mortierella alpina
Author(s) -
Kawashima Hiroshi,
Kamada Nozomu,
Sakuradani Eiji,
Jareonkitmongkol Saeree,
Akimoto Kengo,
Shimizu Sakayu
Publication year - 1997
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-997-0106-0
Subject(s) - arachidonic acid , industrial fermentation , food science , mycelium , phosphatidylcholine , fermentation , biochemistry , fatty acid , diacylglycerol kinase , chemistry , yeast , linseed oil , biology , botany , phospholipid , enzyme , protein kinase c , membrane
Δ5 Desaturase‐defective mutants of an arachidonic acid‐producing fungus, Mortierella alpina 1S‐4, accumulate large amounts of 8,11,14,17‐ cis ‐eicosatetraenoic acid (20:4ω3) when grown with linseed oil. One of the mutants, the S14 strain, produced 1.65 mg of 20:4ω3 per mL of culture medium (corresponding to 66.0 mg/g dry mycelia and 11.6% of total cellular fatty acids) when grown in a medium containing 1% glucose, 1% yeast extract, and 4% linseed oil methyl ester at 28°C for 2 d, and then at 16°C for 7 d. In a bench‐scale fermentation in a 5‐L jar fermenter, 20:4ω3 production reached 1.60 g/L of culture medium on the eighth day (corresponding to 77.3 mg/g dry mycelia and 26.0% of total cellular fatty acids). The cellular lipids of the S14 strain comprised 75.8% triacylglycerol (TG), 6.7% diacylglycerol, and 13.3% phospholipids (PL). The percentage of 20:4ω3 was higher in PL than in TG, and highest in phosphatidylcholine (32.6%).