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Production of 8,11‐ cis ‐eicosadienoic acid by a Δ5 and Δ12 desaturase‐defective mutant derived from the arachidonic acid‐producing fungus Mortierella alpina 1S‐4
Author(s) -
Kamada Nozomu,
Kawashima Hiroshi,
Sakuradani Eiji,
Akimoto Kengo,
Ogawa Jun,
Shimizu Sakayu
Publication year - 1999
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/s11746-999-0138-8
Subject(s) - arachidonic acid , mycelium , mutant , phosphatidylcholine , chemistry , biochemistry , yeast , fatty acid , food science , biology , botany , phospholipid , gene , enzyme , membrane
The Δ5 and Δ12 desaturase (DS)‐blocked mutants of an arachidonic acid‐producing fungus, Mortierella alpina 1S‐4, were obtained. These mutants accumulated 8,11‐ cis ‐eicosadienoic acid (20:2n‐9). One of the mutants, M226‐9, in which Δ5 and Δ12 DS are perfectly blocked, produced 1.68 mg of 20:2n‐9 per mL of culture medium (101 mg/g dry mycelia) and no 5,8,11‐ cis ‐eicosatrienoic acid (20:3n‐9) when grown in a medium containing 4% glucose and 1% yeast extract at 28°C for 2 d and then at 12°C for 12 d. The mycelial lipid comprised 77.4% triacylglycerol (TG) and 9.8% phosphatidylcholine (PC), among others. TG contained 69.0% of the total 20:2n‐9, whose percentage in total TG fatty acids was 15.9%. The highest percentage (44.4%) of 20:2n‐9 was found in PC. The addition of olive oil to the culture medium enhanced the production of 20:2n‐9.